My batch cooking usually falls by the wayside in the summer months, and this year was no different. For one thing, endless wedding season means I’ve been traveling non-stop. And since Sunday afternoons are usually my time to prepare meals for the week ahead, being out of town every summer weekend puts a damper in that habit. The second reason, though, is counter-intuitive. It’s that I’m actually cooking more.
When I do make it to the Farmer’s Market during the summertime, especially if I’m on Martha’s Vineyard, my overbuying tendencies go into overdrive. And for the following week, my cup runneth over with cherry tomatoes and summer squash, bell peppers and string beans. Sometimes, its greens and nothing but greens. So much produce, so little time. But unlike the winter months, you actually don’t need much time at all to prepare them. A weeknight dinner, like this soup, can take less than 20 minutes. And like that soup, most of my last minute creations fall into the category of summer bowl recipes.
Though August is almost over, the strategy of bowls is something that can easily be carried into back-to-school season. And today I’m sharing some beautiful recipes from the queen of clean herself: Lily Kunin of Clean Food Dirty City.
Lily’s photography is as clean and streamlined as her approach to the kitchen, and in keeping things balanced and simple, her recipes often revolve around a perfectly portioned bowl. One of my favorite things about her cooking is that it’s so omission-free. She’s one of the few healthy living bloggers who preaches plant-based eating, but doesn’t completely eschew animal protein or the occasional plate of pasta.
Her slow cooked salmon bowl would be a great way to take advantage of the #summerseafoodchallenge before wild sockeye season is over. If you’re looking for a clean end-of-summer spread for your Labor Day BBQ, check out Lily’s shrimp bowls. Each element can be made en masse and then enjoyed as leftovers in bowl form during the first somber post-summer week back at your desk. And if you’re a straight up veg head, the stir fry with cauli rice is a great way to recommit to your batch cooking habits.
Read on for Lily’s best summer bowls and why she loves them. Add them to your virtual Trapper Keeper, mark your calendar, and let’s get back into this Farmer’s Market Challenge business together in September!
I love a good smoothie bowl and I like to put the ingredients for the base in a ziploc in the freezer so all you have to do in the morning is pop it in your blender with a little bit of almond milk. I always top the bowl with whichever berries look best at the market.
This bowl is a combination of a few of my go-to easy summer side recipes. All are great alone at a BBQ and the shrimp is perfect as leftovers for salads and more bowls!
Another reason I love summer is wild salmon is in season. My favorite way to prepare it is by slow-roasting it with lots of fresh herbs and lemon zest on top. Pair it with seasonal veggies and an herb sauce made with summer basil.
If you thought batch cooking roasted veggies was only a winter thing, think again. Using all the summer veggies, this bowl is infused with subtle moroccan spices, crunchy toasted almonds, sweet chopped dates, and a tangy herb dressing (aka it’s completely addictive).
I love this dinner because it’s so easy and quick to whip up a delicious stir fry. Cauli rice can take a little bit of time – so the key here is to cook the grain – or in this case rice the cauliflower – on Sunday so all you have to do is throw broccoli and a few other veggies in a pan. You can always make a double batch of cauli rice to store in the freezer to pull out for last minute stir fries and bowls.
The Farmer’s Market Challenge was an experiment for The Wellness Project in which I batch-cooked a week’s worth of healthy meals for under $40, using mainly produce and pantry staples. The FMC menu series features more veg-centric inspiration from talented bloggers across the web. For more, click here.