While I’m not an all-out meal planner or prepper, I get down with the occasional mason jar lunch. Slow-cooked beans, quinoa, cheddar, and cilantro got me through many long days at the office; more recently I’ve been on a butternut squash, corn, beans, and kale mason jar salad kick (that creamy cashew-based vegan dressing is killer). But until recently, I hadn’t explored the world of mason jar soups. A goop article on the subject piqued my interest a while back, but I never got around to testing one of the recipes out, and I forgot about the concept. That is, until I was flipping through Nicole Pisani and Kate Adams’ The Ultimate Soup Cleanse: 60 Recipes to Reduce, Restore, Renew & Resolve which has a small section devoted to mason jar soup.
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kimchi
Cauliflower Fried Rice With Kale and Kimchi
This past spring, I had the pleasure of working with SELF.com’s team on a series of step-by-step recipe videos. As a food stylist, my role was primarily to bring these dishes to life in an enticing manner, but a few involved a bit of recipe development work, as with the site’s take on cauliflower rice. At the time I was a bit of a cauliflower rice skeptic, but eager to try out this low-carb alternative. Because I love Korean food, and also had an inkling that cauliflower’s strong flavor would play well with other bold ingredients, I got to work coming up with a version that paired the grated cruciferous vegetable with kimchi, soy sauce, scallions, sesame seeds, and a runny-yolked poached egg.
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Enoki Mushroom and Kimchi Bowl With Poached Eggs
Like a good Californian, I have a major soft spot for bowl food, especially in the form of vegetables topped with a runny-yolked poached egg. This particular combination of enoki mushrooms, kimchi, scallions, and sesame seeds is my latest fixation, as it’s super-flavorful, fast to fix, packs in the probiotics, and it feels at home any time of day (provided you’re down with eggs for dinner).
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