Parsley Tabbouleh with Chickpeas

Have I convinced you to pick up some bulgur yet? If not, this recipe may provide some additional inspiration. Everyone who has been to a Mediterranean restaurant is surely familiar with tabbouleh, a light and fresh combination of bulgur and parsley that is a staple of the cuisine. Though a grain-heavy version may be encountered much more frequently these days, the traditional recipe is more of a parsley dish than a bulgur dish, bursting with copious amounts of fresh herbs. Tabbouleh typically appears as part of a meze, one of many tastes in a generous spread, but I've turned it into a light main dish with the addition of chickpeas and feta. Traditional ingredients still form the backbone of this salad, so you won't be missing any of the classic flavors with the transition from side to main dish. Fresh and light flavors dominate with generous amounts of fresh veggies and herbs, but the chewy bites of bulgur, salty tastes of feta, and hearty nibbles of chickpeas keep each bite interesting and varied.

I kept all the elements fairly classic, but using quinoa in lieu of the bulgur is great way to start experimenting with the traditional recipe. This is most obviously served in the summer when steamy temperatures demand light meals, but also a nice way to break out of the cold weather meat and potatoes rut it's all too easy to get stuck in.

Parsley Tabbouleh with Chickpeas

adapted from Eating Well

serves 4

2 cup water
1 cup bulgur
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley, (about 2 bunches)
1/4 cup chopped fresh mint
2 tomatoes, diced
1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced

1 (15-ounce) can chickpeas, rinsed and drained
4 ounces crumbled feta (optional)

1. Combine water and bulgur in a small saucepan and cook according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.

2. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber, scallions, and chickpeas to the bulgur. Add the dressing and feta, if using, and toss ingredients together. Serve at room temperature or chill for at least 1 hour to serve cold.

Fresh Herb and Zucchini Frittata

I was sure my zucchini plant was done producing. The voluminous leaves were coated with a unhealthy glaze of white and the vine was collapsing under the weight of the cold fall weather. But when I went to visit my eggplant and pepper plants and see what they had to harvest, I found that my zucchini plant had gifted me with two healthy size squash, with at least four babies on the vine. Because I'd had a nice break from this prolific plant, their appearance filled me with delight instead of the hesitance it might have just a few weeks ago. My diverse culinary with zucchini is more than amply documented in previous posts, but when I tried to think of a way to use up this late season crop I realize there was a glaring omission in my zucchini recipe roster - frittatas! 

It feels like I've put every possible vegetable into a frittata, and I've rarely been disappointed. Other than vegans, who doesn't love a frittata? You can make them as healthy or indulgent as you like, fill them with almost any ingredient, serve for any meal, and they take just minutes to make. This frittata blends tender zucchini and onion seamlessly into the rich egg and cheese base, with garden-fresh herbs permeating each delicious bite. I quite love this particular combination, in part because I grew many of the components myself, it still stands that its simplicity the reason for its success. This particular combination may not perfectly fit your garden's bounty as it did mine, but it's still a wonderful template for to filling your belly with whatever odds and ends you have lingering in the fridge.

Fresh Herb and Zucchini Frittata
adapted from Eating Well

serves 2

4 teaspoons extra-virgin olive oil, divided
1 cup diced zucchini, (1 small)
1/2 cup chopped onion
1/4 cup slivered fresh mint
1/4 cup slivered fresh basil
1/4 teaspoon salt, divided
Freshly ground pepper, to taste
4 large eggs
2 ounces shredded fresh mozzarella or crumbled goat or feta cheese

1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.

2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Preheat the broiler.

3. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

4. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

Spicy Eggplant and Green Bean Curry

Just a few feet over from my over-producing zucchini plant are a couple of noble eggplants putting out a decent crop of their own. Eggplant is a vegetable I enjoy, though not something I've cooked with very much, and certainly not something I'd ever grown myself. Luckily for me, growing and cooking eggplant has turned out to be quite simple and delicious. As is my wont, I started with the basics, roasted eggplant which also transformed into baba ganoush, to get acquainted with my homegrown eggplant. After those basic preparations, I wanted to go with something intensely flavorful, this curry fitting the bill splendidly. I was helped along this path because I already had a jar of green curry paste in the fridge, but I don't for a second regret pairing those aromatic herbs and chilies with earthy eggplant. Additional garlic and ginger intensify those flavors, cilantro and mint add amplify the herbaceousness, and coconut milk provides the perfect creamy conduit for blending it all together. This makes for a complete Thai-inspired meal with a protein and some coconut rice, or you can go my completely untraditional route and use pieces of pita to scoop it up, topping with pieces of stir-fried tofu.

