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Fried Feta Bowls

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I love bowls. Grain bowls, veggie bowls, noodle bowls – if it comes in a bowl I want to hear about it. To me, they are the perfect food. They can be virtuous or overly indulgent as need be. They can be complex or blissfully simple. And they can be customized to suit any dietary restriction or overly fussy eater. In short, bowl food is the best, and I can’t let a week go by without eating one. Today’s Fried Feta Bowls are my current favorite. They feature a bed of rice piled high with romaine, tomatoes, olives, cucumber, and pickled banana peppers drizzled with a lemon oregano vinaigrette. But the true star of the show is the sesame-coated slabs of fried feta topped with honey for that ultimate salty/sweet contrast. This bowl is truly the stuff of dreams. 

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Tajín Shrimp Bowls with Mango Curtido

Tajin Shrimp Bowls with Mango Curtido
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Canadian Thanksgiving is officially two weeks away, so I thought I’d squeeze one last rational recipe in before the onslaught of holiday content begins. Today’s Tajín Shrimp Bowls are by design extremely low-key. They are the perfect thing to eat while binging questionable television in a mostly clean hoodie. Or at least that’s what I did with them. This is strictly a meal I make when I’m home alone. Mostly because Sunny, my lovely and patient partner, is a shrimp-hater. He’s trying his best with other shellfish but shrimp has proven to be a bridge too far. But that’s fine, more shrimp for me.

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Oven-Fried Tofu Bowls with Gochujang Sauce

Oven-Fried Tofu Bowls
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After the decadence of my previous post, I felt like we could do with a big bowl of veggies and some faux-fried bit of protein. After all, one cannot subsist on fried burrata alone. But although my brain is happy to load up on some vitamin D and C via bright and fresh produce, my palette is not always down with this plan. I’ve been craving fried food hard. And it’s not that surprising. It’s a well-established pattern. Once I reach the middle of February, my mind turns to chocolate, candy, and fried foods. I think it’s all Valentine’s Day’s doing, personally. But I consider today’s Oven-Fried Tofu Bowls to be an antidote to these less-than-virtuous cravings. It’s a compromise in a bowl, but I promise it tastes a lot better than that sounds.

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Cuba Libre Pulled Pork Bowls with Pickled Red Cabbage

Cuba Libre Pulled Pork Bowls with Pickled Red Cabbage
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I seem to enjoy pairing pork with cocktails. And no, I don’t mean pouring myself a drink before tucking into a pork entree. I mean, marinating, braising, and/or topping pork with a beloved cocktail. I will admit it’s a strange hobby. This is not something I knew about myself, but this Cuba Libre Pulled Pork and the Mojito Pork Tostadas from last month suggest this is becoming a favorite pastime of mine. Who knew? I realize that two recipes do not a pattern make, but you have to admit, it’s a little peculiar. I can’t wait to see what my brain hurls at me next. Paloma Pork Burgers? Actually, not a terrible idea.

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