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

Marinate the protein

If using chicken or steak, combine 1 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp chopped fresh oregano or thyme in a bowl. Add your chosen protein cubes and toss to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Prepare skewers

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread marinated protein onto skewers, leaving a little space between pieces so heat circulates.

Grill or pan-sear

Preheat a grill or heavy skillet over medium-high heat and brush grates/pan with a little oil. For chicken: grill or sear 3–4 minutes per side until internal temperature reaches 165°F and juices run clear. For skirt/flank steak: cook 2–3 minutes per side for medium-rare (3–4 minutes for medium), aiming for an internal temp of ~130–140°F depending on preference. Let skewers rest 3–5 minutes before serving.

Rinse 1/3 cup dry heritage grains (farro/barley blend) under cold water. In a small saucepan combine the grains with 2/3 cup low-sodium stock and 1/4 tsp kosher salt. Bring to a boil, reduce to a simmer, cover and cook until tender (15–25 minutes depending on grain; check package for exact time).

When grains are tender and liquid is absorbed, remove from heat. Stir in 1 tsp olive oil for richness, taste and adjust seasoning with a pinch more salt if needed. Keep warm until assembly.

If your garlic is raw and you prefer mellower flavor, roast 1 garlic clove wrapped in foil at 400°F for 15 minutes; otherwise proceed raw for punchier sauce.

In a small food processor combine 1/3 cup roasted red peppers, 1 tbs toasted almonds, the toasted torn slice of country bread, 1 garlic clove, 1 tsp sherry vinegar, 1/2 tsp smoked paprika, a pinch (0.1 tsp) cayenne if using, and 1/2 tsp kosher salt. Pulse to break up the solids.

With the processor running, drizzle in 2 tbs extra-virgin olive oil until the mixture emulsifies into a thick, smooth sauce. Add up to 1 tbs warm water to adjust to a creamy but spreadable consistency. Taste and adjust salt, vinegar or smoked paprika as needed. Reserve warm or at room temperature.

Warm a shallow bowl. Spoon 3/4 cup warm heritage grains into the center of the bowl and spread slightly to create a base.

Smear or dollop about 2–3 tbs romesco sauce over one side of the grains (adjust amount to taste) so you have a bright sauce pocket for the protein.

Lay the grilled skewer across the grains and romesco. If serving steak, slice the meat off the skewer into bite-size pieces and arrange over the grains.

Sprinkle 2 tbs freshly grated Parmigiano Reggiano over the bowl, then scatter 1 tbs toasted hemp seeds on top for texture and a nutty flavor.

Finish with a light drizzle (1 tsp) of extra-virgin olive oil, a squeeze of the lemon wedge, a pinch (approx 1/4 tsp) freshly ground black pepper and 1/4 tsp kosher salt as needed. Garnish with 1 tsp chopped fresh parsley if desired.

Serve immediately while grains and protein are warm.