MEL × RIVERBEND: Bounty Bowls With Minty Labneh Sauce
Bowl RECIPE DEVELOPPED WITH DR. BRIANA LUTZ
Labneh Tzatziki Sauce
This sauce recipe was created to become a staple in your kitchen. It can be served alongside cut vegetables as a quick snack, in a cold or warm bowl or as a garnish on top of your favorite soup.
Like I mention in this post, it's all about the dressing when it comes to bowls, so I figured I'd let you in on some of my favorites.
The goal with these (and every recipe created in The Nomadic Wife kitchen) is “do this easy thing & call it good”. Don’t strive for perfection. Use it as a tool. Most of all, show yourself a little grace and allow yourself the space to make it your own.
Bounty Bowls / Veggie Bowls
I can talk about eating bowls until I'm blue in the face (as you may have noticed). Truth is you can really throw in anything you like. Right now there are a lot of veggies available in your CSA bounty, so don't be afraid to mix it up.
Try a version with mostly greens. Try one with all your veggies raw or all your veggies cooked. Go nuts!
1 C labneh
2 T fresh mint
2 T fresh dill
1 large clove garlic
2 t Himalayan salt
10 min PREP
Chop your herbs and use a microplane or the small side on the box grater to grate the garlic
Mix in with strained yogurt (labneh) * see pro tip below
Let sit for a few minutes and salt to taste
Don't have labneh? No problem, place 1.5 C plain yogourt in a paper coffee filter and let the water drain out into a bowl. Labneh is basically drained yogourt with a little salt!