Grain bowls? A recent recipe from the New York Times calls for yellow turnip, garlic, shallots, farro, arugula, ricotta and hazelnuts to be tossed in a vinaigrette flavored with maple syrup. This strikes me as something I might throw together if I am dining alone and a raging blizzard precludes a trip to the grocery store. I would not set out to make a dish like this by hunting for a recipe and compiling a shopping list. But grain bowls (what a horrible name) are everywhere these days. And they seem destined to take over the menus of popular restaurants the way Mexican food did ten years ago. I'm still angry about that.
Last night we had coq au vin. There was a salad on the side. The grain was in the bread, also on the side.