• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. • Add 1/2 cup farro (be sure to measure; we sent more), 3 cups water, half the stock concentrates, and 1/2 tsp salt. (For 4 servings, use 1 cup farro, 5 cups water, and 1 tsp salt.) 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, trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both).

• Toss zucchini 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 on top rack until zucchini is browned and tender and lemon is lightly browned, 14-16 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 remaining 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 zucchini, 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.