Vegetarian Kabobs to Pair With Charcuterie

Skewers with beets, peppers, broccoli, and more make a great vegetarian addition to a charcuterie plate.

Pair them with the puréed chickpeas dipping sauce seasoned with fresh oregano, shallots, capers, oil, and vinegar to add even more flavor. For variety, try adding mozzarella balls, cauliflower florets, small artichoke hearts, or even meatier additions. 

Yield: 12 Kabobs
Prep time: About 1 hour 
Shelf life: 2-3 days

Ingredients 

Dipping sauce
1 (15.5-ounce) can garbanzos, drained, 4 tablespoons liquid reserved
1 tablespoon chopped garlic
3 ounces extra virgin olive oil, for sauce + 2 ounces for vegetables
1 ½ tablespoons red wine vinegar
2 teaspoons drained capers in brine
½ teaspoon salt 
⅛ teaspoon ground black pepper 
¼ cup minced shallots
2 tablespoons finely chopped fresh oregano leaves

Vegetables 
3 golden or red beets, about 1 ½ inches in diameter, trimmed 
12 white boiling onions 
24 red peppadew peppers, drained
12 white mushrooms, about 1 ½ inches in diameter, stems trimmed and wiped
12 broccoli florets
12 (2-inch) baby carrots
1-2 green bell peppers, cut into 1 ½ inch squares
1-2 yellow bell peppers, cut into 1 ½ inch squares
1 teaspoon dried oregano
Salt 
12 (10-inch) bamboo skewers
Balsamic glaze 

Preparation

1. Heat the oven to 400° F. Line a large baking sheet with foil.
2. In a food processor, combine the chickpeas, the 4 tablespoons reserved liquid, garlic, 3 ounces of the olive oil, vinegar, capers, salt, and pepper and purée until smooth. Add the shallots and oregano, pulse to combine, and scrape into a container. Set aside.
3. Brush the beets lightly with oil, wrap tightly in foil and bake in a flat pan until almost tender, turning once, about 40 minutes. Remove and, when cool enough to handle, peel and cut into quarters. Set aside. Leave the oven on.
4. Meanwhile, bring a pan of salted water to the boil. Add the onions and boil for 2 minutes. Transfer to ice water, drain, cut off the root ends and slide off the skins. Blot dry. Cover the bottom of a skillet with a little oil and heat over medium-high heat. Add the onions and sauté over medium-high heat until golden, cover, reduce the heat and cook until just tender, shaking the pan often. Set aside. 
5. In a large bowl, combine the beets with the peppadew peppers, mushrooms, broccoli, carrots, and green and yellow bell peppers squares. Add enough oil to lightly coat the vegetables, season with oregano and salt, and roast until the vegetables are lightly browned and almost tender, about 30 minutes, turning them a couple of times. Remove.
6. Thread the vegetables onto the skewers. Lay them on a platter, season with salt and pepper, drizzle with a little olive oil and balsamic glaze, and serve.

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Peppers Stuffed with Plant-Based Proteins

Work the plant-based trend into your menu with these colorful filled peppers that are protein-rich with edamame, yellow split peas, brown rice, and optional pumpkin seeds.

They are a satisfying and nutritious entrée that may be reheated and served hot or at room temperature. Serve them alone or drizzled with sauce.

Yield: 6 peppers
Prep Time: 50 minutes
Shelf Life: 3 days


Ingredients

Sea salt
¾ cup brown rice
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
6 medium-large red, orange, yellow, or green bell peppers, tops, seeds, and membranes removed
½ cup dried yellow split peas
1 ½ tablespoons vegetable oil
1 cup ½-inch diced butternut squash
2 tablespoons honey
¾ cup thinly sliced scallions, plus a few for garnish 
1 tablespoon minced garlic
¼ teaspoon Aleppo pepper flakes
Freshly ground black pepper
1 cup ½-inch diced zucchini 
¾ cup shelled frozen edamame, defrosted
½ cup diced canned tomatoes with juice
1 teaspoon dried thyme leaves
1 tablespoon freshly squeezed lime juice and grated zest of 1 lime
¾ cup chopped cilantro, plus a few leaves to garnish
¼ cup dried currants
Sauce
1 cup plain yogurt or vegan substitute
½ cup finely chopped cilantro
1 tablespoon minced garlic
1 tablespoon olive oil
Sriracha or other hot sauce, to taste

