Recipe Dish Type: Bowl

Caprese Cottage Cheese Bowl

  1. In a serving bowl, spread the cottage cheese evenly as the base.
  2. Top with cherry tomatoes, fresh mozzarella, and torn basil leaves.
  3. Drizzle with Filippo Berio Extra Virgin Olive Oil and balsamic glaze.
  4. Season with salt and freshly ground black pepper to taste.
  5. Sprinkle with toasted pine nuts for extra texture, if using.
  6. Serve immediately and enjoy as a fresh, protein-packed snack or meal!

Brown Rice Falafel Bowl

  • Falafels: In food processor, combine chickpeas, parsley, flour, onion, garlic, cumin, paprika, baking powder and salt; pulse until mixture is just starting to come together. Roll into sixteen 1-inch balls; flatten slightly.
  • Meanwhile, heat olive oil in saucepan set over medium heat until instant-read thermometer reaches 325°F. Fry falafel, in batches, for 2 or 3 minutes per side or until golden brown. Using slotted spoon, transfer to paper towel–lined tray.
  • Falafel Bowl: Divide rice among 4 bowls or portable containers. Top with falafel, cucumbers, tomato and red onion. Whisk together yogurt, olive oil, tahini and lemon juice until smooth; stir in salt, pepper and cumin. Drizzle over falafel bowls.

 

Tips:

  • To spice up falafel bowls, serve with your favorite hot sauce or add a pinch of cayenne pepper to falafel mixture.
  • Substitute quinoa, farro or barley for brown rice.
  • To make ahead, freeze falafels in airtight container for up to 1 month; reheat from frozen in moderate oven until heated through.

Quinoa Bowl with Chicken and Avocado

Zesty Lemon Vinaigrette: Whisk together lemon juice, lemon zest, mustard, garlic, agave, sea salt and cayenne (if using). Whisk in olive oil until blended. Set aside.

Power Bowl: Divide quinoa between 4 bowls. Arrange chicken, avocado, carrot, cucumber and pea shoots on top. Garnish with flax seeds. Drizzle Zesty Lemon Vinaigrette evenly over top. Serve with lemon wedges.

Caprese Zucchini Noodle Bowl

  • Toss together zucchini, oil, vinegar, salt and pepper; let stand for about 10 minutes or until zucchini starts to soften.
  • Gently stir in tomatoes and basil. Divide salad among 4 bowls. Top with cheese.

 

HOW TO/TIP/SMARTCUT: How to spiralize zucchini

  • Use zucchini at least 2 inches in diameter for best results. Trim ends of zucchini. Place spiralizer on a smooth surface, such as a countertop, pushing down to adhere suction cups onto surface and secure the machine for spiralizing.
  • Place your desired blade into the spiralizer. Using the spiralizer, turn zucchini into long strands, trimming with clean kitchen shears as needed.

California Roll Salad Bowl

  • Place rice in fine sieve; rinse under cold running water until water runs clear. In small saucepan set over medium-high heat, combine rice and water; bring to simmer, then reduce heat to low.
  • Cover and cook for 12 to 15 minutes or until liquid is absorbed and rice is tender.
  • Meanwhile, bring vinegar, sugar and salt to simmer; cook for 1 to 2 minutes or until sugar dissolves. Remove from heat. Stir in oil, ginger and garlic. Stir mixture into rice; let cool completely.
  • Divide rice among 4 bowls. Top with crab, avocado, cucumber, red pepper, carrot and nori. Serve with wasabi, pickled ginger and soy sauce.

 

Tips:

  • To toast nori seaweed sheets, place on a baking sheet and broil for 30 seconds or until nori turns green and gets crispy.
  • If you like nori, toast and shred an extra sheet to add to the salad.

Blackened Fish Taco Salad with Cumin Lime Vinaigrette

Blackened Fish:

  • Stir together paprika, pepper, garlic powder, onion powder, oregano, thyme, salt and cayenne until blended; season fillets with paprika mixture and let stand for 5 minutes.
  • Heat oil in large cast iron frying pan or heavy-bottom skillet set over medium heat; cook tilapia for 2 to 3 minutes per side or until blackened on the outside and just cooked through.

Taco Salad: Meanwhile, in large bowl, combine lettuce, corn, avocado, tomato, radishes, red onion and cilantro; toss with Cumin-Lime Vinaigrette. Divide among 4 plates. Top with fish fillet; garnish with tortilla strips and lime wedges.

Lime-Cumin Vinaigrette: Whisk together olive oil, lime juice, lime zest, garlic, cumin, salt and pepper.

Tip:

• To make tortilla strips, preheat oven to 425°F. Stack four 7-inch flour tortillas and slice in half. Cut crosswise into 1/2-inch-wide strips. Toss with 2 tbsp olive oil and season with 1/4 tsp salt. Spread in single layer on large baking sheet; bake for 10 minutes or until crispy and lightly golden. Let cool.

Bahn Mi Salad Bowl

Banh Mi Salad Bowl:

  • Preheat grill to medium-high heat; grease grate well. Pat pork tenderloin dry with paper towel; rub with olive oil and season with salt and pepper.
  • Grill pork tenderloin for 5 minutes per side; grill, basting with hoisin sauce, for 5 to 8 minutes longer or until instant-read thermometer registers 155°F when inserted into thickest portion of the meat. Let stand for 10 minutes; cut into 1/4-inch-thick slices.
  • In large bowl, combine lettuce and green onions; toss with Sriracha Vinaigrette. Divide among bowls. Arrange pork slices, pickled vegetables and cilantro on top.

 

Sriracha Vinaigrette:
Whisk together rice wine vinegar, olive oil, ginger, brown sugar, sriracha, soy sauce, garlic and salt.