I am so falling in love with rice bowls! This one is super satisfying with a poached or fried egg, just make sure the yolk is nice and runny.
3 c cooked brown rice, warm
2 tbsp chopped fresh cilantro
2 chopped scallions
Salt and pepper
4 eggs, poached or fried
2 avocado, sliced
1 tomato, halved and thinly sliced
Hot sauce, for serving
In a medium bowl, combine the rice, cilantro, scallions, and ¼ tsp of the salt.
Divide the rice mixture among 4 shallow bowls. Top each with an egg and arrange the avocado and tomato slices on the side. Sprinkle the tomato and avocado with a pinch of salt, and serve right away with hot sauce.
Serves 2 – 4.
This is great for a healthy weeknight dinner. It is ready in the time it takes to cook the pasta.
1/4 c olive oil
8 garlic cloves, minced
2 lbs small zucchini, quartered lengthwise, sliced
1 tsp Aleppo pepper
12 oz pasta
•2 oz Parmesan, grated
1 tbsp lemon juice
1/2 c basil leaves
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down, 12–15 minutes. Toss in 1 tsp. Aleppo pepper.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet using a slotted spoon or spider and add 1/2 c pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.