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

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