Spring Grain bowl — The Broken Bread

The weather in Seattle lately has been absolutely gorgeous! We actually even had one day get as warm as 80°, which for Seattle is pretty crazy, especially since it's only April. Since weather like doesn't happen too often, John and I made sure to take full advantage of the shining sun and spent as much of our day outside as we possible could. We sipped on homemade strawberry soda, worked on our tans, and for lunch we got to enjoy this delicious grain bowl.

I had my first grain bowl a while back at this cute bistro in New York, and I have been making them at home ever since. This grain bowl is filled with many refreshing and satisfying vegetables, but it's the farro that really makes it a memorable meal. Making one of these at home is really easy, so make sure to head over to La Cream's blog to get the recipe for my favorite version.

For this particular grain bowl I made a tangy mustard & garlic vinaigrette, which delicately unites all the interesting flavors. This dish also pairs quite well with a glass of La Crema's Wilamette pinot noir, which John and I thoroughly enjoyed. I am actually hoping we get another week of sun sooner than later so we can relish in this all over again.

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Tangy garlic vinaigrette

Makes enough for 2 grain bowls

1 teaspoon dijion mustard

2 tablespoons white wine vinegar

1 teaspoon honey, or more to taste

1 garlic clove, minced

1/4 cup + 2 tablespoons good quality olive oil

salt & pepper, to taste

Method

In a medium bowl whisk together the mustard, vinegar, honey, and minced garlic.

While whisking continually, pour in the olive oil until fully combined. Season dressing with salt and pepper to taste.

Dip a piece of kale into the dressing to taste, adjusting flavors as needed.

Pour the dressing into an airtight container.