Cook-The-Season Grain Bowl
Make this grain bowl recipe with what's in season! Choose the grain bowl option based on season (winter is pictured), or live on the edge and make an out-of-season bowl just because you feel like it (as long as you can still get decent ingredients from the produce section).
Dressing: 1/2 cup olive oil, 1 tsp. lime zest, 1/4 cup lime juice, 1/2 tsp. kosher salt, and 1/4 tsp. black pepperToppings: 2 carrots, cut lengthwise into thin ribbons; 1 cup each sugar snap pea pods, halved diagonally, and sliced seedless cucumber; 1/2 cup thinly sliced radishes; 1/4 cup chopped fresh mint; and/or lime wedges
Dressing: 1/2 cup olive oil, 1 tsp. lemon zest, 1/4 cup lemon juice, 1 Tbsp. chopped fresh oregano, 1/2 tsp. kosher salt, and 1/4 tsp. black pepperToppings: 4 cups baby spinach; 2 cups blackberries; 1 fennel bulb, halved and thinly sliced; 1 bunch green onions, sliced; and/or 1 cup each halved cherry tomatoes, crumbled goat cheese (chèvre), and coarsely chopped pistachio nuts
Dressing: 1/2 cup olive oil, 1/4 cup cider vinegar, 2 Tbsp. pure maple syrup, 1/2 tsp. kosher salt, and 1/4 tsp. black pepperToppings: 4 cups baby kale; 2 1/2 cups roasted cubed butternut squash; 2 cups sliced roasted beets; 1 cup crumbled blue cheese; 4 slices crisp-cooked bacon, crumbled; and/or 1/4 cup chopped fresh parsley
Dressing: 3 Tbsp. each lemon juice and olive oil and 1 clove garlic, mincedToppings: 4 cups torn escarole, raddichio, and/or endive; 3 cups thinly bias-sliced celery; 2 cups chopped cauliflower; 1/2 cup halved pitted kalamata olives, and/or 1/3 cup thinly sliced dried apricots