A favorite? The DIY summer grain bowl, assembled with veggies, topped with tempeh (Des) or grass-fed steak (Miles), cooked to perfection with a Joule sous vide, then finished off on the grill for a summer BBQ flavor. The result is a positively Pinterest-worthy looking dinner that’ll satisfies both the omnivore and carnivore within. See for yourself.
DIY Grain Bowl, with recipes by Chef Deena.
Sous vide farro recipe:
- 1 cup farro
- 3 cups vegetable broth
- 3 bay leaves
- Pinch of Himalayan sea salt
- Pinch of fresh ground black pepper
Glazed tempeh recipe:
- 1 package of tempeh
- 2 inches of ginger, peeled
- 1 tsp. toasted sesame oil
- 2 tsp. rice vinegar
- 2 tsp. tamari
- 1 tsp. honey
Roasted artichoke and radishes recipe:
- 1 tbsp. olive oil
- 1 lemon zested + juiced
- Fresh Thyme
- 2 bay leaves
- 1 clove garlic
- Himalayan sea salt
- Fresh ground black pepper
Sous vide steak recipe:
- Fresh Rosemary
- Fresh Thyme
- Fresh Sage
- Himalayan sea salt
- Fresh ground black pepper
Miso ginger vinaigrette recipe:
- 1/4 cup white miso
- 1/6 cup tahini
- 2 tbsp. tamari
- 1 tbsp. brown rice vinegar
- 1 tbsp. toasted sesame oil
- 1 tbsp. raw honey
- 2 inch ginger
- 1 garlic clove
- 1/4 cup water
To make the grain bowls, place cooked farro in bowl, then add your steak or tempeh. Build it up with steamed broccolette, roasted seasonal vegetables (we love radishes, artichokes and summer squash), sprouts, and sliced avocado. Drizzle with miso tahini or dressing of your choice.
Get more recipes:
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How to Make the Perfect Summer Soup In a Blender
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