Must Go Party

4th Annual Must Go Party

It's an opportunity for us all to clean our refrigerators before heading back north soon. Some have April departure dates, and others have May dates. I had salmon fillets from Costco, so I made a Salmon Orzo Power Bowl Salad and a Lemon Buttermilk Cake. I had many lemons left over from winter picking, so I bagged them in the freezer and needed to use them up. Guests brought appetizers, salads, a 3-bean dish, pork sliders, fruits, focaccia bread, and brownies. We did not go away hungry.

Customized Salmon Orzo Power House Bowl 

You've probably made a grain bowl out of leftovers before and not even realized it. These power bowls consist of grains, vegetables, protein, and dressing. 

Grain Bowl 101
1. Pick Your Grain
Go the obvious route with a layer of brown rice as a healthier option than white rice. Other grains to consider are freekeh, quinoa, farro, and couscous. Consider cooking your grain in chicken or vegetable broth to add extra flavor. 

2. Bring Some Vegetables Into The Mix

You have options: Add a handful of raw leafy greens or cooked seasonal vegetables, or go all out and use both. But really, the sky's the limit for vegetable choices. 

3. Pick A Protein (Or Two!)
While you can pick your grain and vegetables independently of each other, try to consider which protein will taste best with the vegetables you've chosen. Salmon, for example, pairs well with lemony sautéed spinach, and kale and bacon are a match made in heaven. Looking for a vegetarian option? Plop in a creamy cheese like ricotta and rejoice as it spills over your greens, or fry up some tofu or tempeh. When in doubt, a poached egg is always a good idea. 

4. Drizzle On Your Favorite Dressing Or Sauce
Here's the part where you can decide the "personality" of your grain bowl. Is it going to be tart and tangy, creamy, or spicy? A light vinaigrette is always a good choice. 

5. The Finishing Touch: Add some garnishes
Garnishes are the most overlooked component of grain bowls, but they can be just what you need to turn an average weeknight meal into a pièce de résistance. Add mandolin-sliced cucumber, pickled radishes, toasted seaweed, or avocado slices. Another idea: Get some crunch in with toasted panko crumbs, toasted nuts (like cashews and peanuts), and seeds.

Cook's Notes: 

I used Orzo, but any other grain, such as quinoa, farro, brown rice, etc., can be used. For the protein, I used salmon fillets. Assorted veggies were added plus pine nuts for a crunch, and a light Lemon Vinaigrette. Make the vinaigrette early in the day and refrigerate in a screw type jar.  

The recipe ingredients are listed below. You determine the number of servings needed. A light Lemon Vinaigrette was enough for one large salad bowl.  

Grain Bowl Ingredients:

• Salmon fillets, grilled or baked, and then cut into large chunks
• 3 cups of cooked grains
• Diced cucumbers 
• Diced avocados 
• Halved Cherry tomatoes
• Havled snap peas
• Pine nuts
• 1 teaspoon each of dill and parsley flakes
• Feta Crumbles (optional) 

Directions:

• Mix all ingredients and chill for several hours. 

Lemon Honey Vinaigrette Ingredients: 

• 1/4 cup white balsamic vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons of honey
• 2 large cloves of garlic, minced
• Sea salt and pepper to taste
• Pinch of cayenne pepper or red pepper flakes

Vinaigrette Directions:

• Use a blender to mix well. Taste test before putting in screw type jar. Refrigerate for several hours for flavors to meld. Then shake again before adding dressing to the salad ingredients.  

Lemon Buttermilk Cake