Zucchini has never inspired me much, until this summer, and it is this great one bowl Lemon Feta Zucchini Salad I have to thank for it. It's such a simple salad, but the flavors come together in a big way. Lemon juice and zest offer a bracing acidity and zip, feta adds a salty creaminess, and pine nuts offer a grounding buttery, component. Big cracks of black pepper add a ton of character. Mix it all together in one serving bowl-- so efficient and tidy! This salad is delightful with a multitude of foods, especially anything grilled, or all on its own.
The autumnal equinox is only 16 days away, but zucchini will be with us for yet a while. Nearly all applications (except, maybe, a chocolate cake with zucchini hidden in it) are better with smaller young zucchini. However, don't be afraid to use the big boys of early autumn in this dish. The bigger squashes will need lengthwise halving or quartering and seed removal, but will tenderize nicely with a little marination from the dressing.
Many people tend to get really busy as September gets underway, and this speedy one-bowl lemon feta zucchini salad takes about 15 minutes to make. Snuggle it next to a sliced roasted pork tenderloin for a complete meal in 30 minutes flat. The leftovers will make a nice lunch the next day.
Here's how I'll sequence it: Preheat the oven to 425°. Wipe the tenderloin dry with a paper towel and generously salt and pepper it. In a small bowl, mix two tablespoons Dijon or grainy mustard, 2 tablespoons honey, and 1 teaspoon onion powder, if you have it. Spread half the mixture all over the pork tenderloin, place it in a large cast iron skillet or on small baking sheet, and roast it in the hot oven for 16 to 22 minutes. It should feel firm but with some give when you press it with your finger. The internal temperature should be between 140°-145°. (I remove mine from the oven at 140° to ensure it is juicy, as the temp will raise another 5 degrees while it rests.) Allow the tenderloin to rest under a foil cover for ten minutes. Slice and serve with the remaining half of the mustard sauce.
While the tenderloin is roasting, make the zucchini salad except the garnishes. Set it aside. Once the roast is sliced, give the salad a last toss, top it with the garnishes, and voila! Dinner is served.
The batch you see in these photos uses a mix of yellow and green zucchini, but one or the other delivers the same goodness if that's what you have. Slicing it thinly but not too thinly lets the slices hold up to a stir. A thickness of about 1/8" is your aim. The zucchini will absorb your nice dressing without wilting at this thickness. This is the tool I love to use to get even, quick slices.
A heavy dose of cracked black pepper really makes this dish, so don't hold back. Fresh basil and avocado are optional but delicious additions, but not necessary. If you have them use them; if not, don't worry.
Add the rest of the ingredients directly to the bowl without dirtying a single measuring cup or spoon. This is truly a one-bowl wonder of tidiness!
A note on toasting pine nuts: I wish I had a dollar for every time I've burnt a batch of pine nuts. Kitchen multi-tasking can be a detriment when it comes to nuts. I used to put them on a small baking sheet and pop them into the toaster oven for 6-8 minutes. Sometimes they turned out perfect, other times like mini charcoal briquets. Please take my advice and take the very few minutes it takes to toast them in a small skillet over medium heat. Shake the pan often to let them toast evenly. Stay right there! Notice their change in color and aroma. By all means, do not walk away from the pan. Relax and hang out a minute. Toasting nuts is a definite Be Here Now task.
This post contains affiliate links. When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.
Have you joined the 101-Mile Kitchen community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you a free Taste of Oregon appetizers recipe downloadable as a thank you!
Oregon-style smoky caponata is my attempt to replicate a most memorable caponata I once had at the historic James Beard awarded Nick's Italian Café in McMinville, Oregon. Nick's caponata (a sort of Sicilian version of ratatouille) is made in a wood-fired oven that imparts a lovely smoky note not typical to caponata. I think of it every year at this time, when tomatoes, eggplants, and peppers are at their seasonal peak. This year I decided to make it at home, even without a wood burning oven of my own.
