Life has a funny way of bringing extraordinary people into your path when you least expect it. Three years ago, I embarked on a culinary press trip to San Antonio, brimming with excitement for the planned itinerary and the promise of delicious tacos. Yet, beneath the anticipation, a familiar wave of anxiety brewed; I was attending alone, destined for a happy hour “meet and greet” – an introvert’s true trial. However, the moment I stepped into the vibrant restaurant, my worries dissipated as I spotted a woman radiating warmth and a genuine smile. Drawn to her inviting presence, I made a beeline across the room, a decision I’ve cherished ever since. That evening marked the beginning of a truly special friendship.
It was then that I had the pleasure of meeting my dear friend, Andie Mitchell. Her spirit is infectious, and anyone who has met Andie will attest to her remarkable ability to positively radiate warmth, passion, and sheer joy. Her charismatic personality has an instant calming effect, making everyone around her feel at ease and deeply valued. Beyond her engaging demeanor, Andie possesses a unique talent for asking insightful questions and listening with an intensity that seems to probe the very depths of your soul. It’s a truly remarkable quality, one that sets her apart. I’ve always believed she would excel as a talk show host, captivating audiences with her profound empathy and ability to connect.
During that initial happy hour in 2013, Andie shared the exciting news of her double book deal: a memoir and an accompanying cookbook. I recall a slight raise of an eyebrow, not out of skepticism, but curiosity, as this vibrant woman in her mid-twenties discussed writing a memoir. She quickly addressed it with a self-deprecating comment, acknowledging her youth, but then proceeded to share snippets of her incredible journey. She spoke of heartbreaking childhood challenges, finding solace in food, her significant weight loss journey of 135 pounds during college, and the profound realization that even physical transformation didn’t bring complete satisfaction. This led her to an even more transformative internal journey toward self-acceptance and redefining a healthy relationship with food. I was utterly captivated by her courage, her vulnerability, and the profound wisdom she had acquired by such a young age. Her memoir, It Was Me All Along, chronicles this inspiring story with beautiful prose and deep honesty. I wholeheartedly recommend it for anyone seeking a narrative of resilience and self-discovery.
Today, I’m thrilled to celebrate another significant milestone with her: the release of her second book, a truly gorgeous cookbook titled Eating In The Middle: A Mostly Wholesome Cookbook. This book is a testament to Andie’s balanced eating philosophy – emphasizing wholesome, nutritious meals while allowing for a few indulgent treats. It’s not about strict deprivation but about mindful enjoyment and fostering a sustainable, healthy relationship with food. The cookbook itself is a visual feast, photographed by one of my favorite food photographers, and interspersed with wonderful essays, personal stories, and encouraging advice. It’s more than just a collection of recipes; it’s a guide to nourishing both body and soul, embodying the thoughtful and compassionate spirit of its author. Andie’s approach makes healthy eating accessible and enjoyable, proving that you don’t have to sacrifice flavor or satisfaction to eat well.
As soon as this culinary gem arrived at my doorstep, I eagerly flipped through its pages, marking countless recipes. The one that immediately caught my eye and ended up on my stove was her Creamy Farro with White Beans & Kale. This dish is a perfect example of Andie’s cooking style: it’s incredibly easy to prepare, wonderfully hearty without being overly heavy, versatile enough to be served as a side or a main course, and utterly delicious. It’s a perfect vegetarian option that appeals to a wide range of palates, offering comfort and nutrition in every bite.
Before diving into the full recipe, here’s a peek at the cookbook’s inviting cover, featuring Andie’s bright, genuine smile that truly makes the world a little brighter. Her approachable demeanor shines through, making you feel as if you’re cooking with a trusted friend. Her recipes are designed to empower, offering practical advice for creating delicious, balanced meals in your own kitchen.
Now, let’s explore the star of this particular dish: farro. This ancient grain is one of my personal favorites, cherished for its delightful chewiness and nutty flavor. I often prefer it over rice, especially in savory dishes, where its texture adds a wonderful dimension. Cooking farro in vegetable or chicken stock, as this recipe suggests, infuses it with an incredible depth of flavor right from the start, elevating the entire dish beyond what water alone could achieve. For those following a gluten-free diet, a simple substitution of quinoa or brown rice would work beautifully, ensuring everyone can enjoy this wholesome meal. Just remember to adjust the liquid ratio according to your chosen grain’s package instructions to achieve that perfect tender-chewy consistency.
