Boston-based restaurant chain B. Good is dedicated to fresh and healthy food. In this week’s “What’s Cooking,” 7’s Sarah French visited one location to see how the chefs prepare their Farmstand Tomato-Basil Bowl.
Farmstand Tomato-Basil Bowl
B. Good, Boston
For the salad
1/2 lb. green beans, trimmed
1/2 lb yellow wax beans, trimmed
8 oz. stemmed, kale, coarsely chopped
2 Tbs. fresh lemon juice (from ½ lemon)
1 Tbs. olive oil, more for greasing the pan
Kosher salt
4 oz. halloumi cheese, cut into 8 thin pieces
2 cups cooked quinoa
2 ears grilled corn, kernels removed from the cob
1 cup frozen lima beans, thawed
1 pint heirloom grape tomatoes, halved
1 cup pitted Kalamata olives
2 Tbs. sunflower seeds
Blanch the beans: Bring a medium pot of water to a boil. Stir in a sprinkling of salt, add the beans, and cook for 2 minutes so they become crisp-tender. Drain the beans under cold, running water.
Marinate the kale: In a large bowl, toss the kale with the lemon juice, olive oil, and a light sprinkling of salt.
Sear the halloumi: Set a nonstick pan over medium-high heat. Add a light film of olive oil and brown the halloumi on both sides, about 4 min total.
For the vinaigrette
2 tsp. Dijon mustard
1 1/2 Tbs. red wine vinegar
6 Tbs. olive oil
4 oz. basil, stemmed, washed, and patted dry
1/4 cup freshly grated Parmigiano
Kosher salt and freshly ground black pepper
Make the vinaigrette: Add the mustard and vinegar to a blender and while pureeing, gently pour the oil through the feed tube. Add the basil and Parmigiano and season with salt and pepper to taste.
To assemble: Spoon half of the quinoa onto 4 shallow bowls and drizzle with half of the vinaigrette. Top with the marinated kale and the remaining quinoa. Sprinkle with the corn, lima beans, grape tomatoes, olives, and sunflower seeds. Set the yellow and green beans in the center and perch a couple of pieces of halloumi on top. Sprinkle with the remaining vinaigrette and serve.