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

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