Preparation

1. 
In a small pan, combine the rice with 2 1/4 cups lightly salted water and bring to a boil. Turn the heat to low, cover, and simmer until the rice is tender, about 45 minutes. Remove from the heat and let stand for 5 minutes. Drain any remaining liquid; stir in the turmeric and cinnamon.
2. Meanwhile, in a large pot of salted boiling water, blanch the peppers for 3 minutes. Remove with tongs or a slotted spoon and drain with the cut ends down. Return the water to a boil. Add the split peas and cook until almost soft, 15 to 20 minutes. Rinse and drain. Set aside. 
3. Preheat the oven to 350°F.
4. Wipe out the pan. Add 1 tablespoon of the oil, heat over medium-high heat, add the butternut squash, and sauté until lightly colored, about 5 minutes, turning often. Add the honey, turning to coat, then stir in the scallions, garlic, a teaspoon of salt, the Aleppo pepper, and black pepper to taste. Add the remaining oil and zucchini and sauté for 2 minutes. Stir in the edamame, tomatoes, and thyme.
5. Once the rice is cooked, stir in the split peas and combine with the squash mixture. Add the lime juice and zest, cilantro, and currants. Taste to adjust the seasonings.
6. Fill the peppers with the stuffing, place in a baking dish just large enough to hold them upright, and add ½ cup of water to the bottom of the pan. Cover and bake until the peppers are quite tender, about an hour or longer if the pepper walls are quite thick. Remove and let stand.
7. Meanwhile, in a small bowl, blend the yogurt, cilantro, garlic, olive oil, and Sriracha. Drizzle over the peppers, 
if desired.
    

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Prepared Food Focus: Sustainable and Satisfying

People striving for a healthy diet often cite seafood as a good source of protein, vitamins, minerals, and omega 3 fatty acids. Yet, in 2013, Americans ate only about 14.5 pounds of it—compared with 110 pounds of beef. Of the 300 to 500 species of fish and shellfish available in the marketplace, 10 types account for 90 percent of all seafood eaten. Shrimp, salmon, and canned tuna make up more than half of that number. 

Familiarity is a hard habit to break. But worse, such single-mindedness results in overfishing, which is running rampant in the seafood industry. According to the Monterey Bay Aquarium’s Seafood Watch, currently nearly 75 percent of the world’s fisheries are overfished or in danger of becoming so. 

Organizations like the Monterey Bay Aquarium and Marine Stewardship Council are working to educate consumers and the industry on making sustainable seafood choices. Their stamps of approval mean a product was farmed or caught in responsible ways that promote the continued vitality of diverse oceans. 

Educate Consumers—and Yourself 

Prepared food counters and foodservice operators have an opportunity to connect with consumers as they grow increasingly adventurous, health-conscious, and sustainability minded with their food selections. 

Seafoodwatch.org maintains a list of preferred seafood species, with simple rankings of “best choice” (the highest mark), “good alternative” and, simply, “avoid.” Take the extra step of building a strong relationship with suppliers who exercise environmentally responsible practices. A trusted dealer can also help you decide whether farm-raised or wild-caught seafood is a better option. 

[Related: Organic, Sustainable Seafood May Be Fast-Casual Industry's Next Big Trend]

Be proactive with customers. Offer brochures and signage that explains why, for example, you are using barramundi or black cod rather than grouper. (It takes 15 to 30 years to be replenished compared with faster-growing species.) When selling unfamiliar fish, describe the taste and texture, and identify more familiar species it may be similar to.

Here, find three original recipes to start or continue your path to more sustainable, and satisfying, seafood dishes.

• Mussels Steamed in Beer with Bacon 
• Poached Arctic Char Provençal with Fennel Vinaigrette
• Oven-Roasted Sablefish Veronique

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Prepared Food Focus: Super Bowls

Meals conveniently tucked into portable bowls are fast becoming the new “it” food in restaurants and grocery stores. Consumers want power meals that they don’t have to invest the effort or money to make from scratch and that can be adapted to suit dietary preferences. When locally grown produce and artisanal products are included, the appeal is even greater. These three recipes make the most of the trend, with options for breakfast, lunch, and dinner. 

