Winter Bowls

The season for healthier dinners has arrived! Each January inspires a renewed energy and recommitment to healthier habits. Winter grain bowls are a delicious way to achieve those goals! This tasty bowl features baked tofu with quinoa, roasted beets, and arugula all dressed with a flavorful turmeric tahini dressing.

Winter Grain Power Bowls
Makes 4 large bowls

Winter Grain Bowl Ingredients:
1 block extra firm tofu
1 large purple beet (or two small beets), peeled & diced into 1/2" cubes
1 large golden beet (or two small beets), peeled & diced into 1/2" cubes
1 fennel bulb, stalks removed, cored, and thinly shaved
3 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup quinoa
2 cups vegetable stock
1 tablespoon cornstarch
1 red onion, thinly sliced with a mandoline
1 large carrot, shaved and rolled
4 cups arugula
1/3 cup shelled pistachios
Fresh mint leaves, torn for garnish

Turmeric Tahini Dressing Ingredients:
3 tablespoons olive oil
1/4 cup tahini
1 teaspoon fresh ginger, minced
2 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons water (as needed, to thin)
1/4 teaspoon of kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 clove garlic, minced

Directions:
1. Prepare the tofu by slicing it into 1" thick slices. Lay the slices on a paper towel-lined baking sheet, then cover the tofu with another layer of paper towels. Place a cutting board on top of the covered slices to press out the excess water from the tofu. (Place a cookbook or a heavy pot on top of the cutting board to help apply weight and pressure so that extra water is forced out of the tofu. This pressing and draining step will help the tofu achieve a better texture when baking.) Press and drain the tofu slices for about 20-30 minutes.

2. Preheat the oven to 400°F. In two separate bowls, prepare the beets and fennel. Toss the diced beets with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss the shaved fennel with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Place the prepared beets and fennel in a large roasting pan and roast for 15 minutes or until the fennel starts to turn golden brown. Remove the fennel and continue roasting the beets for another 15 minutes, or until the beets are fork tender.

3. Meanwhile, prepare the quinoa on the stovetop using a 2:1 liquid-to-grain ratio. Bring the vegetable stock to a boil and add the quinoa. Stir, cover, and turn down the heat to low. Check after 15 minutes to see if the quinoa is tender, or if more liquid is needed to finish cooking. The small kernels expand as they soak up the cooking liquid. When tender and ready, you’ll see a tiny curlicue emerge; this is the beginning of a quinoa sprout, (and a sign of doneness.) Remove from the heat when done.

4. After the tofu has drained, remove the weights and paper towels and cut the tofu slices into 1" cubes. Gently toss the tofu cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 tablespoon cornstarch until evenly coated. Spread the tofu cubes across a lined baking sheet and bake in the oven at 400°F for 30 minutes. Half way through baking, turn the tofu pieces. Bake until the tofu is baked and crisped on all sides.

5. Prepare the turmeric tahini dressing by whisking all of ingredients together until the dressing is combined.

6. Thinly slice the red onion using a mandoline. Shave the carrot into ribbons using a vegetable peeler. Tear the mint leaves for a garnish.

7. Once all of the ingredients are prepared, assemble the bowls. Add a scoop of cooked quinoa to each bowl, then add the roasted beets, roasted fennel, and baked tofu. Continue building the bowl by adding a few slices of red onion, a few ribbons of carrot, and a handful of arugula. Drizzle the bowl with the dressing and then garnish with pistachios and fresh mint leaves.

Summer Farro Salad

This hearty salad is our go-to dish when we arrive home from the farmers’ market with loads of beautiful, fresh vegetables. The farro base and mustard dressing combine delightfully with any combination of chopped veggies, but we’ve included our favorites here. Enjoy! Serves 4-6.

Ingredients:
1-1/2 cups farro
3 cups vegetable broth
1 teaspoon kosher salt
1 can (16 oz.) chickpeas, drained
2 ears corn, grilled
2 cups baby kale, torn into small pieces
1 English cucumber, diced
1 carrot, finely shredded
4 scallions, thinly sliced
8 oz grape tomatoes, halved
1 cup Feta cheese, crumbled
2 avocados, diced
3 tablespoons fresh basil, chopped

Dressing:
1/2 cup white wine vinegar
1/2 cup olive oil
2 tablespoons stone-ground mustard
2 cloves of garlic, crushed
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Directions:
1. COOK the farro in the vegetable broth seasoned with salt over low heat for 20 minutes or until the grains become tender.
2. DRAIN and RINSE the chickpeas, set aside in a bowl.
3. GRILL the corn ears for 12 minutes, 3 minutes per side. CUT the kernels from the corn cobs.
4. GRATE the carrot. WASH and thinly slice the scallions. Halve (or quarter) the cherry tomatoes.
5. CRUMBLE the feta cheese. Dice the avocados.
6. MIX the dressing ingredients together with an immersion blender or by whisking vigorously. POUR the mixed dressing over the cooked farro. Allow the farro to cool before adding the remainder of the ingredients.
7. ADD the vegetables and cheese to the cooked farro and toss to combine evenly. Enjoy, or refrigerate if serving later.

Grilled Chipotle Shrimp with Cilantro Lime Rice

Sweet and spicy grilled shrimp skewers are hard to beat, but when paired with a savory, bright cilantro lime rice, we can’t help but feel transported to the tropics — even if it’s just for the night. Enjoy making and sharing this great combo of flavors! Serves 4.

Spicy Chipotle Shrimp Ingredients:
1 lb medium to large shrimp, peeled & deveined (about 20-24)
3 chipotles in adobo, plus 1 tablespoon adobo sauce
3 tablespoons honey
3 cloves garlic
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Vegetable oil for oiling the grill
3 tablespoons cilantro, chopped for garnish

Directions:
1. In a small food processor, prepare the marinade. Blend together the chipotles in adobo, the adobo sauce, honey, garlic, lime juice, salt and pepper until combined.
2. Place the peeled and deveined shrimp in a large bowl, and cover with the marinade. Cover, and refrigerate for 15-20 minutes.
3. Skewer the shrimp using 2 wooden skewers, or one flat metal skewer - place the shrimp close together. Discard the marinade.
4. Grill the shrimp over direct heat on a well-oiled grill. Cook for 2 minutes, then flip and cook for another 90 seconds, or until the shrimp are pink and opaque. Actual timing may vary by the size of the shrimp and the heat of the grill, so go by sight and touch.
5. Serve on a bed of cilantro lime rice and with a side of sliced avocado.

Cilantro Lime Rice: Ingredients:
1 cup white rice
2-1/4 cups chicken broth
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cumin
2 tablespoons onion, minced
Juice and zest of 1 lime
3 tablespoons cilantro, chopped

Directions:
1. In a medium-sized saucepan rinse the rice under cold water until the water is clear.
2. Add the chicken broth, olive oil, salt, cumin, and onion to the rice and bring to a boil. Once boiling, turn the heat to low and cover with a tight-fitting lid. Simmer the rice on low for 20 minutes, or until the rice grains become tender.
3. Remove from the heat, and let sit for 5 minutes. Fluff with a fork and garnish with the lime juice, lime zest, and chopped cilantro before serving.