Add farro and a pinch of salt to a medium saucepan, cover with 1 inch water, and bring to a boil. Cook until grains are tender, 18 to 20 minutes. Drain any remaining water.

Set the oven to broil on high. Add peaches, green beans, 1 tbsp olive oil, paprika, and a pinch of salt to a baking sheet, and toss. Place green beans and peaches on opposite sides of the baking sheet and cook until peaches are soft and browned at the edges and green beans are slightly browned, 8 to 10 minutes. TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.

Heat a small saucepan over medium heat. Add almonds and toast, tossing frequently, until lightly browned and fragrant, 2 to 3 minutes. In a medium bowl, combine garlic, red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper and stir to combine. Add roasted green beans, toasted almonds, and fennel bulb and fronds to the bowl and toss the almond fennel salad. TIP: You can use the leftover fennel stalks to make vegetable stock by simmering them in water, or you can thinly slice them and add to pasta sauce.

Divide the farro and smoky peaches between plates. Top with almond fennel salad and dollop with cream cheese. Dig in!