Harvest bowls can be made with any of your favorite ingredients, but they should have a balance of cooked and raw veggies and fruit, nuts or seeds for crunch, and a sauce that ties it all together.
We love salads and we love croutons on our salads. Here’s a variation we tried recently with artichoke bottoms served wilted on top of fried bread.
We recently enjoyed nopalito salad at a Mexican restaurant in San Antonio, and it was so good we decided to make our own.
Summer time in the van means more cold meals… and more salads. But this beautiful specimen was served to us by my mother (in-law) during our latest Tulsa visit.
When watermelon is at its peak and on sale at the many roadside farm stands we pass while traveling, we love this easy summertime dish, which requires very minimal cooking time.
The contrast between warm chickpeas and chilled raw vegetables is wonderful. Fresh mint and tahini dressing also add some amazing flavor complexity.
This might not seem like a van-friendly dish, but trust us… it is. Whenever we find parsley, tomatoes and cukes on sale, we can’t wait to get our fix.
We are Girl Hobo and Rusty (Ren and Troy), two greys who met on the Appalachian Trail. We started a life together, converted a van to travel and hike across the country, and we like to eat well. Now, we’re sharing what we’re learning on the road, and we’d love you to join us!