Spicy Tex-Mex Farro Bowls

• Wash and dry produce. • Halve, deseed, and slice poblano into 1⁄2-inch strips. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; finely chop a few wedges until you have 11⁄2 TBSP (3 TBSP for 4 servings). Transfer chopped onion to a small bowl and set aside. • Toss poblano and onion wedges on a baking sheet with a large drizzle of oil, 2 tsp Southwest Spice (4 tsp for 4) (you’ll use the rest later), and a big pinch of salt and pepper. Roast on top rack until deeply browned and tender, 15-18 minutes.

• Finely dice tomato. Finely chop cilantro. Zest and quarter lime. • To bowl with chopped onion, stir in tomato, half the cilantro, juice from half the lime, half the lime zest, and a pinch of sugar. Season with salt and pepper.

• In a second small bowl, combine guacamole, sour cream, and a squeeze of lime juice. Season with salt and pepper.

• Drain corn, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add half the corn (all for 4 servings), remaining Southwest Spice, and a pinch of salt. Cook, stirring, until tender and fragrant, 2-3 minutes. Remove from heat. (It’s normal for corn to pop a bit while cooking.)