While the farro gently simmers, absorbing all the rich flavors of the stock, the remaining components of the dish come together quickly. This recipe highlights the beauty of simple, high-quality ingredients transforming into something extraordinary. Once the farro is cooked to perfection, it’s combined with sautéed white beans, a luxurious blend of Gruyere and Parmesan cheeses, earthy mushrooms, aromatic garlic, and delicate shallots, all brought together with fresh, vibrant kale. The process is straightforward, allowing the natural flavors of each ingredient to shine. The cheeses melt into a creamy embrace, coating the farro and creating a wonderfully unctuous texture, while the sautéed vegetables add layers of savory goodness.
The result is a wonderfully comforting and deeply satisfying bowl that’s both nourishing and incredibly flavorful. This Creamy Farro with White Beans and Kale strikes the perfect balance between comfort food and healthy eating, embodying Andie’s philosophy beautifully. It’s a testament to how delicious and wholesome vegetarian meals can be, offering a delightful blend of textures and tastes.
For those who desire a boost of protein, cooked chicken or another lean protein can easily be folded into the dish. However, I found this recipe to be robust and satisfying enough on its own as a vegetarian main course. It’s truly a complete meal, and I can attest that the leftovers are just as delightful the next day, if not more so, as the flavors have more time to meld and deepen. This recipe is an absolute winner, Andie, and a fantastic representation of the delicious and balanced meals found in your new cookbook.
So, a massive congratulations to Andie on this beautiful new chapter – literally, a new book – in her inspiring career. I am so excited to see all the wonderful things she continues to create and share, and I eagerly anticipate following her journey for many more years to come. Her dedication to fostering a healthy, joyous relationship with food is truly commendable, and her work continues to positively impact so many.
Creamy Farro with White Beans and Kale
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
Description
This Creamy Farro with White Beans and Kale recipe is easy to make, wonderfully hearty, and absolutely delicious – a perfect, wholesome vegetarian meal!
Ingredients
- 1 cup dry farro
- 3 cups vegetable or chicken stock
- 1 bay leaf
- 1 (15-ounce) can white beans, rinsed and drained
- 2 ounces Gruyere cheese, shredded (about 1/2 cup)
- 3 tablespoons grated Parmesan cheese
- 4 teaspoons extra-virgin olive oil, divided
- 8 ounces baby bella mushrooms, diced into 1/2-inch pieces
- 1 medium shallot, thinly sliced (about 1/4 cup)
- 3 garlic cloves, minced
- 1 small bunch kale, leaves chopped (about 4 cups chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 2 tablespoons finely-chopped flat-leaf parsley
Instructions
- In a medium saucepan set over medium-high heat, bring the farro, stock, and bay leaf to a boil. Reduce the heat to medium-low and simmer until the grains are tender but still chewy, about 30 minutes.
- Stir the rinsed and drained white beans into the hot grains. Add the shredded Gruyere and grated Parmesan cheeses and stir until completely melted and creamy. Cover the saucepan to keep the mixture warm.
- Meanwhile, in a 12-inch nonstick skillet, heat 2 teaspoons of olive oil over medium-high heat until shimmering. Add the diced mushrooms and cook, undisturbed, until beautifully browned on one side, approximately 3-4 minutes. Stir the mushrooms and continue cooking until they are browned and tender on the other side, another 3-4 minutes. Transfer the cooked mushrooms to a warm plate and set aside.
- Add the remaining 2 teaspoons of olive oil to the same skillet. Introduce the thinly sliced shallots and minced garlic, and cook, stirring occasionally, until the garlic becomes fragrant, about 30 seconds. Add the chopped kale and cook, stirring frequently, until it wilts and becomes tender, which should take about 3 minutes. Season the kale mixture with salt and freshly-ground black pepper to taste.
- Gently stir the sautéed kale, cooked mushrooms, and finely-chopped flat-leaf parsley into the warm farro and bean mixture. Serve immediately, garnished with extra cheese if desired, for a truly comforting and wholesome meal.
Notes
Recipe adapted with permission from Eating In The Middle: A Mostly Wholesome Cookbook by Andie Mitchell, with minor adjustments for personal preference.
