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.
- 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!