The idea of how to pull this off, however, came from another Oregon restaurant. We recently ate at King Estate Winery Restaurant, where a fresh oyster dish came in a covered Dutch oven in which hay from their farm encircled the oysters, was lit, and then quickly covered before being whisked tableside. We erupted in happy sighs of awe when the lid was removed, the smoke puffed out, and the gently smoked raw oysters were revealed. The aroma was incredible and the food inside was a stunning surprise.
I thought-- Hey! I mean, hay! I'm an Oregon hay farmer! I've got tons of that stuff. What could I smoke? How about a caponata like Nick's?
Caponata makes a flavorful summer bounty bruschetta. Why not pile it into a bowl, surrounded by the toast for an interactive dish people can build themselves? It's also a great all-in-one pizza topping. Or, use it as a relish on a cheese and charcuterie platter. To change up any leftovers, blitz it into a smooth paste for a dip for flatbread, a sandwich spread, or pizza sauce base.
My most favorite way to use caponata might be in pasta. Caponata with nearly any pasta, with a scoop of pasta water and more olive oil for a silky sauce? Yes! Add a generous spoonful of ricotta, a flurry of pine nuts, and some basil on top and you've got a wonderful weeknight dinner.
This little caponata recipe is entirely worth the multiple steps. If you skip the optional hay smoking step you'll still end up with a caponata that will be a little more complex than usual by using the grill.
Caponata is usually made by roasting the eggplant in the oven, then adding it to the other ingredients on the stovetop to complete the cooking. I've found that roasting all the vegetables together in a grill basket (this high-quality stainless steel one is on sale right now) on the grill saves turning on the oven and eliminates a step. When making it in the winter months or if you don't have a grill, this step can be done in the oven with all the cubed vegetables on a baking sheet at one time . The oven method will not have the smoky quality, but will be traditional and delicious.
The vegetables are cooked and hay-smoked (directions below) on the grill, then we finish the dish in a large skillet on the stovetop. This is where we lightly and quickly stew the vegetables with capers, olives, a little sugar and vinegar for the typical sweet/sour finish, olive oil, and herbs. This final part takes about 15 minutes.
Serve the caponata at room temperature or lightly chilled. It is even better the day after it's made and the flavors have integrated, making it perfect for do-ahead meals and entertaining.
Hay smoking provides a light, gentle smoked quality to any vegetable, potato, chicken or fish dish cooked on the grill. To hay smoke caponata on the hot grill, carefully take a handful of cut hay and arrange it around the grill pan. Acting very quickly, use a long-necked lighter to touch the hay in two or three places and immediately shut the lid of the grill. You'll see a light smoke coming from under the lid and seams of the grill. After three or four minutes, carefully open the grill to make sure the flame is out. Now, a light kiss of hay smoke aroma and flavor has fallen on the vegetables.
Remember to avoid overcooking! Do this step after the food is not quite at the doneness you desire. It will continue to cook in the enclosed hot grill for three of four additional minutes.
When you make this recipe, please show it off to our 101-Mile Kitchen community! Let us know in the comments, or on Facebook or Instagram, @101milekitchen. Speaking of that, have you joined the community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you a free Taste of Oregon appetizers recipe downloadable as a thank you!
This post contains affiliate links. When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.
We love to have people in, and we typically bid them welcome with a glass of local Oregon wine. But this summer we're welcoming our guests with simple sorbet-based cocktails. These relaxed ice-cold aperitifs have jazzed up our customary summery chilled white or rosé offerings.
I first discovered this cocktail shortcut with my limey-herbal Douglas Fir Tip Sorbet added to a splash of The Botanist gin. It was a big hit as a way to kick off a fun dinner party. I've included below a recipe for blueberry or blackberry sorbet, and here's last year's strawberry sorbet recipe. When added to your favorite liquor, each of these sorbets make a fancy, pretty cocktail easier than summer itself.
There's nothing quite like capturing fresh, local, perfectly ripe fruits and berries into a sorbet. Of course, if you're not in the mood to make your own sorbet, it's perfectly AOK to grab a tub from the grocery to make a quick cocktail. I don't think anyone will turn it down.
