Recipe: Amber Waves Surf Bowl

Housed within the previous Amagansett Farmers Market, we will’t consider a greater recipe to assist usher within the spring season than an Amber Waves Surf Bowl, tossing in seasonal produce equivalent to Yukon white potatoes, candy potatoes, winter squash and cauliflower.


Whole time: 2 hours (prep & meeting time: 1 hour + cook dinner time: 1 hour)

Serving dimension: 2 individuals or 2 surf bowl servings


1 cup natural brown rice
1 cup natural black beans
1/4 cup natural shredded cabbage
1/4 cup natural pickled onions and radishes (See fast pickle recipe beneath.)
1/2 cup natural seasonal greens (Proper now it will be a mixture of Yukon white potato, candy potato, carrot, winter squash, broccoli, cauliflower and white onion.)
1/4 cup pico de gallo (See pico de gallo recipe beneath.)
1/4 cup mayo
1 tsp chipotle powder
1 tbsp cumin
2 tbsp salt
1 tbsp paprika
1 tbsp pepper
1/4 cup olive oil
Cilantro garnish (Can substitute with any herbs you could have out there, parsley, mint or basil could be good, too.)


1. Begin with making the pickled veggies and pico de gallo — see recipes beneath. (roughly 30 minutes)

2. Whereas the pickled veggies and pico de gallo are chilling within the fridge, it’s time to begin your rice.

3. Begin by pouring the rice right into a strainer and rinsing the rice to take away any added starch. Let sit and drain for 1 minute.

4. Subsequent, mix 1 cup of rice with 2 cups of water, and 1 tsp of olive oil to a medium sized pan and convey to a boil uncovered.

5. As soon as the pot is boiling, cowl the pot and scale back the warmth to low, let simmer for about 45 minutes or till the rice is fluffy and tender.

6. Whereas the rice is cooking, add 1 tbsp of olive oil to a small pot on medium warmth. Add 1 cup of natural black beans, 1 tbsp salt, 1 tbsp cumin and 1 tbsp paprika. Stir for a couple of minutes to permit the spices and beans to combine nicely.

7. Deliver beans to a boil, stirring regularly. When you’ve reached a boil, flip down and let simmer for 25 minutes.

8. Subsequent, preheat your oven to 400 levels. Chop your seasonal greens into small 1–2 inch cubes. Within the winter, we sometimes use candy potatoes, Yukon gold potatoes, carrots, honey nut squash, broccoli, cauliflower and white onions. About 1/4 cup or 1 small dimension of every sort of veggie is sufficient for this recipe. If you wish to make extra, they’re a simple and engaging addition to any meal!

9. Add your chopped veggies right into a bowl and toss with 1 tbsp olive oil, salt and pepper to style. As soon as every bit has been coated nicely, add the veggies to a sheet pan and put within the oven for 30 minutes or golden brown on the skin.

10. Whereas the veggies are roasting, add the 1/4 cup mayo and 1 tbsp of chipotle to a small bowl and whisk collectively. Whisk till the chipotle and mayo are nicely combned, it ought to turn out to be a pleasant gentle reddish shade. Style to see whether it is to your liking and add salt or extra chipotle as wanted. Put aside.

11. Examine on the black beans and stir as wanted. Take off the warmth and let cool for a couple of minutes.

12. Take the rice off the warmth and let sit for 10 minutes. Fluff the rice with a fork to permit warmth to launch.

13. Subsequent, take the roasted veggies out of the oven and set to chill for five minutes.

14. Whereas every little thing is cooling, take out the pickled veggies, pico de gallo and shredded cabbage from the fridge. Then take out your bowl of selection and prepare to assemble!

15. Add 1/2 cup of rice on one half of the bowl. Add one 1/2 cup of black beans to the opposite aspect of the bowl. On high of the rice add 1/2 cup of roasted veggies and add 1/4 cup of shredded cabbage on high of the black beans.

16. Subsequent, add 1/4 cup of pickled veggies and 1/4 cup of pico de gallo to the center of the bowl (alter amount to your liking).

17. Drizzle your chipotle mayo on high. Then, high with the cilantro garnish and revel in!

Pico de Gallo

Whole time: 30 minutes (prep time: quarter-hour + chill time: quarter-hour minimal, no max)

Serving dimension: 1 container (eat inside 5 days)


1 beefsteak tomato (can substitute for a cup of cherry tomatoes, or 2–3 Roma tomatoes)
1 jalapeño
1/2 of a pink onion
1 tbsp cilantro (about 7–8 stems)
1 tbsp lemon juice
Salt and pepper to style


1. Cube the tomato into 1 inch items and add to a bowl.

2. Reduce the jalapeño in half and pull out all of the seeds with a spoon and discard the seeds in your compost. Then cube the jalapeño into 1 inch items and add to the identical bowl.

3. Cube the pink onion into 1 inch items and add to the identical bowl.

4. Chop the cilantro finely and add to the identical bowl.

5. Prime with lemon juice, salt and pepper to style. Stir till all the elements are mixed.

6. Cowl and refrigerate for not less than 15 minutes to permit the flavors to meld.

Fast Pickled Onions and Radishes

Whole Time: 45 minutes (Prep time: 15 minutes + Chill time: 30 minutes minimal, no max)

Serving Dimension: 1 jar (You could multiply recipe per jar you make if you’re making a number of.)


3 cloves garlic, peeled and smashed
1 scorching pepper, diced into 1 inch items (optionally available)
1 bunch radishes, greens eliminated, cleaned, and thinly sliced (5–6 radishes)
1 medium pink onion, thinly slivered
1/2 cup white vinegar
1/2 cup heat water
2 tbsp sugar
2 tsp salt

*TIP: These might be very conventional with no added spices, or you possibly can combine it up. We like so as to add black peppercorns and coriander, however be inventive and customise to your taste preferences.


1. Add smashed garlic, diced scorching pepper (serrano or jalapeño pepper are nice), sliced radishes and slivered onions to a jar with a lid. Go away the lid off for now.

2. In a liquid measuring cup, whisk the white vinegar, heat water, sugar and salt.

3. Pour the vinegar combination on high of the radishes and onions till the liquid reaches slightly below the rim of the jar.

4. Cowl the jar and shake calmly to combine all of the elements collectively. Refrigerate for not less than half-hour, or till desired taste is reached. (We like them greatest after not less than 1 hour of marinating).

To study extra about Amber Waves Farm, go to

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