Try the Recipes:

• Tropical Morning Bowl
• Fiesta Black Beans and Rice with Cilantro-Chipotle Vinaigrette
• Farro and Garbanzos with Roasted Vegetable Ragout and Harissa-Yogurt Topping

 

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Mussels Steamed in Beer with Bacon

This quick, easy mussel dish combines two popular ingredients: bacon and beer. It’s a satisfying main course or flavorful appetizer. The farmed mollusks are readily available and inexpensive. Garlicky toasted French bread to soak up the sauce is a must.   

See other related recipes in Prepared Food Focus: Sustainable and Satisfying 

Prep time: about 20 minutes
Yield: 4 servings as an appetizer; 2 servings as a main course
Shelf life: 1 day

Ingredients

4 ounces smoky slab bacon, cut into lardons
1 to 2 tablespoons olive oil, as needed
white and pale green parts of 1 leek, thinly sliced (1/2 cup)
1 tablespoon finely chopped garlic
2 tablespoons each chopped flat-leaf parsley and fresh thyme leaves, plus additional for garnish
2 pounds farmed mussels, scrubbed and debearded
9 (12-ounce) bottles IPA beer
6 ounces chicken or fish stock
1/3 cup heavy cream
3 tablespoons whole-grain Pommery mustard
generous pinch red pepper flakes
sea salt and freshly ground black pepper
8 (1/2-inch thick) slices French bread rubbed with olive oil and garlic and grilled or toasted

Method

1. In a large pot over medium-high, combine the bacon and 1 tablespoon of the oil. Saute the bacon until it starts to brown and is almost cooked through, about 4 minutes, stirring occasionally. Remove with a slotted spoon and set aside. 
2. Add enough oil to the pan to have about 2 tablespoons of fat. Stir in the leek and cook until wilted, 5 minutes. Add the garlic and herbs, cook for 30 seconds, and then add the mussels in a single layer. Pour in the beer and stock, cover, and cook over high heat or until the mussels have opened, about 5 minutes, shaking the pan a few times. With a slotted spoon, remove them to bowls. Discard any that don’t open.
3. Stir in the cream, mustard, and red pepper flakes. Bring the liquid to a boil and reduce to the desired consistency. Return the bacon to the pan to heat through. Season to taste with salt and pepper, spoon the sauce over the mussels, and garnish with the remaining herbs. Serve with toasted or grilled French bread.

 

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Tropical Morning Bowl

Customers with dairy or wheat allergies want morning options that they can eat without causing distress. The oatmeal below, made with cashew milk and soy yogurt, will please those with dairy or wheat allergies as well as other discerning customers.

Prepared in advance and refrigerated, this no-cook, lactose- and gluten-free oatmeal takes just a minute to warm in a microwave before fresh pineapple and tangerines, cashews, and toasted coconut are added. The oatmeal alone can keep for several days. The type of milk and yogurt, sweetener, and fruits are interchangeable according to taste. 

See other related recipes in Prepared Food Focus: Super Bowls

Yield: 4 portions, including toppings
Prep time: 20 minutes plus 8 hours refrigeration for the oatmeal
Shelf life: oatmeal, at least 5 days in the refrigerator; topping best in 1 day

Ingredients

For the oatmeal
1½ cups cashew milk, plus additional milk for topping, as desired

1 (6-ounce) container vanilla soy or other nondairy yogurt
1/8 teaspoon salt
1½ cups gluten-free rolled oats
3 to 4 tablespoons palm or firmly packed dark brown sugar
1 teaspoon grated tangerine or clementine zest (reserved from topping below)

For the topping
4 ounces pineapple cut into ¼-inch cubes
4 ounces (about ½ cup) diced tangerine or clementine
2 ounces roasted cashews, coarsely chopped
2 ounces shredded coconut, toasted

Method

1. In a large bowl, whisk the cashew milk, yogurt, and salt together until blended. Stir in the rolled oats, brown sugar, and tangerine zest. Cover and refrigerate for at least 8 hours. 
2. In a bowl, combine the pineapple, tangerine, cashews, and coconut. 
3. For one portion, in a microwave-safe bowl, ladle ¾ cup oatmeal and microwave on high for 1 minute. Remove and stir. The mixture will have thickened a little. 
4. Top with 2 ounces of the topping mixture and serve. 

