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.
Recipe for Roasted Asparagus Bowl
For the salad:
- *1/2 cup black or French green lentils
- *1 1/2 cups low sodium vegetable broth I used homemade chicken broth
- *2 bunches about 1 1/2 pounds asparagus, medium thickness
- *1 1/2 to 2 tablespoons extra-virgin olive oil
- *1/2 teaspoon sea salt
- *1/2 teaspoon dried Italian herb blend or oregano
For the dressing:
- *1 teaspoon Dijon mustard
- *1 shallot minced (about 2 tablespoons)
- *2 tablespoons extra-virgin olive oil
- *1 1/2 tablespoons white balsamic vinegar I used apple cider vinegar
- *Sea salt and freshly black pepper
- *1/2 cup toasted walnut pieces
- *1/2 cup chopped fresh herbs basil, chives, parsley, or a combination
- 1. Place rack in the middle of the oven and preheat to 450 degrees F.
- 2. Rinse the lentils and add them with the broth to the pot. Bring them to a boil, back to a simmer, and cook for 20 minutes or until just tender. Brain any excess liquid.
- 3. Snap off the dry ends of the asparagus. Cut them at a diagonal into 2-inch pieces. Spread them on a large rimmed baking sheet in a single layer, using two sheets if needed to avoid crowding the pan. Drizzle over 1 1/2 tablespoons of the olive oil, add the salt and the dried herbs and toss to coat, adding more oil as needed to make sure everything is thinly coated. Roast for 13 to 15 minutes until the edges brown.
- 4. For the dressing, in a small bowl, whisk together the Dijon mustard, minced shallot, olive oil, vinegar, and a pinch or salt and pepper. In your serving bowl, toss the lentils, asparagus, walnuts, and herbs with the vinaigrette. Serve warm or chilled.