Since I picked up our first CSA (Community Supported Agriculture) bounty on Thursday, I’ve been busy finding ways to use up all this yummy fresh stuff. I figure if I can make one thing each week to put in the freezer, we’ll end up with some great quickie meals this fall and winter. Today the kale started to wilt, so I whipped up kale and cannellini bean soup for my first freezer contribution and was pretty pleased with myself. But what I just made for dinner this evening is definitely going to be on the summer repeat list – it’s fast, it’s fresh, and I used up my CSA green onions and parsley, woohoo. Lastly, it goes really well with that 2007 Sterling Vineyards Organic Sauvignon Blanc I mentioned a few weeks ago. Sipping on it now.
Try it, you’ll like it:
Bulgur Salad with Edamame & Tomatoes
from June ’09 Cooking Light
- 1 cup uncooked bulgur
- 1 cup boiling water
- 1 cup frozen shelled edamame
- 1 pound of chopped cherry tomatoes (or roma)
- 1 cup chopped flat-leaf parsley
- 1/3 cup chopped mint
- 1 cup chopped green onions
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
Combine bulgar and boiling water in a small saucepan, cover and let stand one hour. Cook edamame and drain. Add edamame and everything else to bulgur and toss well. Let stand at room temp for about an hour.
Here’s my other favorite summer quickie, Mango & Black Bean Salad.
If you’ve got any good ones to share please post ’em.