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.

Bulgur Salad with Chickpeas, Roasted Peppers, and Feta

Ideally, I have a good supply of prepared and portioned cooked whole grains in my freezer at all times. In reality, this doesn't always happen, so I make sure to always have plenty of quick-cooking whole grains in my pantry like couscous, quinoa, and bulgur. Bulgur takes less than half an hour to cook and is an eager sponge for flavors, making it a perfect choice for quick lunch or dinner. Whole grains + veggies + beans + cheese is one of my favorite meal templates, and while it can accommodate any odds and ends you happen to have, this combination is delightful enough to be worth repeating. Bulgur is delightfully nutty, and the roasted peppers and salty feta complement it well. The parsley adds freshness, red onion a sharp accent, and the chickpeas substance, with a smoky, spicy vinaigrette blending it seamlessly together.

I can't complain about this recipe as written, but there is a certainly a world of variations to be explored. Don't have bulgur? Swap it out for quinoa or brown rice. Not a fan of chickpeas? Try black, pinto, or navy beans. Cilantro can stand in for parsley, goat cheese can replace feta...the list of substitutions goes on and on. Carnivores can add grilled meat (I especially recommend steak) and vegans can substitute extra beans for the cheese, making this recipe universal, even if trying to avoid meat, dairy, or gluten. I made this for one when making a quick lunch, but it can certainly be scaled up to feed a crowd.

Whether prepared verbatim, or merely used as inspiration, this is the kind of recipe that every busy person should keep in their back pocket.

Bulgur Salad with Chickpeas, Roasted Peppers, and Feta
adapted from Epicurious
serves 1

3/4 cup prepared bulgur (from 1/4 cup uncooked)
1/4 cup chickpeas

1/4 cup roasted red and/or yellow peppers

2 tablespoons chopped or thinly sliced red onion

2 tablespoons finely chopped parley

2 tablespoons/0.5 ounce crumbled feta cheese
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice

1/4 teaspoon honey
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper

1. Combine bulgur, chickpeas, roasted peppers, red onion, parsley, and feta cheese in a bowl and toss to combine. 

2. Whisk the oil, lemon juice, honey, cumin, cayenne, together in a small bowl. Season to taste with salt and pepper.

3. Add dressing to salad and stir gently. Serve at room temperature or cold.

Leek, Potato and Spinach Stew

Remember when I said it was game on with heartier pasta? That philosophy also applies to soups and stews now that the cooler temperatures have arrived. Chili was my first foray into that territory this fall, but there's so much more to explore.

Leek and potato soup is one of my absolute favorite soups, and while it takes a lot to draw me from away from the classic recipe, this soup had too much extra going for it not to give it a shot.  While classic leek and potato soup is a wonderful side to a sandwich and salad, this stew turns that irresistible flavor into the main event. The low-fat turkey sausage adds a palate of delicious spices and richness, the beans and spinach ample heartiness, with a lovely fresh note from the generous helping of herbs. This is certainly a complete meal in a bowl, but it wouldn't be out of the question to serve it with a hunk of crusty bread to soak up all the delicious broth.

If you like to riff on recipes, as I am wont to do, I encourage you to experiment with other types of beans and hearty greens. Chickpeas and kale, perhaps? Although it's not quite as good as fresh off the stove or after a day or two in the fridge, extra portions of this soup will freeze pretty well for future meals. With my winter CSA starting next month, I can this recipe making a reappearance in my house in very short order.

Leek, Potato and Spinach Stew
adapted from Eating Well
serves 4 to 6

1 tablespoon extra-virgin olive oil
2 links hot or sweet Italian turkey or chicken sausage (6-7 ounces), casings removed (optional)
2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced
1/4 teaspoon salt
1 cup dry white wine
1 pound new or red potatoes, halved and thinly sliced
4 cups reduced-sodium chicken or vegetable broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15-ounce can cannellini, navy, or other white beans, preferably no-salt-added, rinsed
1/4 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley

1. Heat oil in a Dutch oven over medium heat. Add sausage, if using, and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.

Chunky Baba Ganoush

Perhaps I should have started with this classic for my series eggplant recipes, but this seemed like a good choice to share on Sunday, when so many of us are gathered around the TV to cheer on the Packers (or some other team, if you must) and stuffing our faces with snacks. If you're putting out a spread, it's nice to have something to balance out classic snacks like pizza and wings and accommodate any vegetarians, vegans, or healthy eaters you may have at your party (a real consideration in Madison). I ate this dip as an afternoon snack with crudites, but I'd be proud to serve it with veggies or pita chips for the game.

