MEL × RIVERBEND: kohlrabi, kale & carrot summer bowl
RECIPE Sponsored by riverbend Gardens
Bowls are quite fashionable right now. If you look at any foodie’s Instagram feed long enough (mine included) you will begin to see little pops of bowls everywhere. Breakfast bowls. Lunch bowls. Dinner bowls. Poke bowls. Bowls bowls bowls.
So, why am I trying to get you on the bus with me on this one? So we can be fashionable friends together? While that seems like an alluring proposition, and I’m all for fashionable friends, there’s more to it than that. Bowls to me are an easy way to get a variety of foods onto the table with very little effort. Laziness, my friend, is at the root of this one. You can call it strategic or even cleaver, but between you and I, I don’t have a million hours a week to put food on the table (and neither do you I assume). I’m also not willing to compromise on a simple principle. I want fresh food fast, not fast food.
How to build a bowl
My approach to bowls is a simple one. Start with what’s available right now. Sure we can get whatever we want from big box stores (or small local grocers) these days, but I like to start at the farmer’s market and look around to what’s available. Right now, there’s a myriad of produce available, because it’s the end of july, so you can easily pick a handful of produce that inspires you.
I try to aim for at least one green thing and then I add as many colors as I can.
From there I make sure there is a good source of protein & some fat so that I’m not hungry 5 minutes after I’m done eating. That could mean cheese, eggs, beans or leftovers from last night’s rotisserie chicken. Easy enough right?
It’s all in the dressing
One of the key ways to make a bowl taste divine, is to make sure that you have a tasty dressing. I suggest keeping on hand a couple of dressings (perhaps one oil-and-vinegar and one creamy style) that you really enjoy to make bowl making a breeze.
For this particular bowl I went with an Asian-inspired dressing made from sesame oil, tamari, and rice vinegar. it's one of the combinations that you find often in my cuisine (it’s the base for my ginger beef and sunomono salad) and it has all of the flavors that I enjoy. It's slightly salty, perfectly acidic and a good amount of umami.
MAKES 2 bowls
2 medium carrots
1 baseball size kholrabi
1 bunch kale
3-4 garlic scapes
(or garlic cloves)
2 t butter
1 t sesame oil
1 t toasted sesame seeds
1 t black sesame seeds
1/2 C labneh
1 T fresh mint, chopped
1 T fresh dill, chopped
1 small clove garlic, grated
1 t himalayan salt
1 T avocado oil
15 min PREP
- Remove greens from kohlrabi and chop them in ribbons along with the kale (stems included)
- In a pan over medium heat, add half the butter.
- Chop the garlic scapes, add them to the pan. Stir until the scapes becomes fragrant.
- Then add the greens & 1 t sesame oil, stir and remove from heat.
- Peel and julienne the kohlrabi. Grate the carrots and place both in your bowls.
- Give one last stir to the greens and remove them from the pan into the bowls.
- Add the remaining butter and fry your egg to your desired doneness (scrambled worked well too).
- Mix the dressing ingredients together in a small bowl with a fork, then drizzle over your bowl.
- Top with egg & sesame seeds and enjoy!