Spring Goddess Bowl

Someone stole spring, and I want it back. I have been awaiting that glorious moment when I can unburden my coat rack of winter coats and scarves and tuck away my gloves and boots. Just when I thought we were almost there, the mercury falls and the wind gives a raucous helloooooo. Sigh. I wish I had a spring dance of sorts, you know, to call upon those warmer temperatures and get them to linger for just a little longer, but I think any type of dancing of mine just may scare spring away. Again.

Despite these cooler temperatures, I am loving what I am finding at the farmers' markets right now -zippy radishes, tender, earthy greens, eggs from happy spring chickens, and tangy cheeses and yogurt from sprightly goats. When the ingredients, especially vegetables, are at their peak, so fresh and bright, I like celebrating them in simple preparations, and sometimes a few different ways in the same dish- cooked and raw, pickled and sauteed, roasted and blanched, pureed and left whole. In this recipe, sauteed red radishes are topped with raw, julienned watermelon radishes. You may have never sauteed a radish before, but I promise you, you'll never see a radish the same way once you do. Heated with olive oil and a sprinkling of salt, the harsh radish mellows with just a teensy sweetness while still staying crisp and light.

This spring bowl came together one evening when a foodie friend of mine and I decided to meld minds...and pantries and fridges. (Side note: This foodie friend is also an amazing photographer...who just so happens to be shooting our wedding in just over two weeks and who shot our engagement photos!!!). We had both been in a bit of a recipe funk, so we decided to make it interesting by each contributing two different ingredients to the mix and then coming up with a dish. I chose radishes and beluga lentils, and she chose avocado and black rice (side note: I used a short-grain brown rice when I re-made the recipe, but black rice is both beautiful and delicious if you have never had it). We made things up as we went, tasting here and there for any additions to make it all really sing. I had some spring chickweed, a dainty and slightly bitter green, and fresh mint in my fridge, and we assembled a bright lemon and olive oil dressing to drizzle over top of everything. It really does taste as good as it looks. It was so good, in fact, I made it again after restocking my radish supply.

Like most bowl recipes, this is a template. The amounts of each component will vary depending on your preferences, but the ingredient combo here is spot-on. If you are craving a little more crunch, go ahead and toss in some toasted nuts or seeds. Feta or a tangy goat cheese will be beautiful on here as will a hard-boiled egg if you want to make it even more robust. Either way, this bowl is fit for a spring goddess- or god!

Spring Goddess Bowl

1 cup short-grain brown rice
1 1/2 cups water
1/2 cup beluga lentils
1 small bunch of radishes (about 6-7 radishes), greens removed (or a mix of red and watermelon radishes)
1 avocado, sliced
2 handfuls of greens (examples are chickweed, arugula, mache, or even sprouts!)
a few mint leaves, finely chopped
1 small garlic clove, finely minced
1 lemon, zest and juice
1 tablespoon extra-virgin olive oil, plus more for sauteeing radishes
fancy salt, to taste...also known as Himalayan salt or flaky sea salt;)

Cook rice. Bring water to a boil. Add rice, return to boil, then reduce heat to low. Cover pot and cook 45 minutes. Remove from heat and let rest 10 minutes. Reserve 2 cups of cooked rice for the bowl, and save the rest for another meal.

Cook lentils. Add lentils to pot and cover with water by 1-2 inches. Heat water to boiling, then reduce heat to simmer. Cook for 15-18 minutes or until tender. Test often to check doneness- you want a slight bite, but no mushiness. Drain and set aside.

Prepare radishes. Reserve one radish for raw garnish. Cut the remaining radishes into small wedges for sauteing. Heat 2 teaspoons olive oil over medium-high heat. Add radishes, sprinkle generously with salt, and saute about 5-8 minutes, stirring often. Remove radishes when just golden brown on both sides and tender.

Thinly slice reserved radish (or use watermelon radish here) and then julienne slices for the raw radish garnish.

Make dressing. In small bowl, whisk together minced garlic, zest of 1 lemon, juice of 1 lemon, 1 tablespoon extra-virgin olive oil, and salt to taste.

