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.

Grilled Zucchini, Roasted Red Pepper and Goat Cheese Salad

Although summer has come to an end, salads remain a mainstay in my diet. The farmers' market is still bursting with summer squash and an abundance of peppers, so I thought it time to share this recipe before that bounty fades away. My usual main-course salad is a combination of fresh or dried fruit, cheese, and nuts, but when I'm already firing up the grill and it takes but the tiniest effort to have a plethora of delicious grilled vegetables, they always end up in salads or sandwiches. It feels appropriate to match the hearty cuts of meat that inspired me to start the grill with a generous helping of vegetables, a beautiful balance tied together with a patina of smoky flavor. When I'm in the mood for grilled vegetables but won't be firing up the grill, I roast them on my gas range, which could also be done under the broiler if you only have an electric stove. This salad would be good with simply sauteed vegetables, but the smoky char that comes from grilling is a superior foil for the rich walnuts and tangy goat cheese. This last bite of summer is a fitting tribute the last of the season's bounty, an appropriate farewell to the to season of abundance.

Grilled Zucchini, Roasted Red Pepper, and Goat Cheese Salad
serves 1

2 oz. mixed greens or lettuce
1 small or 1/2 medium zucchini, grilled

2 ounces roasted red peppers, jarred or freshly roasted
1/4 cup roasted corn (stripped from one ear roasted corn on the cob), or frozen corn, thawed
1 oz. crumbled goat or feta cheese

2 tablespoons toasted walnuts or pine nuts
Salad dressing, for serving

1. Wash and dry greens, if necessary, and spread evenly over a plate or place in a large bowl. Top with grilled zucchini, roasted peppers, corn, goat cheese, and walnuts. Drizzle with salad dressing, toss well, and enjoy!

Shrimp, Roasted Red Pepper, Corn, and Feta Salad

Feeling like we're well and truly in spring has reinvigorated my passion for and creativity with main course salads. Main course salads are commonplace in my diet year-round, but once spring arrives they become an absolute staple. Salads are what I most commonly feed myself when I'm only cooking for one, but my husband will enjoy salads (like this one) with me from time to time as well. When I'm flying solo I typically follow the basic formula of dried/fresh fruit, nuts/seeds, and cheese, but with my meat-and-potatoes husband I almost always make sure some meat makes it to the plate as well.

You can't beat a meal like this for a busy work night. None of these ingredients need cooking and barely any prep work is required. The simple combination of a pile of fresh greens and corn, accented by roasted red peppers, perfectly pungent feta cheese, and a generous helping of shrimp makes for a well rounded and almost summery salad. Needing only some crusty bread with butter and a glass of wine to feel even a bit decadent, this meal is an exceptional way to reward yourself after a long day at work or throw together a quick date night at home.

Shrimp, Roasted Red Pepper, Corn, and Feta Salad
serves 2

4 ounces baby greens or spinach
1 roasted red pepper, thinly sliced
1/2 cup fresh corn or frozen corn, degrosted
8 ounces cooked salad shrimp, rinsed, drained, and patted dry
2 ounces feta cheese, crumbled
Salad dressing, for serving

1. Divide spinach evenly between two large places, topping each with half of the roasted pepper, corn, shrimp, and feta cheese. Top with dressing of choice, and serve.