This large open bowl is a favourite in our kitchen because we love big summer salads. I put together salads with vegetables from our garden including bok choi, arugula, baby kale, mint leaves, lemon balm, chives and a mix of lettuce greens. I also make my favourite vinaigrette mix into the blend, and sprinkle the salads with roasted seeds and fresh grated Parmesan cheese. Our stir fries and risottos also serve well in this size and form of bowl. And whenever we can, we eat with chopsticks. I consciously choose not to put cuts into my bowls for chopsticks so that the bowls can be used for hearty winter soups as well and remain fully versatile.