• Remove tough ends of asparagus by snapping or cutting the woody ends off the spears.
• In medium sauce pan over high heat bring 2 inches of water to a boil. Place the asparagus in the steamer, cover and steam until tender 1-3 minutes.
• Check asparagus if they need more steaming increment by 1 minute up to a max of 6 minutes. When completed with steaming remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly.
• Cook the Farro in hot boiling water with a pinch of salt. Reduce heat to simmer for about 15 minutes to completely cook the Split Farro.
• Let farro cool for a few minutes before adding Yogurt.

  In a small bowl stir together the split farro and yogurt to mix well. Let it stand and cool before mixing with Tuna Mixture
• Put the tuna in a bowl. Add the mustard and ranch dressing. Also add the diced onion and grated asiago cheese. Mix to combine. Add pinch of salt and pepper as needed
• You can then mix the split farro/yogurt mixture with the tuna mixture. This is insuring that all the ingredients are mixed into the sandwich spread.
• Heat a dry large frying pan (not one with a nonstick surface) over medium heat. One at a time heat the tortillas in the hot pan until softened about 20 seconds per side.
• Lay the tortilla flat on a clean work surface. Spread on the tuna/farro mixture equally on each half of the tortillas.
• Lay the asparagus spears and cilantro on top of the tuna/farro mixture
• Fold in both sides and the bottom of each tortilla up over the filling, then Roll to close. If made in advance cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
• To Serve, Cut each Wrap in half crosswise.

Prepare Chicken

• In a stainless steel pan place chicken halves tightly together, coat with olive oil and salt.
• Sprinkle on top: pepper, thyme, cloves, oregano, basil, and pepperoccini.
• Arrange the slivered onions and Sicilian olives (2 per chicken) on top of the chicken. Then, place the plums (2 per chicken) and raisins on top of the chicken halves, and pour the wine over the top.
• Bake at 350 degrees for 1.5 – 2 hours.

Prepare Farro

• Add water, Bluebird Grain Emmer Farro and salt in a heavy pan and and bring to a boil. Simmer for 45 minutes and cool.
• Sauté onion garlic and herbs until onions are translucent.
• Add cooled Farro. Sauté briefly until all farro is covered in oil and herbs.
• Serve with Pollo Eoliana.

• Put farro into a bowl, cover completely with cool water, stir, and skim off and discard any additional hulls that float to the surface. Drain.
• In a 5- to 6-quart pan over high heat, crumble sausage with a spoon and stir often until browned, about 5 minutes.
• Spoon out and discard all but 1 tablespoon fat or, if necessary, add butter to equal 1 tablespoon fat in pan. Add farro to sausage in pan and stir until grains are dried, about 2 minutes.
•  Add broth and bring to a boil, then reduce heat, cover pan, and simmer (mixture foams, so check and stir occasionally to keep it from boiling over) until farro is tender to bite and no longer tastes starchy, about 50 minutes.
• Stir in parsley, cover, remove from heat, and let stand 10 minutes.
• Meanwhile, peel and core apple; cut into about 1/4-inch dice and mix with lemon juice.
• Stir into farro, season to taste with salt and pepper, and pour into a bowl.

• Place pork shank and bay leaves in a medium pot.
• Cover with cold water and bring to a boil over medium-high heat. Reduce heat to a simmer, add a large pinch of salt and cook for 45 minutes, or until the meat separates easily from the bone.
• Remove bay leaves and discard.
• Remove shank from cooking liquid and pick the meat off the bones while it is still warm. Discard bones and reserve the warm liquid.
• Heat the olive oil in a wide, heavy-bottomed pot set over medium heat. Add the farro and stir, coating the grains with the oil and toasting them gently for about 1-1/2 minutes.
• Add the onion and garlic and sauté for another two minutes, being careful not to let them color.
• Add the white wine and cook until almost completely evaporated. 
• Begin adding the reserved warm shank cooking liquid, 1/2 cup at a time, stirring occasionally and letting the grains absorb the liquid before adding more.
• When almost all of the liquid has been added and the grain is cooked but still pleasantly chewy, add the shank meat, kale and the rest of the stock.
• Continue cooking just until the kale has wilted and the mixture is cohesive.
• Adjust seasoning with salt and pepper to taste, drizzle with olive oil and serve immediately.