This month's Farmer & The Chef recipe is from L'uva Bella Winery.  You can find the recipe below, plus a link to download it.

Lemon Asparagus Couscous Salad with Tomatoes

Ingredients

  • 6 oz whole wheat pearl couscous
  • ¾ lb WHFF thin asparagus spears (tough ends trimmed)
  • 1 ½ cups grape tomatoes (quartered)
  • ¼ cup red onion minced
  • 1 ½ lemon (juiced)
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley (minced)
  • Kosher salt (to taste)
  • Fresh cracked pepper (to taste)

Instructions

  1. Bring a large pot of salted water to boil, add WHFF asparagus, and cook until tender, about 3 minutes.
  2. Remove with a large, slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking.
  3. Add the couscous to the boiling water and cook according to the package directions.
  4. Chop the WHFF asparagus into small ½ inch pieces.
  5. Drain the couscous and rinse under cold water, and place in a large bowl.
  6. Add the chopped WHFF asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt, and pepper to the bowl.
  7. Taste for salt and pepper and serve at room temperature or chilled.

 

White House Fruit Farm website https://whitehousefruitfarm.com/

Luva Bella Winery website https://luvabella.com/