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

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