Reheating Broccoli Pesto Bowl!

Hello! Happy Thursday!

You spoke, and we listened. More broccoli, more pesto, more of it all together in a bowl. Well, you may not have actually said specifically that, but I like to think that every menu we design incorporates the majority of our crowdsourced feedback into a cohesive and collaborative arrangement of tasty eats. Y’all like broccoli, that much is for sure. You also like pesto, especially when it’s made from basil, parmesan, and arugula. And finally, the gluten free bowls are a big hit- so we’ve got all three of those criteria in one fantastic little package tonight. Fluffy gold quinoa serves as the base for this veggie exploration, and atop the rice is garlicky roasted broccoli, summer squash, and green beans, some applefield farms arugula in there for a bit of spicy crunch, and finally, the parmesan and basil pesto for dressing it all up. It’s truly everything you could possibly want, all in one bowl. Clean, fresh, and delicious. Not to mention, packed with nutrients and protein. A true winner, if I’ve ever seen one. 

We would recommend eating this bowl cold, as the textures and flavors really pop without the application of heat. However, you are always free to microwave the bowl (or quite frankly, do whatever you want to it). Personal opinion, no need to do anything to it. Just dollop some of that addictive pesto on there, mix it all up, and enjoy!

If you got a herb-roasted salmon filet:

Smart cookie! What makes a broccoli pesto bowl better? That’s hard to say, especially considering how delicious the bowl is just on its own. But, we thought that a nice piece of salmon, dressed up in a summer herb oil, would take this bowl to the next level. To reheat the fish, simply broil it on a sheet tray lined with aluminum foil, skin side up, for 4-6 minutes, till it’s warmed through! Give it a little caramelization on the skin to bloom those flavors, and then pop it right on top of your broccoli pesto bowl. Proceed to pesto it up, and enjoy!