Summer Fresh Recipe Series: Carrot and Almond Bulgur Salad

A refreshing salad that is both earthy and light, sweet and savory, and pairs well with any grilled meat, burgers, or sandwiches you may have this summer.

We've been eating a lot of Mediterranean food this summer because it's healthy and delicious, and the dishes are easy to make.  Today's recipe is my 17th installment of my Summer Fresh Recipe Series and it features a wonder Mediterranean style salad.

CARROT AND ALMOND BULGUR SALAD

Bulgur is a popular grain in Mediterranean and Middle Eastern dishes.  It has a wonderful nutty flavor and is a versatile ingredients that can be used as a cereal or to bulk up salads such as my Tomato Tabbouleh Salad or my Asparagus Tabbouleh with Prosciutto.  Both of which use bulgur as the base.  

To start we soften up the grain by soaking it in water, lemon juice, and salt for seasoning.  This is the easiest way to make bulgur!  It does have to sit for 1 1/2 hours but the result is a seasoned grain with the perfect chew.  Make sure to plan ahead when making it using the soaking method.  The addition of fresh mint, cilantro, and scallions make the salad crisp and bright.  A simple lemon vinaigrette has depth of flavor with the additional of cumin and cayenne pepper.  Of course, sweet shredded carrots are the star of the show and accent the nutty flavor of the bulgur.  Finally topped with toasted crunchy almonds this give the salad crunch and texture.  

The end result is a refreshing salad that is both earthy and light, sweet and savory, and pairs well with any grilled meat, burgers, or sandwiches you may have this summer.

Enjoy!

Summer Fresh Recipe Series

• Tomato Avocado & Grilled Corn Salad
• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Carrot and Almond Bulgur Salad 

serves 4-6

1 1/2 c medium grind bulgur, rinsed
1 cup water
juice of 2 lemons
salt & pepper
1/2 c extra virgin olive oil
1/2 tsp cumin
1/8 tsp cayenne pepper
4 carrots peeled and shredded
3 scallions, sliced thinly
1/2 c sliced almonds, toasted
1/3 c fresh mint, chopped
1/3 c fresh cilantro, chopped

Combine bulgur, water, 1/4 cup lemon juice and 1/4 tsp salt in a bowl.  Cover and let sit at room temperature until the bulgur has softened and the liquid is absorbed, about 1 1/2 hours.

In a large mixing bowl whisk 2 Tablespoons lemon juice, oil, cumin, cayenne, and 1/2 tsp salt together until combined.  Add the bulgur, carrots, scallions, almonds, mint, and cilantro.  Toss to combine.  Season with salt & pepper to taste. Serve at room temperature.

source:  The Complete Mediterranean Cookbook by America's Test Kitchen

Summer Fresh Recipe Series: Tomato Avocado & Grilled Corn Salad

Tomatoes, avocado, and grilled corn combine into a salad side dish that tastes just like summer!

Can you believe it's almost the end of August?  I don't know where the time has gone, but it is sure flying by.  We're having a heat wave here in L.A. so that means we are grilling a lot and making dishes that don't require much effort or cook time.  The best way to do that is using fresh summer produce to create your side dishes.

Today I'm bringing you another outstanding side dish that is super fresh!  As the 16th installment of my Summer Fresh Recipe Series this dish focus's on summer tomatoes, corn, avocado, and basil.  

TOMATO AVOCADO & GRILLED CORN SALAD

Fresh colorful and ripe tomatoes combine with grilled sweet corn and buttery avocado to form a side salad.  Sprinkle on some tangy feta cheese and fresh basil, along with an easy vinaigrette and you have a stunning side dish that tastes like summertime!

I found this recipe in my Taste of Home American Summer Cookbook.  What a fabulous book.  There are so many recipes I want to try that I highly suggest getting this book and cooking from it until fall really hits.

The only cooking in this recipe is grilling the corn on the cob.  We did this along side some our Sumac Chicken we were grilling.  Once that is done you just remove the corn from the cob and assemble the salad.  Prep the other ingredients ahead of time, or while the items are grilling and you have a quick and easy side dish.

Kitchen Note:  This dish is spectacular with fresh heirloom tomatoes. Bonus: The amped-up flavor means you can cut back on the salt. I used red and orange heirloom tomatoes.

