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

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