Roasted tomato pesto farro and salmon kabobs

KANSAS CITY, Mo. -- Zoes Kitchen is rolling a new kids menu, and it debuts on Tuesday, Sept. 27. Marta Danylyk stopped by the FOX 4 morning show to share how to make some of her favorite items on the menu.

Roasted Tomato Pesto Farro

1 ½ cup Farro, cooked
½ cup Roasted Tomatoes, chopped
2 Tbsp Basil Pesto
1 tsp Lemon Juice
1 tsp Extra Virgin Olive Oil

Directions: Bring 4 cups of lightly salted water to a boil; add 1 cup farro. Cook for approximately 16 minutes or until al dente; drain, then cool. Combine all ingredients in a mixing bowl and mix gently until fully incorporated.

Salmon (raw), cubed
Zucchini, sliced

Cut salmon into 1” cubes and skewer, alternating with zucchini slices. Grill for 4-6 minutes on two sides, until cooked medium or to desired doneness.

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