we spent this weekend in milwaukee for rochelle and josh’s wedding.
i somehow managed to not take too many photos, but i did get this sneak peek of the bride and groom’s first look.
and a pic of me lathering the bride up with lotion prior to the festivities beginning.
with all our friends having moved to various corners of the US, it’s so nice to have a grand occasion to get back together. the wedding was absolute perfection, and it was so clear how much time and thought the two of them put into each and every detail. and now, rochelle and josh are off in st. thomas enjoying the sunshine while i’m dealing with wisconsin’s first freeze.
and to combat the freeze, i’m cooking hearty, filling dishes. this farro, brussels sprout, and potato bake can be eaten as a main course or served as a side with a protein. either way, it’ll make you warm and happy.
but before we get to the recipe, i must share one more thing from the wedding. it’s a song called #roshua, written, produced, and performed by andrew spector, the same guy who brought you this roasted corn and red pepper guacamole. just try not to laugh at my favorite line about rochelle: “your brunch game is amazing.”
- 1 pound fingerling potatoes
- 2 cups farro, dry
- 1½ tablespoons butter
- 2 medium leeks, trimmed and sliced thinly
- 3 garlic gloves, minced
- 1 lb Brussels sprouts, shredded
- 2 tablespoons whole grain mustard
- 1½ cups parmesan cheese, grated
- salt and pepper to taste
- In a large pot, bring water with salt to a boil. Add in potatoes and cook for 25-30 minutes, until potatoes are soft. Drain and set aside. Once they are cool enough to touch, slice into rounds, about ½ inch thick.
- In a different pot, bring more water to a boil. Add in dry farro and cook until tender. Drain extra water and set aside.
- Preheat oven to 350.
- In a cast iron skillet, melt butter. Add in leeks and cook until soft. Add garlic and Brussels sprouts. Stir occasionally until Brussels sprouts have softened.
- Add in mustard, sliced potatoes, and farro. Stir in parmesan cheese and mix well.
- Add salt and pepper to taste.
- Bake for 15-20 minutes, until cheese has melted and has browned.
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