Summer Fresh Recipe Series

• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Tomato Avocado & Grilled Corn Salad 

Serves 8

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese


Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob.

Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

Summer Fresh Recipe Series: Spinach Orzo Salad with Chickpeas

A healthy and delicious salad that is perfect for warm 

weather days!

Everyone loves a good pasta salad, and everyone needs a few in their go-to recipes to make quickly for weekend cookouts, potlucks, family gatherings, and picnics.  This is one of those recipes!  Simple, quick, and very tasty.  This is why this is my 15th installment of my Summer Fresh Recipe Series.  We all need items that use fresh summer produce and are quick and easy to make.  

SPINACH ORZO SALAD WITH CHICKPEAS

Today's pasta salad recipe highlights some great produce that makes this one extra fresh.   The pasta is kept on the small side by using orzo, then we add in some baby spinach, parsley, and green onions for texture and flavor, and then some wonderful grape tomatoes that are at their peak right now. The additional of chickpeas (or garbanzo beans) add protein and give this salad a little more heartiness.  I've also included a great little dressing for you that's simple and quick and give some zip to the salad with the addition of some lemon and hot sauce.  

This is the perfect side dish because it goes with everything from grilled meats, burgers and hot dogs, to sandwiches.  This will hold up well in the heat since there is no dairy.  You can also prepare this ahead and just leave off the dressing until you are ready to serve.  It's best served at room temperature but any leftovers will keep well in the refrigerator for up to 3 days (if they last that long!). 

This salad was a complete hit and is definitely on my "repeat list" for side dishes this summer.  

 

Enjoy!

Additional pasta salads you may enjoy:

Orzo Black Bean Salad

Summer Bounty Vegetable Pasta Salad

The BEST Broccoli Pasta Salad

Fresh Italian Pesto Pasta Salad

Lynn's Chicken Pasta Salad

Summer Fresh Recipe Series

• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Spinach Orzo Salad with Chickpeas

serves: 6

1 cup chicken broth, low sodium
3/4 cup orzo pasta
2 cup fresh baby spinach
1 cup grape tomatoes, havled
1 can (15oz) chickpeas/garbanzo beans, drained and rinsed 
1/4 cup parsley, chopped
1 green onion, sliced

Dressing:
2 Tbsp. olive oil

1 tsp lemon zest
1 1/2 Tbsp. lemon juice
1/2 tsp salt
pinch garlic powder
a dash or hot pepper sauce
pinch pepper

In a medium saucepan bring broth to a boil.  Add the orzo, stir and return to a boil.  Reduce heat and simmer covered.  Cook 8 minutes until al dente.  Drain if needed.

In a large bowl toss spinach and warm orzo, to allow spinach to wilt slightly.  Add the tomatoes, chickpeas, parsley and green onions.

In a small bowl whisk together the dressing ingredients.  Toss with salad and serve at room temperature.  Leftovers may be kept in the refrigerator for 3 days.

Summer Fresh Recipe Series: Cherry Almond Muffins

Hot from the oven, tender muffins bursting with tart cherries and sweet earthy almonds is a flavor combination that will have you going back for seconds!

Time for some more baked goods!  As the 14th installment of my Summer Fresh Recipe Series of easy summer meals using the abundance of produce available we are going to highlight Cherries today!  I love cherries, and buy them every week throughout cherry season (which is so dang short!).  Sometimes it's hard to cook with them because we eat them like candy.  I serve them sitting in a bowl of ice during the summer months.  When I do get a chance to hide some away for cooking I'm bursting with joy, and today's recipe is bursting with cherries!

CHERRY ALMOND MUFFINS

One bite and you will experience pure summer bliss.  There's something about cherries that scream summer whether it is a cherry pie, cherry ice cream, or these cherry muffins.  So get them while they are still around and make these muffins pronto.

Enjoy!

Some additional cherry recipes:

• Cherry Garcia Scone
• Cherryade
• Cherry Berry Smoothie
• Chocolate Cherry Banana Bread

Summer Fresh Recipe Series

• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Cherry Almond Muffins

serves: 6 muffins

1 egg
1/2 cup 2% milk
1/4 cup canola oil

1/4 tsp almond extract
1 1/2 cup all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup cherries, pitted and rough chopped

1/3 cup almonds, rough chopped

Preheat oven to 400 degrees.

