Zucchini farro cakes with herbed goat cheese and slow-roasted tomatoes from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 88) by Megan Gordon

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Notes about this recipe

  • Rutabaga on September 03, 2014

    I made these for dinner alongside "breakfast" sausages, but they are hearty enough to stand as a main dish on their own. For the breadcrumbs, I used panko, and for the herbed goat cheese I just used chives and parsley, but also included an ounce of Trader Joe's sweet chile goat cheese in the mix. Everything can be made in advance, making it an ideal brunch option for company.

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