• Kari Gregory

We can "Bowl" anything

Bowls are everywhere. They're quinoa, rice, Asian, Mediterranean, breakfast, and taking over the kitchen. Let them and encourage them. This weekend our bowls started like this:

This vegetable medley was roasted on high for about 15 minutes, mixed and matched(according to the eclectic tastes in the family), layered on rice, and topped with a sushi-style mix of soy sauce, pickled ginger and wasabi. Steamed edamame was served on the side. If someone doesn't like the Japanese sauce, add salsa or a Korean blend. See, we can 'Bowl' anything!

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