Sarah Golibart Gorman
Meal planning can be daunting. With thousands and recipes at our fingertips, figuring out what to cook can be overwhelming. Sometimes the answer to our indecision is the simplest option: let the seasons decide for you. Let your local farmers decide for you. Let your local grocer decide for you.
I first discovered the wonders of eating with the seasons while working summer jobs in orchards and fields on Virginia’s Eastern Shore. I learned more Valley-specific offerings during a stint in the co-op’s produce department while in grad school for education at JMU. Now, my teaching is much less middle school and much more culinary. Even though I was an English teacher for seven years, I’m bringing math to the table.
I haven’t used many of the formulas I memorized in high school math, but I can say that the concept of a formula can be applied to many areas outside of the classroom. Now, introducing the seasonal grain bowl formula, a simple way to create a delicious, nutritious meal full of local, seasonal goodness.
Greens + veggies + grains + vinaigrette = a simple, satisfying, seasonal meal for family dinner or meal prep.
Each season our local grocery stores and farmers markets are refreshed with new vegetables, herbs, fruits, and more. Not only are these foods more nutritionally dense because the time between field and table is a matter of days, sometimes hours, but they also taste fresher. That shorter travel distance is easier on the environment too.
Seasonality can be fleeting, and I’m often left asking myself questions like, “Radishes are in season, but what can I do with them?” or “There’s so much beautiful rhubarb! Is there anything else I can do with it besides make a dessert?” Instead of letting unique seasonal offerings pass by, I recommend trying the formula.
You could even, dare I say, go to the grocery store without a plan or a list and make a meal happen. GASP! No list? No plan? I dare you.
I dare you to leave your list at home, visit the co-op and purchase one or two varieties of seasonal greens, one or two seasonal veggies, one grain from the bulk bins, a protein of your choice, whether it be bulk beans, local tofu, or local meat. And I dare you to choose a seasonal herb for my Any-Herb Vinaigrette recipe. I bet you it’ll turn out more than alright.
There are many benefits to utilizing the co-op’s bulk bins—limiting single-use plastic is one—but specifically with this recipe, I like the variety of bulk because you can buy the exact amount of grain that you need. Two cups of farro? No problem. Curious about bulgur? Try a cup or two and see if you like it. Black rice is on sale? Try it in the formula and see how it goes! Buying bulk is a low-cost, high-reward situation. You have dozens of options at your fingertips without the commitment of buying a whole bag of something that might sit unused in your pantry for years.
A note on the Any-Herb Vinaigrette: it’s a basic French vinaigrette recipe (which is damn good, if I may add) with an herby twist. Add dill, mint, parsley, oregano, basil—anything! In the language of formulas, substitute x for your herb of choice to create a vinaigrette that complements whatever else you include in your bowl.
Infinitely adaptable, this recipe feeds your family and our community. When we choose local products, local farmers and makers benefit. When we shop more locally and seasonally, our grocers can confidently add more seasonal, local goodness to the shelves.
This week, consider straying from that grocery list and trying out the formula.
Seasonal Grain Bowl with Any-Herb Vinaigrette
Produce:
1 bunch of beets with greens
1 bunch of Hakurei turnips with greens
1 bunch of Lacinato kale
1 lemon
2 large shallots, chopped
Fresh basil (approximately 3 cups when roughly chopped)
Bulk:
2 cups farro
Meat:
1 package of chicken breasts (approximately 1 ½ lbs)
Pantry:
½ cup white wine vinegar
4 teaspoons Dijon mustard
1 cup olive oil
1 teaspoon salt + more for greens
½ teaspoon freshly ground black pepper
Make marinade/vinaigrette:
- Combine 2 chopped shallots, ½ cup of white wine vinegar, and 1 teaspoon of salt into a blender or food processor. Let sit 10 minutes. This process, called maceration, allows the vinegar’s acidity to soften the shallots and mellow their sharp bite.
- Add 4 teaspoons of Dijon mustard, 1 cup of olive oil, ½ teaspoon of black pepper, and 3 cups of roughly chopped basil to the blender.
- Pulse until the oil and vinegar have emulsified, meaning that the mixture is consistent, creamy, and oil and vinegar are no longer separated. The basil should be blended and vibrant. Overmixing the dressing may cause it to heat up in the blender, which will make the basil turn brown-ish.
- Remove 1 cup of the mixture and set aside. This will be your vinaigrette.
- To the other 1 cup of mixture, your marinade, add the juice from ½ of the lemon. Stir to combine.
- Place the chicken breasts in a small glass baking dish and pour marinade over the chicken breasts. Cover and refrigerate for 30 minutes or overnight.
- If you’re finishing the recipe the next day, store the vinaigrette in the refrigerator. You’ll want to remove it about an hour before serving to let the oil soften and come to room temperature.
Chop the veg:
- Preheat your oven to 400.
- Cut each beet and turnip off of their respective greens. Slice off the top and bottom of each, halve, and chop into half moon shapes. Set the turnips aside.
- If you’re concerned about presentation, cut them on different cutting boards because the white turnips will get all beet-y if you use the same cutting board.
- Toss the beets in olive oil and arrange on a baking sheet.
- Bake at 400 for 15 minutes.
- Chop beet greens (including the purple stalks), turnip greens (including the stalks), and kale. Place all into a large bowl and drizzle with olive oil, add the juice from the remaining ½ a lemon and a generous pinch of salt. Massage until all the greens are coated in olive oil and have softened (about 5 minutes). Set greens aside.
Cook the chicken:
- Bake the marinated chicken breasts at 400 for 35-40 minutes (or until internal temperature reaches 165).
- Remove from oven and rest 10 minutes.
- Slice and prepare to arrange your salad!
Serve:
- Add the greens and farro to a large serving bowl. Arrange beets and turnips and drizzle with vinaigrette. Add sliced chicken and enjoy!
Note: After cooking the chicken, there will be lots of saucy, basil-y goodness. Use it! I recommend mixing it into the farro. The combination of the acidic vinaigrette with the fattier baked sauce is to die for.
