Grocery shopping in Manhattan can throw off even the simplest of recipes. I dreamed up this dish with a nice spring mix of asparagus, zucchini, and radish. Upon arriving at Whole Foods, I learned they were out of both asparagus and radish – a common curve-ball at the bustling and cramped stores of the city. With my energy diminishing (a second store was out of the question) I stopped at the vegetable stand on the walk to my apartment and decided I would make do with whatever I could find. The selection was sparse, so I landed on a crown of broccoli and shuffled my groceries back to the apartment.
This story, and the subsequent recipe, speak to the title of my blog. My best creations are born out of a few basic ingredients. With the help of some olive oil, sea salt, garlic, and lemon, I’m convinced most grains and veggies will end up tasting delicious. So, gather up some vegetables from the fridge and cook a pot of bulgur wheat – toss in some fresh citrus and goat cheese, and savor the simplicity of the flavors!
1 1/2 cups of uncooked bulgur wheat (I bought mine for less than $2 in the bulk section at Whole Foods)
1 cup of vegetable broth
1 large crown of broccoli
1 large zucchini
1 clove garlic, minced
Juice from 1 lemon
1/4 cup of cashews (raw or roasted)
Olive oil, sea salt, water
Preheat the oven to 350 degrees Fahrenheit. In a pot over medium heat, add 1 cup of vegetable broth and 1 1/2 cups of water. Add in all of the bulgur wheat. Stir and continue heating until the liquid begins to boil. Lower the heat and place a lid on the pot, letting the grains absorb the liquid for about ten minutes (taste the grains to ensure that they are cooked). Remove from heat and drain any excess liquid. Use a spoon to fluff the grains and add salt and pepper to taste.
Meanwhile, chop up your zucchini and broccoli into small, bite-sized pieces.
In a large saute pan over medium heat, add a tablespoon of olive oil and the minced garlic. After a minute or two, when the garlic begins sizzling, add in the broccoli and zucchini. Saute the vegetables for roughly ten minutes, until the zucchini has softened. Remove from heat.
Spread the cashews on a baking tray and bake at 350 until the edges have toasted and the smell of the cashews is strong. Remove from heat and chop into small bits and pieces.
Place the cooked wheat in a large bowl. Add two tablespoons of olive oil and juice from the lemon. Dump in the sauteed vegetables and toasted cashews and mix thoroughly. Add salt and pepper to taste. Top with goat cheese and serve warm!