Roasted tomato pesto farro and salmon kabobs

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.

Sign up to receive a weekly email from FOX 4 with the recipes we featured on our FOX 4 newscasts.

Click here to add your name to the list.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.