Recipes

Go Back

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.



 

Go Back


Go Back


Tags

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