Let’s Go Bowling!

Italian-Style Grain Bowl with California Figs

Photo by Lorelle Del Matto

Photo by Lorelle Del Matto

Bowls are the “it” way to eat. Everywhere you look for recipe idea you’ll find noodle, smoothie and grain bowls.  Recently I created a bowl recipe and  my family was smitten. I got it.

Bowls are perfect for personalization. Today people expect to have food “their way.”  (Reference 1.) They want to customize the toppings on their personal pizza, burger and entire restaurant order.  In many homes family members eat separate meals to address varied food preferences and dietary needs.  Bowls offer options to meet all needs and wants.

Bowls please the senses. A good bowl includes varying temperatures, textures and flavors – warm, cold, saucy, crunchy, raw, cooked.20160810_223204656_ios

Bowls are easy.  Cook a big batch of grains on the weekend to use in varied ways throughout the week and you have the bowl base. Do the same with a meat or seafood entree so you have some protein on hand. Or poach an egg or add a wedge of fine cheese to the bowl. Dig through your fridge and pantry for condiments, sauces, vegetables and other toppings.

Bowls are healthy.  With a base of nutty, whole grains, lean protein, cooked and raw vegetables, you’ve got a nutrient-packed meal-in-a-bowl.

Bowls travel.  With a few flavor and ingredient switch-ups your bowl can satisfy your appetite  for cuisines such as Mexican, South American, Korean, Japanese and Middle Eastern.

Link to my recipe, Italian-Style Grain Bowl with California Figs, created for Valley Fig Growers Fig Focus Newsletter. The grain is farro and the toppings are a garlicy sauté of warm broccoli and California Figs, grilled chicken, crunchy radicchio, toasted pine nuts, pesto and a drizzle of balsamic syrup.

Photo  by Lorelle Del Matto

Photo by Lorelle Del Matto

To save time purchase a rotisserie chicken, ready-made pesto. Soak whole grain brown rice, farro, barely in the fridge for 6 hours or overnight to reduce the cooking time or look for quick-cooking versions.



1. 2016 Food Trends: Being Brand Agnostic, New Proteins, Delivery Shifts and 5 more by Phil Lempert, November 15, 2015 Forbes.com


© Lorelle Del Matto 2016

lorelle About lorelle

Crazy about cooking, eating and sharing good food – my work and leisure revolve around the kitchen. As a culinary dietitian my professional life encompasses nutrition counseling and education, recipe development, product development, food and nutrition writing, marketing communications, corporate test kitchen and consumer affairs management, food styling and work as a product spokesperson.

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