 

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Fiesta Black Beans and Rice with Cilantro-Chipotle Vinaigrette

A fiesta of flavors gives life to this bean and rice dish. While canned beans are an easy accommodation, in recipes where they are a primary component, as in this dish, those cooked from scratch have a better texture and flavor. Toss in a zesty chipotle in adobo vinaigrette before ladling over brown rice and adding a garnish of avocado slices and Cotija cheese. Top with a dollop of salsa, if desired. 

See other related recipes in Prepared Food Focus: Super Bowls

Yield: 4 portions
Prep time: 1 hour 15 minutes, plus 2 hours chilling time
Shelf life: best in 2 days

Ingredients

1 small carrot, plus ¼ cup finely diced carrot for the salad
1 small rib celery
1 shallot, cut in half lengthwise
1 sprig each fresh thyme and flat-leaf parsley

1 bay leaf
1 cup dried black beans, rinsed and picked over

1 teaspoons kosher salt
¼ cup each cooked corn kernels, finely diced jicama, finely diced red bell pepper, and sliced scallions
1 cup uncooked brown rice

For the vinaigrette (yields 1 cup)
1 cup cilantro with coarse stems removed
¼ cup freshly squeezed lime juice 
¼ cup rice wine vinegar, either seasoned or plain
1 teaspoon chipotles in adobo, or according to taste
¾ cup extra-virgin olive oil
salt and freshly ground black pepper
8 bibb lettuce leaves, washed and blotted dry (optional)
2 ounces crumbled Cotija cheese
1 to 2 firm, ripe avocados, peeled and sliced lengthwise
fresh tomato salsa (optional)


Method

1. Tie in a piece of cheesecloth the whole carrot, celery, shallot, thyme, parsley, and bay leaf, and place in a small saucepan. Add the black beans and just enough water to come just above the beans. Partially cover and bring to a simmer, checking the water level occasionally to keep the beans covered. After half an hour, add the salt and continue simmering until the beans are just tender, at least 1 hour. Do not overcook. 
2. Combine the rice with 2 cups of water and ¼ teaspoon salt; bring to a boil, reduce the heat, and cook over low heat until just tender, about 20 minutes or according to package directions. Drain, fluff, and set aside. 
3. In a bowl, combine the remaining diced carrot, the corn, jicama, red bell pepper, and scallion; set aside. 
4. In the jar of an electric blender, combine the cilantro, lime juice, vinegar, and chipotle and puree until smooth. With the motor running, add the oil in a slow, steady stream to form an emulsion. Season to taste with salt and pepper.
5. Once the beans are cooked, remove and discard the cheesecloth packet. Drain the beans well and transfer to a bowl. Add about three-quarters of the vinaigrette, tossing to coat well. Stir in the diced vegetables, cover, and chill for about 2 hours. Remove from the refrigerator and toss.
6. To serve, line each bowl with 2 lettuce leaves. Add ¾ cup rice, spoon on 1 cup of the bean mixture, and add avocado slices and 2 tablespoons of Cotija cheese. Drizzle on any remaining vinaigrette. If desired, add a dollop of salsa and serve chilled or at room temperature.  

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Poached Arctic Char Provençal with Fennel Vinaigrette

Arctic char fillets have a lovely coral color and a flavor that’s a nice cross between trout and salmon. Here that taste is complimented by the flavors of Provence with fennel, olives, and capers. The wine-poached fillets may be served hot or at room temperature. The farmed fish is a seafoodwatch.org Best Choice because it is raised in closed-tank systems that have minimal impact on local habitats. 

