4 Cozy Vegetarian Dishes To Whip Up This Winter

INGREDIENTS
1 1/2 cups pearled farro, rinsed
1 head puntarelle
Leaves from 1 small bunch basil
Leaves from 3 sprigs marjoram
Leaves from 3 sprigs thyme
5 tablespoons raw almonds
4 to 5 tablespoons extra virgin olive oil
3 1/2 ounces wild radicchio, leaves separated
7 ounces baby zucchini, sliced into thin ribbons
1 tablespoon distilled white vinegar
1 teaspoon salt, plus more as needed
4 eggs
Black pepper

INSTRUCTIONS
Bring a medium saucepan of salted water to a boil. Add the farro and cook for about 25 minutes.

Fill a large bowl with ice and water. Core the puntarelle, separate the leaves, and cut them into thin strips. Put them in the ice water and set aside to curl.

In a food processor, combine the basil, marjoram, thyme, almonds, olive oil, a pinch of salt, and a generous sprinkle of pepper. Pulse until well combined.

Drain the farro in a colander, run it under cold running water to cool it, then transfer it to a large bowl. Add the pesto and stir to coat the farro.

Drain the puntarelle. Divide the radicchio and puntarelle among individual plates and divide the farro and zucchini on top.

Fill a large shallow saucepan with 2 inches of water and bring to a boil. Add the vinegar and the salt and stir the water in a circular motion to create a gentle whirlpool. Crack an egg into the small bowl and gently slide the egg into the center of the whirlpool. Cook for 4 minutes, then use a slotted spoon to gently transfer the egg to paper towels to drain excess water. Repeat to poach the remaining eggs.

Arrange a poached egg over the the farro on each plate and serve.