• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Heat a drizzle of oil in a medium pot over medium-high heat. Add 1/2 cup farro (1 cup for 4 servings). (Be sure to measure the farro; we sent more.) Cook, stirring, until toasted, 1-2 minutes. • Stir in 3 cups water (5 cups for 4), stock concentrate, and a big pinch of salt. Bring to boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess liquid, simply pour it out. Alternatively, if liquid evaporates before farro is done, add a splash more water.

• While farro cooks, trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, garlic powder, paprika, salt, and pepper. • Roast on top rack for 20 minutes (you’ll finish the carrots in step 5).

• Meanwhile, zest and halve lemon (for 4 servings, zest and halve one lemon; cut remaining into wedges). Pick parsley leaves from stems; finely chop leaves. Finely chop chives. Remove and discard any large stems from kale; chop leaves into bite-size pieces. • In a small bowl, combine juice from half the lemon and 1 TBSP hot water (2 TBSP for 4). Add cranberries and set aside. • In a separate small bowl, whisk together sour cream, ranch dressing, chopped parsley, chives, a squeeze of lemon juice, 1/4 tsp sugar (1/2 tsp for 4), and a pinch of lemon zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

• Place kale in a large bowl. Add a drizzle of oil and a squeeze of remaining lemon juice; season lightly with salt. Massage leaves until tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture. • Add drained farro and soaked cranberries (draining first). Season with salt and pepper. Add as much dressing as you like and toss to combine.

• Once carrots have roasted 20 minutes, carefully remove sheet from oven. Top with honey, walnuts, and chili flakes to taste. Carefully toss to coat. • Return to top rack until carrots are tender and glazed, 2-3 minutes more.

• Divide farro and kale salad between plates or shallow bowls. Top with honeyroasted carrots and walnuts. Serve.