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Springy Veg Bowls

A 'do what you can' kind of meal

Happy Sunday all. I hope this weekend granted everyone a bit of a breather in terms of a chance to regroup, refresh, and take a breath. Every chance that I’ve had to get outside I’ve been taking; often with my earbuds out, just to hear the sounds of the birds chirping, feet on the pavement, trees swaying- a luxury that I’m beginning to be more and more aware of. I’ve mentioned hesitancy in sharing recipes and photos are of late, due to the obvious dissonance between posting elaborate recipes when many are struggling to get food on the table. So I’m turning to those dark corners of my pantry, fridge, and straggly herb garden in order to create more “do what you can” type meals. The reality is we’re all just doing the best that we can right now, so why shouldn’t our meals reflect that? My hope with these bowls is that they can be viewed more as a “blueprint” rather than a strict recipe in terms of ingredients, given that grocery store trips are no longer the casual stroll in and out affair that they once were. Don’t have farro? Brown rice, sorghum, couscous, orzo, or really any grain of choice works. Swap the beets for cauliflower. Instead of green leaf lettuce you could use kale, arugula, or cabbage. Don’t have cheese but still love dairy? Use a swoop of Greek yogurt, or rather hummus for the vegans out there. The possibilities are really endless here friends. I know we are all getting inundated by recipes and tutorials and videos right now, so I’m trying to make this as functional, versatile, and simple as possible. Hope you all enjoy, but moreover hope everyone stays well and safe.

xx-Isabelle


Springy Veg Bowls-

Serves 4-5

Ingredients:

-3 large beets, quartered

-4-5 carrots, halved

-2 tbsp olive oil

-1.5 tsp salt

-black pepper to taste

-1-2 radishes, sliced

-2 stalks celery, cut thinly on a bias

-1/2 of a large shallot, sliced

-1 head of lettuce (I used green leaf but use what you have!)

-1 cup dry farro

-1/4 cup shaved cheese (I used pecorino)

-1 tbsp dill, 1 tbsp parsley (optional)

Dressing-

-1/3 cup olive oil

-2 tbsp apple cider vinegar

-pinch of salt

-1/2 large shallot

-black pepper to taste

Method:

Preheat oven to 400° F. Add cut beets/carrots on a sheet tray and drizzle with olive oil, salt, black pepper. Place the veggies in the oven on the middle rack and let cook 30-45 minutes until golden brown and tender. In a small pot set over medium high heat, add your farro along with two cups of stock or water and a hefty pinch of salt (particularly if you are only using water). Let it come to a boil, then reduce to simmer and let cook for 30 minutes, draining excess water as needed. In a small bowl or measuring cup, combine olive oil, apple cider vinegar, shallot, salt, and black pepper and whisk together with a fork. Once ready to assemble, add your greens to the bowl, then your cooled farro, beets and carrots, celery, radish, shallots, cheese, herbs (if using) and dress with the vinaigrette. Enjoy!




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ATL Based                                  isabellenamnoum@thebalancedapron.com