Many cocktails begin with muddled or syruped fruit, and/or a sugar-water simple syrup. What is sorbet if not fruit, sugar, and water? Save a bunch of steps and go straight for the sorbet in your freezer and whatever complimentary hooch you have in your home bar. Think of it as a light, boozy float in construction, and an easy refresher to drink.
The idea is to put one firm scoop of sorbet and one shot of liquor in a coupe or rocks glass. Easy peasy.
By making your own sorbet, you can use up the summer fruit bounty of your own local area. Here are some sorbet/liquor combinations that make a smashing summer cocktail. But I don't see a thing wrong with using your favorite liquor with your favorite sorbet, whatever they may be. Champagne, prosecco, and cava would be winners in every case, too, for a lower alcohol refresher.
But by all means, experiment and enjoy making your own combinations.
The sorbet cocktail is easy to make a mocktail-- sub in sparkling waters, tonic, or soda water for the liquor.
How do you make your sorbet cocktail really pop? Be sure to use a colorful garnish! Citrus twists, wedges, or wheels; herb leaves or sprigs; an edible flower; or a piece or two of fruit on a skewer all take your presentation up a notch.
Bedazzle your friends by matching your sorbet to your tablecloth, napkins, dishes, and/or flowers. Making your space pretty seems to put people in a festive mood!
We Oregonians are super lucky to have a huge array of summertime berries, both cultivated and wild. In my freezer there are currently four berry varieties of sorbet to mix and match. Such fun.
Berry recipes tend to taste boring and flabby without a little acid balance, which is usually taken care of by adding lemon juice. I've been using berry-flavored vinegar in place of the lemon. If you have berry vinegar on hand, do try it. With berry vinegar, the need for a touch of acidity is met with an amped-up berry flavor to the finished product, be it pie filling, compote, or sorbet.
Some blackberry and blueberry sorbet recipes suggest using the fruit raw. I make strawberry and raspberry sorbets that way, but find that black and blue berry flavors are better with a gently cooking in sugar. The flavors become deeper, smoother, and richer-- just a more lush experience.
However tempting it is to cut back on the sugar in a sorbet, resist the urge. Less sugar makes for a hard block of fruit -flavored ice rather than a creamy-textured scoopable sorbet. This recipe has been tested multiple times with various levels of sugar, with the best results never going below the stated 1/2 cup. If you want less sugar, just consume less sorbet. It's really the only way around the sugar conundrum.
You will need an ice cream maker for this sorbet recipe. I make so much sorbet and ice cream with summer fruits, and consider it one of the best ways to preserve this gift of nature. I've had this Cuisinart model from Sur La Table for many years. It never fails, and is easy to use. I highly recommend it. One of my favorite dinner party desserts is to serve a duo or trio of compatible sorbet flavors with a little cookie, and I have an extra freezer bowl for my ice cream maker to make this really efficient.
Have fun with your sorbets and summery sorbet cocktails, and see what a rainbow you can create!
This post contains affiliate links, including but not limited to Amazon. As an Amazon Associate I earn from qualifying purchases. When you use these links to buy something I may earn a commission at no cost to you. Product affiliation allows me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.
I hope you'll try summer sorbet cocktails or making your own blackberry or blueberry sorbets. When you do, please share with our 101-Mile Kitchen community! Tell us in the comments, or on Facebook or Instagram, @101milekitchen. Have you joined the community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you a free Taste of Oregon appetizers recipe downloadable as a thank you!
I'm beginning to think that dishes like Grilled Peach + Ricotta Salad are proof that a key purpose of summer is to oust cooking burnout. All we have to do is stand back and let the extravagant array of juicy, colorful ingredients do what they do with nominal human interference. Since the garden and farm stand bounty pretty much does all the work for us, all we have to do is relax, and maybe chop a thing or two.
