Beet + Wild Rice Grain Bowls

It has taken me seven days to put fingers to keyboard on this one, and before that, three weeks to slow down for long enough to take photos. Despite being forced to slow down in 2020, life—the world- still feels very chaotic. This makes it hard to write about something as simple as a grain bowl. Where do you begin when there are so many important things happening in the world?

Yet here, on planet Earth—the ground we all stand on- we must still eat. Food is a symbol of its own: a cultural symbol, a mark of a movement, a taste of history, a connection to the ground. When I think of this recipe, my mind goes to the earth. It boasts deep flavors that remind you of where your food came from (nutty wild rice, sweet and earthy beets, buttery feta cheese), and in that way, this meal is grounding.

I grow a small patch of beets in my garden every year. They are one of the easiest vegetables to grow, resilient and hardy. This dish puts beets, such a humble root, on show. Eat it warm on a rainy evening, or cold for a mid-day work lunch.

Beet + Wild Rice Grain Bowls

Published July 30, 2020 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

4 beets

2 cups cooked wild rice (for serving cold, allow rice to cool first — for serving warm, rice can be freshly cooked or reheated)

1 cup cucumber, sliced

1/2 cup feta cheese crumbles

1/2 cup walnut pieces, toasted

1/2 cup pitted Kalamata olives, halved or roughly chopped

1/4 cup parsley, minced

For vinaigrette:

Juice of 1 lemon

1/3 cup extra virgin olive oil

1 teaspoon dijon mustard

Generous pinch of salt

1/8 teaspoon freshly cracked black pepper

Directions:

1. Cook beets: Pierce each beet with a knife (this allows steam to escape during cooking). Place beets in a large microwave-safe pyrex with a lid, and add 1 cup of water. Microwave until softened through, about 10-12 minutes. When done, beets will be softened and a fork or knife should easily go through. Allow to beets to cool 5-10 minutes.
2. While beets cool, make the vinaigrette: combine ingredients for vinaigrette in a jar. Secure lid, and shake until well mixed.
3. Dice beets into bite-sized pieces, then assemble bowls: scoop 1/2 cup of rice into each bowl. Divide beets, cucumbers, cheese, walnuts, and olives amongst bowls. Garnish with parsley, and drizzle vinaigrette to taste. Serve hot or cold.

Pesto Chicken Salad with Summer Veggies (Updated)

This is an old recipe from the Foraged Dish — originally posted in 2016. But the original recipe was a bit more complicated, so when I revisited it this year, I decided to make some edits. As long-time readers may know, I am a sucker for anything pesto. I often keep store bought pesto around, but if you’re feeling ambitious (or your basil plants are out of control), make your own. This one is perfect for a picnic on a hot summer day, and the leftovers make a great lunch in the middle of a work day.

Pesto Chicken Salad with Summer Veggies

Published July 1, 2020 by Caitlin Sherwood

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Serves: 6   |    Active Time: 30 minutes

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Ingredients:

2 zucchini

1 tablespoon cooking oil, such as avocado

Salt

1 cup cherry tomatoes, sliced in half

1 pound chicken, cooked and diced into bite sized pieces

1/2 cup black olives, sliced in half

1/3 cup feta cheese crumbles

1/2 cup pesto sauce

Optional: 2 cups baby arugula for serving

Optional: basil leaves for garnish

Directions:

1. Preheat oven to 450°F. Slice zucchini into bite-sized pieces, and toss in oil. Sprinkle with a pinch of salt. Roast zucchini for 15-20 minutes, until browning on the edges. Set aside to cool. (Note: Too hot to turn on the oven? You can slice the zucchini into strips and grill them. Dice into bite-sized pieces after they cool).
2. While zucchini cools, prep the rest of the chicken salad: in a large bowl, combine diced, cooked chicken, halved cherry tomatoes, sliced olives, feta cheese crumbles. Add zucchini and pesto sauce, and stir until everything is well mixed and coated in pesto.
3. To serve, place a handful of arugula on each plate, and then top with several spoonfuls of chicken salad. Garnish with basil leaves.

Soy Ginger Salmon with Rice & Broccoli

Warm days are coming. And boy, do we need it. Because while many of us are still practicing stay-at-home or safer-at-home, the outdoors are a welcome breath of literal fresh air. Why not take advantage of the sunny days to come and also cook outside? And if you can—if you also have a picnic table, or even just an accommodating step, eat outside, too.

This salmon: smothered in a salty-umami-sweet-sticky sauce, is served over rice with a side of grilled broccoli. It couldn’t be more simple. But a good fillet of salmon doesn’t need much to shine, and this sauce—well, you’ll want to make some extra. Drizzle it over the broccoli for an extra pop of flavor there, too.

Soy Ginger Salmon with Rice & Broccoli

Published May 12, 2020 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

1/4 cup soy sauce

2 tablespoon maple syrup

1/2 teaspoon corn starch

1 teaspoon Sriracha

1 clove garlic, finely grated (on a microplane)

4 quarter-sized sliced of fresh ginger

4 four-ounce pieces of salmon

1 head of broccoli, roughly chopped into large pieces

2 tablespoons cooking oil, such as avocado or olive

Generous pinch of salt

2-3 cups rice, cooked

3 green onions, sliced

2 toasted sesame seeds

Directions:

1. In a small sauce pan, whisk together soy sauce, maple syrup, corn starch, Sriracha, and finely grated garlic. Place on stove over medium heat. Add ginger coins, and bring to a simmer. As the sauce bubbles, it will thicken. Cook sauce, stirring frequently, until it is thick enough to coat the back of a spoon well. Remove from heat, and use a fork or spoon to remove and discard the ginger coins.
2. Heat grill to about 450°F.
3. While grill heats, toss the broccoli with the cooking oil to coat, and season with a generous pinch of salt.
4. Use a brush to coat the top of the salmon with about half of the soy sauce mixture. Using tongs, place salmon on pre-heated grill, skin-side down, along with broccoli
5. Turn flame down to medium, and close lid, cooking the salmon for 6-8 minutes.
6. Using tongs, turn broccoli to the second side. Then, brush the salmon with remaining soy sauce mixture, and close grill lid again, cooking for another 4-5 minutes, or until internal temperature of salmon reaches 130°F, easily flakes, and is opaque in the center. Transfer to a plate and allow to rest for 1-2 minutes.
7. While the salmon and broccoli cook, prepare rice according to your preferences.
8. Divide rice among serving plates. Top with salmon and broccoli. Sprinkle with sesame seeds and green onions. Serve.