Today we are doing vegetarian bowls! Continue reading
Welcome to My Meal Planning Corner! I am starting a new feature on my blog, where I would share easy, flavor-packed meals that you can throw together even on a busiest week nights! Continue reading
Not too long ago I came across the idea of “Super Salad Bowls” in Real Simple Magazine. Its a mix of grains, vegetables, warm and cool, creamy and crunchy ingredients. I like to do salads that have a base of whole grain, so I decided to use farro for this recipe. Farro is a chewy, nutty strain of Italian wheat that adds whole-grain goodness and an unexpected texture to salad. First, I roasted the carrots with lemon, a little bit of honey, fresh thyme and a pinch of nutmeg to bring out the full flavor in carrots. If you don’t like carrots you can always use something else. I think roasted cauliflower would be nice too. Then, I sautéed the mushrooms until they started to caramelized and added a touch of balsamic vinegar at the end to bring the nutty flavor. I love using mushrooms in salads, but again, you can substitute mushrooms for grilled chicken or maybe black beans. So many options…
I finished the salad off with a fresh herb dressing, crumbled feta and chopped almonds. The flavors all mixed wonderfully together and I particularly liked the combination of warm and cool ingredients. This recipe is just a guidance, use your imagination and your favorite veggies and grains.
Quick and easy dinner in 30 minutes! These pork chops are juicy and tender and get a zesty spin through an orange zest. Sauteed mushrooms and spinach can be served as a side dish or as an entree with grain. It also makes a great filling for omelets if you have any leftovers. Pick your favorite mushrooms for this dish. I used beech mushrooms this time. They have a slightly crunchy texture and a nutty flavor.
Preparation time: 20 minutes plus 1 day of marinading
Cooking time: 30 minutes
- 2 pork chops
- 1/2 cup onion, thinly sliced
- 1 garlic clove, peeled and crushed
- 1/2 teaspoon fresh orange zest
- juice 1 lime
- 1/2 cup plain yogurt
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon pepper or to taste
- 1 teaspoon olive oil
- 1/4 teaspoon honey
- Rinse pork chops with cool water and pat dry with paper towels.
- Prepare the marinade by mixing all of its ingredients in a large container. Rub pork chops on both sides with marinade. Cover and marinade for 1 day in the refrigerator. Turn the chops once during this time.
- Preheat grill on high heat, or turn on the oven grill or broiler until very hot.
- Brush the chops with olive oil and place on the grill. Grill for 4-6 minutes on each side, turning occasionally. The chops should be seared on the outside and juicy on the inside.
Mushroom and Spinach:
- 7 oz mushrooms ( I used Beech mushrooms but you can use your favorite mushrooms)
- 1/2 medium onion, thinly sliced
- 2 tablespoon olive oil
- 3 oz baby spinach
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/8 teaspoon dill weed
- pinch nutmeg
- 1 teaspoon balsamic vinegar
- salt, pepper to taste
- Heat 2 tablespoons oil in a skillet and saute onions on medium high for 2-3 minutes. Add mushrooms, salt, pepper, thyme, rosemary, dill weed and nutmeg and cook for another 7-10 minutes until golden brown and mushrooms are tender. Add balsamic vinegar and cook for another minute. Add spinach and saute for another 2 minutes until spinach is wilted. Adjust seasoning if needed.