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

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