July · weeknight
Rice bowl
Rice, a protein, and the cool, crunchy things July does well. The bowl that carries leftovers into lunch.
1 Pick a protein
- Wild salmon, leftover A big piece Flaked, cold or barely warmed.
- Skirt steak, leftover A few slices Warmed in a hot pan, 1 minute.
- Shrimp ½ lb Seared 1–2 minutes a side.
2 Pick a flavor
- Cool Greek yogurt + cucumber + mint Grated cucumber stirred into salted yogurt, mint torn in.
- Bright Tomato vinaigrette + basil Spoon the jar over, tear basil on top, flaky salt last. How to make the tomato herb vinaigrette →
- Smoky Charred tomato salsa + lime A spoonful of the salsa, lime squeezed over. How to make the charred tomato salsa →
You'll need
- About 1½ cups cooked rice
- 1 Persian cucumber, sliced thin
- 1 ripe tomato, chopped
- Kernels from ½ ear of corn, raw
- Mint and basil
- Salt
Plus your protein and your flavor.
Make it
Tap a step when it's done.
- If neededCook the rice if you need to, and let it cool a little — July food is better warm than hot.
- Warm or cook your protein.
- Rice in the bowl, then the cucumber, tomato, and corn, then the protein.
- FinishYour flavor on top.
- Herbs last, torn over everything.
Leftovers
Pack it as tomorrow's lunch, with the flavor in a separate container.