Tabbouleh

After my last experience with bulgur wheat (see here) was such a success, I've been dying to try out new dishes, plus I had a nearly full bag left to use. Tabbouleh, a traditional Middle Eastern salad, is probably the most common use of bulgur and so easy to make at home. It makes a great side dish for Greek dishes and any leftovers are perfect for lunches the rest of the week. The bulgur wheat is pretty heavy, but I like adding a lot of fresh lemon juice and herbs to brighten up the salad and make it more refreshing.


Tabbouleh:

• Soak 2 c. bulgur wheat in warm water for an hour, or until tender.* Drain and set aside.
• Meanwhile, seed and chop 4 small tomatoes and mince 1/2 red onion, 2 cloves of garlic, and 1 large bunch of parsley.
• In a small bowl, whisk together the juice of 2 lemons, 1/4 c. olive oil, salt, and pepper.
• Combine vegetables and dressing with the bulgur and check for seasoning.
• Let tabbouleh sit in the fridge or at room temperature for at least an hour so that flavors can meld.**

Serves eight (side dish)
Serves four (lunch)
*Or bring to a boil and cook for 15 minutes, then rinse with cold water and drain well.
**This whole dish can be made a day or more in advance.

Sage, Walnut & Maple Scones

Maybe it’s my Welsh heritage, but I’ve always loved tea and scones (way more so than coffee). As a young girl, my mom and I would love to dress up and go to afternoon tea at fancy hotels for special occasions. Nowadays, I still like to occasionally treat myself to a warm mug of Earl Grey with milk and sugar even if it’s enjoyed in the lunchroom at work. These scones from Food52 are the perfect complement, with the perfect balance of savory (the sage) and sweet (the brown butter maple glaze). Make them for breakfast all week, or pack some up and bring them to work to enjoy with your afternoon tea (or coffee).


Walnut Sage Scones with Brown Butter Maple Glaze: 
For Scones

• Whisk together 3/4 c. Greek yogurt and 3/4 c. whole milk and place in the fridge.*
• In another bowl, combine 1 1/2 c. whole wheat flour, 1 1/2 c. all-purpose flour, 3/8 c. sugar, 3 tsp. baking powder, 2 1/2 tsp. fresh minced sage, 3/4 tsp. salt, and 1/2 tsp. baking soda.
• Stir 1 1/2 sticks frozen, grated butter until it is coated with the flour.
• Whisk milk mixture into the dough until just combined.
• Roll the dough out on a cold, floured surface until it reaches 1/4" thick. Fold the dough into thirds to form a square and wrap with plastic. Place in the freezer for ten minutes.
• Roll the dough back out to 1/4" thickness and sprinkle with 1 1/2 c. chopped toasted walnuts.
• Roll the dough into a log-shape and then press into a rectangle.**
• Cut the dough into triangles and place on a parchment lined cookie sheet.
• Bake scones for 12-15 minutes in a 425°F oven, or until lightly browned. Remove and let cool.

For Glaze

• Melt 3 tbsp. butter in a small saucepan until it starts to brown.
• Whisk in 3/8 c. maple syrup and 1 pinch kosher salt and cook for 2-3 minutes.
• Slowly whisk in 1 c. powdered sugar until there are no lumps, then thin with 1-2 tbsp. milk until spreadable.
• Immediately drizzle glaze onto cool scones and let rest until glaze hardens, about 30 minutes.

Makes a dozen scones
*The key to making flaky scones is keeping the dough as cold as possible before it bakes.
**Can stop, wrap in plastic, and bake the next morning, if desired.

Balsamic Blue Cheese Chicken

When it comes to quick weeknight meals, it really doesn’t get any easier than this balsamic blue cheese chicken (adapted from this recipe). Besides the marinating time, the whole dish takes less than 20 minutes to throw together and I usually have all the ingredients on hand already since going to the grocery store after a long day of work is one of my least favorite activities. The key to this meal (and quick cooking in general) is to keep a well-stocked kitchen and adapt the recipe to include whatever you already have at home. Try this dish using a different cheese, apples instead of pears, spinach instead of arugula – the possibilities are endless.



Balsamic Blue Cheese Chicken with Arugula & Pear Salad:
For Chicken

• Whisk together 1/4 c. balsamic vinegar, 1 1/2 tbsp. olive oil, 1/2 tbsp. Dijon mustard, 2 chopped garlic cloves, salt, and pepper.
• Pour marinade into a resealable plastic bag and add in 1 lb. boneless skinless chicken breasts.
• Let chicken marinate in the refrigerator for 1-2 hours, then at room temperature for another 30 minutes.*
• Remove chicken from marinade and sprinkle with a little more salt, pepper, and 1 tsp. dried herbs.**
• Place chicken on a hot grill and cook for 6-8 minutes per side, or until just cooked through.
• Remove from grill and top each breast with a slice of blue cheese. Let rest for 5-10 minutes.

For Salad

• Combine 1 tbsp. balsamic vinegar, 1/2 tsp. Dijon mustard, salt, and pepper in a small bowl. Slowly whisk in 2-3 tbsp. olive oil.
• Toss dressing with 3 c. wild arugula and 1 thinly sliced pear.
• Accompany each plate of chicken with some salad.

Serves two - three
*Can marinate for longer or shorter depending on your schedule, but 2 hours is ideal.
**Such as Herbes de Provence. However, any combination of fresh or dried herbs would be great.