So the team was chattin’ in the kitchen the other day and this tasty bowl came up (cus we LOVE eggplants, duh!) What we didn’t know is why the heck it’s called an eggplant. Rumor has it, back in the day, white eggplants were more common. So, small white eggplants kinda looked like little eggs! Weird right? Anyways… with your eggplant today you’ll find some delightful wood ear mushrooms, these treats are dark in color and soft in texture. Together they’re coated in a citrusy sweet sauce that’ll make your tastebuds do a lil dance. When you dig in you’ll discover a fine and fierce farro salad with cherry tomatoes, greens, and feta galore. Enjoy your bowl, peeps!
Total prep time: 2 minutes
What’s in your bag:
- A bowl of veggie goodness over poached farro + barley
- Meyer lemon vinaigrette
- Feta
What you’ll need from home:
- Nothing! Eat this one right outta the bowl.
How to prep:
Option 1: Warm. Remove the greens and ramekins of dressing and feta. Pop the entire bowl into the microwave for 1-2 minutes. Once warmed, shake your dressing like a polaroid picture, drizzle your dressing, add your feta and greens, and dig in!
Option 2: Cold. Do nothing! Shake your dressing like a polaroid picture, drizzle your dressing, add your feta, and dig in!
That’s it! Dinner solved, dinner served. #weareWECO
