Mediterranean Inspired Grain Bowl

Grain bowls are the most fulfilling, meal prep friendly, satisfying meals. I don’t love reheated food so I usually avoid meal prepping, but in this case I keep all of the condiments on hand, precook the grains, and roast the veggies, then I can just assemble quickly whenever hunger strikes. I’ve acquired quite the collection of SKORDO products and was able to piece together blends that compliment each other and use a variety here to keep all of the components exciting.

Mediterranean Inspired Grain Bowl Recipe

Makes 4 servings

Ingredients:

2 cups orzo
1/2 cup mint, packed
1 cup parsley, packed
1 cup Extra Virgin Olive Oil
Juice of 1 Lemon
1 red onion
¼ cup kalamata olives
1 ea lemon pickles, from Eat Cool
1 8 ounce block feta cheese
2 plum tomatoes
1 bag baby potatoes
1 cucumber, grated
1 cup greek yogurt
2 lemons
2 tablespoons SKORDO Greek Seasoning
1 packet SKORDO Dill Dip
1 tablespoon SKORDO Pickling Spice
¼ cup white vinegar
2 tablespoons red wine vinegar
Salt and Pepper, to taste

Directions:

In advance, make SKORDO Dill Dip by blending greek yogurt with the grated cucumber and juice of one lemon. Next, make your herb “pesto” by blending mint, parsley, red wine vinegar, and KOUZINI Lemon Olive Oil, as needed, until smooth. Salt to taste. Finally, prepare “Quick and Spicy Mediterranean Lemon Pickles” from EAT COOL by Vanessa Seder.

Mixing up our SKORDO Dill Dip

Cook orzo, according to brand recommendations. Once cooled, toss with mint pesto.
Preheat oven to 425 degrees F. Chop baby potatoes, toss with 1 tablespoon Olive Oil and 2 teaspoons SKORDO Greek Seasoning, roast 15-20 minutes.
Chop tomatoes & feta, then combine with 1 tablespoon SKORDO Greek Seasoning and enough Olive Oil to cover. Add Juice of Lemon.
Slice red onion, toss with SKORDO pickling blend and cover with white vinegar, to pickle.
To serve, slice preserved lemons and olives, then assemble as desired. I love these both hot and cold, it’s up to you!