Parmesan Spinach Bulgur

Sneak some spinach-y goodness into a nice whole grain side dish. I served this warm, but it could work cold, too.

1 cup bulgur wheat
2 cups water or chicken stock
4-5 ounces spinach, stemmed
2 Tbsp grated Parmesan
Salt and pepper to taste

Combine the bulgur and water or stock in a medium saucepan. Bring to a boil, then simmer over low heat until tender. Drain off any excess liquid if needed.

While the bulgur cooks, lightly steam the spinach (I find one minute on high in the microwave in a covered glass bowl is about right) then puree it or chop it very finely.

When the bulgur is cooked, stir in the spinach and Parmesan, then add salt and pepper to taste.

Serves 4-6.

Bulgur Salad with Chickpeas, Feta, and Dill

Another good main dish salad for hot weather. This one is especially good, as there is nothing in it that requires cooking. Just soak the bulgur until tender, then combine with other ingredients and serve. If it's not scape season, throw in some chives or a couple finely sliced scallions.

1 1/2 cups dry bulgur wheat
Water
1 garlic scape, minced
1/2 cup chopped fresh dill
1 1/2 cups cooked chickpeas
1/2 cup dried tomatoes, soaked and finely chopped
1 cup walnut pieces, toasted and cooled
3-4 ounces crumbled feta
1-2 cups chopped snap or snow peas (optional)
1 Tbsp lemon juice
Olive oil
Salt and pepper to taste

Soak the bulgur in cold water for an hour or so, or until tender, then drain. You can do this in advance and refrigerate the bulgur in a sealed container for a day or two if you like.

Combine the soaked bulgur with the scape, dill, chickpeas, dried tomatoes, walnuts, and feta. Drizzle with the lemon juice and a bit of olive oil. Stir well, adding more oil if desired. Add salt and pepper to taste.

Serves 4-6.

Veggie-Heavy Tabouli

Tomatoes, cukes, and fresh herbs form the heart of this tabouli, which goes heavy on the vegetables. No cooking required. Serve as a side dish, or add warm pita and hummus to make it a meal.

1 1/2 cups dry bulgur wheat
1 large cucumber, peeled and diced (about 3 cups)
1 large tomato, diced (about 3 cups)
1 small red onion, finely chopped (optional)
3/4 cup chopped fresh parsley
1/2 - 3/4 cup chopped fresh mint
3 Tbsp lemon juice
3 Tbsp olive oil
Salt and pepper to taste

Soak the bulgur in cool water for 2 hours or so, until tender but still just a little chewy. Drain and place in a large bowl.

Add the remaining ingredients to the bulgur and mix well. Serve immediately or refrigerate until ready to serve.

Serves 6-8.

Whole Grain Spring Salad with Peas and Fresh Herbs

Snap pea season is here! This would also work with regular shelled peas, or even chopped snow peas. For herbs, I used cilantro and mint because I have them in abundance right now, but parsley and/or basil would work nicely as well. You could also use chives in place of the onion.

3-4 cups cold cooked brown rice, bulgar, or quinoa (or combination)
3-4 Tbsp olive oil (or to taste)
1-2 Tbsp lemon juice
1 1/2 cups snap peas, whole or in 1/2-inch chunks
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup minced red onion (spring onion works well)
1 Tbsp minced green garlic (optional)
1/2 cup crumbled feta (optional)
Salt and pepper to taste

Combine all ingredients in a bowl and mix well. If not serving immediately, refrigerate.

Serves 4-6.

Middle Eastern Chickpea and Red Lentil Soup

This is one of those pantry-based dishes...plus some local red onions and garlic, and cilantro from the freezer.

Lately I have been cooking up large batches of chickpeas, black beans, etc. and freezing some for uses like this. It's easy enough to cook up, say, several cups of chickpeas and use some for a batch of hummus, some for this soup, and put some in the freezer for next time.

6-8 cloves garlic, minced
1 large red onion, chopped
1-2 Tbsp ground cumin
1 tsp ground coriander
2 cups cooked chickpeas
3/4 cup red lentils
1/2 cup bulgur wheat (substitute quinoa if you like)
1 veggie bouillon cube (optional)
1/4 cup lemon juice
2-3 frozen cilantro cubes
Salt and pepper to taste

Heat a little olive oil in a soup pot and saute the garlic and onion for 3-4 minutes. Add the cumin and coriander and saute a minute or so longer. Add the chickpeas, lentils, bulgur, and bouillon cube. Bring to a boil, then reduce the heat and simmer until the lentils and bulgur are tender, about 15 minutes. Add the lemon juice, cilantro, and salt and pepper.

Serves 4-5.