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

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