Yup, bánh mì is the super-popular sandwich that melds French bread with Vietnamese fillings, all slathered with mayo. In this fabulous platter, the tender rice gets a drizzle of sriracha-infused mayo, and the sweet-and-sour pickled daikon and carrots pile on top with five-spice chicken (or mock duck.) This bowl has all the things you love in a proper bánh mì, spread out on gorgeous black rice that makes for a striking presentation.
Yield: 8 servings
4 ounces daikon, shredded
1 large carrot, shredded
¼ cup rice vinegar
1 tablespoon sugar
½ cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon sriracha sauce
2 medium cucumbers, peeled and sliced
2 large jalapeños, sliced
4 large scallions, slivered
1 tablespoon canola oil
1½ pounds chicken or mock duck, chopped
1 teaspoon five-spice powder
1 tablespoon fish sauce or tamari soy sauce
6 cups cooked black rice
1 cup cilantro leaves, whole
In a medium bowl, combine the daikon, carrots, rice vinegar, and sugar and toss to mix. Let marinate for at least 30 minutes, or overnight. In a small bowl stir the mayonnaise, rice vinegar, and sriracha sauce; reserve.
Slice the cucumbers, jalapeños, and scallions and reserve.
Heat a large sauté pan over medium-high heat, then drizzle with canola oil, swirl to coat. Add the chicken or mock duck and sprinkle with five-spice and stir. As the chicken sears, it will release from the pan, so give it a couple of minutes before turning. When the chicken or mock duck is almost cooked through, pour the fish sauce over it and stir and toss until the pan is dry and all the chicken is coated. Take off the heat.
On a large platter, spread the cooked rice, then drizzle with the mayo sauce. Compose the daikon mixture, cooked chicken, sliced vegetables, and cilantro leaves. Serve.
This big party bowl will make you want to drop all your fussy appetizers, store your potato salad recipe, and start collecting cool platters. Spread out a bunch of uber-popular farro, top with easy-to-prep veggies (canned artichokes and peppers score!), and sprinkle with feta and a tasty dressing. Let your friends and family scoop it up, while you party with the best of them.
Yield: 8 servings
5 tablespoons extra-virgin olive oil, divided
1 large fennel bulb
4 large garlic clove, peeled
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon cracked black pepper
6 cups cooked farro
4 ounces arugula or spinach leaves, washed and dried
1 (15-ounce) can artichoke bottoms, drained and patted dry, cut into 6ths
1 (8-ounce) jar roasted peppers, drained and patted dry, slivered
4 ounces feta cheese, crumbled
Preheat the oven to 400°F. On a sheet pan, spread 1 tablespoon of the olive oil.
Trim the fennel bulb, saving the greens. Slice the bulb and the base of the stems into ½-inch cubes and place on the sheet pan. Scatter the pan with the garlic cloves. Toss to coat. Cover the pan with foil and roast the fennel and garlic for 20 minutes. Uncover the pan and roast for 15 minutes longer, until the garlic is tender when pierced with a paring knife. Let cool.
In a cup, combine the balsamic vinegar, salt, Dijon mustard, and pepper and whisk. Whisk in the remaining 4 tablespoons of olive oil. Place the cooked farro in a large bowl, pour half the dressing over the farro, and toss to mix.
On a large platter (about 16 inches round) spread the arugula. Pile the farro on the greens, then arrange the artichoke pieces, roasted peppers, fennel, and feta, then drizzle the remaining dressing over it all.
We all know and love tabouli. Even so, it is really overdue for a makeover. Carb avoiders have been using cauliflower bits to replace grains, and in a dish like this it really works. Bright, lemony, minty dressing makes cauliflower exciting, and the piles of herbs and vegetables are a healthy side we can all get behind. Serve this and watch it disappear!
Yield: 8 servings
2 pounds cauliflower
2 cups fresh mint, minced, plus sprigs for garnish
2 cloves garlic, peeled
1 teaspoon salt
½ cup fresh lemon juice
2 tablespoons fresh lemon zest
½ cup extra-virgin olive oil
2 large cucumbers, peeled, seeded, and sliced
2 large carrots, shredded
2 medium tomatoes, chopped
1 large green pepper, seeded and chopped
1 cup roasted cashews, coarsely chopped
Put on a large pot of water to boil for the cauliflower. Cut the cauliflower into large florets and peel the stems; cut the stems into 1-inch slices. When the water boils, drop in the cauliflower. Cook for 2 minutes, then drain. Let the cauliflower cool, then put 2 cups of florets in a food processor and pulse to make bits about the size of rice.
Transfer to a large bowl, then continue until all the cauliflower is minced. Spread a lint-free kitchen towel on the counter and spread the cauliflower mince on it; place another towel on top and roll up tightly to dry. Unroll the towels, remove the top one, and let the cauliflower air dry until time to use.
In a food processor or blender, process the mint, garlic, and salt to a mince. Add the lemon juice, zest, and olive oil and process until the mint is finely puréed. Transfer the cauliflower to a large bowl and drizzle half of the lemon-and-olive-oil mixture over the cauliflower, tossing to coat.