There's nothing too exotic about the base of this baba ganoush, which starts with the classic combination of eggplant, tahini, garlic, salt, and lemon juice and the frequent addition of fresh parsley. Where it goes a touch off the beaten path is with the addition of smoked paprika and the inclusion of the eggplant skin. Traditionally the flesh of the eggplant is scooped from the skin after roasting and the skin is discarded, but I hate the thought of throwing that nutritious, beautiful purple skin away when it only serves to give the dip more texture and flavor. (It also doesn't hurt that it's easier to just give it a rough chop and toss it all in the food processor.)

Creamy, earthy, herby, and smoky, this easy dip is is worth making whether to feed a crowd for an afternoon or just one with a week of healthy snacks.

Chunky Baba Ganoush
makes about 1 1/2 to 2 cups

1 pound eggplant (1 medium to large or multiple small eggplants)
1 to 2 cloves garlic, minced or pressed through a garlic press (to taste)
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons freshly squeezed lemon juice

Smoked paprika (optional), to taste

1. Preheat oven to 400 degrees F.

2. Cut the stem and bottom ends off the eggplant and halve lengthwise. Score the flesh as deep as possible without cutting through the skin. Cut diagonal lines about an inch apart, then turn the eggplant around and repeat so you have a diamond pattern.

3. Brush the eggplant flesh with olive oil and place face-down on a baking sheet. Roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered (this will be shorter if using multiple smaller eggplants). Allow eggplant to cool briefly, then cut into large chunks and transfer to a food processor. (Alternatively, you can scoop the flesh out with a spoon, but I prefer to keep the nutrition and texture the skin provides).

4. Add remaining ingredients to the eggplant and pulse to desired texture. Taste and season with additional salt, if desired, and garnish with additional parsley.

Creamy Red Potato Salad

I can't believe we're already at summer's end. While I am anxious to transition into fall, my favorite season, Labor Day weekend is one last chance to enjoy the trappings of summer. There are many foods I rarely eat if not at a backyard barbecue or picnic, potato salad being one of them. The last time I was struck by a craving I was dining solo, so I decided to create a single-serving recipe. I really enjoy experimenting with recipes on the single serving scale, which gives me the opportunity to adjust the balance of flavors many times before presenting my newest creation to a crowd (though I'll do a bit of tweaking at that scale too). Most of the time I gravitate towards the vinegary potato salads instead of the heavy, creamy variety, but this simple dressing strikes a nice balance between the two. A generous helping of fresh herbs helps give the potato salad a lighter feel, and nearly any one you love will do, with dill being my personal favorite. There's no reason to skip this starchy delight when you're dining alone, a perfect partner to a meaty meal off the grill or a towering sandwich from the deli.

Creamy Red Potato Salad
serves 1

6 ounces baby red potatoes, scrubbed and quartered
1 1/2 tablespoons light or regular mayo (or sour cream or yogurt)
1/2 tablespoon Dijon mustard
1/2 teaspoon cider vinegar
1 tablespoon chopped herbs (dill, chives, parsley, etc.)
Salt and freshly ground black pepper

1. Bring a pot of salted water to a boil. Add potatoes and cook, stirring occasionally, until potatoes are tender, about 8 to 10 minutes. Drain and set aside.

2. Meanwhile, in a medium bowl whisk together mayo, mustard, vinegar, and herbs and season to taste with salt and pepper. Add hot potatoes to mayo mixture and toss to coat evenly. Serve warm, at room temperature, or cold.

Simple Zucchini Fritters

There's no doubt that it's zucchini season. The farmers' market is full of it and my coworkers and I can't stop talking about ways to use up the bounty growing in our gardens. For most people I know their first thought is zucchini bread, but for me it's grilled zucchini and zucchini fritters. I'm most certainly not anti-sweets, but when a vegetable first comes into season, I like to start with recipes that feature it, not hide it. So let's start with the basics. A fritter is a very simple thing - filling mixed with batter and fried. Delicious, right? I'm never one to turn down a deep-fried fritter at a restaurant or food cart, but when it comes to cooking at home, I'm generally a pan-frying kind of girl. It's easier and healthier and doesn't require me to plan the order of cooking things in the Fry Baby so I don't end up making donuts tasting like fish sticks. And if I'm going to make a batter, why not make it whole grain? Regular whole wheat flour can weigh recipes down, but airy whole wheat pastry flour buoys them up. Though not a flavorful powerhouse on its own, zucchini is delicious conduit and it only take a simple seasoning of salt, pepper, garlic, and fresh herbs to make this ordinary vegetable delectable.