The flavors in this salad are wonderfully harmonious. First, grill-kissed peaches, lightly caramelized and warmed through, lean savory rather than peach-pie sweet. Then there are tart cherries, tangy tomatoes, and creamy ricotta. Add in savory herbs, and a sweet and unctuous dressing. All this combines to light up all five flavor receptors in your mouth. Dollops of our Summer Basil Sauce add yet one more way to use this essential sauce. And then, there's the color explosion that delights your eyes and soul as each bite is lifted on your fork. Our grilled peach + ricotta salad as dinner simply matches the exuberance and joy of the season.
Anne Amie Vineyards, in Oregon's Yamhill-Carlton wine area, offers a 2021 Rosé of Pinot Noir you shouldn't miss. (This wine is no longer available directly through Anne Amie's website.) It is a dry (not sweet) medium bodied wine with soft fruit and herb flavors, a slight minerality, and balanced acidity that nicely supports the grilled peach salad. And the sweet label will make you smile in the same way the pretty salad does. Be sure to save it and use it as a vase for summer blooms once you've finish the delicious wine!
Click here to explore more 101-Mile Kitchen salads.
I hope you'll try this easy-going summer recipe. When you do, please share with our 101-Mile Kitchen community! Tell us in the comments, or on Facebook or Instagram, @101milekitchen. Have you joined the community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you a free Taste of Oregon appetizers recipe downloadable as a thank you!
Summer Basil Sauce has me stunned by its magical simplicity, and I'll be making it at least one a week until basil season ends. Five everyday ingredients and a one-minute whirl in a food processor (this is the one I've used and loved for decades) produces a versatile sauce that will make you want to dance into the summer moonlight.
The recipe for basil sauce began in the mind of David Lebovitz, the famous American-in-Paris cookbook author. The Perfect Scoop is my favorite of his books, loaded with recipes for the very best ice creams, sorbets, and sherbets. But I digress-- we were talking about basil.
You know what I really love about summer basil sauce? It is the fastest, easiest way to improve so many seasonal foods with hardly any work. More time for summer fun and yummier eating? I'm in. If you grow basil in your garden, I feel you giving me a big kiss for sharing this way of putting it to great use.
This spot-of-glory sauce is less specific and more versatile than pesto. Its compatibility with the wide slate of summer ingredients lets other flavors shine through in such a friendly way. It is 100 percent swoon-worthy. I view this as a kitchen essential-- one of those things every cook should know how to make.
It is slightly thinner, silkier, and gets its piquancy from a spot of Dijon mustard rather than Parmesan and pine nuts. There are two differences between my version and David's. I add slightly more Dijon for a subtle complexity bump. The mustard remains undetectable as an ingredient but adds a little certain something. And, because basil is often sold by weight instead of giving you a measurement by the cup I offer it by weight. Approximately one very large farmers market bunch or big Trader Joe's clamshell worth. And, wow, is it ever a bright green! My favorite color.
David Lebovitz calls it Basil Vinaigrette which I think undersells its super powers as an all-around sauce. Yes, it has a tablespoon or two of vinegar as an ingredient, but it serves as much more than a dressing for salads or marinade for meats.
Since discovering this sauce a few weeks ago, I've used it like this:
I've got it queued up to use in bean salads, stirred into scrambled eggs, drizzled over a caprese salad, as a glaze for grilled chicken thighs, splashed onto any pizza before or after baking (especially a Margarita-style one,) and perhaps a spoonful added to a typical classic vinaigrette for leafy salads.
How will you use this amazing green goodness? I invite you to join me in using this to amp up our easy-going summer eating all season long. When you find yourself using this simple basil sauce in ways of your inventing, please share with our 101-Mile Kitchen community! Tell us in the comments, or on Facebook or Instagram, @101milekitchen. Have you joined the community? If not, we'd love to have you. You can take care of that right here.
This post contains affiliate links. If you use these links to buy something I may earn a commission at no cost to you. Product affiliation allows me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.
