Warm Vegetable and Grain Bowl

Amarante

Mon, Oct 31 2022, 12:47 pm

This was a lovely dish - the sum was more than the parts so to speak as all of the flavors and textures complemented each other beautifully.

Since I prepped the veggies beforehand, it was easy to pull together as the veggies had to be roasted and the water boiled for the bulgur Smile

Warm Vegetable and Grain Bowl

SERVES 4

Excerpt From: Ina Garten. “Go-To Dinners

“PREP AHEAD

Le Pain Quotidien is a chain of wonderful cafés that originated in Belgium, and a lunch I had there inspired this hearty grain bowl. It’s got so many great flavors and textures from earthy bulgur, roasted butternut squash, arugula, dried cranberries, toasted walnuts, and creamy goat cheese. Of course, if you want this heartier, you can always add some soft-boiled eggs or shredded chicken.

¾ cup whole-grain bulgur wheat (5 ounces)
Kosher salt and freshly ground black pepper
½ red onion, cut into 8 wedges through the stem
1½ pounds butternut squash, ½-inch diced
½ pound heirloom baby carrots, scrubbed and halved lengthwise
1 tablespoon plus ½ cup good olive oil, divided
3 ounces baby arugula
4 ounces baby kale, julienned crosswise
½ cup frozen shelled edamame, defrosted
½ cup dried cranberries (2 ounces)
½ cup toasted walnuts or pecans (1½ ounces)
¼ cup Champagne or white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon minced garlic
3 ounces creamy goat cheese, thickly sliced

Preheat the oven to 400 degrees.

In a small saucepan, bring 1 cup of water to a boil. Remove from the heat, add the bulgur and 1 teaspoon salt, cover, and set aside for 30 minutes.

Meanwhile, combine the onion, butternut squash, and carrots on a sheet pan. Drizzle with the 1 tablespoon olive oil, sprinkle with 2 teaspoons salt and 1 teaspoon pepper, and toss well. Spread the vegetables in one layer and roast for 25 to 30 minutes, tossing once, until all the vegetables are tender.

Meanwhile, combine the arugula, kale, edamame, cranberries, and walnuts in a large bowl. In a small bowl, whisk together the vinegar, mustard, and garlic and slowly whisk in the ½ cup olive oil. While the bulgur and vegetables are still hot, pour enough vinaigrette on the greens to moisten and divide among four large bowls.

Spoon a quarter of the bulgur and some goat cheese in the center of each bowl and distribute a quarter of the vegetables on top. Sprinkle with salt, drizzle with the extra vinaigrette, and serve warm.

Amarante

Tue, Nov 08 2022, 1:56 pm

This is from Ina Garten's new cookbook. Her recipe are generally always reliable and fairly simple to make but this one had an emphasis on really simple recipes - ones that are freezable or prepped ahead.

Go-To Dinners: A Barefoot Contessa Cookbook - Ina Garten

America’s favorite home cook presents delicious, crowd-pleasing, go-to recipes that you’ll want to make over and over again!

Even Ina Garten, America's most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you’ll love preparing and serving. You’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze.

In Go-To Dinners, Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn’t want to eat Breakfast For Dinner? You’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina’s “Two-Fers” guide you on how to turn leftovers from one dinner into something different and delicious the second night.

And sometimes the best dinner is one you don’t even have to cook! You’ll find Ina’s favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty’s Chocolate Cupcakes that everyone will rave about.

For Ina, “I love you, come for dinner” is more than just an invitation to share a meal, it’s a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table.

I am posting the index of recipes - if anyone is interested in one, let me know and I can add it