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

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