Cook bulgur according to package. Typically soak in boiling water until tender, drain excess water and let cool
Chop veggies by hand or toss in a food processor and pulse until finely chopped
Mix in olive oil, lemon juice and salt
Let sit for 20 minutes or longer to let flavors meld before serving
Serving Ideas Eat with crackers Make a pita sandwich with roasted peppers, chickpeas, feta and tabouli Serve with grilled meats Use it to stuff peppers, squash or mushrooms
- saute about 5 minutes - Add a splash of white wine or any vinegar and cook for another minute - Add..
4 or more large chopped tomatoes
1 tbsp tomato paste
1/2 tsp salt
chopped herbs (basil, parsley, oregano, or thyme)
- Stir - Simmer about 25 minutes - If you want a smoother, sauce consistency blend now, or leave as is - Taste for salt and adjust - Add in any other vegetables like zucchini, broccoli, or kale and simmer another 8-10 minutes - Serve over cooked pasta and top with parmesan
Reduce kitchen waste and get the most out of your veggies by making broth at home!
Collect veggie scraps as you cook throughout the week and store them in a plastic bag or container in the freezer. Once the bag is full, toss scraps in a pot and cover with water. Bring to a boil, then reduce to a simmer for an hour. Strain through a colander and store in a large pitcher in the fridge or pour into freezer jars to stock up. Since no meats or fats have been added you can toss the remaining veggie scraps in the compost.
Veggies that are great for broth include: onions ends, carrot, garlic (peels too!), celery, leek, mushrooms, fresh herbs and stems, and tomatoes.
Some veggies can overpower or become bitter when simmered. Use things like broccoli, green beans and leafy greens sparingly.
fresh herbs bundled with cooking twine (rosemary, thyme, bay leaf, or oregano would all be great)
large handful chopped greens (kale, spinach, chard or beet greens)
1/3 cup small pasta
chopped parsley
Process 1. Heat oil in a large pot over medium - high heat. Add onion, celery and garlic and saute 10-15 minutes. Add in tomatoes and tomato paste, stir, then add stock or water with salt, or bouillon if using. Bring to a boil.
2. Reduce heat to medium-low. Add beans, zucchini, carrot, greens and fresh herb bundle. Stir. This will cook for about 15 - 20 minutes more. Check pasta cooking time and add accordingly.
3. Taste. Check pasta is cooked through and adjust salt if needed. Remove herb bundle. Add parsley. Serve with fresh bread or top with Parmesan cheese. Enjoy!
Combine chopped tomatoes, garlic scapes, basil, and parsley with a pinch of salt, cracked pepper, splash of champagne vinegar and drizzle of olive oil. Serve on toasted baguette slices or fresh bread.
To make a perfect roasted beet, trim off the greens (save for later) leaving about an inch of the greens and the root tips intact. By not cutting into the root, all the sweet sugars will stay inside instead of dripping out. Wash beets and wrap in foil. Bake at 400 degrees for 45 mins - 1 hour until fork tender. Trim off the ends and enjoy!
Save the beet greens for cooking. Saute with oil, garlic and a squeeze of lemon or chop & use any way you would use cooking greens like chard and kale.
Roasted Beet dish ideas - on crackers, goat cheese and a drizzle of honey - tossed into a salad with feta, garbanzo beans, and nuts - blend up one or two beets with hummus or in a smoothie - over a bed of sauteed beet greens with balsamic glaze
Having a delicious sauce on hand makes cooking throughout that week much easier. Drizzle on salads, roasted veggies, meats, tofu, sandwiches or use it as a dip for veggies, chips, fried foods. I really mean everything!
To a food processor or blender add...
a few large handfuls of mixed fresh herbs and leafy greens. Parsley, cilantro, dill, scallions, kale, spinach, I like to do a mix of whatever is in season.
1 avocado or 1/2 cup yogurt (dairy free works too!)
1-2 cloves garlic or garlic scallions
1/4 cup of any oil or tahini
Juice of 1 lemon or lime. Or sub 1 tbsp any vinegar (white wine, rice or champagne vinegar all pair well)
1/2 tsp salt
spice it up with a jalapeno, chili flakes or cayenne
splash water
After blending taste and adjust salt. Add more water for a thinner consistency.
Combine chopped spinach, onion, and stock in a saucepan. Bring to a boil and reduce heat to low for 10 minutes. Turn off heat, add salt and pepper to taste, (chili flake & nutmeg pair really well too), squeeze of lemon juice, along with cream or milk. Blend (carefully!) and serve. Garnish with pumpkin seeds, fresh herbs, or plain yogurt.
pack a 16 oz jar with chopped radishes, a sprig of dill and some chopped garlic scallions for added flavor
to a small saucepan add 1/2 cup water, 1/2 cup of any vinegar (I used white wine vinegar for these), 2 tsp sea salt, drizzle of honey or 1/2 tsp sugar, 1/2 tsp mustard seeds, 1/2 tsp peppercorns and 1/2 tsp chili flakes (optional)
heat saucepan to a boil and let boil for 1 minute
remove from heat and pour brine over radishes, covering them entirely
cover and let sit until cool about 1-2 hours
once cooled place in fridge and enjoy the next day
Quick pickled radishes will last 3-4 weeks in the fridge if you don't eat them before that! Eat straight from the jar, on sandwiches or burgers, tacos, added to a charcuterie board, noodle bowls and so much more!