See other related recipes in Prepared Food Focus: Sustainable and Satisfying 

Yield: 4 portions
Prep Time: 35 to 40 minutes
Shelf life: 1 to 2 days

Ingredients

1 teaspoon unsalted butter
4 (5- to 6-ounce) Arctic char fillets, skin on
salt and freshly ground black pepper
1 cup dry white wine
2 tablespoons chopped shallot
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
6 ounces finely julienned fennel root, fronds reserved and chopped
3/4 teaspoon dried basil
1 tablespoon balsamic vinegar
3/4 cup peeled, seeded, and finely chopped fresh tomatoes
2 tablespoons chopped capers
1/4 cup pitted oil-cured black olives, coarsely chopped
2 tablespoons finely chopped flat-leaf parsley 

Method

1. Butter a baking dish just large enough to hold the fish in a single layer. Heat the oven to 350 F.
2. Lay the fillets skin side down in the pan and season with salt and pepper. Add the wine, shallot, and 1 tablespoon of the lemon juice. Transfer to the oven and poach until just cooked, 8 to 9 minutes (may need longer if the fish is thick). Do not let the liquid boil.
3. Meanwhile, in a medium skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add the fennel and quickly sauté until it starts to soften, about 3 minutes. Add 1/2 cup water, raise the heat to high, and boil until the fennel is tender but still slightly al dente.  
4. In a small bowl, combine the remaining olive oil and lemon juice, balsamic vinegar, tomatoes, and 2 tablespoons of the reserved fennel fronds along with the parsley. Stir the mixture into the skillet. Add the olives and capers, and season to taste with salt and pepper. Remove the skin, if desired, and serve the fillets with the fennel mixture spooned on top, garnished with a small fennel sprig.

 

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Oven-Roasted Sablefish Veronique

Sablefish, also called black cod, was recently named a Best Choice on seafoodwatch.org. A deliciously meaty fish, it can be prepared several ways. Here, the flesh side is par-seared and then turned and oven-roasted. The fillets are topped with green grapes and sauteed shiitakes in a flavorful light sauce.    

See other related recipes in Prepared Food Focus: Sustainable and Satisfying  

Yield: 4 portions
Prep Time: 35 minutes
Shelf life: 1 to 2 days 

Ingredients 

5 tablespoons extra-virgin olive oil
8 ounces shiitake mushrooms, stemmed, wiped, and cut into 1/2-inch slices
2 tablespoons finely chopped shallot
2 teaspoons chopped fresh thyme leaves, plus 4 sprigs for garnish
1/2 cup dry white wine
salt and freshly ground black pepper
4 (5-ounce) sablefish fillets, rinsed and blotted dry
4 ounces green grapes, halved
4 tablespoons sour cream
2 tablespoons finely chopped flat-leaf parsley 

Method

1. Heat the oven to 375 F.
2. In a large skillet over medium-high, heat 3 tablespoons of the oil until hot. Add the mushrooms and saute until browned, about 6 minutes. Stir in the shallots and thyme and cook for 30 seconds. Pour in the wine and cook for 1 minute longer, stirring up any browned cooking bits, and season to taste with salt and pepper. Scrape into a bowl, and set aside. 
3. Wipe out the skillet and add the remaining oil. Heat the pan over medium-high until hot.
4. Lightly season the flesh side of the fillets. Lay them flesh-side down in the pan and sear for 5 minutes. Carefully turn and transfer to the oven and roast until the fish is just cooked through, about 4 minutes. Remove, transfer to plates, and tent to keep warm.
5. Wipe the skillet clean. Return the mushroom to the pan, add the grapes, and warm through over medium. Stir in the sour cream and parsley, taste to adjust the seasonings, and spoon the mixture over the fish. Slide the skin off the fillets, if desired, and serve the fish garnished with thyme sprigs.

 

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Fiesta Black Beans and Rice with Cilantro-Chipotle Vinaigrette

A fiesta of flavors gives life to this bean and rice dish. While canned beans are an easy accommodation, in recipes where they are a primary component, as in this dish, those cooked from scratch have a better texture and flavor. Toss in a zesty chipotle in adobo vinaigrette before ladling over brown rice and adding a garnish of avocado slices and Cotija cheese. Top with a dollop of salsa, if desired. 

