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    Home » Recipes » Main Dish Recipes

    Summer Ciambotta with Purple Potatoes & Farro

    Published: Oct 9, 2014 · Modified: Apr 23, 2023 by Ashley

    This stew is rich and hearty without the heaviness of meat. It’s a really nice segue between summer and fall. It takes a bit of time to simmer away on the stove, but it’s totally worth it.

    We really enjoyed the brightness that the fresh herbs added - especially the mint. It really brought everything together.

    Summer Ciambotta with Purple Potatoes & Farro

    Just a note - the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.

    10 Ounces Heirloom Tomato
    6 Ounces Purple Potatoes
    3 Cloves Garlic
    1 Bunch Mint
    1 Bunch Parsley
    1 Lemon
    1 Red Onion
    1 Zucchini
    2 Tablespoons Butter*
    ¾ Cup Pearled Farro

    See Blue Apron for the full recipe.

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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