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!!

Purple Velvet Torte aka Chocolate Beet Cake

Now here’s a way to get your kids to eat their beets!

Purple Velvet Torte aka Chocolate Beet Cake  

2 ½ cups grated beets
1 cup agave
4 eggs
½ cup grapeseed oil or olive oil
1 tablespoon vanilla extract
½ teaspoon almond extract
½ cup cacao powder
½ teaspoon salt

In a medium saucepan, heat the beets and agave to a boil, then cover.  Reduce to a simmer and cook for 30 minutes, until beets are soft.  Transfer beet-agave mixture to a Cuisinart or Vitamix and puree on highest speed until smooth.  Blend in eggs, oil, vanilla, almond extract, cacao and salt until thoroughly incorporated.  Pour batter into a well greased 9 inch cake pan.  Bake at 350° for 30-35 minutes until a knife inserted into the center comes out clean.  Cool and serve.

Suggestion:  I also simmered a pint of strawberries on the stovetop to scoop on top of each slice!

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! 

Grilled Asparagus, Bok Choy, & GarLeek!

No, no not a leek but rather green garlic!  It is only similar to a leek in the way you cut it lengthwise.   Although I will admit to my overzealousness for these early beauties, it is a vegetable with substance naturally infused with garlic flavor!  It is a nice addition to the spring greens whether sauteed with massaged kale, added to an omelet with spinach or thrown on the grill. 
  
1/3 cup olive oil (melted butter if you prefer)
1/2 T. balsamic vinegar
1/2 T. lemon juice
1 t. salt
1/2 t. pepper
1/2 lb of asparagus
4-5 pieces of green garlic
1 med. bok choy
 
Slice the bottom off the bok choy, remove & clean stalks. Cut the top 1/4 off the green garlic and slice lengthwise. 

Leave asparagus whole.  Place in a pan that will fit everything as one layer but as a rim to hold the marinade in.

Mix 1/3 cup oil (or butter), 1/2 T. balsamic vinegar, 1/2 T. lemon juice, 1 t. salt & 1/2 t. pepper in a small mixing bowl.  Pour mixture over vegetables.  Let sit for 30 minutes, rotate all veggies and let sit for another 30 minutes.  Place on the grill for 4-6 minutes.  I know you might be saying to yourself, “I am going to start up a grill for just 5 minutes worth of cooking?”  Just think, the ‘grilled’ effect makes a flavor that evokes the summer feeling.  If that isn’t enough for you throw on a NY strip or a tenderloin.

Bring on the summer heat, extended days, neighborhood BBQs & swimming in the lake!  

Jerusalem Artichokes

Photo courtesy of www.ellenfork.com.

The Jerusalem Artichokes, or “sunchoke,” is actually a tuber or root to a type of sunflower native to North America.  Their looks resemble ginger root and their flavor has been compared to as a water chestnut (great in a stir fry).  They provide carotenes, B vitamins, potassium, calcium, magnesium and are an excellent source of iron.

Peel tubers as best you can and plunge into boiling water.  Cook for about 15 minutes, adding some fresh lemon juice to the cooking water during the last 5 minutes.  Drain in a colander, they can now be sliced and sautéed in butter or olive oil, or mashed with butter, freshly grated ginger, salt and pepper. 

Adpated from Nourishing Traditions Cookbook