In a large bowl add the egg, milk, canola oil, and almond extract and whisk until light. Add in all the dry ingredients with the exception of the cherries and almonds. Mix batter just until incorporated.  Do not over mix. Batter should be thick.  Fold in the cherries and almonds lightly until mixed throughout.

Using a large ice cream scoop, divide batter among the wells of a muffin pan sprayed with cooking spray. Top with extra sliced almonds.

Bake for 16-18 minutes until tops are light brown. Remove from the oven and allow to cool on a wire rack for 10 minutes. Serve warm.

Summer Fresh Recipe Series: Watermelon Salad Mediterranean Style

Sweet juicy watermelon with salty feta and cool cucumbers make a great tasting Mediterranean style salad.  Mix in some fresh herbs and toss it with a honey vinaigrette and you have summer in a bowl!

We've been eating a lot of Mediterranean style dishes this summer and this side dish is a perfect addition.  One of my favorite bloggers is Suzy from The Mediterranean Dish and this is one of her wonderful recipes.  Truly, all of her recipes are amazing so head over there and take a look around.

WATERMELON SALAD MEDITERRANEAN STYLE

Watermelon Salad is one of those dishes that has that sweet and salty combo going on and it is fabulous!  This variation of the traditional salad is more sophisticated by including cool cucumbers and chopped basil and mint.  Both herbs bring out the sweetness of the watermelon and pair perfectly with the salad.  Cucumbers are cool and crispy and filled with water just as watermelon is.  They are a great match.  And then she goes a step further by dousing the whole salad in a tart honey lime vinaigrette.  Delishhhh!

This is the go-to dish this summer that pairs with any main dish you are serving.  Plus it's light and fresh and is so easy to throw together.  As my 13th installment in my Summer Fresh Recipe Series that focuses on easy, light dishes using fresh summer ingredients, you can't have a summer without watermelon, and this salad.  It's that good!

Enjoy!

Summer Fresh Recipe Series

• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Watermelon Salad Mediterranean Style

serves 4-6

For the Honey Vinaigrette
2 tbsp honey
2 tbsp lime juice
1 to 2 tbsp quality extra virgin olive oil 
pinch of salt

For the Watermelon Salad
1/2 mini watermelon, peeled, cut into cubes
1 English cucumber, cubed (about 2 cupfuls of cubed cucumbers)
15 fresh mint leaves, chopped
15 fresh basil leaves, chopped
1/2 cup crumbled feta cheese, more to your liking

In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment.

In a large bowl or serving platter with sides, combine the watermelon, cucumbers, and fresh herbs.

Top the watermelon salad with the honey vinaigrette and gently toss to combine. Top with the feta cheese and serve!

source:  The Mediterranean Dish

Summer Fresh Recipe Series: Chicken Fajita Kabobs

Tender juicy chicken breasts coated with spicy Latin flavors mixed with bites of zesty onions and peppers all grilled to perfection.  Served with warm tortillas and some rice makes for one heck of a dinner. 

 

Summer is going strong and we are grilling a lot.  One of MGG favorite dishes is kabobs so we tend to make all sorts of variations of the traditional Persian kabobs.  This is my 12th installment of my Summer Fresh Recipe Series for easy recipes using summers fresh produce.   You can find additional recipes from this series down below.  

Today we are focusing on the abundance of peppers that are available right now, so on the menu is a a fun variation of the kabob using the flavors of Mexico.  We're making Chicken Fajita Kabobs!

Fajitas whether they are beef or chicken are a favorite around here and are typically made on the stove but also contain the perfect ingredients to turn into kabobs. All you need to do is thread chicken, onion, and peppers on a skewer and you are set.  Now my version of Chicken Fajta Kabobs bring a little zip to the dish by using a fajita seasoning paste on the chicken and spicing up the peppers by using both red bell pepper and zippy green poblanos.  Add in some red onion for good measure and you have an excellent kabob combination that will fill you with wonderful Latin flavors!

Imagine tender juicy chicken breasts coated with spicy Latin flavors accompanied by bites of onion and peppers all grilled to perfection.  Served with warm tortillas or even Lavash and some rice makes for one heck of a dinner.  I also served it with my Refreshing Melon Salad as a side dish and it was the perfect cool compliment to the spicy chicken dish.  This is dinner one to make over and over again.  Fire up that grill!

Enjoy!

