We could eat salmon for every meal, and sometimes, we do. The omega-loaded protein is close to nutritional perfection (just be sure to source safely!) and merges seamlessly with a variety of flavors. This beautiful salmon bowl from blogger Quelcy Kogel's new cookbook, The Gluten-Free Grains Cookbook, is everything we want and more, balancing deliciousness and nutritional-soundness...
Lili was once my neighborhood coffee shop/cafe. Not only was it conveniently close (I could easily stumble there in a pre-coffee stupor), but Heidi, the owner, created a really innovative menu from a very minimal kitchen. (We’re talking hot plates here!) Lili was slinging grain bowls before every magazine and food website had 10 Ways to Make the Best Bowl articles. Their classic kimchi bowl combined brown rice, fresh greens, avocado, hard-boiled egg and an optional lox upgrade, which I always chose. The real distinguishing factor was the bright orange carrot-ginger dressing.
Lili has since switched hands to become Kaibur, but by popular demand, the grain bowl lives on. Since I have a kitchen with more resources, my ode to the Lili bowl includes a lox upgrade to pistachio- and cashew-crusted salmon. Remember to drizzle the dressing generously because that’s the Lili legacy.
The post The Lili Bowl: Pistachio + Cashew-Crusted Salmon with Carrot-Ginger Dressing appeared first on The Chalkboard.
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