Thursday, July 19, 2012


     Summer cooking is easy if you always have a few simple things on hand, a template if you like: grains, dried fruits, nuts, fresh veggies and beans, especially edamame. Edamame (boiled green soy beans) is one of those foods that's so ridiculously nutritious you could probably live on it alone. I've found a delish brand that's already cooked and lightly salted which I eat right out of the container like potato chips (so not nutritious)!  Fortunately I went shopping so I don't have to live on edamame alone. 
     This bulgar salad with edamame is a good example of an easy summer salad template. For the grain I chose bulgar. I love bulgar for the summer, it cooks up quick; very light but still nutty and chewy. The bean is edamame, obviously. Raisins and cashews for the dried fruit and nuts. Carrots and yellow squash for the veg. For the dressing (and I'm assuming you always have these staples on hand) my go-to vinaigrette of olive oil, red wine vinegar, garlic, herbs, lemon juice, sea salt and ground black pepper. 

     Basically that's the recipe but if you need the numbers...

Bulgar Salad with Edamame

1 cup bulgar wheat
2 cups of water
1 cup edamame (shelled and ready to eat)
1/2 cup raisins 
1/4 cup chopped cashews
1 cup matchstick carrots
2 cups yellow squash triangles

Cook the bulgar in 2 cups of water according to the package instructions. When the bulgar is finished cooking throw in the raisins, put the lid on and the stream will plump them. Chop the carrot and yellow squash. In a large bowl combine all the ingredients and move on to the dressing.  

Go-to Vinaigrette

2 Tablespoons extra virgin olive oil
1/2 teaspoon minced garlic
1&1/2 Tablespoon red wine vinegar
1/2 Tablespoon fresh lemon juice
1/4 teaspoon dried herbs or 1/2 teaspoon fresh
Sea salt & ground black pepper to taste
Pinch of water

Add the minced garlic to the oil and let sit for a minute. Add the rest of the ingredients and whisk. I used Herbs de Provence but you could use any herb you want. Whisk in a pinch of water, not sure why this works but it sort of makes the whole thing come together. Dress the salad and start munchin. Makes 4-6 servings. Keeps in the fridge for 2 days if you do have any leftovers.


Print Friendly and PDF

No comments:

Post a Comment