Summer Fresh Recipe Series

• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Chicken Fajita Kabobs

yields: 4-6 skewers

3 chicken breasts, cut into chunks

olive oil

1 - 1 1/2 Tbsp fajita seasoning

1 red bell pepper

2 poblano pepper

1 yellow pepper

1 red onion

Optional sides

Lime wedges

Flour tortillas or Lavash Bread

cooked rice

Fajita Seasoning (place remainder in a jar - stores up to 6 months)

2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper

NOTE:  If using wooden skewers - soak skewers in water for 20-30 minutes to prevent burning.

Preheat and outdoor grill to medium-high heat.

Place the chicken pieces in a medium bowl.  Set aside. 

In a medium bowl add all the spices for the fajita seasoning mix and blend well.  Add 1 to 1 1/2 tablespoons of the seasoning mix to the chicken and pour about 2 tablespoons over the top.  Mix well to create a paste and make sure that the chicken is covered in the paste.  Set aside

Remove the seeds from all the peppers and cut them into large squarish pieces. (about 2x2) you want them big enough so they don't fall apart when you skewer them.   Peel the onion and remove some of the outer layers and cut them into large square chunks as well. 

Assemble the kabobs by adding a piece of chicken, yellow bell pepper, poblano pepper, red onion, and then the red bell pepper.  Repeat this order ending with a piece of chicken at the end of the skewer.  Continue making skewers with all the remaining ingredients. 

Place the skewers on a heated grill and cook  10 minutes (or until cooked through) turning once after 5 minutes.   Serve immediately with lime wedges, rice, and warm bread if desired.

Summer Fresh Recipe Series: Refreshing Melon Salad

Refreshingly cool, sweet melons mixed with onions and feta top a bed of baby spinach and doused with the most flavorful citrus garlic vinaigrette make one heck of a side dish!

In the summer when the heat has you beat and it's too hot to even think about cooking, I've got a solution to the side dish dilemma!  A nice, easy salad is in order.  But let's mix things up a bit and make this salad that is both tangy and sweet, cool and crisp, and oh soooo refreshing!

REFRESHING MELON SALAD

This dish is my 11th installment of my Summer Fresh Recipe Series and this one is another winner.  Quick and easy is the name of the game, and using summer's fresh produce it what it's all about with this recipe.  The feature here is fresh melon.  I used watermelon, cantaloupe, and honeydew, but you could use any melons you choose.  To give this a more "salad" feel I included a bed of baby spinach and sprinkled in some red onion and feta cheese. All this is doused with a wonderful citrus garlic vinaigrette  which is made from orange juice and lime juice with some added flavor from the garlic and sweetness from some honey.  Then we top off the entire salad with some torn mint leaves which brings out the fruit flavors so well.

This is a side dish that goes along with just about anything you like.  Fish, chicken, beef, and pork will all be perfect entrees.  This can be eaten cold or at room temperature.  You can make this ahead just leave off the dressing and the mint until you are ready to serve.  

Enjoy all the fruit that summer has to offer.  We just can't enough!  Take a look at my other installment from my Summer Fresh Recipe Series below.

Enjoy!  

Summer Fresh Recipe Series

• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Refreshing Melon Salad

serves 4

Ingredient Checklist

2 cups baby spinach

1/4 cup red onion, sliced thinly 
1 cup watermelon, sliced

1 cup cantaloupe, sliced

1 cup honeydew, sliced
1/4 cup feta cheese (2 oz.), crumbled

1 Tbsp fresh mint, torn into small pieces

Dressing:

2 Tbsp. orange juice
1/2 Tbsp. fresh squeezed lime juice
1/2 Tbsp. honey
1 clove garlic, minced
pinch of kosher salt and ground black pepper
2 Tbsp olive oil

On a small platter arrange spinach so that it forms a base and covers the platter.

In a small bowl add sliced onions and cover with water.  Allow to sit while you prepare the rest of the salad.

Arrange melon slices over the spinach.  To make the dressing:  Add to a small bowl, orange juice, lime juice, honey, garlic, salt & pepper, and olive oil.  Whisk until emulsified.  Set aside.

Remove onion from the water, draining off any excess moisture.  Add on top of the melon.  Spread around crumbled feta cheese.  Drizzle with dressing and then add the torn mint leaves.  Serve immediately.

adapted from:  Triple Melon Salad