Beet + Wild Rice Grain Bowls

It has taken me seven days to put fingers to keyboard on this one, and before that, three weeks to slow down for long enough to take photos. Despite being forced to slow down in 2020, life—the world- still feels very chaotic. This makes it hard to write about something as simple as a grain bowl. Where do you begin when there are so many important things happening in the world?

Yet here, on planet Earth—the ground we all stand on- we must still eat. Food is a symbol of its own: a cultural symbol, a mark of a movement, a taste of history, a connection to the ground. When I think of this recipe, my mind goes to the earth. It boasts deep flavors that remind you of where your food came from (nutty wild rice, sweet and earthy beets, buttery feta cheese), and in that way, this meal is grounding.

I grow a small patch of beets in my garden every year. They are one of the easiest vegetables to grow, resilient and hardy. This dish puts beets, such a humble root, on show. Eat it warm on a rainy evening, or cold for a mid-day work lunch.

Beet + Wild Rice Grain Bowls

Published July 30, 2020 by Caitlin Sherwood

Serves: 4   |    Active Time: 30 minutes

---

Ingredients:

4 beets

2 cups cooked wild rice (for serving cold, allow rice to cool first — for serving warm, rice can be freshly cooked or reheated)

1 cup cucumber, sliced

1/2 cup feta cheese crumbles

1/2 cup walnut pieces, toasted

1/2 cup pitted Kalamata olives, halved or roughly chopped

1/4 cup parsley, minced

For vinaigrette:

Juice of 1 lemon

1/3 cup extra virgin olive oil

1 teaspoon dijon mustard

Generous pinch of salt

1/8 teaspoon freshly cracked black pepper

Directions:

1. Cook beets: Pierce each beet with a knife (this allows steam to escape during cooking). Place beets in a large microwave-safe pyrex with a lid, and add 1 cup of water. Microwave until softened through, about 10-12 minutes. When done, beets will be softened and a fork or knife should easily go through. Allow to beets to cool 5-10 minutes.
2. While beets cool, make the vinaigrette: combine ingredients for vinaigrette in a jar. Secure lid, and shake until well mixed.
3. Dice beets into bite-sized pieces, then assemble bowls: scoop 1/2 cup of rice into each bowl. Divide beets, cucumbers, cheese, walnuts, and olives amongst bowls. Garnish with parsley, and drizzle vinaigrette to taste. Serve hot or cold.

Grilled Carrots with Feta Yogurt Sauce

Last year, its was the front yard; this year, it’s the back.

Our backyard. AKA Bind Weed Jungle. The Sloping Hill. The place I wish we spent time but we don’t really—unless we’re using the grill. This year, we’re setting out to change that, by dealing with that slope and the weeds covering it (seriously, they were hip-high last year). We’re adding a large retaining wall, planting native flowers, and maybe—if somehow we gain three extra weeks to our summer—adding space to actually “hang out.” Until that’s done though, the yard is still what it has been since we moved in: the grill spot.

But who said grilling has to be burgers, hotdogs, and chicken? I’ve been all about charred veggies lately, (carrots, but also cauliflower, and doesn’t this salad from Heart Beet Kitchen look killer?). Combining those hot grilled veggies with other textures and flavors to complete the picture is where it’s at (sauce, fresh herbs, crunchy nuts, etc). Try something new! Grill carrots. I dare you!

Grilled Carrots with Feta Yogurt Sauce

Published July 10, 2019 by Caitlin Sherwood

Serves: 2   |    Active Time: 30 minutes

---

Ingredients:

8-10 carrots, peeled

2 tablespoons avocado or olive oil

1 teaspoon honey

2 cloves garlic

4 sprigs thyme

Freshly cracked black pepper

1/4 cup feta cheese crumbles

1/4 cup plain Greek yogurt

1 teaspoon lemon juice

1 tablespoon minced fresh chives

1 teaspoon fresh oregano, minced

2 tablespoons toasted slivered almonds

2 tablespoons raisins

2 tablespoons minced parsley

Sprinkle of ground sumac

Optional: sprinkle of red chili flakes or Aleppo pepper flakes 

Directions:

