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Wild Rice + Asparagus Bowls

Reheating Asparagus Bowls!

Veggies! And rice. Two of our favorite things. Have you noticed? I feel like sometimes it’s hard to break out of a routine. Humans naturally find comfort in repetition. Knowing what to expect can make dealing with it that much easier. However, every now and then, you need to change it up. Consistency is great, but as they say, variety is the spice of life. Change inspires growth, and growth leads to new ideas, experiences, and learnings that would not have been there before. The constant pursuit of change is what keeps us fueled for the long march- knowing that nothing is permanent, nothing is set in stone, and our lives are in our own hands. Despite how challenging it can be to break routine, the rewards of stepping outside of the comfort zone can be dramatic. Sometimes, in a negative way! But change, for the most part, is not qualitative. For every action, there is an equal and opposite reaction. The butterfly effect. I’m waaaaaaaaaaay off course here. I was just going to say that we changed up the asparagus and wild rice bowl a little bit. Sheesh. Too much coffee makes me pretty existential. ANYWAY, we’ve got a whole bevvy of the great apsara-grass for you tonight, tossed with a bunch of other spring-into-summer veggies. All roasted in confit lemon oil, with parsley and mint, atop a wild rice salad, and with a parsley + caper salsa verde to dollop on top. As usual, I’m gonna suggest that you enjoy this bowl cold. The shaved asparagus is nice and crunchyfresh (my new word), and the salsa verde goes excellent with the bright flavors of the cool roasted veggies. However, if you’d like to heat it up, go for it! Just remove the ramekin of salsa verde, and pop the bowl in the microwave for a few minutes till it’s hot enough for ya. Easy! Smother with salsa verde, mix it all up, and embrace the change from spring into summer 🙂

If you got balsamic glazed flank steak:

Very good call here. The asparagus and rice bowl is fabulous as a standalone treat, but with the addition of balsamic steak, it’s elevated to a full feast. I would still recommend keeping the bowl cold, but the steak warm! Broil the steak (or even better, grill), for 3ish minutes on each side, or until it’s reached your desired temperature. Let it rest, slice it up, and lay it right on top of that beautiful bowl of veggies and rice. Apply salsa verde, maybe some hot sauce if you’re feeling spicy, and get in there!

Hope you have a lovely weekend 🙂 see you next week!


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