• Preheat oven to 425 degrees. Wash and dry all produce. • In a medium pot, combine 1/2 cup farro (1 cup for 4 servings), 3 cups water (5 cups for 4), half the stock concentrates (you’ll use the rest later), and a big pinch of salt. (Be sure to measure the farro; we sent more.) • Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

• While farro cooks, cut broccoli florets into bite-size pieces if necessary. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Peel and mince garlic.

• Toss broccoli on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Add half the lemon wedges, peel sides up. • Roast until broccoli is browned and tender and lemon is lightly browned, 15-20 minutes.

• Meanwhile, pat pork* dry with paper towels; season with remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, lower heat. • Transfer to a cutting board.

• To same pan over medium-high heat, add garlic, remaining stock concentrates, and 1/4 cup water (1⁄3 cup for 4 servings). Cook until slightly reduced, 2-3 minutes. • Remove pan from heat; stir in sour cream. Season with salt and pepper. Add a squeeze of fresh lemon juice.

• Stir roasted broccoli, 1 TBSP butter (2 TBSP for 4 servings), a squeeze of fresh lemon juice, and lemon zest to taste into pot with farro. Season generously with salt and pepper. • Slice pork crosswise. • Divide farro between plates; top with pork. Drizzle pan sauce over pork. Serve with roasted lemon wedges on the side.