The bowl is mightier than the plate – it’s just a fact. Bowls can hold so much more. The potential spill factor is much lower. And most importantly, you can wrap your hands around a bowl and be one with your food. A very attractive option especially when it’s cold and/or rainy outside. Bowls, like mugs, just scream cozy. And for that reason, I thought a grain bowl was in order as we head into April and its many showers. So without further ado, allow me to present these Melting Sweet Potato Bowls with Mint Chimichurri.
When life or more specifically your weekly produce box, hands you beets pair them with Minty Lamb Meatballs and serve them on a bed of Whipped Feta. I know, far less quippy than the whole lemon to lemonade saying. I’m fairly certain they won’t be words to live by anytime soon. But these Minty Lamb Meatballs with their various accouterments could very well be gracing your table imminently. This is such a fabulous low key meal. Serving companions range from a variety of simple salads to the extremely chill bag of storebought pita. Like a little black dress, you can dress this meal up or down. And even if you’re full sloth come suppertime and add nothing to it, this platter still comes across as effortlessly elegant even if you’re far from it.
You may have noticed things got a little quiet around here. I’m also going to assume you probably know why. Given the protests in the US and around the world, I decided to take a back seat and give the BIPOC members of my community the floor. I won’t say much on the topic beyond this, I wrote a more involved post on my Instagram page. But I will definitively say that I believe black lives matter and as I return to posting my own content, I promise to make changes big and small in my own life to further the objectives of the movement and my own education. So, with all that being said, let’s talk about these Sticky Shiitake Barley Burgers.
What you’re looking at looks pretty elegant, doesn’t it? Some might even call it ostentatious in this current climate. But what you’re actually looking at is a handful of pantry staples, the end of a yogurt container and a few egg yolks. This Tuna Tahchin with Green Lentils and Preserved Lemon is my pantry’s take on the classic Iranian dish – Tahchin. Tahchin is a sort of rice cake bound together by yogurt and eggs and seasoned with saffron. It can stay as simple as that and still be called a tahchin. But most versions include a layer of protein, most often chicken, in the center. I made it with tuna, lentils and preserved lemon because that’s what I have in my house right now.
