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

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