Spread the cauliflower on a platter, then cover with cucumbers, carrots, tomatoes, peppers, and cashews. Drizzle with the remaining dressing. Garnish with mint sprigs.
I love this combination of flavors so much: the sweet potatoes and creamy peanut sauce make an addictive combination, and all the textures and tastes of the vegetables just add to the fun. This lively platter is just as good with brown rice.
Yield: 8 servings
1 (14-ounce) package firm tofu
2 tablespoons tamari soy sauce
2 tablespoons dark sesame oil
2 tablespoons honey
Oil, for pan
8 cups Sweet Potato “Rice” (for recipe, see page 8) or 3 cups cooked brown rice or other grain
1 tablespoon canola oil
1 teaspoon red pepper flakes, to taste
2 large garlic cloves, minced
5 small shallots, minced
1½ cups coconut milk
6 tablespoons creamy peanut butter
1 tablespoon fish sauce
1 tablespoon sugar
1 tablespoon tamarind pulp or lemon juice
4 ounces pea tendrils, washed and dried
8 ounces green beans, blanched
2 medium chayote fruit, boiled and cooled
1 large cucumber, peeled, seeded, and sliced
6 large eggs, hard boiled, peeled, and halved lengthwise
1 cup Thai basil, shredded
Drain the tofu and wrap in a kitchen towel to blot dry. Slice the tofu into slabs about ¾-inch thick. In a flat-bottomed storage container that is large enough to hold the tofu, whisk the tamari, sesame oil, and honey. Place each tofu slice in the marinade, turning to coat. Cover and refrigerate overnight, flipping the container upside down a couple of times to coat evenly.
Preheat the oven to 425°F and lightly oil a sheet pan. Place the marinated tofu on the pan, and roast for 20 minutes, then turn the slices and roast for 20 minutes more. Cool on a rack.
Heat the sweet potato “rice” or brown rice and let cool.
To make the sauce, in a 2-quart pot, heat the canola oil over medium-high heat. Add the pepper flakes, garlic, and shallots and stir. Reduce the heat to low and sauté the shallots until clear and soft, about 4 minutes. In a medium bowl, stir the coconut milk and peanut butter to make a smooth paste. Stir into the shallots in the pan. Add the fish sauce, sugar, and tamarind and stir. Bring to a boil over medium heat, stirring. The sauce will thicken slightly.
Drizzle a third of the sauce over the Sweet Potato “Rice” and toss to coat.
Spread the sweet potatoes on a large platter. Arrange the pea tendrils, green beans, chayote, cucumber, and tofu on top. Place the boiled and halved eggs around the platter. Drizzle with sauce and garnish with Thai basil. Serve.
Everybody loves a burrito, right? This big, festive bowl is packed with all the spicy, limey excellence that makes burritos such crowd pleasers. Kids and adults will pile their bowls high with healthy quinoa and beans, all the while thinking it’s just party food.
Yield: 8 servings
6 cups cooked quinoa
2 cloves garlic, peeled
3 large jalapeños, seeded
1 cup cilantro leaves, whole, plus more for garnish
1 teaspoon lime zest
1½ cups Mexican crema or sour cream
1 teaspoon salt
3 cups black beans, cooked, rinsed, and drained
3 cups shredded cabbage
2 large tomatoes, chopped
3 large ripe avocados
Warm the quinoa.
In a food processor or blender, mince the garlic, 1 jalapeño, and cilantro leaves. Scrape down, then add the lime zest, crema, and salt. Process until smooth.
Spread the quinoa on a large platter, then arrange the beans. Sliver the remaining 2 jalapeños and arrange them and the cabbage, tomatoes, and avocados on top. Drizzle with the cilantro mixture and serve.
Get in on the freekeh trend, and pair it with the classic Mediterranean flavors it was meant to accompany. This spread of lemony basil-strewn grain is covered with an entertaining assortment of sweet, sour, savory, and salty delights. Soft dates melt in your mouth between bites of briny olives and sweet roasted peppers. The tuna is optional—the platter is fantastic either way.
Yield: 8 servings
6 cups cooked freekeh
1½ cups fresh basil, divided
2 cloves garlic, peeled
½ cup fresh lemon juice
½ cup extra-virgin olive oil
¼ cup honey
1 teaspoon salt
4 ounces salad spinach
6 ounces soft, pitted dates, torn in strips
1 cup oil-cured or kalamata olives, halved
½ cup capers, drained
2 large roasted red peppers, drained, patted dry, and slivered
4 cans tuna in oil, optional
Warm the freekeh. In a food processor or blender, process 1 cup of the basil with the garlic to a mince. Add the lemon juice and olive oil and process until well combined, then add the honey and salt and process to mix. Drizzle half the basil mixture on the freekeh and toss to mix.
On a large platter, spread the spinach, then cover with the freekeh. Arrange the dates, olives, capers, and red peppers on the freekeh. If desired, drain the tuna, break into chunks, and pile in the center of the freekeh. Drizzle with the remaining dressing. Sliver the remaining basil and sprinkle over the platter.
