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

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