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GOOD EATS GURU: FIDDLED BULGUR WHEAT

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Dear Good Eats Guru,

I was at the farmer’s market the other day and I picked up these cute mini-fern things called fiddleheads and some really beautiful local pea shoots (they even have some flowers on them!).  I’m hoping to make a spring feast with these and could use some suggestions for sides.  I’m doing a lamb roast!

Cheers,
Seasonal Shopper

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Hey Seasonal,

This simple and delicious spring recipe is great as a light lunch on its own or as an accompaniment to your delectable lamb dinner.  Fiddleheads are a high source of potassium and omega-3 and omega-6 fatty acids.  They’re only around for a few weeks during the year, so if the season passes and you still crave the bulgur dish, substitute asparagus or broccolini.

‘Tis the season for greens, and the younger they are the better.

Pea greens have tons of  vitamin C, beta-carotene, and are high in folic acid, a B-complex vitamin that aids in the body’s production of healthy blood cells.  When eaten raw they have a nice crisp texture and a lovely subtle pea flavor (go figure).

Fiddled Bulgur Wheat

3 Garlic Cloves
¼ C Spring Onion
1 C Bulgur
2 C Water
¾ lb Fiddleheads
1 Tblsp Butter
1 tsp Fresh Rosemary, ½ Tsp if dried
1 tsp Apple Cider Vinegar
1 Tblsp Salt
1 Tbslp Pepper

Sautee onions and garlic in ½ Tblsp butter in a pot until garlic is golden.  Add water and bulgur and bring to boil.  Add salt, pepper, and rosemary.  Lower heat, cover and simmer for 12-15 minutes or until water is absorbed and bulgur is tender. While this is cooking, lightly steam fiddleheads until tender crisp (about 5-7 minutes).  Toss fiddleheads into bulgur when it is finished cooking along with apple cider vinegar and ½ Tblsp of butter.

Sweet and Sour Pea Shoot Salad
2 Stalks Rhubarb
4 oz Pea Greens
½ Pint Strawberries (~10 large strawberries)

1 Oz. Grapefruit Vinaigrette*

Matchstick rhubarb, leaving enough to thinly slice a few on a 1 inch bias for garnish if desired.  Quarter strawberries.  Put pea shoots, strawberries, and rhubarb into bowl and toss with grapefruit vinaigrette.

*Grapefruit Vinaigrette

Juice of 1 Grapefruit
2 Tblsp Extra Virgin Olive Oil
2 tsp Salt
2 tsp pepper
1 Tblsp Honey (preferably raw)

Add grapefruit juice into bowl and add olive oil, salt and pepper, and honey.  Whisk until well combined.  Store in an airtight jar.  Shake well before using as the juice and oil may separate.

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One Response to GOOD EATS GURU: FIDDLED BULGUR WHEAT

  1. I love fiddleheads! First came across them dried during my time as a florist and then found out you could eat them! I blanche then saute them in olive with and toss them in with linguine and parmesan chesse or add it into a spring risotto. Super simple and maybe bland for some but I love it!