Author: Team Revv Lab

• Rinse the farro well. Bring the orange juice and water to a boil in a large saucepan. Add a big pinch of salt and pepper. Once boiling, stir in the rinsed farro. Reduce the mixture to a simmer and cook for 25 to 30 minutes, until the farro is chewy and tender. Drain the farro and place it in a large bowl.
• Add the arugula to the farro. Drizzle in a few tablespoons of the dressing, just to coat the farro and arugula. Top with the oranges, pistachios, celery and feta. Toss well. Taste and season with salt and pepper as needed.
• Serve! This stays great in the fridge for a few days too.

winter vinaigrette

• Whisk together the vinegar and oil. This will make more dressing than needed and you can store in a sealed container for about a week.

• Preheat oven to 350 and grease and 8 x 8 baking pan.
• In a small bowl, toss the blackberries with the balsamic. Set aside.
• In a medium sized bowl, beat the olive oil with the egg until frothy. Whisk in the sugar. Sift in the flour, baking powder and baking soda and gently fold to combine. Add the milk and use a wooden spoon to fully incorporate.
• Fold in half of the raspberries and vinegar. Pour the batter into the prepared pan. Dot the batter with the remaining berries and drizzle with remaining juices.
• In a small bowl, mix together the streusel ingredients to form a crumbly mixture.
• Sprinkle with batter with the streusel and bake for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Serve warm with a cup of hot tea or coffee and drizzle with Raspberry Balsamic Vinegar.

• Heat a couple tablespoons of olive oil in a skillet over medium to medium-high heat. Sear meat on all sides in plenty of olive oil. Add olive oil as needed to complete searing all the meat. Place the meat into a slow cooker or large pot on the stove.
• Drizzle all meat on both sides with a thin layer of Traditional Aged Balsamic Vinegar.
• Sprinkle 2 Packets of Good Seasons Italian Dressing Mix over all the meat.
• Pour in one to two beers of choice. Add water if needed. You want enough liquid to just cover the meat.
• Optional: add two to three garlic cloves or a little garlic paste.
• Set crock pot to slow cook on low for 6 to 7 hours. Or simmer in a pot on the stove for approximately 3 hours or until tender and completely cooked.
• Shred the beef with a fork and knife in the pot before serving. Add garlic salt to taste.
• Serve on brioche buns topped with coleslaw. Or serve topped with sautéed bell peppers, onions, mushrooms, and melted provolone cheese.
• ENJOY!