P.r.e.a.m. Bowl Recipe

Prep and Marinate

If using wooden skewers, soak them in water for 30 minutes. Cut the chicken or steak into 1- to 1.25-inch cubes. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic (2 cloves), smoked paprika, dried oregano, 1 tsp kosher salt, and 1 tsp black pepper. Add the meat, toss to coat, cover, and refrigerate for at least 20 minutes and up to 2 hours.

Assemble Skewers

Thread the marinated meat onto 3–4 skewers, leaving a small gap between pieces for even cooking. Let the skewers sit at room temperature for 10 minutes before grilling.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill skewers 3–4 minutes per side for chicken (internal 165°F / 74°C) or 3–5 minutes per side for steak for medium-rare to medium (internal 130–140°F / 54–60°C), turning once. Remove from heat and let rest 5 minutes before serving.

Rinse 1 cup mixed heritage grains under cold water. In a medium saucepan, combine rinsed grains and 2 cups broth. Bring to a boil, then reduce heat to low, cover, and simmer until grains are tender but still slightly chewy (farro/barley typically 20–30 minutes; check package for blend instructions). If liquid is absorbed before grains are tender, add up to 1/2 cup more broth or water. Stir in 1 tbs butter or olive oil, 1 tsp kosher salt, and 1 tsp black pepper. Keep warm until plating.

If using whole almonds, toast them in a dry skillet over medium heat until fragrant, 3–4 minutes. In a small skillet, warm 1 tbs oil and lightly sauté 1 clove minced garlic for 30 seconds (do not brown). In a blender or food processor combine 1 cup roasted red peppers, toasted almonds (about 1/4 cup), 1 tbs stale bread or breadcrumbs, sautéed garlic, 1 tbs sherry or red wine vinegar, 1 tsp smoked paprika, a pinch (1/4 tsp) red pepper flakes if using, and 1 tsp kosher salt. Pulse to combine, then stream in 3 tbs olive oil until the sauce is smooth but still has some texture. Taste and adjust seasoning with pepper and salt. If too thick, thin with 1–2 tbs warm water.

Toast hemp seeds: heat a small dry skillet over medium heat. Add 2 tbs hemp seeds and toast, stirring often, 1–2 minutes until fragrant and lightly golden. Watch closely to avoid burning. Remove from heat.

Plate: divide warm heritage grains between 2 bowls (serves 2). If using greens, place 1 cup arugula or mixed greens in each bowl and top with the warm grains. Place one grilled skewer on each bowl, or remove meat from skewers and arrange slices over the grains.

Spoon 2–3 tbs romesco sauce over the meat and grains per bowl (adjust to taste). Drizzle each bowl with 1 tsp olive oil, sprinkle with freshly grated Parmigiano Reggiano (about 1/2 oz per bowl), and finish with toasted hemp seeds (about 1 tbs per bowl). Season to taste with coarse salt and freshly ground black pepper. Serve with lemon wedges.