Nutty, hearty, and healthy, farro is an Italian whole grain that's an ancestor to modern-day wheat. "The thing I love about it is that it creates a great wheat-flavored broth," Fox says. If you can't find farro, substitute spelt or pearled barley. You can also garnish with edible seasonal flowers, if desired. Here, Fox uses flowering kale.
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4 tablespoons olive oil, divided
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1 small onion, finely chopped (1 cup)
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1/2 cup green garlic, thinly sliced, or 1/2 cup sliced green onions or baby leeks
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1 1/2 cups pearled farro
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1/2 cup dry white wine
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2 cups low-sodium vegetable broth
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1 cup fresh English peas
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10 mint leaves
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1 clove garlic
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1 watermelon radish, thinly sliced
Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for the clams. To make it cook faster, take your time to finely dice the vegetables. We call for convenient canned crushed tomatoes, but you only need 2 cups; store leftover tomatoes in an airtight container for 1 week in the refrigerator or months in the freezer. Then take them out to toss into other soups or sauces--you can't go wrong with adding tomatoes, from a heart-health perspective! All you need is crusty bread or oyster crackers and a tossed salad and you've got dinner.
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