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
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.
TASTE - Early-season radishes are much more mild & less peppery than late-season radish. Crunchy raw & creamy when cooked. Greens taste peppery and are great for cooking.
COOKING TECHNIQUES - Simply wash and trim root end & enjoy. Best RAW or lightly cooked. pickled. Grated. roasted. steamed.
STORAGE - Store unwashed in a plastic bag in fridge. Keep greens separate and use within a day or two.
DISH IDEAS - Sliced with salt and pepper. Mixed into chopped salad. pickled in vinegar. pizza topping. sauteed with butter and topped with cheese. Thinly sliced on a bagel with cream cheese. grated into a slaw.
TASTE - ENTIRELY DIFFERENT FROM A LATE-SEASON TURNIP. CRUNCHY, MILD, ALMOST SWEET.
COOKING TECHNIQUES - SIMPLY WASH AND TRIM ROOT END & ENJOY. BEST RAW OR GENTLY COOKED. GREAT FOR QUICK PICKLES!
STORAGE - STORE UNWASHED IN A PLASTIC BAG IN FRIDGE. KEEP GREENS SEPARATE AND USE WITHIN A DAY OR TWO.
DISH IDEAS - SLICED WITH SALT AND PEPPER. MIXED INTO CHOPPED SALAD WITH FRESH GREENS AND VINAIGRETTE. DIP WITH HUMMUS. THINLY SLICED ON SANDWICHES. STIR FRIED WITH NOODLES OR RICE. LIGHTLY COOKED IN BUTTER, PARMESAN, & PEPPER.
COOKING TECHNIQUES - RAW, SAUTE, BAKE, BLANCH, BRAISE, GRILL, STEAM. Best raw. Trim away bitter outer skin. Cook and eat leaves like you would kale.
STORAGE - Store in crisper Drawer
DISH IDEAS - cut into sticks and sprinkle with salt & pepper. Grate raw and mix into slaw or potato salad. add to chopped green salads. vegetable fried rice. Noodles. Stir Fry. Roasted with carrots. mix in with mac and cheese. Mix with BBQ sauce & Grill
Taste - moderately sweet - bitter depending on variety
Cooking techniques - raw, saute, bake, blanch, braise, grill, steam. If eating raw, massage the leaves with a little salt for a softer texture (breaks down the tough cell wall)
Storage - wash, chop, dry and store in an airtight container or plastic bag with a damp paper towel
Dish Ideas - Toss a bit of chopped kale into everything! Salads, pizza topping, stir fry, baked into casseroles, served with eggs, broiled kale chips
Taste - mild, stalks are slightly salty like celery
Cooking techniques - Best when cooked but can be eaten raw. Cook the stalks like asparagus and the leaves like spinach. Bake, braise, saute, blanch, steam. The stalks are wonderful pickled or fermented.
Storage - Wash, dry, chop and store in a container in the fridge. Or wrap leaves loosely with a damp paper towel and store in an unsealed plastic bag in the crisper. It will keep well for a few days to a week
Dish Ideas - Saute with garlic and lemon juice. Toss with pasta and sauce. Add to hearty stews. Bake into a frittata or cook with eggs.
