Members recipe
Farmers Market Bowl
Built around cooked grains and seasonal roasted or fresh vegetables -- the method starts by use whatever looks best at the market - roast the sturdier vegetables at 425F/220C.
This vegetarian farmers market bowl builds its flavor from cooked grains, seasonal roasted or fresh vegetables and leafy greens, and comes together in about 60 minutes with medium-level technique. The method starts by use whatever looks best at the market - roast the sturdier vegetables at 425F/220C.
Worth the 60 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around cooked grains, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 cups cooked grains
- 2 cups seasonal roasted or fresh vegetables
- plus 4 more ingredients
Method
Use whatever looks best at the market - roast the sturdier vegetables (squash, carrots, beets) at 425F/220C for 25 minutes, and keep tender ones (tomatoes, cucumber) fresh.
The rest of this recipe is for members.
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