Crew will film at Bigham Tavern in Mount Washington Wednesday.
If you believe the experts, bowls — one-dish meals comprising veggies, some sort of protein and a delicious dressing — are going to continue to explode as one of 2017’s biggest food trends. And why not? They’re easy, nutritious and a fun test of your creativity in the kitchen.
This vegetarian bowl from Carolynn Carreno’s “Bowls of Plenty” starts with cooked grains and sweet roasted winter vegetables and ends with a creamy Green Goddess dressing perfumed with fresh sage, oregano and thyme. Pepitas (roasted pumpkin seeds) add a delightful crunch.
I used white quinoa, a complete protein that resembles couscous, but any grain would work wonderfully. My mother, who’s not a particular fan of vegetarian dishes, thought it was delicious, and you will, too.
Use any leftover dressing as a dipping sauce for raw vegetables, pita chips or even chicken nuggets.
½ cup packed fresh parsley leaves
2 tablespoons each packed fresh sage, oregano and thyme
2 tablespoons extra-virgin olive oil
1 cup plain Greek yogurt
¼ cup buttermilk
Juice of ½ lemon
1 garlic clove
½ teaspoon kosher salt
1 acorn squash, halved lengthwise, seeds and sliced into ½-inch moons
½ pound Brussels sprouts, trimmed and halved
1 bunch carrots with greens, scrubbed and halved lengthwise
3 tablespoons olive oil
2½ teaspoons kosher salt
Freshly ground black pepper
Green Goddess dressing (above)
1 cup cooked farro, spelt or quinoa
1 head radicchio, sliced
15-ounce can chickpeas, drained and rinsed
2 medium-cooked eggs, sliced in half
Kosher salt and freshly ground black pepper
1 cup roasted salted pepitas
1 cup sprouts, optional
Make dressing: Put all ingredients in a blender and blend until the dressing is light green. Can be kept covered in refrigerator for up to 3 days.
Prepare vegetables: Arrange oven rack as close as possible to the oven floor. Preheat oven to 500 degrees.
Toss vegetables in a big bowl with oil, salt and pepper and lay them flat on a baking sheet, making sure not to overcrowd them. Roast for 10 to 12 minutes, rotating the baking sheet and turning the veggies midway through baking to they brown evenly. Remove vegetables from oven.
Prepare bowls: Smear a big spoonful of the dressing in the bottom of each bowl. Scoop the grains into the bowl and arrange the radicchio, roasted vegetables and chickpeas on top. Nestle an egg half in the center of each one and season with salt and pepper. Scatter pepitas and sprouts, if using, over the bowls.
Serve with more dressing on the side to drizzle at will.
— “ Bowls of Plenty: Recipes for Healthy and Delicious Whole Grain Meals” by Carolynn Carreno (Grand Central Life & Style; Jan. 2017; $28)