Last Friday I lunched with one of my good friends, Barnaby, at the Iron Gate Cafe in downtown Albany NY. What a treat! The building was originally a school and then purchased by James Holroyd, a wealthy industrialist. He renovated the mansion adding raised oak panels, a stained glass skylight, and formal gardens. After his death, it was used as a physician’s office. How clinics have changed. The building now houses the Iron Gate Cafe and Holroyd Mansion, which is available for private events and functions.
We both chose the Farmhouse bowl special, which is composed with all foods delicious. Some call it a Buddha bowl. Iron Gate calls it a Farmhouse bowl. Whatever you want to call it, it was delicious. A perfect combination of grains, protein, and veg. And you can’t forget their coconut curry.
I vowed that I’d try to make my Farmhouse bowl. In fact, I vowed that I’d try to make as many Farmhouse bowls an humanly possible. Not only are these bowls delicious, they’re incredibly healthy. Here is my first attempt: purple basil pesto, Tuscan kale, baby bella mushrooms, rainbow quinoa, cherry tomatoes, blueberries, and pistachios.
Purple basil pesto
3 cups packed purple basil
1/4 cup shelled pistachio
1/3 cup Parmigiano-reggiano
2 cloves garlic
2 tsp of lemon juice
1 tsp of lemon zest
1/4 cup olive oil
- Chop the basil, pistachio Parmigiano, garlic, lemon juice, and zest in a food processor.
- Slowly add the olive oil until you reach the desired consistency.
- Serve or refrigerate.
I added a dollop of purple basil pesto to add flavor to my first Farmhouse bowl, but you can add it to pasta, pizza, soup, dips, meat, sandwiches, salad, etc. Whatever your heart desires 🙂
Leave your comments below. Tell us how you’ve used your purple basil pesto!