baked farro with summer vegetables

Name: baked farro with summer vegetables
Ingredients: Olive oil; Kosher salt; Freshly ground black pepper; Kernels cut from 2 ears of corn (about 2 cups); 1 1/2 pounds (680 grams) zucchini or other summer squash (about 4 medium), quartered lengthwise and sliced thin; 1 small onion, diced; 2 cloves garlic, thinly sliced; 4 medium/large roma tomatoes (about 1 pound), diced (about 2 1/3 cups); 1 teaspoon chopped fresh oregano or 1 teaspoon crumbled dried oregano; 1/4 teaspoon red pepper flakes, or more to taste; 1 tablespoon tomato paste; 1/4 cup white wine (optional); 1/2 cup thinly sliced fresh basil; 1 cup (210 grams) uncooked (semi-pearled) farro (see Note); 1 1/2 cups water; 6 ounces mozzarella cheese, diced; 2/3 cup (2 ounces) parmesan cheese, finely grated

"If things seem a little quiet around here this summer, do know that it’s less because I’m out having a hot vax summer and more because I’m in my own personal quarantine-for-a-good…..."

INGREDIENTS

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Olive oil

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Kosher salt

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Freshly ground black pepper

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Kernels cut from 2 ears of corn (about 2 cups)

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1 1/2 pounds (680 grams) zucchini or other summer squash (about 4 medium), quartered lengthwise and sliced thin

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1 small onion, diced

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2 cloves garlic, thinly sliced

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4 medium/large roma tomatoes (about 1 pound), diced (about 2 1/3 cups)

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1 teaspoon chopped fresh oregano or 1 teaspoon crumbled dried oregano

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1/4 teaspoon red pepper flakes, or more to taste

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1 tablespoon tomato paste

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1/4 cup white wine (optional)

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1/2 cup thinly sliced fresh basil

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1 cup (210 grams) uncooked (semi-pearled) farro (see Note)

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1 1/2 cups water

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6 ounces mozzarella cheese, diced

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2/3 cup (2 ounces) parmesan cheese, finely grated

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