Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Man, what a week. So much has happened. I want to encourage us all to keep showing up. And I need to focus on my art. That’s one of the things that keeps me sane, so here I am, making some more recipes and photos. Nourishing ourselves is important, even when it doesn’t feel really important. And so is finding joy, even when things are really tough.
I think I’ve mentioned a few times on this blog that I am a Savory Foods Person. Not that I don’t enjoy a good dessert, but when it comes to meals and snacks I generally go in the savory direction.
That’s what I had in mind when I created this salad. The first time I made it was when we were still in Florida, and the citrus was as fresh as can be. It’s hard to top that, but this weekend I did my best to recreate it, and good news — even in Oregon it is still delicious!
So how do you make a big pile of oranges, tangerines, grapefruits and kumquats savory? Two things. 1) Use the very best olive oil you’ve got. I like to use Red Ridge Farms’ products. and 2) use herbs, and use them generously. One thing I’ve noticed about American cooking is that we just don’t use enough herbs, period. Recipes in the beloved cookbook Jerusalem, for example, call for sometimes 4-5 TABLESPOONS of herbs in them. I think they add so much to the dish — they’re far from just a garnish, and that’s why I call for so many in this recipe.
What a fresh and delicious way to start the day — I served this for brunch, but it could be for any meal! Plus, it’s vegan, gluten free, paleo, whole 30 friendly and all that good stuff. All your friends will love it – if you decide to share, that is.