Howdy, cowboys and cowgirls! Chuckwagon Cookie here to share some pretty decent grub for summer fun. Cowboy Sloppy Joes, made with ground beef, smoky seasonings, and a little beer (non-alcoholic is my choice) are a great way to make some summer fun.
Make Cowboy Sloppy Joes when you gather around a crackly campfire, searching for Cassiopeia or the Summer Triangle. Try imagining what it might have been like to have worked the herd that day, or pretend to be making your way west on the Oregon Trail. Or simply take a pot of Cowboy Sloppy Joes with you to campouts, or make them for backyard gatherings. Ravenous kids will love these after jumping out of the pool or lake, when they get home from day camps, or when they come in off of the slip-and-slide.
Make no mistake in thinking these are just for kids, however. My dear friends Holly and Chris celebrate the end of the week by having themed Friday night mini-parties. They prove to me all the time that it's not that hard to have some simple grown-up fun.
Take a page from Holly and Chris's playbook and plan a fun summer evening! For a menu of Cowboy Sloppy Joes, Cowboy Beans (click for the video recipe), and coleslaw, your attire might include a red bandana and a cowboy hat. Play a little Hank Williams or John Prine. Follow dinner up with an episode or two of 1883. You are not too old to create this kid of fun for yourself!
You'll notice that this recipe is scaled to feed six. This diverts from my new focus of developing recipes for smaller households, and here is why. I've packaged these up for the freezer in two-serving containers, which is handy in the summer when you've been out playing or just don't want to turn on the range. The sloppy joe mixture warms easily in the microwave or in a small saucepan. Besides, when the grandkids are coming over or you have that backyard cowboy party, you are all set for a slightly larger crowd.
If you enjoy this recipe, please give it a green star rating on the recipe card below. That will help others find it too. If you make the recipe, please show us and tag 101-Mile Kitchen on Facebook and Instagram! (It's a total thrill when I hear you've made my recipes!) And as always, your questions and feedback in the comments is welcome and appreciated.
Mediterranean Artichoke Chicken is one of those recipes you'll go to again and again. Make it once and you'll love it for its silky sauce, fork-tender chicken, and utter simplicity. Everything comes together in one skillet, yet it is light and so so delicious.
First, this may look or sound like a challenging recipe, but it is not. The steps are easy to work through:
Next, let's address the elephant in the room. Yes, you are reading this right-- 40 to 60 cloves of garlic. When garlic gets a nice warm braise, it turns soft and savory-sweet. The tender garlic breaks down and adds to the sauce for this dish, so please don't be afraid of it. When I made it this time I counted 64 cloves from my fun-sized bag of pre-peeled Costco garlic, and it was perfectly divine.
Decades ago I took a cooking class in New Orleans, and I'll never forget this encouragement from the instructor. "Treat garlic like a vegetable-- it's just another vegetable. Use it generously." That has forever changed my cooking. Give it a try.
Frozen or well-drained jarred artichokes work just fine in this recipe, but during spring fresh artichokes are a great way to go. This time I had some palm-sized baby artichokes from the farmers market. Preparation for them is the same as for large artichokes. First, gently peel the darker, thicker leaves away until you reach the pale and tender leaves towards the center. Next, trim about 1/3 of the crown away from the tip, slicing horizontally. Use a vegetable peeler or pairing knife to peel the stem, then slice them in half vertically, top to bottom.
If you are working with large artichokes, you'll likely need to scoop out the prickly part of the inner choke with the tip of a spoon, but the babies don't need this. Finally, you'll plop the trimmed artichoke hearts into a bowl you've filled with cool water and healthy splash of white vinegar. The acidified water will keep the artichokes from darkening while you work through them. When you're ready to use them, remove them from the water and pat them dry.
Yes, this takes some time. I use this time as an exercise in presence, noticing all the different colors an textures of my artistic medium, the amazing artichoke! Notice the rosette that emerges when you cut off the top? And the topographical map that appears when you slice down the center? I settle in to the task, allowing my mind to calm as my hands work. This special time is one of the things I love most about cooking, and working with produce especially.