While I started very simple, I already see myriad opportunities for customization. Trying swapping out half of the zucchini for carrots (or other veggies), experiment with different mixes of herbs, and throw in additional spices and citrus zest and juice. These fritters can fit in with any meal - alongside fried eggs for breakfast, with a salad for lunch, or next to a hearty piece of meat for dinner. If you find yourself with an overzealous farmers' market haul or overproducing plant in the garden, this recipes will help you use up that surplus at any and every meal.

Simple Zucchini Fritters

serves 1 to 2

1/2 pound (about 1 medium) zucchini
1/2 teaspoon salt, plus additional
1 egg, lightly beaten

2 tablespoons minced fresh herbs (parsley, basil, chives, cilantro, dill, etc.)
2 medium garlic cloves, peeled and minced or pressed through a garlic press

Freshly ground black pepper

1/4 cup whole wheat pastry or all-purpose flour
Olive or canola oil or cooking spray

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt and stir thoroughly to coat. Transfer zucchini to a colander and allow to drain for at least 15 minutes. Squeeze excess moisture from zucchini and return to bowl.

2. Add egg, herbs, and garlic to zucchini, season with salt and pepper, and mix together thoroughly. Add flour and stir to combine. Preheat a large nonstick pan over medium-high heat and coat with a thin layer of oil. Add zucchini mixture to pan, about 1/4 cup a time, making sure not to crowd the fritters.

3. Cook fritters until golden, about 3 to 4 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 3 to 4 minutes more. Transfer fritters to a plate; set aside in a warm place. Repeat with any remaining zucchini mixture, if needed, adding additional oil if necessary.

Bulgur with Steak and Chickpeas

Usually when I'm grilling (which is a lot in the summer), I'm grilling for more than just one meal. Most often it's extra veggies for salads, snacks or sides, but I'll often cook up a little extra protein as well. I'll freely admit that my weekend diet is not nearly as virtuous as my weekday one and this recipe is a great way to transition from my indulgent weekend tendencies to more healthful weekday ones. It might seem that this wouldn't be nearly filling enough with only two ounces of steak, but that smoky, meaty grilled flavor is more than enough to carry this dish, even in scant quantities. Lest you still think your tummy will still be left rumbling, chickpeas and bulgur bulk up this dish along with a healthy helping of veggies. A super simple dressing hits rich, acidic, sweet, and smoky notes and a burst of parsley adds the perfect fresh element. I adore this just as is, but it also opens up the door for lots of experimentation - switch out the bulgur for rice, quinoa, barley, swap steak for chicken, shrimp, pork, or even tofu and toss in whatever herbs or vegetables you'd like. Great warm, at room temperature, or cool this recipe provides a template that can be adapted to please nearly any appetite.

Bulgur with Steak and Chickpeas
adapted from Cooking Light
serves 1

1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon honey
1/4 teaspoon cumin
Dash of kosher salt
3/4 cup cooked bulgur (from 1/4 cup uncooked)
1/4 cup canned chickpeas
1/4 cup minced red bell pepper
2 tablespoons thinly sliced red onion
2 tablespoons parsley
2 ounces grilled flank steak

1. Combine olive oil, lemon juice, honey, cumin, and kosher salt. Combine bulgur, chickpeas, red bell pepper, red onion, and half of the parsley. Add dressing; toss. Sprinkle with remaining parsley and top with steak.

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.

Pea and Parsley Pesto with Linguine

This is definitely a meal that feels like spring. Although the recent temperatures may be fooling us into thinking summer has already arrived, the calendar tells us that we've just barely passed the vernal equinox and I certainly don't want to skip over the quintessential flavors of spring. Although it's still a bit too early for farmer's market peas and parsley (though I have seen the first broccoli!), this dish is full of fresh flavor and definitely honors the spirit of spring dining. Pesto purists may balk at the idea of using anything other than pine nuts and basil, but my open mind and palate was more than delighted by the balanced combination of peas, parsley, and walnuts with de rigueur Parmesan and olive oil. You'll only use about half of the pesto in this recipe, so I recommend portioning the pesto into ice cube trays and freezing for a delicious sauce at your fingertips any time. If you're serving carnivores that simply can't enjoy a meal without meal, grilled chicken breast would be a great addition to this recipe, but it is completely satifying as is. Fresh, salty, nutty, and savory, this pasta is sure to please anytime from busy workday to romantic date night.

Pea and Parsley Pesto with Linguine
adapted from Everyday Food
serves 4

2 cups frozen peas (from a 10-ounce bag)
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, plus more for serving
3 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil
Coarse salt and ground pepper
12 ounces whole wheat linguine or spaghetti

1. Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.

2. In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats pasta. Serve pasta with more Parmesan.