On any given day, I will always prefer to eat out of a bowl. Bowl dishes are my favorite. In fact, I'm seriously debating add a special tag just for bowl dishes. Regardless of what course, which meal, my favorite dishes will always be those snarfed from the bottom of these shallow, wide, bowls preferably with a big spoon. With late summer around the corner, CSA shares have been particularly abundant. Sweet corn is in full season and as my friend Liz adeptly puts it, "I WANT TO EAT ALL OF THE CORN." Throwing the husked ears directly on the gastop has been my favorite way to cook it, although be prepared for some popping and sputtering kernels.
I received some beautiful chard in my CSA last week. Sauteing leafy greens with garlic, red pepper flakes, and a splash of apple cider vinegar. The vinegar brightens up everything and your tongue with a tangy taste.I only ever want to cook out of cast iron pans. Summer tomatoes are the most beautiful, no? I've been spoiled enough over the past few summers that I can't bring myself to eat the flavorless, mealy ones grown thousands of miles away.
The bowl itself is simple, too simple to type up in a recipe. Make polenta according to package instructions, whisking in parmesan and/or butter at your discretion. Make sure you add a tsp of salt per half cup of polenta. Fill up a shallow bowl and top with whatever vegetables you have. I chose sauteed garlicky chard, toasted kernels of sweet corn. roasted tomatoes, roasted zucchini, and roasted onion. Fresh avocado and fresh tomatoes elevate this, too. Just don't forget a sprinkle of salt and a squeeze of fresh lemon at the end. Feel free to add a poached egg, as always.