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

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