See other related recipes in Prepared Food Focus: Super Bowls

Yield: 4 portions
Prep time: 1 hour 15 minutes, plus 2 hours chilling time
Shelf life: best in 2 days

Ingredients

1 small carrot, plus ¼ cup finely diced carrot for the salad
1 small rib celery
1 shallot, cut in half lengthwise
1 sprig each fresh thyme and flat-leaf parsley

1 bay leaf
1 cup dried black beans, rinsed and picked over

1 teaspoons kosher salt
¼ cup each cooked corn kernels, finely diced jicama, finely diced red bell pepper, and sliced scallions
1 cup uncooked brown rice

For the vinaigrette (yields 1 cup)
1 cup cilantro with coarse stems removed
¼ cup freshly squeezed lime juice 
¼ cup rice wine vinegar, either seasoned or plain
1 teaspoon chipotles in adobo, or according to taste
¾ cup extra-virgin olive oil
salt and freshly ground black pepper
8 bibb lettuce leaves, washed and blotted dry (optional)
2 ounces crumbled Cotija cheese
1 to 2 firm, ripe avocados, peeled and sliced lengthwise
fresh tomato salsa (optional)


Method

1. Tie in a piece of cheesecloth the whole carrot, celery, shallot, thyme, parsley, and bay leaf, and place in a small saucepan. Add the black beans and just enough water to come just above the beans. Partially cover and bring to a simmer, checking the water level occasionally to keep the beans covered. After half an hour, add the salt and continue simmering until the beans are just tender, at least 1 hour. Do not overcook. 
2. Combine the rice with 2 cups of water and ¼ teaspoon salt; bring to a boil, reduce the heat, and cook over low heat until just tender, about 20 minutes or according to package directions. Drain, fluff, and set aside. 
3. In a bowl, combine the remaining diced carrot, the corn, jicama, red bell pepper, and scallion; set aside. 
4. In the jar of an electric blender, combine the cilantro, lime juice, vinegar, and chipotle and puree until smooth. With the motor running, add the oil in a slow, steady stream to form an emulsion. Season to taste with salt and pepper.
5. Once the beans are cooked, remove and discard the cheesecloth packet. Drain the beans well and transfer to a bowl. Add about three-quarters of the vinaigrette, tossing to coat well. Stir in the diced vegetables, cover, and chill for about 2 hours. Remove from the refrigerator and toss.
6. To serve, line each bowl with 2 lettuce leaves. Add ¾ cup rice, spoon on 1 cup of the bean mixture, and add avocado slices and 2 tablespoons of Cotija cheese. Drizzle on any remaining vinaigrette. If desired, add a dollop of salsa and serve chilled or at room temperature.  

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Mussels Steamed in Beer with Bacon

This quick, easy mussel dish combines two popular ingredients: bacon and beer. It’s a satisfying main course or flavorful appetizer. The farmed mollusks are readily available and inexpensive. Garlicky toasted French bread to soak up the sauce is a must.   

See other related recipes in Prepared Food Focus: Sustainable and Satisfying 

Prep time: about 20 minutes
Yield: 4 servings as an appetizer; 2 servings as a main course
Shelf life: 1 day

Ingredients

4 ounces smoky slab bacon, cut into lardons
1 to 2 tablespoons olive oil, as needed
white and pale green parts of 1 leek, thinly sliced (1/2 cup)
1 tablespoon finely chopped garlic
2 tablespoons each chopped flat-leaf parsley and fresh thyme leaves, plus additional for garnish
2 pounds farmed mussels, scrubbed and debearded
9 (12-ounce) bottles IPA beer
6 ounces chicken or fish stock
1/3 cup heavy cream
3 tablespoons whole-grain Pommery mustard
generous pinch red pepper flakes
sea salt and freshly ground black pepper
8 (1/2-inch thick) slices French bread rubbed with olive oil and garlic and grilled or toasted

Method

1. In a large pot over medium-high, combine the bacon and 1 tablespoon of the oil. Saute the bacon until it starts to brown and is almost cooked through, about 4 minutes, stirring occasionally. Remove with a slotted spoon and set aside. 
2. Add enough oil to the pan to have about 2 tablespoons of fat. Stir in the leek and cook until wilted, 5 minutes. Add the garlic and herbs, cook for 30 seconds, and then add the mussels in a single layer. Pour in the beer and stock, cover, and cook over high heat or until the mussels have opened, about 5 minutes, shaking the pan a few times. With a slotted spoon, remove them to bowls. Discard any that don’t open.
3. Stir in the cream, mustard, and red pepper flakes. Bring the liquid to a boil and reduce to the desired consistency. Return the bacon to the pan to heat through. Season to taste with salt and pepper, spoon the sauce over the mussels, and garnish with the remaining herbs. Serve with toasted or grilled French bread.

