10 Rules for Healthy Eating
In a large bowl, combine 2 stemmed, chopped bunches of Tuscan or lacinato kale (2 pounds), 1 Tbsp. olive oil, and the zest and juice of 1 lemon. Season with pepper and massage until softened, 5 minutes. When ready to eat, salt to taste. Makes about 10 cups.
Preheat oven to 400°. Prick 6 medium sweet potatoes with a fork. Transfer to a baking sheet and roast until tender, 45 to 60 minutes.
In a food processor fitted with a metal blade, add ½ cup roughly chopped flat-leaf parsley, ½ cup tahini, 6 roughly chopped scallions, 2 cloves garlic, the zest and juice of 2 lemons, 2 Tbsp. apple cider vinegar, ½ tsp. salt, and ½ tsp. pepper and pulse to combine. With the motor running, add 1/3 cup olive oil in a thin stream until combined. Makes 1 cup.
In a medium pot, combine 3 cups water, 1 cup rinsed farro, and ¼ tsp. salt. Cover and bring to a boil, then reduce heat to low and simmer until tender, 35 to 40 minutes. Drain excess water. Makes 3 cups.
Store each base in an airtight container in the refrigerator up to a week and reheat as needed.
Mix and Match Your Make-Aheads
Tacos: Whole wheat tortilla + Sweet potato mashed with spoonful of plain yogurt + Dressed kale + Sliced avocado
Kale Salad: Dressed kale + Herb-tahini dressing + Cooked farro + Kalamata olives + Thinly sliced cucumber
Winter Farro: Cooked farro + Dressed kale + Shaved Parmesan + Toasted walnuts + Golden raisins
Topped Sweet Potato: Split-open baked sweet potato + Cooked faro + Shredded rotisserie chicken + Herb-tahini dressing