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Go-To Summer Dough Bowl Recipes

It’s no secret that our dough bowls are a customer favorite due to their one-of-a-kind characteristics and seasonal versatility. Not only can they be used as décor pieces year round, but we’re an addict for using them as beautiful serving bowls during the summer. Each bowl is finished with a 100% plant-based, food-safe wax and is extremely easy to clean with mild soap and water.

As summer is quickly approaching, we’re sharing with you our go-to summer recipes to serve in your favorite dough bowl!

Natural Dough Bowl, Large

Poached Pear Salad with White Wine Vinaigrette


  • 4 cups of water
  • 1/3 cup of organic honey
  • 1 ½ cup white wine
  • 2 Cinnamon Sticks
  • 5 Cloves
  • 5 black peppercorns
  • 1 sprig thyme
  • 2 pears, peels, halved, and seeds removed
  • 6 cups of dark organic greens, preferably baby spinach or arugula
  • ¼ cup gorgonzola cheese
  • ¼ cup White wine vinegar
  • 2 tablespoons minced shallot
  • ¼ cup olive oil

1. Combine ingredients for poaching liquid in a medium saucepan over medium heat.  Add the pears and bring to a low simmer. Cook until the pears are tender, about 20 minutes.  Set aside to cool.

2. While the pears are poaching, make the dressing.  Combine the vinegar and shallots in a small mixing bowl.  Slowly add the olive oil to the bowl, whisking as you go.  Season with salt and pepper.

3. Remove the cooled pears from the liquid and either slice or roughly dice them. Toss with the vinaigrette and tip onto the salad greens. Sprinkle with Gorgonzola if using. Toss to mix just before serving in your dough bowl.

Greek Pasta Salad


  • 1 pound of farfalle pasta
  • 1 organic cucumber
  • 2 cups of organic cherry tomatoes
  • 2 cups of organic romaine lettuce chopped, about 8 leaves
  • ¾ cup of freshly picked parsley
  • ½ cup of Kalamata olives pitted
  • ½ cup of thinly sliced organic red onion
  • (1) 8-ounce container of crumbled feta
  • 2 organic cloves of garlic, minced
  • 1/3 cup of organic olive oil
  • 3 tablespoons of red wine vinegar
  • 2 teaspoons of agave syrup
  • ½ teaspoon of salt
  • ½ teaspoon of ground black pepper
  • 1 cup of tzatziki sauce

1. Bring a large pot of salted water to a rolling boil on high heat. Add pasta and cook for 8-10 minutes until al dente.

2. While pasta cooks, prepare the vegetables and dressing. Halve the cucumbers lengthwise and remove all seeds with a spoon. Then slice the cucumber into half-moons. Halve the cherry tomatoes; roughly chop the romaine lettuce; finely chop the parsley; halve the olives; thinly slice the onion. In a small bowl, combine the garlic, olive oil, vinegar, sugar, salt, and pepper; whisk until well combined. Add the tzatziki sauce and mix well.

3. Once the pasta is finished cooking, drain and rinse under cold water for 1 minute until cooled. Place pasta and dressing in a large mixing bowl and toss until well combined.

4. Add the chopped cucumbers, tomatoes, lettuce, parsley, olive, onion, and feta. Toss to combine and serve in your dough bowl

Summer Orzo Salad


  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon of organic honey
  • 1/3 cup olive oil
  • 12 ounces orzo pasta
  • 6 cups organic chicken broth
  • 2 cups organic grape or cherry tomatoes, halved
  • 4 tablespoons thinly sliced chives or green onions
  • 3 tablespoons chopped freshly picked basil
  • 1 cup of organic arugula or baby spinach, coarsely chopped
  • Salt and pepper to taste
  • 1 cup feta cheese, crumbled
  • ½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden.

1. Prepare the dressing, whisk together the vinegar, lemon juice, honey, and oil. Season with salt and pepper.

2. Cook the orzo in the chicken broth until tender and drain well. Let pasta cool to room temperature, tossing often so it doesn't stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky). Toss the cooled pasta with the tomatoes, chives or green onions, basil, and arugula or spinach.

3. Pour the vinaigrette over the salad and toss. If needed, season with salt and pepper. Sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature in your favorite dough bowl

Caprese Pasta Salad  


  • 4 ounces of freshly picked basil
  • 3 cloves of organic garlic, minced
  • ¾ cup of olive oil
  • ¼ cup of fresh lemon juice
  • 2 teaspoons of natural cane sugar
  • ¾ teaspoon of salt
  • ½ teaspoon of crushed red pepper flakes
  • 1 pound of farfalle pasta
  • 1 pint of organic cherry tomatoes
  • ½ cup of thinly sliced organic red onion
  • 12 ounces of marinated mozzarella
  • 4 ounces of freshly picked basil, thinly sliced

1. In a food processor, combine the basil, garlic, olive oil, lemon juice, sugar, salt, and pepper. Pulse on high for 2 minutes until smooth.

2. Bring a large pot of salted water to a rolling boil on high heat. Add the pasta and cook for about 7-8 minutes until al dente.

3. While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, thinly slice the basil and red onion.

4. When the pasta is finished cooking, drain and rinse with cold water until cooled. In a large mixing bowl, combine the pasta, dressing, tomatoes, basil, onion, and mozzarella balls. When well combined, serve in your go-to dough bowl.

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Cristie Krauss - June 2, 2019

These recipes look scrumptious—and I love this dough bowl.

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