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New Year, Same Bowl 


Article by michele figliuolo

Photography by michele figliuolo

Happy 2021! I think we can all agree that 2020 was a year we would all love to forget. With the New Year comes resolutions and healthy eating! All year long, I always love making healthy "bowls," but this farro bowl has become a stable of mine for a while now. This healthy farro bowl is perfect for lunch or dinner or anything in between!

Farro Bowl 

Serves 4


1 cup dried farro

3 cups vegetable broth

1 cup arugula, divided

¼ cup red onion sliced, divided

1 clove garlic, minced

1 cup olive oil, divided

1 zucchini sliced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

¼ cup cucumber, diced

1 tablespoon lemon juice

1/4 cup halved Castelvetrano olives

1/8 cup feta cheese crumbles

Salt and pepper to taste 


Preheat oven to 350 degrees F. 

In a medium-size saucepan, bring vegetable broth to a boil. Add farro and cook until al dente.  In a large bowl, combine garlic, zucchini, red bell pepper, cherry tomatoes, ½ cup olive oil, salt and pepper. Mix to combine coating the veggies. Throw onto a sheet tray and roast for 15-20 minutes. 

In a small bowl combine cucumber, lemon juice, ½ cup olive oil, salt and pepper. 

To build: divide the farro, roasted veggies, arugula, and red onion in separate bowls. Top with cucumber vinaigrette, feta cheese, and olives.