Spicy Eggplant and Green Bean Curry
adapted from Bon Appétit

serves 4

5 tablespoons vegetable or canola oil, divided
4 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 14- to 16-ounce eggplant, peeled, cut into 1/2-inch cubes
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon grated lime peel
1 to 3 teaspoons Thai green curry paste, to taste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

1. Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 7 to 10 minutes. Transfer vegetables to bowl.

2. Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.

Moroccan Stuffed Squash

Thanks to my winter CSA, I've eaten seemingly countless different kinds stuffed squash, but I have to say this is my favorite. I've gotten a lot of recipes from tried and true sources, made up recipes on the spot with whatever I happened to have around, but The Sprouted Kitchen is my latest cookbook obsession because of perfect recipes like this one. The first stroke of genius is cooking the quinoa in coconut milk, something I'm ashamed I never thought to do myself. It makes the quinoa unbelievably creamy and the crunch of the pistachios and pop of the pomegranate seeds have the perfect textural contrast. These same elements also contrast each other beautifully in flavor - subtly rich coconut milk quinoa is the perfect canvas for tart pomegranate seeds, rich pistachios, salty feta cheese and fresh herbs. I happen to think that combination of nuts, fruits, cheese, and herbs is paragon of flavor, but feel free to swap out any of these elements for others than strike your fancy. By far the most interesting collection of ingredients I've ever had the pleasure of stuffing into a squash, this dish is sure to appear on my dinner table until my bounty of squash is depleted.

Moroccan Stuffed Squash

adapted from The Sprouted Kitchen

serves 4

2 medium acorn squash
3 tablespoons coconut oil
Sea salt and freshly ground black pepper
1 cup quinoa
1 (13.5-ounce) can light coconut milk
1 teaspoon sweet paprika
1/4 teaspoon each ground coriander
1/4 teaspoon each ground cumin
1/4 cup thinly sliced preserved lemon peel or 2 tablespoons grated lemon zest
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
2 tablespoons freshly squeezed orange juice
1/2 cup pomegranate seeds
1/2 cup feta cheese, plus more for garnish

1/2 cup chopped toasted pistachios (optional)

1. Preheat the oven to 425 degrees. Cut the squash in half lengthwise and scoop out seeds. Rub 1 tablespoon of the coconut oil on the cut sides of the squash halves and sprinkle with salt and pepper. Place the squash, cut side down, on a baking sheet and pierce the skin a few times with a fork. Roast 20 minutes. Flip them over and continue cooking until you can easily poke a knife through the flesh at its thickest part, another 10 to 20 minutes depending on its size. Remove from the oven and let cool.

2. While the squash are cooking, rinse the quinoa in a fine-mesh strainer. Bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat, with a pinch of salt and pepper. Add the quinoa; turn the heat down to a simmer and cover. Cook until liquid is absorbed, 15-18 minutes; then turn off the heat and let the quinoa steam in the saucepan for 5 minutes.

3. Add the remaining 2 tablespoons coconut oil, the paprika, coriander and cumin to the quinoa and toss to combine. Add the preserved lemon peel, mint, cilantro, orange juice, pomegranate seeds and feta and toss together. Taste and add salt and pepper, if necessary

4. Divide mixture between the squash halves. Garnish with a sprinkle of feta and the pistachios. Serve immediately.

New Potato Salad with Fresh Peas, Lime, and Yogurt

When I made Potato Salad with Green Beans and Salsa Verde on the 4th of July, after we finished eating, my husband asked if I'd considered making a creamy potato salad before I chose that recipe. He's much more of a traditionalist that I am (some might say a bit unadventurous), and although he'll general choose simple foods when ordering at a restaurant, he'll indulge me when I serve less-than-traditional meals, often making unexpectedly delicious discoveries. This recipe is a great example of how to toe the line between between traditional and adventurous and healthy and indulgent. The dressing has all the wonderful creaminess of a traditional potato salad, lightened up with Greek yogurt or sour cream whose tanginess magnifies the freshness of the peas, mint, and scallions. Like in Potato Salad with Green Beans and Salsa Verde, I love potato salad that also has vegetables, not only because it makes it healthier, but because it condenses the starch and vegetables side dishes into one. If your dining companions aren't quite ready for lime and/or mint in their potato salad, feel free to substitute lemon juice or vinegar and parsley or chives or whatever acid and herbs strike your fancy. Whether you're looking to lighten up cook-out fare or simply branch out a bit from tradition, this dish definitely deserves a place at your summer table.