You will have a rather enormous pile of artichoke leaves when you're done. That's just part of artichokes, just like the pile that's left behind when you husk and de-silk fresh corn. Add this to your compost pile just like you do other vegetable trimmings. When we talk about edible flowers, remember that the artichoke is the flower of this amazing plant.
All that to say, if you opt to go the frozen or jarred artichoke route, no one will blame you, and you'll still have an utterly delicious Mediterranean Artichoke Chicken braise.
If you enjoy this recipe, please give it a green star rating on the recipe card below. That will help others find it too! If you make the recipe, please show us and tag 101-Mile Kitchen on Facebook and Instagram! (It's a total thrill when I hear you've made my recipes!) And as always, your questions and feedback in the comments is welcome and appreciated.
A few weeks ago I came upon this clever new idea for Coffee Rice Krispie Treats, an old family favorite. When I visit my dear mom, she still makes her famous peanut-butter rice crispie treats for me, my favorite comfort food, all these years later. The whole pan disappears before you can say snap, crackle, pop.
This recipe comes from the website Emotional Baking, with permission to share it with you. Each Emotional Baking recipe explores a specific emotion or mood and creates a recipe cure. As a result, it is a keen way to process feelings and address everyday mental health.
Ever since the horrific yet predictable incident that happened in Uvalde, Texas, comfort is definitely needed. Since gun violence is an adult issue requiring an adult response, this very adult rice krispie treat version is just right.
The Coffee-Infused Rice Krispie Treats recipe was designed to clear feelings of fogginess. Since this repeated mass tragedy in our children's schools creates a hazy, gas-lit feeling, yes. Foggy is indeed what I'm feeling.
In Canada, home base to Emotional Baking, package sizes for Rice Krispies and marshmallows are different than in the U.S. For those of us in the U. S. I made some revisions to utilize our product sizes. Also, I tinkered with their ratios by reducing the butter, and increased the amount of coffee powder for more pronounced flavor.
This no-bake treat couldn't be easier. Equally important, the addition of coffee flavor is purely genius. Why not make them today? Visit Emotional Baking for other delicious recipes that will match your mood. Whether it be happy, lonely, optimistic, or even foggy, you'll find the just-right kitchen therapy.
If you enjoy this recipe, please give it a green star rating on the recipe card below. That will help others find it too, and helps me pay the bills! If you make the recipe, please let me celebrate with you by tagging 101-Mile Kitchen on Facebook and Instagram. (It's a total thrill when I hear you've made my recipes!) And as always, your questions and feedback in the comments are welcome and appreciated.
Every now and then I come up with a meal that blows even my own mind. Sweet + Spicy Salmon Rice Bowls is one of those times.
Chinook salmon, referred to as king salmon because of their size, are in season in the Pacific Northwest. They are expensive because they are in population decline. That is why I now am buying sustainably farmed salmon. Farmed salmon in not only less expensive, it allows dwindling fish populations a chance to recover and keep responsible fishermen and women working.
I don't choose just any old industrialized farmed salmon, but only that which is raised in its natural ocean environment, not in a tank that is environmentally unsound and can contain toxins. I'd love for you to read more about this responsible and humane way of raising fish.
Not only that, but more and more chefs are using sustainably farmed fish. They know this is one way to be sure there will be more in the future. And, well, when it's raised right it tastes just as great as wild.
This entire process will take 45 minutes, tops. This recipe is layed out for one person and is easily scaled up if you serve more. The dressing will make enough for 4 bowls, but is a tremendous salad dressing and marinate for chicken shrimp, and other fish, so if you have a couple tablespoons of it left it won't be hard to put it to good use.
First, put a pot of jasmine rice on the stove, in your rice maker, or instant pot. If you cook it on the stove like I do, take it off the heat, leave the lid on, and allow it to steam for ten minutes after its simmer for perfect rice.
