Recipes

Spring Bulgar Salad

Wednesday, October 21, 2015


Courtesy of:  Chef Brian Doyle


Ingredients
1 lb. bulgar wheat
Salt and pepper
1 lb. beets
1 lb. kohlrabi
1/4 lb. leeks
1/2 lb. asparagus
1/4 cup chopped parsley
4 cups beet greens
3/4 cup olive oil (some for grilling and some for dressing)
1/4 cup rice wine vinegar


Directions
Preheat oven to 400 F.

Cook the bulgar according to package and let cool.

Start the beets by tossing them with some olive oil and salt.  Then wrap them in foil and place in oven for about 30 minutes or until just tender.  Let them cool enough to handle and peel the beets by rubbing the skins off with fingers.

Slice leeks and kohlrabi.  Toss the kohlrabi, leeks, and asparagus with olive oil and salt and pepper.  Grill them until just marked (about 2-3 minutes).  Let cool.

Chop all the vegetables and toss with the bulgar, vinegar and a bit more olive oil.  Season with salt and pepper.

Try using quinoa instead of bulgar and be sure to try different veggies as they come into season. Read More...



Go Back


Tags

cauliflower Farmers' Market curry olives Potato scapes radishes pesto nectarine butter yellow onion Shitake Mushrooms pecan sandwich rhubarb chicken dinner salad turnip spiced winter squash Swiss Chard gruyere white beans steak shallots sweet potato bread pudding chiles tomato corn pie parmesan bruschetta leeks garlic fennel bulb rouille Chevre collins polenta verde imam egg noodles pepper Side Beans beef carrot fronds conserve Butternut plum cucumber tuscan swiss strawberries bbq hazelnuts cointreau sauce carrots poblano pork baguette oats Vegan anise blueberry sherry Kale wheat flour watercress pine nuts green pepper prosciutto coeur pie crisp chocolate remoulade turnips couscous peppers chili fennel seeds chorizo almonds creme sour cream cheese gouda pancake Greens coriander yogurt tortillas jam green beans cheese tomato vegetarian gazpacho cockaigne mushrooms roasted maple baby bok choy dilly shiitake anchovy shitake shrunken heads chicken crepes Bread shelling beet scallions plum tomatoes Tomatoes celery hearts chimichurri fritter asparagus strawberry melon muffins onions bean flank steak chipotle maple syrup cream bulgar wheat celeriac buckwheat mint potatoes carrot top absinthe latkes buttermilk Leek celebration cilantro blue cheese Jerusalem artichoke honey pickled biscuits pumpkin panzanella Spread pears vegetable lettuce sunchokes daisy parmigiano cantaloupe eggs egg fondue coconut milk habanero berry Cider snow peas lemon grass chimmichurri reggiano slaw apples caesar Corn chilies heavy whipping cream strata goat Cheese Soup chives artichoke celery root Salad kluski sausage capers Recipes hickory dill fritters Tomatillos pecans brown sugar bayeldi cake wasabi dijon Apple bulgar tenderloin zucchini fraiche plums feta sour cream Red Onion peas bosc spring barley compote beer kohlrabi Squash pudding fennel coeur a la creme Spinach basil peach Dressing casserole kalamata beets ramps tomatoe sesame Cranberry Beans vanilla wafers Rice wine vinegar meatballs currants okra gorgonzola sweet jack cheese pasta tomato juice tart Poblano Chili jack frittata Drinks kirsch almond milk vinaigrette tostadas stuffing arugula gin bok choy sandwiches paste radish pork chop syrup Salsa bloody mary walnut oil walnuts onion mushroom pineapple bacon thai cornmeal carrot tops chili peppers Eggplant knots flank bell pepper wrap autumn cranberry mustard greens beet greens gratin spelt