Bowls. What is it about a bowl that makes whatever I’m eating instantly ten times better? Some foods are made for bowls (pasta! soup! hearty grains topped with all sorts of things!), but honestly, I would even prefer to eat a steak and baked potato from one of those wide shallow bowls over a big plate any day.
I can’t pinpoint exactly why I feel this way, but based on the number of restaurants, fast casual places, and fast food joints serving up different variations of “bowls”, I’m pretty sure I’m not the only one.
Personally, I love the feeling of a warm bowl in my hands, or being able to build the perfect bite and scoop it all together along the side of a bowl - something you just don’t get with a plate. (Oof, chasing rice around a plate is the worst!) Also, I’m certain my food stays hot longer all piled together in a bowl rather than spread out on a plate. (If you’re a nerd like me, and into the history and science of how we moved from eating everything on plates to loving bowls, this is an interesting article.)
I seem to have a knack for building bowls out of greens and/or grains and whatever other fruits, vegetables, and leftovers we have around the house. This tends to be my go-to lunch option that I turn to over and over. Many times I’ll cook a batch of quinoa, farro, or brown rice for the week and just mix and match to make salads or grain bowls, making sure I have a good protein and something fresh and crunchy. (Favorite protein additions - chicken, farro, chickpeas, eggs, pepitas.)
So, this week, I bring you some of my favorite homemade salad dressings and a couple of salads I use them on! The Apple Cider Vinaigrette, Honey Mustard Vinaigrette, and Chili Crisp Caesar Dressings below are my current favorite ways to top both grain bowls and salads. You’ll always find a bottle of homemade dressing my fridge because they’re just so darn easy to throw together.
The Apple Cider Vinaigrette and Honey Mustard Vinaigrette look similar, and they are, but with subtle differences. The cider vinaigrette is a little sharper, and I love it paired with both fruits and vegetables. And I use the honey mustard vinaigrette anywhere I would use a traditional honey mustard, but it’s lightened up because I don’t love thick dressings.
And that Chili Crisp Caesar Dressing? Well, I would eat that with a spoon. Or on salads, or on bowls, or with veggie sticks…in a box with a fox…you get the point. (Also I should say it’s caesar-ish because I skipped the egg yolk and did mayo instead, and subbed a little worcestershire for the anchovy. All just based on personal preference.)
To finish up, here are a couple of my favorite salad dressing prep items - food service style squeeze bottles like these fit perfectly in the door of my fridge and these mini whisks really help to get the oil emulsified into a creamy dressing.
As always, thanks for reading! The good stuff is below - see you again next week!
MONDAY - Boursin Bowties with Chicken and Sun-Dried Tomatoes
I’m going to jump on the Boursin cheese pasta trend and see what we think! Adding diced chicken, sun-dried tomatoes, and fresh basil to my creamy bowtie pastas.
TUESDAY - Chicken Fried Rice, Egg Rolls
Like take out, but at home! I’ll use leftover chicken from Monday to add some meat to a simple veggie fried rice. Frozen egg rolls are a convenience food win around here.
WEDNESDAY - Homemade Pan Pizzas, Salad
I love a homemade pizza in a cast iron skillet! The way the crust crisps up all buttery like on the bottom - yes please! I can make pizza dough the night before and have it ready in the fridge, then we just have to prep some toppings. I’m thinking a meat-lovers version and a pesto-veggie. In related news, I’ve added Alexandra Stafford's new book, Pizza Night to my wish list (hint, hint, Mother’s Day is right around the corner, guys). It has all kinds of pizza ideas and a salad to go with each! Right up my alley!
THURSDAY - Lemon-Garlic Pork Tenderloin and Smashed Parmesan Potatoes
This should be another easy sheet pan meal! I’ll pop the tenderloin in the marinade in the morning and let it hang out in the fridge all day. Then I just need to boil some baby potatoes, toss them in a little butter and smash them on a sheet pan. Lay the pork out beside the potatoes and bake it all at 425 for about 20 minutes.
FRIDAY - Friday night pick-up!
SATURDAY - Dinner at Yaya’s (the in-law’s!)
It should be a beautiful day, so maybe easy grilled burgers and dinner outside is just what we need!
