Monday, May 21, 2018

Bowl Food

While most people are talking about the dress and the hats, apparently there's another hot topic that arose regarding the royal wedding. Duchess Meghan is reportedly a foodie and requested "bowl food."

While food bowls have been sweeping Instagram for a while, one prettier than the next, in this case "bowl food" meant canapés. Except they are bigger than canapés and smaller than a dinner plate. Reactions were swift and opinionated. Nicky Haslam, a British interior designer, dared to utter that they were "like something out of Oliver." However, Nigella Lawson is a huge fan of bowl food.

There are some things to consider, though. While it's apparently comforting to hold a bowl of warm food in one's hand, serving them at a time when guests mingle can lead to the need for a third hand with which to hold a drink since it requires two hands to hold the bowl and eat. But that's long been the problem with canapes served on plates.

Whatever you think about food bowls or bowl food, I've been a fan for a while. And I find that my mother loves eating a bigger variety of tiny portions, so for dinner, I thought I'd make a food bowl and share it here.

Of course, the lovely thing about a recipe like this is that you can substitute whatever makes your mouth water. I'm trying raw asparagus for the first time. I heard about it and while roasting some, I munched on the discarded ends. So crunchy! They were wonderful, so they went into my food bowl with pasta, spring peas, grape tomatoes, avocado, baby spinach leaves, a little ham, raspberries, and a honey lemon dressing. Granted, it doesn't compare to a royal bowl food, but it's healthy! If vinaigrette isn't your thing, substitute your favorite salad dressing. My mom is a cheese lover, so she got a sprinkle of Parmesan on her pasta.

Pasta Veggie Food Bowl with Honey Lemon Vinaigrette

fusilli pasta, prepared according to package
avocado (about 1/4 for each bowl)
baby spinach leaves (roughly 5-7 for each bowl)
spring peas (4-5 for each bowl)
raspberries (5 for each bowl)
asparagus (1-2 for each bowl)
ham, sliced (or leftover steak, chicken. shrimp, etc.)


3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 teaspoon powdered garlic
3/4 teaspoon sea salt
pepper to taste

Whisk together all ingredients of the vinaigrette until emulsified.

Place the pasta in the middle of the bowl. Arrange the remaining ingredients around or over the pasta, alternating colors and shapes. Drizzle the vinaigrette over everything, especially the pasta.

Using a plate instead of a bowl.

Using a large, shallow bowl.



  1. Last year a Mexican restaurant serving food bowls opened here in our little town & it's doing really well. People love their food bowls. No restaurant here that serves a variety of food bowls though so I've been wanting to create them at home & your recipe gives me a good start. Thanks!

    1. I'm glad that I inspired you to try. I love eating this way.

  2. Food bowls at the wedding?
    I'm with you--where do the guests acquire the extra arm/hand?

    1. That has been a problem for a long time. Isn't that the reason waiters mingle with trays of one or two bite items?