1. Light grill and set to medium flame. Close lid to allow grill to heat.
2. Meanwhile, prep carrots: if carrots are thick, cut in half the long way. They should be 1/4 to 1/2 inch thick. Peel, and place carrots in bowl, and drizzle with oil and honey.
3. Mince garlic, and remove thyme leaves from stems. Add garlic, thyme leaves, and a sprinkle of black pepper to carrots and toss to combine. Place carrots in a grill basket or directly on the grill (just be careful to keep them from falling through the cracks!), and close grill lid. Grill for a total of 20 minutes, turning after 10 minutes. Carrots are done when they are softened through and are charred in spots. (Note: if carrots are charring too quickly, your grill may be too hot; turn down the flame).
4. Meanwhile, make the sauce: combine feta, yogurt, lemon juice, chives, and oregano in a small bowl and stir.
5. Assemble: Spread feta sauce in a generous layer on a plate. Arrange carrots over top. Sprinkle with almonds, raisins, parsley, sumac, and chili flakes. Serve warm.

No-Churn Rhubarb Crisp Ice Cream

About a ten months ago this recipe for no-churn chocolate ice cream landed on my screen. Was it possible? A no-churn ice cream that was worth an almost perfect rating? Even after making it, I was boggled by how darn good (and easy to make) it was. That moment was a game changer, because I realized how easy it would be to adapt that chocolate ice cream recipe into any flavor I could dream of.

First I folded chunks of grain-free peanut butter cookie into the chocolate base. (That was amazing, highly recommended for PB lovers). Then, I skipped the cocoa and folded in instant coffee powder, along cacao nibs and extra caramel sauce I had in the fridge (from this recipe). Also a hit — best afternoon pick me up. 😍

Next, I made pistachio paste and mixed that in. This recipe was proving itself to be extraordinarily adaptable. But there was one thing I couldn’t get out of my head: rhubarb crisp ice cream. I have a thing for ice creams named after baked goods — or at least, the few ice creams I’ve had that fit this bill have been amazing. One was Ben & Jerry’s Pecan Pie Ice Cream, which they later discontinued (though I found out in the process of writing this post that they now have a similar flavor as a regional special). The second was oatmeal cookie ice cream from Lucky’s Bakehouse & Creamery in Boulder — wonderful with fresh peaches!

Anyways — the best part of this ice cream, to me, is when the sweet vanilla cream swirls with the crispy, butter oat topping. 🤤

No-Churn Rhubarb Crisp Ice Cream

Published April 9, 2019 by Caitlin Sherwood

Serves: 12   |    Active Time: 20 active minutes; 5 hours in freezer

---

Ingredients:

1 14-ounce can sweetened condensed milk

2 cups heavy cream, cold

Pinch salt

1 teaspoon vanilla extract

About 1 cup of leftover rhubarb crisp, full cooled! — if crisp is at all warm, it will melt the ice cream into a slop. Tip: the oaty crisp is the best part! Make sure you have some of that in there.

Directions:

1. Whisk together the sweetened condensed milk, salt, and vanilla in a small bowl. Set aside.
2. In a separate large mixing bowl, whip heavy cream until peaks form (about 2 minutes on medium-high speed with a hand mixer).
3. Fold 1 cup of the whipping cream into the condensed milk with a rubber spatula, then fold condensed milk mixture into whipped cream, folding gently so as to keep as much air in the whipped cream as possible. Fold until fully incorporated and few to no streaks of condensed milk remain (avoid over mixing).
4. Pour mixture into a a 9x9 glass dish with a lid (a bread pan, or large pyrex Tupperware will work too). Cover and freeze for about 2 hours.
5. Meanwhile, cut or crumble rhubarb crisp into small pieces. Rhubarb chunks should be bite-sized or smaller (aim for 1/2 inch pieces or smaller). Sprinkle rhubarb crisp over ice cream mixture, and then use a rubber spatula to gently swirl into the ice cream. Smooth ice cream in container, and then return to freezer for 3 more hours before serving.
6. Store in an air-tight container in the freezer.