Place the beef strips in
the bottom of a large bowl.
Spread the quinoa over
the bottom of a large bowl and top with the veggies, followed by the dressing.
To make this dish, layer all of the dressing ingredients in
the bottom of a large bowl.
The dressing — make it right in
the bottom of a large bowl, then chop your veggies and add them and toss it all together.
Make the vinaigrette by whisking together the mustard and maple syrup in
the bottom of a large bowl.
Lightly beat egg in
the bottom of a large bowl, then whisk in buttermilk, corn, vanilla and sugar.
Melt butter in
the bottom of a large bowl and whisk in sugar, lemon essential oil, vanilla extract, lemon zest, kefir, and egg until smooth.
Place in
the bottom of a large bowl.
In
the bottom of a large bowl, whisk the pork rub ingredients together: the mustard, lemon juice, half of the fresh thyme, half of the sea salt, and half of the pepper.
Spray
the bottom of a large bowl with nonstick spray.
Pour a small bit of olive oil in
the bottom of the large bowl and place the dough ball back into bowl.
While the vegetables are roasting, whisk together the ingredients for the dressing in
the bottom of a large bowl.
To assemble the meze bowl, layer the lettuce into
the bottom of a large bowl, followed 1/2 of cooked barley (or other grain), and 1/4 of the cucumber salad.
Whisk the egg with both sugars in
the bottom of a large bowl.