SUNDAY - Dinner at Dad’s
Pot roast and potatoes in the crock pot means a hands-off dinner while we all enjoy a beautiful weekend of soccer games and planting!
LUNCHES for this week -
I have a few leftover tortillas from last week’s enchiladas, so I’m going to make a batch of hummus and do some veggie wraps. (But you know I have supplies to make salads and grain bowls when my tortillas run out!)
EXTRAS for this week
Everytime I see something that inspires an idea, I jot it down on a list in my phone. My list has gotten longer, and it’s time to try some things out! Including, but not limited to, strawberry shortcakes with maple whipped cream, a tabouleh salad variation, and a curried chicken salad. Not sure if I’ll get to all of that, but we’ll give it a go!
Apple Cider Vinaigrette
Makes about 2 cups.
· ½ cup Apple Cider Vinegar
· 1 cup Extra Virgin Olive Oil
· 2 tablespoons Honey
· 4 teaspoons Dijon Mustard
· 2 cloves Garlic, minced
· 1 teaspoon White Sugar
· 2 teaspoons kosher Salt (Morton or other store brand)
· ¼ teaspoon ground Black Pepper
Combine all ingredients in a blender and blend until dressing is smooth and creamy looking.
Store in refrigerator. May need to shake or stir before using.
Honey Mustard Vinaigrette
Makes about 1 ¼ cups.
· 2 tablespoons Whole Grain Mustard
· 2 tablespoons Dijon Mustard
· 3 tablespoons Honey
· 1 clove Garlic, minced
· 1 teaspoon kosher Salt (Morton or other store brand)
· 1/8 teaspoon ground Black Pepper
· ½ teaspoon dried Thyme Leaves
· ¼ cup White Wine Vinegar
· ½ cup Extra Virgin Olive Oil
In a bowl or large measuring cup, whisk together whole grain mustard through white wine vinegar. Then slowly whisk in olive oil until dressing is blended.
Store in refrigerator. May need to shake or stir before using.
Chili Crisp Caesar Dressing
Makes about 1 cup.
· 2 tablespoons Mayonnaise
· 1 tablespoon Dijon Mustard
· 2 cloves Garlic, minced
· 2 tablespoons Lemon Juice (about ½ of one lemon)
· 1 teaspoon Worcestershire Sauce
· ½ teaspoon kosher Salt (Morton or other store brand)
· ¼ teaspoon ground Black Pepper
· ¼ teaspoon White Sugar
· ¾ cup Extra Virgin Olive Oil
· ½ cup freshly grated Parmesan Cheese
· 2-3 teaspoons Chili Crisp
In a bowl or large measuring cup, stir together mayonnaise through sugar until well combined. Very slowly, while constantly whisking, drizzle in olive oil. (This takes a minute, and my hand always get tired, but it’s important to go slow to get the dressing to emulsify properly!)
Then stir in parmesan cheese and two teaspoons of the chili crisp. Taste and add more chili crisp if desired.
Store in refrigerator. May need to shake or stir before using.
A couple of delicious salad ideas…
Fruit and Farro
· Mixed Baby Greens
· Cooked and cooled Farro (or Quinoa)
· Strawberries
· Blueberries
· Toasted Chopped Pecans (Or Almonds)
· Crumbled Feta Cheese (or Goat Cheese)
· Apple Cider Vinaigrette
Arrange greens in serving bowl. Drizzle and toss with some apple cider vinaigrette. Then top with desired amount of farro, strawberries, blueberries, pecans, and cheese. Drizzle with more dressing.
Chili Crisp Kale Caesar with Roasted Chickpeas
· Chopped Kale
· Roasted Chickpeas (1 can rinsed, drained, and dried + 1 tablespoon olive oil + spinkle salt/pepper at 425 for 20-25 minutes)
· Toasted Panko Breadcrumbs (1 cup panko + 1 tablespoon olive oil in a skillet over medium-high heat, stirring, for 4-5 minutes)
· Chili Crisp Caesar Dressing
· Optional extras - a fried egg (really good!), salmon or chicken, extra parmesan cheese
Toss chopped kale with some of the caesar dressing until evenly coated, arrange in serving bowl. Top with desired amount of roasted chickpeas, drizzle with more dressing, and sprinkle with toasted panko (or croutons, I just prefer small crunchies over big croutons).