Zucchini, Summer Squash, and Bulgur Salad with Fresh Parsley and Dill

1 1/4 cup water
1 cup bulgur (try the Emmer from Bluebird)
2 small or 1 medium zucchini, finely diced
2 small or 1 medium yellow summer squash, finely diced
1 bell pepper, stem and seeds removed, finely diced*
1/2 red onion, minced or 2 small sweet onions, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 Tablespoons olive oil
Freshly squeezed juice of 1 lime 
Freshly grated Parmesan cheese

1. Bring the water to a boil in a small pot, then add the bulgur.  Leave uncovered; cook the bulgur for 1 minute.  Remove the pot from the heat, cover, and set aside until the bulgur absorbed the rest of the water, about 15 minutes.

2. Fluff the cooked bulgur with a fork until the grains are well separated; transfer to a large bowl.  Add the zucchini, yellow squash, bell pepper, and onion.  Toss until well combined.

3. Whisk the dill, parsley, olive oil and lime juice in a small bowl.  Pour the dressing over the bulgur and toss until thoroughly combined.  Sprinkle with Parmesan cheese just before serving.  Serve at room temperature.  

Recipe from Farmer John’s Cookbook; The real dirt on vegetables.  

*I realize we are a little early to be talking about peppers in this recipe but everything else in the above recipe is ready for a perfect summer dish.  Give the peppers a few more weeks and then we will be in over our heads!  Though tomatoes and cucumbers are on the horizon!!

Emmer, Broccoli, and Feta Pilaf

Emmer wheat, also known as Farro in Italy, is believed to be the parent plant of all Durum wheats. Like other ancient varieties of wheat, Emmer is high in protein, fiber, and minerals. When combined with legumes it makes a complete protein. It also has a gluten structure that is different than modern wheat so people with gluten allergies can usually eat it without any problems. Emmer is available at the Sunshine Farm Market, grown by Bluebird Grain Farms in Twisp.

• 1 cup of Emmer (measure 1 cup uncooked)
• 1/2 tsp salt
• 3-4 Tbsp Olive oil
• 4 garlic cloves minced (substitute 6 minced green garlic if you prefer)
• 2 chopped tomatoes (this is the time to use up any cans or frozen tomatoes you have from last year’s tomatoes)
• 1 bunch broccoli, chopped into bite size pieces
• 1/2 tsp oregano, chopped
• 1 cup feta chesse
• 1/2 tsp ground pepper

In small saucepan, combine emmer with water and cook. Remove from heat and set aside, covered.

Meanwhile, in large skillet, heat 2 Tbsp oil over medium heat. Add garlic and cook, stirring often for 30 to 60 seconds. Stir in tomatoes and cook 2 minutes.

Add broccoli and oregano; mix well. Add 1/4 cup water, cover and increase heat to medium-high cook until broccoli is just tender, uncovering and stirring occasionally, about 5 minutes.

Stir in cooked emmer, feta and pepper. Drizzle with remaining 1 to 2 tablespoons of oil and serve.

This is a great dish for summer potluck as you can easily through it in the fridge and eat it as a cold salad as well! 

Molly Cooks: Spring Farro Salad

Molly writes: "When I saw a picture of this salad online at 101 Cookbooks I went straight to the store for spring onions.  The author, Heidi, stresses how versatile this salad is and I found that to be quite true.  Follow this recipe as a guideline, then try your own dressings or ratios to suite your family's needs and make it your own.  (Her original version can be found here.)"

• 1 cup whole grain emmer farro*
• 1 cup split yellow peas
• 1 cup green peas (I used frozen; of course you can use fresh)
• 5 spring onions, trimmed and halved crosswise and lengthwise*
• Kosher salt
• Zest of 1 whole lemon
• Juice from 1 half lemon (about 1 tablespoon plus 1/2 teaspoon)
• 1/3 cup finely grated (microplane works best) Asiago-style hard cheese* 
• Mixed baby salad greens*

*Available at the Sunshine Farm Market.

Add the farro and continue to simmer for an additional 15 minutes until the farro is soft, but not losing it's shape (it should have a chewy bite to it). 

At 30 minutes, toss the 1 cup of frozen peas in, stirring for 30 seconds to 1 minute, then remove from heat and strain the mixture and transfer to a large bowl.

Add the zest, lemon juice, pecorino, and olive oil, and stir until evenly distributed.  Fold in the roasted onions.  At this point, salt to taste, but not before adding the cheese and onion, which both add quite a bit of saltiness.

Add the mixed baby greens, and gently fold in so as to avoid bruising the greens.  Serve at room temperature, or chilled for 30 minutes.

*If you want to make this salad ahead of time, do all the steps except the baby greens. Only turn them in right before plating. The rest will keep tightly covered in the fridge for 2 days.