• Place a lightly oiled baking sheet on top rack and preheat oven to 425 degrees. • In a medium pot, combine farro, stock concentrate, and 31/2 cups water (6 cups for 4 servings). 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.

• Meanwhile, wash and dry produce. • Halve, peel, and cut onion into 1-inch- thick wedges. Dice sweet potatoes into 1/2-inch pieces. Toss veggies in a large bowl with a large drizzle of oil, chili powder, salt, and pepper. Carefully spread out on prepared baking sheet. • Roast until browned and tender, 20-25 minutes.

• While veggies roast, zest and quarter lemon (for 4 servings, zest one lemon and quarter both). • In a small bowl, combine juice from 2 lemon wedges and 1 tsp sugar (4 lemon wedges and 2 tsp sugar for 4). Stir in cranberries. • Let marinate, stirring occasionally, at least 15 minutes.

• Once cranberries are marinated, transfer lemon juice marinade to a second large bowl (leaving cranberries in small bowl). Whisk 1 TBSP olive oil (2 TBSP for 4 servings) into bowl with marinade; taste and season with salt and pepper.

• Stir 2 TBSP butter (4 TBSP for 4 servings), half the roasted veggies, and half the dressing into pot with farro. Season with salt and pepper. • To bowl with remaining dressing, add watercress, marinated cranberries, and remaining roasted veggies; toss to coat. Season with salt and pepper.

• Divide farro mixture between bowls. Top with salad. Sprinkle with Parmesan, pepitas, and as much lemon zest as you like. Serve with remaining lemon wedges on the side.