New Potato Salad with Fresh Peas, Lime, and Yogurt
adapted from Fast, Fresh, and Green by Susie Middleton
serves 4

1 lb baby Yukon Gold potatoes or new potatoes
2 1/2 teaspoons kosher salt, plus more if needed
1 lb fresh peas in the pod, shelled, yielding 1 cup peas (frozen are okay too)
1/3 cup mayonnaise
1/4 cup thick Greek-style yogurt (whole or 2%) or sour cream
1 teaspoon loosely packed finely grated lime zest (from about 1 lime)
1/2 teaspoon fresh lime juice
1/4 cup sliced scallions
3 tbsp thinly sliced fresh mint leaves
Freshly ground black pepper

1. Put the potatoes and 2 teaspoons of the salt in a large saucepan and cover with plenty of water. Bring to a boil, reduce the heat to a simmer, and cook until almost tender, about 10 minutes. Add the peas and cook for 2 to 3 minutes more. Drain the potatoes and peas carefully in a colander and rinse them gently with cool water for a few minutes. Spread the potatoes and peas out on a small rimmed sheet pan and refrigerate for 20 minutes to cool.

2. Meanwhile, whisk the mayonnaise, yogurt or sour cream, lime zest, and lime juice in a medium mixing bowl. Add the cooled potatoes and peas, the scallions, 2 tablespoons of the mint, the remaining 1/2 teaspoon salt, and several grinds of black pepper. Mix gently but thoroughly with a silicone spatula. Taste and add a little more salt, if desired. Garnish with the remaining 1 tablespoon mint.

Potato Salad with Green Beans and Salsa Verde

When it comes to potato and pasta salads, I'll usually pick a vinegary version over a mayonnaise-based one. Perhaps it's because the mayonnaise-based versions tend to be fatty, bland concoctions, but it's most likely because acid (lemon juice, vinegar, etc.) is one of my favorite ways to season a dish. I eat roasted vegetables like asparagus and broccoli with a splash of red wine or balsamic vinegar on a regular basis, and I simply can't eat roasted potatoes without malt vinegar anymore. All that being said, this potato salad is right up my alley. Made more than just a starch bomb with the addition of a generous helping of green beans, this is the epitome of fresh summer flavor, packed with the bright flavors of herbs fresh from the garden and lemon juice. If any of the herbs listed isn't to your liking, throw in any fresh herbs you love or happen to have at home. (Since I am a cilantro devotee, I can already seeing another version of this potato salad hitting my plate sometime this summer.) The perfect accompaniment to the sirloin steaks I threw on the grill for  the 4th of July, this potato salad is boldly flavored enough to not get forgotten next to the main event of beautifully charred, medium-rare succulence. Sure to be a hit at any summer cookout where guests are willing to try something beyond the perfectly traditional, try out this recipe the next time you're looking to shake up the typical cook out menu.

Potato Salad with Green Beans and Salsa Verde
adapted from Food and Wine
serves 6 to 8

1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, minced
Salt
1 1/4 pounds new potatoes (preferably red), cut into 1-inch cubes
2 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed
Chive blossoms, for garnish (optional)

1. In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.

2. Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.

3. Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain.

4. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.

Vietnamese Chicken Noodle Salad

I sure seem to have a knack for planning more labor-intensive dishes on days I end up having to work late. But even if I could really have used a sous chef today, all the effort was worth it when I had a flavorful and healthy meal.

Vietnamese Chicken Noodle Salad
from The Martha Stewart Living Cookbook: The Original Classics

serves 6
 
2 T. peanut butter
3 T. rice-wine vinegar
1 T. low-sodium soy sauce
1 T. honey
2 T. fresh lime juice, plus 6 lime wedges for garnish
1 t. minced garlic
1 t. freshly grated ginger
1 T. peanut oil
2 T. finely chopped fresh mint leaves, plus sprigs for garnish
1 quart homemade chicken stock or low-sodium store-bought chicken stock, skimmed of fat
1.5 lbs. boneless, skinless chicken breast
1 lb. rice vermicelli or capellini pasta
1 cucumber, seeded, cut into 3-inch-long matchsticks
2 carrots, cut into 3-inch-long matchsticks
1/2 small red onion, thinly sliced

1. Place peanut butter, 1 T. rice-wine vinegar, soy sauce, honey, 1 T. lime juice, garlic, and ginger in the bowl of a food processor or in a blender. Process until smooth and creamy. Set the peanut sauce aside until ready to use.

2. Whisk together the remaining 2 T. rice-wine vinegar, the remaining 1 T. lime juice, the peanut oil, and mint in a small bowl and set the vinaigrette aside.

3. Place the chicken stock in a large saucepan; cover and bring to a boil. Add the chicken and simmer about 15 minutes, until chicken is completely cooked. Remove chicken from pan, and set aside to cool, reserving stock. Shred chicken into bite-size pieces, and toss with reserved peanut sauce.

4. Add 3 cups water to the stock, cover, and return to a boil. Add the vermicelli, and cook, uncovered, until al dente, about 4 minutes. Drain, and toss with the reserved vinaigrette.

5. Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six bowls, and garnish with the mint sprigs and lime wedges. Serve.