Next, you'll whip up a flavorful mixture that will serve you in three ways. It becomes the salmon marinade and glaze, and it dresses the finished salmon rice bowl, tying everything together deliciously. Four ingredients, one small bowl, bam! (Be cautious about the heat of your chili sauce-- not all is created equal so be sure to take a wee taste to gauge how much heat you'd like.) Pour a few tablespoonsful in a shallow dish and put your salmon in it to marinate, and reserve the rest.
Then you'll put your salmon on a small baking sheet and stick it in a hot oven for 5 minutes. After five minutes switch the oven to broil, and broil it for 3-4 minutes, or until the glaze is beginning to bubble, thicken, and brown. (I use my toaster oven to cook the salmon. It's more energy efficient, and when the weather is warm it doesn't heat the house up.)
While the salmon is soaking and the rice is cooking, you'll slice up some cute little Persian cucumbers and an orange or two. You'll wash and dry some baby spinach. You'll pluck some leaves of fresh mint and basil from their stems, and slice one or two leaves into thin slivers for garnish.
As soon as all the components are ready, you'll divvy up the rice among the bowls, and lay the spinach leaves on top. (I like to arrange the spinach to one side of the bowl. It's artsy that way.) You'll then fan out a few orange slices on top of the spinach, then arrange the cucumber slices on the opposite side of the bowl to make room for the salmon to go in the center. Drizzle it all with the marinade/dressing. Tuck the whole mint and basil leaves here and there-- they become part of the green salad. Sprinkle everything with sesame seeds if you have them, black are especially pretty. Fluff the herb slivers over the top. If you have some colorful radishes to thinly slice, they add another visual and flavor component, but aren't essential.
So there you have it, Sweet + Spicy Salmon Rice Bowls! Doesn't that look pretty? Wait until you taste it.
If you enjoy this recipe, please give it a green star rating on the recipe card below. That will help others find it too! If you make the recipe, please show me and tag 101-Mile Kitchen on Facebook and Instagram! (It's a total thrill when I hear you've made my recipes!) And as always, your questions and feedback in the comments is welcome and appreciated.
This weeknight-friendly Gingery Broccoli Beef stir-fry recipe came to me at the just-right time. Since last November we’ve been abuzz with houseguests. I took a four-month business course, and I started to teach cooking classes. And we’ve made the most of being able to travel again to see family. I can’t get enough of this gingery broccoli beef for four reasons, and think you might, too:
It's not often one sees the straight line in how recipes evolve, but this one is a perfect example. I learned this gingery broccoli and beef recipe from my friend Mandy. Mandy added oven-roasted broccoli to Michelle at Unbound Wellness's Mongolian Ground Beef. In a step toward speed and energy efficiency I stir-fry the broccoli in the same pan as the beef. I cut the broccoli stems into thin coins, and slice the florets to have have flat edges that allow a similar caramelization as roasting. Triple score: this way it takes less time, uses less electricity, and has one less pan to wash. Taking a page from traditional stir-fries, I add the sauce directly to the pan with the browned beef and broccoli. The stir-fry method seems a little more like the Chinese beef and broccoli dishes I have always loved, just using the weeknight classic ground beef.
Mandy and I have each made our adaptations from Michelle's original yet the spirit remains the same.
Grass-fed beef is the way to go. Grass fed beef is lower in overall fat than grain fed beef. Not only that, grass-fed beef contains two to six times more Omega-3 fatty acids than feed-lot beef. and is packed with B vitamins, vitamins A, E, and other antioxidants compared to grain fed beef. Thinly-sliced sirloin would easily work.
Don't count this recipe out for vegans. I suspect that plant-based meat crumbles or crumbled and browned tofu would be a swell swap for the ground beef in this recipe. If you give either option a try, please let the rest of us know how it goes.
If low-carb is your jam, swap the rice for cauliflower rice like Mandy does. It serves four, so my sweetheart and I each have dinner and a grab-and-go lunch with very little effort.
Don't be shy with the ginger! I uses pieces that are longer than my thumb and about twice as wide. The three-step recipe is really straightforward: Start your pot of rice first, and in about 20 minutes you'll have tasty, simple weeknight meal.