Assemble bowls. Divide rice, lentils, sauteed radishes, and greens among two bowls. Top each with 1/2 of avocado, garnish with raw radish and mint, and drizzle with lemon vinaigrette. I like to finish mine with a sprinkling of fancy salt or whatever salt I have on hand. Enjoy! Makes 2 servings.   

Chard, Delicata Squash, and Tahini Tofu Bowl with Sorghum

Have you ever heard of sorghum? If not, not to worry. You are probably not alone. I made a big pot of it a few days ago, and my fiance asked me if I was serving little eyeballs for dinner. Probably not the best image to leave you with if I want you to give it a go, but it is a pretty unique little thing. I had read about sorghum in some magazine several months ago and waited to get my hands on a bag when it went on sale. Well I finally snagged a bag, and I feel like this recipe really accentuates all of its wonderfully delicious qualities.

So what is it? It is a round grass reminiscent in shape of Israeli couscous, the fat couscous you may have come across (Moroccan couscous is itty bitty), but it has a little black dot on each kernel, hence the eyeball comparison. It is native to Africa and has the most delightful chewy texture and subtle sweetness. Maybe you have heard of sorghum molasses? It is also high in fiber and iron, making it even more worth incorporating into your diet.  Sorghum does take a little while to cook- about 50 minutes in fact- so if you are short on time, you can substitute another grain of your choice as the base or even use Israeli couscous.

The slight sweetness of the sorghum pairs beautifully with the earthy chard and delicata squash and the slightly sweet but nutty tahini tofu. This bowl provides a rainbow of colors and textures, so it is super satisfying. The ingredients can be doubled or even tripled because it makes delicious leftovers.

Have you ever tried sorghum? If so, what is your favorite way to cook with it?

Chard, Delicata Squash, and Tahini Tofu Bowl with Sorghum

Bowl:
1 cup sorghum
2 1/2 cups water
1 delicata squash, washed, seeds removed, and sliced into 1/4-inch half-moons
2 teaspoons olive oil + 1 tablespoon
1 recipe Tahini Tofu (recipe below)
1 bunch Swiss chard (I used rainbow, but any type will do)
2 garlic cloves, minced
2 teaspoons red wine vinegar
salt and pepper to taste
2-3 tablespoons tahini, for drizzling (I like Philly's local Soom tahini because it is so wonderfully nutty)

Cook sorghum. Combine sorghum and water in a pot. Bring to a boil over high-heat. Reduce heat to low and cover, and allow sorghum to cook for 50 minutes. After 50 minutes, keep covered and remove from heat and allow to rest for about 10 minutes. Remove lid, stir, drain any excess water, and then sprinkle with a pinch or two of salt, and set aside.

Roast squash. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss squash with two teaspoons olive oil and salt. Roast in single layer for 25 minutes or until squash is tender and beginning to brown.**You can also bake the tofu as the squash is cooking**

Prepare Swiss chard. Wash and loosely dry chard. It is okay if some water lingers on the leaves. Remove the stems from the chard leaves, and finely chop. Roll the leaves into a cylinder and cut into 1/2-inch ribbons like you were going to chiffonade basil. Heat 1 tablespoon olive oil over medium-high heat. Add chopped chard stems and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds or until fragrant. Add sliced chard leaves, a generous pinch of salt, and stir. Cook until chard wilts and is tender, about 6-8 minutes, tossing occasionally. Add red wine vinegar, stir, and then remove pan from heat. Season to taste with salt and pepper. Set aside when done.

Assemble the bowls. Use a few scoops of sorghum as the base and top with roasted squash, sauteed chard, tahini tofu, and a drizzle of tahini. Enjoy! Serves 3-4.   

Tahini Tofu:
1 package extra-firm tofu, drained
1 tablespoon low sodium soy sauce or low-sodium tamari, if gluten-free
1 tablespoon olive oil
2 teaspoons maple syrup
2 teaspoons Dijon mustard
1 tablespoon tahini

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment or a Silpat. Remove the tofu from the package, drain, and set on a plate. Take a cutting board or plate and press gently and evenly on the tofu to expel a little of the soaking water. Set the tofu on a cutting board and cut into 16 cubes. In a small bowl, whisk the remaining ingredients together. Add the tofu to the bowl, mix gently to coat, and spread in an even layer on the parchment. Bake for 30 minutes or until golden on the edges and firm. Remove from oven, and allow to cool for about 5 minutes (this will also help them hold their shape), before scooping from the tray.

