This lovely and hearty dish makes a nice brunch dish or a simple dinner for two.

Ingredients

• 1 1/2 cups of farro
• 4 cups fresh greens like chard, kale or spinach
• 1/3 cup extra virgin olive oil
• salt and pepper
• 2 room-temperature eggs
• 1 teaspoon fennel pollen

Instructions

Cook farro in boiling, salted water until it's tender. Five minutes from the end of the cooking time, add the greens and cook together. Drain the farro and greens, reserving the cooking liquid to poach the eggs. Toss the farro and greens with the extra virgin olive oil and salt and pepper.

In the reserved cooking liquid, poach the eggs until the yolks are just shy of set. Pull the eggs and drain quickly. In a bowl, serve the eggs over the farro and sprinkle just before serving with fennel pollen.

The idea of new potatoes has become a little distorted because they're always available! But the reality is that potatoes are seasonal and the ones you'll see in the market in May and June are truly new...young, spring potatoes. Here, they're roasted with coarse salt and fennel pollen - excellent alongside a piece of grilled pork or chicken.

Ingredients

• 2 pounds of new potatoes, cleaned & dried
• 1 TBS salt
• 2 tsp coarsely ground black pepper
• 1 TBS fennel pollen
• 2 TBS extra virgin olive oil

Instructions

Preheat the oven to 400 degrees. In a large bowl, toss together all of the ingredients until the potatoes are well-coated. Place the potatoes on a sheet pan and roast until tender.

This will make enough rub for two chickens..but you can also use it on pork or lamb.

Ingredients

• 1 tablespoon of fennel pollen
• 2 teaspoons of hot Spanish pimenton
• 2 teaspoons of salt
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon crushed red pepper
• 2 - 3 tablespoons soft butter
• one 2 - 3 pound chicken

Instructions

Rub a room temperature chicken with 2 - 3 tablespoons of softened butter and sprinkle generously with the spice rub. You should use about half for a 3 pound chicken.

Roast the chicken in a 450 degree oven for 45 - 55 minutes. Remove from the oven and let it rest for 15 minutes before carving.