This is my first one of what will become an ongoing series of One Bowl Suppers that feature a mixture of meat or fish or poultry, a whole grain, a roasted or steamed veggie, some kind of greens, and some kind of interesting topping. The Southern husband and I are going to have one of these suppers once a week…it will be like a combination of cleaning out the pantry and freezer and going on an adventure into the land of vegetables that we rarely eat…and I’m sure some of these suppers will will have us running for the pizza delivery number. But I also know some of them will be scrumptious, and this first one definitely was!
I got the initial idea from the folks at Real Simple magazine. They had a feature a while back that talked about this general idea – mixing and matching a protein, a whole grain, some greens and some veggies, all in one bowl. They advised having a mixture of warm and cool, and while they didn’t outright say that you should venture outside of your regular line-up of veggies, the whole idea got me thinking that this is a way to actually give broccoli rabe a try for once (which is not in the recipe in this post, but it’s part of what we are trying for our One Bowl Supper this week).
So for this first one, we picked steak for the protein, farro for the whole grain (and if you have never had farro, oh my goodness. It’s my favorite whole grain EVER), roasted tomatoes and sweet onions for the veggie, romaine for the greens, and capers and toasted pumpkin seeds for garnish. I drizzled the whole thing with a little balsamic vinaigrette and served it up.
And let’s just say, the One Bowl Supper Experiment got off to a roaring good start. It was warm and cool and crunchy and chewy and healthy and delicious and INTERESTING. It was also a fabulous way to use up some leftover steak, romaine, onions and cherry tomatoes. The only thing I made up special for this was the farro (and if you don’t have a good source of farro, brown rice or barley would work just fine). So needless to say, we’ll be continuing on with our weekly one bowl suppers, and I’ll be posting our very favorite creations here from time to time.
Along with my usual bacon creations, of course. Just in case you were worried.Print
- 1 pint cherry tomatoes
- 1 onion, peeled and cut into eighths
- 1 tablespoon olive oil
- 6-8 slices cooked steak (warm or cold, your choice!)
- 1 cup cooked farro (or barley, or brown rice)
- 1 cup shredded romaine
- 2 tablespoons capers
- 2 tablespoons toasted pumpkin seeds
- Balsamic vinaigrette salad dressing, for drizzling
- Preheat oven to 42 Toss tomatoes and onions with olive oil and place in a single layer on a rimmed, foil-lined baking sheet. Bake until tomatoes are blisters and onions are starting to brown, about 30 minutes.
- Spoon farro onto one half of the plate and lettuce onto the other half. Top with 3-4 slices of steak, half of the tomatoes and onions, and sprinkle with half of the capers and the pumpkin seeds. Repeat with the other plate. Drizzle both with dressing and serve!
All amounts are approximate – and so are the ingredients! Feel free to substitute in your own choices for the grains, the garnishes and so on.