Fall Vegetables with Bulgur

With colder weather, the days of salads for lunch and dinner are over, and I welcome soups and hearty grain salads back into my life. I’ve been experimenting with bulgur recently and love its nutty flavor. The grain makes for a perfect base for a dish centered around seasonal vegetables.

I love all types of squash, but acorn squash is by far one of my favorites because of its sweet taste and melt-in-your-mouth texture. To add some color to the plate, I added brussels sprouts which are a hallmark fall vegetable. This recipe makes a filling dinner, delicious leftovers for lunch and a great vegetarian dish to serve during the holidays.

fall bulgur

Ingredients:

1 acorn squash, cut into 1-inch cubes
> 1 tablespoon olive oil
> 1 cup bulgur
> salt and pepper
> 20 brussels sprouts
> 4 tablespoons sunflower seeds, roasted and salted
> 1 tablespoon balsamic vinger

Instructions:

Preheat oven to 400°F. Place cubed acorn squash on baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 30 minutes, or until golden brown.

In a medium saucepan, bring 2 cups of water to a boil. Add bulgur, bring to a simmer and cover. Cook for about 15 minutes.

Meanwhile, steam brussels sprouts in a small saucepan.

Combine cooked acorn squash, bulgur, brussels sprouts, sunflower seeds and balsamic vinegar in a large bowl.

Makes 4 servings.

Adapted from Food52.

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Citrus Brussels Sprouts Salad

When summer fruit is ripe and ready to be eaten, it’s great to enjoy the sweet flavors as whole pieces of fruit and mixed into summer dishes. With a bountiful amount of homegrown oranges, I decided to make this salad which has citrus flavors as well as the creamy texture from the avocado.

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Ingredients:

> 14 brussels sprouts
> 1 tablespoon olive oil
> 2 tablespoons balsamic vinegar
> juice of 1 orange
> 3 cups of arugula
> 1 avocado, cut into 1-inch cubes
> 2 oranges, peeled and cut into 1-inch pieces
> 1/2 slivered almonds

Instructions:

In a medium saucepan, bring 2 cups water to a boil. Blanch brussels sprouts 30 seconds, and rinse with cold water. Let cool for 5 minutes and grate.

In a small bowl, whisk together oil, vinegar and orange juice. In a bowl, toss the brussels sprouts with the arugula, avocado, orange, almonds and dressing. Season with salt and pepper.

Makes 4 servings.

Adapted from Self.

Roasted Veggies & Farro with Balsamic Dressing

Farro is a delicious grain that provides a heartier texture to its healthy counterparts brown rice and quinoa. Ever since seeing recipes with farro instead of other health-nut grains, I decided I wanted to cook it up and see what it promised. One of my favorite ways to cook is to make different components and mix them all together to see what I get. That’s exactly what I’ve done here.

Different veggies may be used, and the amount of balsamic vinegar should be added in small amounts, tasting as you go to perfect based on your individual taste buds.

Roasted Veggies & Farro with Balsamic

Ingredients:

> 2 cups brussels sprouts, cut in half
> 2 cups carrots
> 1 red onion, chopped
> 1 tablespoon olive oil
> 1 cup farro
> 3 tablespoons balsamic vinegar
> salt and pepper

Instructions: 

Preheat oven to 400°. Place brussels sprouts, carrots and onion in baking dish and drizzle with olive oil. Season with salt and pepper. Roast veggies for 30 minutes, or until light brown and tender.

Meanwhile, cook farro as directed by packaging. Bring farro and water to boil and reduce to simmer, cooking for about 20 minutes or until done.

Combine roasted veggies and cooked farro in large bowl and dress with balsamic vinegar. (Olive oil may be added as well to tone down the strong balsamic flavoring.) Season with salt and pepper.

Makes 4 servings.