Winter Einkorn Bowls with Roasted Brussels Sprouts, Squash, Tempeh, and Lemon Tahini Drizzle

I tend to eat a lot of bowls, bowls of nourishing goodness. Sara Forte, from Sprouted Kitchen, writes a beautiful post on the subject of "bowl foods" that you can find here and is even coming out with a cookbook devoted to the topic. For me, bowl foods are usually born out of a necessity to use up bits and pieces of leftover raw or cooked ingredients, especially grains, legumes, and vegetables. I love all of the different textures that come together and honestly, I love the satisfaction of using up all of my leftovers and not having anything go to waste. It's also a fun challenge to use up a hodgepodge of ingredients in my fridge and to resurrect them into something yummy and cohesive. This bowl in particular was once born out of a necessity to use up leftovers, but since then, I have made this combo many times intentionally because the flavors just worked so well together. The earthy Brussels sprouts are balanced by the sweet winter squash. The walnuts provide a buttery crunch, and the einkorn and tempeh provide bulk and protein. The lemon tahini sauce brings it all together.

Einkorn, also known as farro piccolo, is an heirloom wheat berry that is very similar to the spelt berry in both taste and texture; it's chewy, slightly sweet, and very satiating. It's also a terrific source of protein, iron, and B vitamins. You can find it at your local Whole Foods or online at Jovial Foods. If you cannot readily purchase einkorn, feel free to substitute any grain of your choice or even brown rice, being sure to follow the cooking instructions on the package.

Winter Einkorn Bowls with Roasted Brussels Sprouts, Squash, Tempeh, and Lemon Tahini Drizzle

Tempeh:
1 8oz. package tempeh, sliced into 1/4-inch slices
1 T. dijon mustard
1 1/2 T. maple syrup
1 t. low sodium tamari or soy sauce
2 T. extra-virgin olive oil

Vegetables:
1 lb. Brussels sprouts, bottoms removed and quartered
1 small butternut squash, peeled, seeded, and chopped into 1/2-inch pieces
2 T. extra-virgin olive oil

Einkorn:
1 c. einkorn
2 c. water
salt

Lemon Tahini Drizzle:
2 T. tahini
2 T. freshly squeezed lemon juice
2 T. water
salt, to taste

Garnish:
1/2 c. walnuts

Preheat oven to 400 degrees Fahrenheit. Make sure that two oven racks are placed towards the middle of the oven. Line two baking sheets with parchment paper. On one baking sheet, spread tempeh pieces out in single layer. In a small bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade and set aside. Brush the remaining marinade evenly over the tempeh. Set pan aside.

On the other baking sheet, spread Brussels sprout quarters on one half and butternut squash pieces on the other half. Drizzle all with 2 tablespoons of olive oil, sprinkle with salt, and toss each half separately. Try to get all of the vegetables in a single layer to maximize their roasting. Place vegetable pan and tempeh pan in the oven, and bake for 25-30 minutes, flipping pan positions halfway through and tossing vegetables around so they can roast evenly.

Meanwhile, make the einkorn. Place the water in a pot and bring to boil. Add the einkorn and a sprinkle of salt, and reduce heat to simmer. Cook for 30-35 minutes or until the grain is tender and the water has been absorbed.

As the vegetables roast and the einkorn cooks, prepare the lemon tahini drizzle. In a small bowl, mix the tahini, lemon juice, water, and reserved 1 tablespoon of the tempeh marinade. Set aside.

Toast the walnuts over medium-low heat on the stove top for 8-10 minutes or in a small pan or skillet in the oven for 8-10 minutes at 400 degrees Fahrenheit or until golden brown. Roughly chop and set aside.

When all of the components are ready, assemble the bowls--grains + vegetables + tempeh + walnuts + lemon tahini drizzle. You're welcome to do it individually, which can be nice when you're having people over, or I've also mixed everything together in a bowl, so that I have a ready-to-pack lunch for the busy week. Serves 4.