By Tricia Wheeler, Publisher of Edible Columbus and Owner The Seasoned Farmhouse Cooking School
This bowl gathers all the great ingredients that signal spring here in Columbus, Ohio. Chives are the first herb to make an appearance and we start to see radishes, peas and asparagus at the farmers market. This bowl is dressed with one of my favorite herb combinations—basil, mint and chives blended into a flavorful vinaigrette.
Quantity makes 2 dinner sized bowls
1 cup brown rice, cooked
6 radishes sliced thin
8 asparagus spears, cut into 1 inch pieces and sautéed in olive oil
1 cup sugar snap peas, blanched and then shocked in ice water
¾ cup green scallions, sautéed in olive oil
2 hard boiled eggs, crumbled
For the Dressing
A mixture of basil, mint and chives blended with 3 tablespoons of white wine vinegar, mixed with 3 tablespoons olive oil, salt and pepper to taste.
Assemble all ingredients in a bowl, drizzle with dressing.
Garnish with black and white sesame seeds.