 

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Prepared Food Focus: Super Bowls

Meals conveniently tucked into portable bowls are fast becoming the new “it” food in restaurants and grocery stores. Consumers want power meals that they don’t have to invest the effort or money to make from scratch and that can be adapted to suit dietary preferences. When locally grown produce and artisanal products are included, the appeal is even greater. These three recipes make the most of the trend, with options for breakfast, lunch, and dinner. 

Try the Recipes:

• Tropical Morning Bowl
• Fiesta Black Beans and Rice with Cilantro-Chipotle Vinaigrette
• Farro and Garbanzos with Roasted Vegetable Ragout and Harissa-Yogurt Topping

 

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Farro and Garbanzos with Roasted Vegetable Ragout and Harissa-Yogurt Topping

Oven-roasted, caramelized spiced vegetables spooned over orange and mint-scented farro creates a robust, exotic main course that can be served at room temperature or heated. A drizzle of harissa yogurt and toasted almonds as the final garnishes add layers of texture and flavor. If desired, serve with sauteed diced chicken for a more substantial dish.

See other related recipes in Prepared Food Focus: Super Bowls 

Yield: 4 main course portions
Prep time: About 1 hour
Shelf life: at least 3 to 4 days when the farro and vegetables are refrigerated separately

Ingredients

For the ragout
10 ounces trimmed and cored fennel, halved lengthwise and sliced into thin wedges, fronds reserved
9 ounces zucchini cut into ½-inch slices
8 ounces red onion, sliced crosswise
6 ounces carrots, cut diagonally into ¼-inch slices
3 to 4 tablespoons extra-virgin olive oil, divided
salt and freshly ground black pepper
2 teaspoons ground cumin
1½ teaspoons ras al hanout
¾ cup pearled farro
1½ cups water
½ cup freshly squeezed orange juice, and 1 teaspoon grated orange zest (for topping)
generous pinch saffron
salt
½ cup rinsed and drained canned chickpeas
2 tablespoons finely chopped fresh mint leaves, divided
¾ cup vegetable or chicken stock
¼ cup coarsely chopped oil-cured black olives

For the topping
5 ounces plain Greek-style yogurt, at least 2%
½ teaspoon harissa, or more according to taste
1 ounce oil-packed sun-dried tomatoes, blotted dry and finely chopped
¼ cup slivered almonds, toasted

Method 

1. Heat oven to 400 F. Line a large jelly roll pan with foil. 
2. In a large bowl, toss the fennel, zucchini, red onion, and carrot with 2 tablespoons of olive oil, a teaspoon of salt, freshly ground black pepper to taste, cumin, and ras al hanout. Turn to coat evenly and scrape in a single layer onto the prepared pan. Roast until tender and richly browned, 35 to 40 minutes, turning every 10 minutes. 
3. In a saucepan over medium-high, toast the farro until it gives off a nutty aroma, about 3 minutes, shaking once or twice. Carefully pour in the water and orange juice. Add the saffron and ½ teaspoon salt and bring to a boil. Reduce the heat and simmer, partially covered, until the farro is tender and chewy, about 20 minutes. Remove from the heat and let stand for 10 minutes. Stir in 1 tablespoon of the olive oil, the chickpeas and half of the mint. Set aside.
4. Once the vegetables are roasted, scrape them and any browned bits from the foil into a saucepan. Stir in the stock and olives and simmer to incorporate all the flavors. Adjust to taste.
5. Prepare the topping: in a bowl, stir together the yogurt, harissa, sun-dried tomatoes, orange zest, and the remaining olive oil. 
6. To serve, top ½ cup farro with ¾ cup vegetables, drizzle with the harissa yogurt, and sprinkle almonds and remaining mint to garnish.

 

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