• Adjust rack to top position and preheat oven to 425 degrees. • In a medium pot, combine farro, stock concentrate, and 31/2 cups water. Bring to a boil and cook until farro is tender, 25-30 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 6 cups water. • 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.

• Meanwhile, wash and dry all produce. • Dice sweet potato into 1/2-inch pieces. Toss on a baking sheet with half the Fry Seasoning and a large drizzle of olive oil. Season with salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • 4 SERVINGS: Use all the Fry Seasoning.

While sweet potato roasts, zest and halve lemon. • In a medium microwave-safe bowl, combine juice from lemon and 1 tsp sugar; stir until sugar has dissolved. • Add cabbage and 2 TBSP water; toss to coat. Microwave for 1 minute. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve. • 4 SERVINGS: Use 2 tsp sugar. Add 4 TBSP water.

• Mince or grate garlic. • In a small bowl, combine mayonnaise, sour cream, as much lemon zest and garlic as you like, and harissa powder to taste (start with a small pinch, then taste and add more from there if you like). • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Remove and discard any large ribs from kale. Heat a large drizzle of olive oil in a large pan over medium-high heat. • Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in 1 TBSP butter until melted. Remove pan from heat. • 4 SERVINGS: Use 2 TBSP butter.

• While kale cooks, halve and core apple; cut half the apple into a small dice. • Stir 1 TBSP butter into farro until melted. Stir in diced apple and season with salt and pepper. • Divide farro between bowls and top with kale, pickled cabbage, and sweet potato. Drizzle with dressing. Sprinkle with pepitas and serve. • 4 SERVINGS: Use whole apple and 2 TBSP butter.