Brown Rice + Pork Bowl, Quinoa Egg & Salmon Soba Noodle Bowl Recipes

The Talk Food Festival: David Myers

Chef David Myers returned to The Talk with easy one-dish dinners that make meal prep easier than ever. Check out his ideas for a Brown Rice & Pork Bowl, Quinoa Egg Bowl, and Salmon Soba Noodle Bowl.

The Talk: David Myers Brown Rice & Pork Bowl Recipe

This family-friendly dish has “vibrant flavors” thanks to fresh herbs. Use turkey or chicken instead of pork if you prefer. Fish Sauce adds a surprising kick to the finished product.

Ingredients

• 1 lb ground Pork
• 1 sliced Fresno Chili
• 1 sprig Basil
• 1 tbsp Fish Sauce
• 1/2 tbsp Canola Oil
• 2 ears Corn (off the cob)
• 1 sprig Mint
• 1 sprig Cilantro
• 1 tbsp Lime Juice
• 1 tsp Coconut Oil

Directions

1. Saute pork in oil to brown. Drain fat and oil to your preference.
2. Add corn with the pork in the pan.
3. Mix in chili, lime juice, and fish sauce.
4. Place brown rice in a serving bowl.
5. Pour pork dish over the rice and serve with herbs to garnish.

David Myers: The Talk Quinoa Egg Bowl Recipe

Broccoli Rabe is more bitter than normal broccoli, but that’s by design for this dish. Chopping it after steaming will make it easier to cut and ensure uniform cooking, Myers said. Quinoa is healthy and high in protein. This could even be good at breakfast. This style of egg preparation is between hard- and soft-boiled.

Ingredients

• 2 cups Quinoa
• 1 tbsp Soy
• 1 bunch chopped Broccoli Rabe
• 4 Eggs
• 1/2 tbsp grated Ginger
• 1/2 tbsp Olive Oil

Directions

1. Cook quinoa according to package directions.
2. Steam whole broccoli rabe; chop after cooking.
3. Place quinoa in a serving bowl and top with broccoli.
4. Mix ginger, soy, and olive oil; drizzle over broccoli.
5. Cook four eggs in boiling water for about six minutes.
6. Remove shells and serve on top of broccoli bowl.

The Talk: David Myers Salmon Soba Noodle Bowl Recipe

Buckwheat Noodles (or Soba Noodles) have a nutty flavor, and you can make your own Ponzu for a fabulous sauce option.

Ingredients

• 4 3 oz Salmon Filets
• 1 tsp toasted Sesame Seeds
• 2 bunches Buckwheat Noodles
• 2 stalks chopped Chives
• Seaweed Sheets (garnish)

Ponzu Ingredients

• 1/2 cup Rice Wine Vinegar
• 1 cup Soy Sauce
• 1/2 cup Lemon Juice

Directions

1. Sear salmon on medium high, three to four minutes per side.
2. Cook noodles according to package directions.
3. Drain and rinse in cold water.
4. Divide into four bowls for serving.
5. Combine lemon, vinegar, and soy in a mixing bowl.
6. Drizzle to taste over each serving bowl.
7. Garnish with chives and sesame seeds.
8. Top with salmon to serve.