Chef’s Cookbook: The Energy Bowl by Kamiya Merrick, @ The Corner
Two years ago, three sisters began a beloved modern diner in downtown Little Rock. Kamiya Merrick and her two sisters-in-law fell in love with the space that is now @ the Corner and decided to bring fresh, local, farm-to-table ingredients to their menu, making customers feel right at home.
Opening the restaurant at 7 a.m. means an early wake-up call for Kamiya. Once she’s in the kitchen, she and her team begin to prepare the kitchen for a busy day ahead.
“As soon as 7 hits, we are ready to rock and roll and start cooking up some solid meals to help people start their day off right,” Kamiya says.
Kamiya works with her team to make partnerships with different farms and local businesses. Kamiya and her sous chef work together on a daily basis to not only locate these businesses, but create specials that incorporate the bounty of seasonal ingredients across the state.
“No day is ever the same in the kitchen @ The Corner,” she says.
“From working the line to creating custom catering menus, to meeting with other local businesses, to developing seasonal specials, there is always a new task for the day.”
Rapid-fire Questions:
Guilty-pleasure food: Poutine
Celebrity chef: Gordon Ramsey
Go-to meal when you’re short on time: A quick stir fry with a variety of vegetables topped with lots of hot sauce.
Secret recipes: sausage gravy, spiced pecans
Favorite vegetable: I love all vegetables but probably mushrooms, especially morels.
Go-to kitchen gadget: Microplane. It’s perfect for garnishes and zesting.
Coffee or tea: Tea
Favorite meal of the day: Breakfast. There is no better way to start the day then with a well-balanced meal.
The Energy Bowl
Ingredients
1 tsp. olive oil
3 oz. oven roasted turkey,
cut into medium sized chunks
3 oz. roasted sweet potato
1/2 cup arugula
8 oz. egg whites
2 oz. goat cheese
1 tbsp. craisins
1/2 tbsp. pepitas
salt and pepper to taste
toasted baguette or
slice of whole grain toast
Instructions
1. Heat oil in medium sized non stick skillet.
2. Once butter is melted, add turkey, arugula and sweet potato until arugula is wilted.
3. Add egg whites and begin to scramble ingredients together over medium-low heat.
4. Add half of goat cheese and continue to scramble until eggs are completely cooked.
5. Transfer to plate and top with remaining goat cheese, craisins and pepitas.
6. Serve with toasted bread.
