Fresh Rotating Selections Daily Recipe

Select container

Decide whether you are preparing a Cup (sweet/fruit or grain) or a Bowl (savory or hearty). Use a 12–16 oz cup for Cup recipes or a medium bowl (20–24 oz) for Bowl recipes.

If using Greek yogurt: spoon 1 cup into the cup or bowl and smooth the surface. If using cooked grain: warm 1 cup cooked oats or quinoa briefly and place in the container. If using salad greens: place 2 cups of washed, spun-dry greens in the bowl.

Wash and dry all fruit and vegetables. Hull and slice strawberries, thinly slice stone fruit or apple, slice cucumber or snap peas, and slice avocado if using.

Arrange about 1/2 cup total of fruit (berries + sliced fruit) on one side of the base for a Cup or grain bowl. For a savory bowl, arrange 1/2 cup of prepared vegetables (cucumber, snap peas, avocado) on top of the greens or grain.

Scatter 2 tablespoons microgreens or herbs over the top as a fresh garnish.

Sprinkle 1/4 cup granola or toasted nuts over a fruit cup or grain bowl for texture. For savory bowls, sprinkle 1 tablespoon seed mix and 1/2 teaspoon toasted sesame or chili flakes if you want heat.

For sweet cups and grain bowls: drizzle 1 teaspoon honey or maple syrup and 1 teaspoon fresh lemon juice over the fruit and base. Taste and add a touch more if desired.

For savory bowls: drizzle 1 teaspoon olive oil and 2 tablespoons vinaigrette over the greens/grain and vegetables. Toss gently if using salad greens to coat evenly.

If using protein: add 1/4 cup chickpeas or edamame, or top with 2 oz smoked salmon, or place one soft-boiled/poached egg in the center for savory bowls. For cups, you can add a spoonful of nut butter or a small portion of chopped roasted nuts.

Season savory bowls lightly with salt and black pepper to taste. For cups, a small pinch of flaky salt can enhance fruit flavors if desired.

Garnish with remaining herbs or microgreens and serve immediately.