Hot weather calls for cool cooking. Bowls are a popular and no-fuss solution—these five recipes require little time in a steamy kitchen and feature the freshest of ingredients.
Chef Erica Holland-Toll of the Stanford University Flavor Lab combines salmon and farm-fresh vegetables to create an on-trend bowl with Asian inspiration.
Elior, a foodservice provider for healthcare and other operations, developed a line of seasonal bowls to promote wellness. This Mediterranean farro salad combines grains with market-fresh ingredients for a well-balanced and tasty bowl.
Chef Kathy Casey of Lucky Louie Fish Shack mixes up a sweet-spicy dressing to elevate this poke bowl. She serves it over rice, but crisp, seasonal greens are a welcome summer option.
Welltopia is a health-focused all-day cafe in Los Angeles. Its signature Wellness Bowl combines fresh fruit and vegetables, acai puree and chia seeds, topped with almond butter, coconut, granola and more.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.