There is so much to love about Sara Forte’s recently published book: The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share.
Like her blog (and her first book), Bowl and Spoon is filled with recipes that celebrate beautiful, nourishing produce, and is sumptuously photographed by her husband, Hugh Forte. Sara’s warm and wise words are a joy to read, as always.
I really adore the premise of Bowl and Spoon. In Sara’s words: “food in a bowl has an aesthetic gentleness to it that feels stark on a plate- ingredients nestled within each other, tangled to make most sense as a sum of their parts.” With recipes for “Morning Bowls”, “Side Bowls”, “Big Bowls”, “Sweet Bowls”, and “Dressings and Sauces”, this book is meant to inspire colorful, wholesome meals. The food is stunning but it’s not fussy; Sara is all about practicality.
I had a hard time deciding what to make, but in honor of it finally feeling like spring around here, I went with Sara’s Roasted Asparagus Bowl. It’s a tasty combination of roasted asparagus, green lentils, toasted walnuts, and a vinaigrette replete with herbs.
I ate this for lunch with some baguette slathered with fresh ricotta, and I refrigerated the leftovers and ate them the following day with 2 soft-boiled eggs mixed in. I will definitely make this recipe again. And again.
I’ve been a fan of Alexia Foods for a very long time, so I am very pleased to partner with them on this post. They asked me to come up with a balanced weeknight-friendly meal to share with my readers. I decided to make one of my all-time favorite easy meals: a Tuna Melt with Baked Sweet Potato Fries.
Alexia’s waffle-cut seasoned sweet potato fries are a great addition to any meal but I often serve them alongside sandwiches. The fries cook up crispy and have great flavor. I usually make tuna melts like this one for lunch, but it makes a wonderful protein-packed quick dinner, as well. Serve with a giant salad, if desired.
A very pretty cookbook called Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners landed in my mailbox recently courtesy of Sasquatch Books. Though there are many, many appealing recipes in the book, I just could not resist giving this Coconut Cake a try. Made with coconut milk and covered with a vanilla maple frosting and toasted coconut flakes, this cake had my name all over it.
This cake is easy to make but it’s also a real stunner. Make it for a celebration! Or for no reason at all.
I used regular all-purpose flour because that’s what I had in the house. Next time, I’ll experiment by including some coconut flour. Something else to try: use softened coconut oil instead of butter.
My cake came out a bit dense and I believe it’s because I overbeat the batter. Watch out you don’t do the same if you want your cake to be more fluffy. Be sure to store the cake in the refrigerator if you won’t be serving it right away; leftovers should be kept covered in the refrigerator, too.
I’ve been eating a lot of rice-based dishes ever since the folks from Della Rice asked me to be part of their #CreateAStir campaign. Della’s 5 different kinds of rice make it really easy to create delicious meals with balanced macronutrients (protein, carbohydrates, and fat) so I’ve been going a little nuts with different combinations (recall my Jasmine Rice Bowl with Pan-Fried Tofu). For the rice bowl/stir you see here, I used their Arborio rice and topped it with garlic and lemon-marinated chicken, a simple Greek-inspired salad, and a tasty tahini dressing.
I like the amount of garlic in the recipe I’m giving you below, but if you are a garlic fiend, you may use more. If you marinate the chicken a bit in advance for the best flavor, then cook it and make the salad and the dressing while the rice is cooking, this Greek Chicken stir can be ready in about 20 minutes. It makes a great quick lunch or dinner!
Virginia Willis is a French-trained chef and well-loved authority on Southern cooking. Her new book Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome arrived in my mailbox a few weeks back. I’ve enjoyed cooking from it very much.
In this beautifully photographed book, Virginia shares “lighter” versions of her favorite Southern recipes. Whole foods ingredients-and vegetables in particular-are featured prominently, and balance and moderation (yay!) are discussed throughout. Nutritional information is provided for all of the recipes.
I chose to make Virginia’s Bacon-Wilted Greens because 1. I am always looking for new ways to serve greens 2. I was intrigued by the baked apple with goat cheese garnish. I really loved this dish and will definitely be making it again! I used local Savoy spinach instead of the kale Virginia calls for: next time I’ll give the kale a try because the spinach cooked down quite a bit and made fewer servings than the recipe in the book states.