Food for Thought: Seasonal Recipes

By Alexa Sinatra

Food for Thought is a blog series all about Phipps sustainability efforts surrounding food! From the Edible Garden to Phipps Culinary Arts courses, there is so much to learn about the ways Phipps dishes out sustainable food practices.

Cooking with seasonal ingredients is one of the best ways to be more sustainable in the kitchen! During the summer, so many vegetables and herbs thrive with flavor and freshness. The goddess glow bowl recipe is perfect for the season with balanced options and of course, bursting with flavors! Read on to learn how to make this delicious bowl that will soon become a staple in  your summertime recipe repetoire. 

Summer Goddess Glow Bowls

Ingredients:

• 1 red onion
• 3/4 cup and 1 tbsp vinegar
• 1 tsp granulated sugar
• 1 cup uncooked brown rice
• 1 cup white wine
• 1/2 cup olive oil
• 1/2 onion
• 2 lemons
• 2 bay leaves
• 1 cup radishes
• 1 cup green beams
• 4 small carrots
• 1 15 oz can cannelini beans
• 1 bunch parsley
• 1/4 cup chives
• 1/4 cup basic
• 2 cloves garlic
• 1 tbsp capers
• 1 medium avocado

Directions:

1. Thinly slice your red onion. 
2. In a glass measuring cup or jar, mix together 2 tsp kosher salt, 1 tsp granulated sugar and 3/4 cup vinegar. Heat the white vinegar mixture in the microwave or stovetop until the salt and sugar are dissolved.
3. Add the sliced onions into the hot vinegar mixture and let sit at room temperature for 30 minutes. (This can then be stored in the fridge for up to one month!)
4. Add brown rice and 2 and 1/2 cups of water to a medium pot with a pinch of salt. Bring to a boil then reduce to low with the lid on. Let cook over low heat for 25 - 30 minutes until water is absorbed. 
5. In another medium pot, combine white wine with olive oil and the juice of one lemon. Add the peeled onion, bay leaves and 1 tsp of kosher salt. Bring to a boil then reduce to a simmer. 
6. Wash the radishes, green beans and arrots. Slice radishes in half, trim green beans, and peel carrots and cut into bite-sized pieces.
7. Add the radishes and carrots to the poaching liquid and let cook for four minutes. Then add the green beans and let all vegetables cook for an additional 3-4 minutes until they are all fork tender but still crisp. Use tongs to remove from poaching liquid then set aside. 
8. Drain and rinse cannelini beans.
9. In a blender or food processor, combine the parsley, chives, basil, garlic, capers, lemon juice, salt, pepper and 1/4 cup water. Blend until smooth, adding as much water as needed until the sauce can be drizziled. 
10. Assemble your bowls! Start with your brown rice then add the poached vegetables, 1/3 cup cannelini beans, pickled red onions. Top with a generous drizzle of the avocado herb dressing.