bulgur and citrus side dish or salad

Summer has arrived in Florida, and each day I’m trying to come up with something light and refreshing for my family’s dinner plate. This dish can be served as a side dish to a piece of grilled meat or just as a salad. I am lucky enough to have citrus trees in my yard, so I use them when making this delicious citrus dressing. Since I am in “packing mode” for our move back to California, I made a big batch of this to munch on while packing boxes. It’s versatile, uniquely refreshing, and a recipe I will definitely put in my recipe box. 

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Dressing Ingredients:
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1- 1/2 Tb honey
1/2 tsp. salt, more to taste
5 Tb extra-virgin olive oil
Black pepper to taste

Salad Ingredients:
1 cup bulgur
1-1/2 cups boiling water
2 stalks celery, finely chopped
1/2 finely grated carrot
1/2 cup currants
1/4 cup raw sunflower seeds
2 Tb chopped fresh parsley
3 green onions, sliced thin

Directions:
Prepare the dressing. In a small bowl, whisk together all of the ingredients. Add salt and pepper to taste. Set aside.

Prepare the bulgur. Place the bulgur in a heat-prof dish or small saucepan. Pour the boiling water over the bulgur and let it stand for 10 minutes, until tender but firm. Drain water from bulgur and fluff with a fork.

Add the celery, carrots, currants, sunflower seeds, green onion and parsley, tossing to distribute evenly. Pour the dressing over the bulgur, stirring until evenly mixed. Salt to taste and serve. Serves:4

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farm-to-table heirloom tomato marinara sauce

Lead Heirloom TomatoEverything about this sauce is good for your body– farm fresh Heirloom tomatoes (cancer fighting, low in calories), kale (superfood packed with enough nutrients to be one of the healthiest vegetables on the planet), parsley (often overlooked as just a garnish, it is a powerhouse of nutrients) and fennel (at its peak from fall to early spring; it is crunchy and sweet with an abundance of phytonutrients).

And everything about this sauce is good for your taste buds. I enjoy wandering through my local farm stand [South Coast Farms] hoping the vivid colors and freshness of the fruits and veggies will light up the think tank in my head. On this particular day, the Heirloom tomatoes filled every corner of a wooden table with hues of reds and yellows and greens. I loaded up my wicker farm stand basket with tomatoes and other veggies and headed home envisioning a bubbling marinara on the stove.

Heirloom Farm Collage

Trust me, I am not one to skimp on taste for health. I try to eat healthy but love food and the creativity of new flavors. The first time I made this marinara, I also made Ina Garten’s Rosemary Polenta to go alongside. No calories were saved (hello butter) but together the flavors came together for a beautiful meal.

Next week, Cashmere Apron is going to hit on some simple entertaining ideas for the hustle-bustle of the holiday season. Look for this sauce to make a re-appearance in a rustic holiday menu for 10.

Heirloom Tomato On Its Own

Ingredients
7 large organic Heirloom tomatoes
4 Tb olive oil, divided
1/2 Tb Kosher salt
Cracked fresh pepper
1/4 cup fennel, roughly chopped
1 large carrot, peeled and grated
1 medium leek, diced
1/2 cup diced organic parsley
1/2 cup diced organic kale
1/2 cup fresh basil, chopped
1 large shallot, diced
5 cloves garlic, minced
1/2 jalapeño, seeded and diced
1-1/2 tsp Cumin
1 stick unsalted butter
3 Tb Pale Dry Sherry
2, 15 ounce cans organic tomato sauce
1, 6 ounce can tomato paste

Directions
Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil. Roughly chop the Heirloom tomatoes and fit onto baking tray (it’s fine to squeeze them in). Drizzle the tomatoes with 2 Tb olive oil and the 1/2 Tb Kosher salt. Sprinkle lightly with freshly cracked pepper. Put baking sheet in oven and roast tomatoes for 30 to 35 minutes.

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While tomatoes are roasting, chop, mince and dice the remaining ingredients so they are ready to go when the tomatoes come out of the oven.

Once tomatoes have roasted for approximately 35 minutes, remove from oven and let sit. Melt butter in a large dutch oven over medium heat with the remaining 2 Tb of olive oil. Once butter is melted add sherry and stir lightly. Add fennel, carrot, leeks, shallot, garlic, jalapeño and cumin and sauté for approximately 5 minutes. Add kale, parsley and basil and sauté for 2 more minutes until fully blended.

To the Dutch oven add the roasted tomatoes along with the natural tomato liquid that collects beneath the tomatoes when they are in the oven. Add the tomato sauce and tomato paste to the mixture and stir all of the ingredients together thoroughly.

With an immersion blender on medium speed, gradually blend the roasted Heirloom tomatoes in the Dutch oven. Blend the Heirloom tomatoes until the sauce is a smoother texture. Let the sauce simmer on low heat for at least 90 minutes.

I have always made this sauce a day in advance which seems to let the flavors meld together even better. This recipe makes enough for eight to ten people+ left-overs. Serve separately as a soup, mix in with quinoa, enjoy over pasta, spread over a grilled steak, use as a pizza sauce…the options are infinite!