Hodo Farmers Market Bowl
Yields: 2-3 servings
Recipe by the Hodo Kitchen
Photo by Emunah Hauser
Indulge in Farmers Market freshness!
Sharpen your senses and get ready to roam . . . the farmers market! And then, savor an abundance of seasonality and textures in one bowl when you get home. This recipe combines the smoky ground meat texture of our new Adobo Mexican Crumbles with our longstanding hit, Thai Curry Nuggets.
For fruit & veg inspiration, check out a farmers market seasonality chart like these, for vegetables and fruit. These reflect the seasons at the CUESA Ferry Plaza Farmers Market in San Francisco, California, where we still peddle tofu, nuggets, cubes and yuba at one of Hodo’s original farmers market stalls. These charts are created by our partners at the Center for Urban Education about Sustainable Agriculture (CUESA). Check out your local farmers market for your region’s seasonal offerings!
Ingredients
1 (10oz) package of Hodo Adobo Mexican Crumbles LOCATE PRODUCT
1 (8oz) package of Hodo Thai Curry Nuggets LOCATE PRODUCT
Greens: Broccolini, broccoli, kale or collards seasoned and sautéed (any of your favorite braising or steaming greens really)
Grain: ½ cup brown rice, or cous cous, wheat berries, farro. . . any grains you have on hand
Crunchiness: Cucumbers, or red bell pepper or julienned carrots
Sweet component: Stone fruit in summer, or in other seasons, roasted delicata squash, pumpkin, figs, persimmons, or roasted sweet potatoes
Fingerling potatoes, or any other waxy potato such as yellow or red potatoes
Avocado, sliced
A tangy spicy vegetable condiment like kimchi or sauerkraut!
Instructions
Heat the contents of one package of Adobo Mexican Crumbles with a little bit of oil, in a skillet on high heat for a few minutes.
Remove Adobo Mexican Crumbles from the pan and place in a large bowl.
Cut Curry Nuggets in half or into bite size pieces.
In the same pan used to heat up the Crumbles, heat up the Curry Nuggets into the skillet and sauté until browned. Add them to the same bowl as the Crumbles once done.
While the Curry Nuggets are on the stove, prepare the dressing: dice one small onion and set aside.
Take the bowl with the onion and combine mustard, apple cider vinegar, lemon juice, and olive oil. Add salt and pepper and whisk it all together.
Prepare the bowls; place pre-cooked brown rice in a shallow but wide bowl. Assemble the prepared seasonal fruits & vegetables, in the same bowl.
Add cooked Thai Curry Nuggets and Adobo Mexican Crumbles into the bowl.
Garnish with celery, then drizzle your dressing over the entire dish.
