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Bulgur, Celery and Cucumber Salad with Apple and Almonds

This crunchy salad is both colorful and tasty. Its crisp flavors and textures might be better suited for warmer weather, but we still thought it was delicious (and, as always, we look forward to eating the leftovers for lunch).

Place 2/3 cup bulgur in a medium bowl and add boiling water to just below the surface of the grain. Let it sit for 10-15 minutes, until the bulgur is just tender. Add more water as needed, or drain in a colander if the bulgur is cooked but not all the water has been absorbed.
Then add:
1 1/4 cups chopped celery (about 3 stalks)
1 crisp apple, chopped
1 persian cucumber, chopped
2 tsp fresh basil, thinly sliced
1/4 cup sliced almonds, toasted
Mix ingredients until well combined. Drizzle and mix in
1 Tbs extra virgin olive oil
juice from 1/2 medium lemon
kosher salt to taste

Variations:
- In these proportions, the blugur will be lightly disbursed throughout the chopped ingredients, which make up the bulk of the salad. Feel free to double the amount of bulgur that you use if you're looking for a larger dish with more grain. This may require extra of the final 3 ingredients.
- Substitute 1/3-1/2 cup plain nonfat yogurt for the extra virgin olive oil at the end.

Chickpea, Spinach and Bulgur Soup

Not to toot our own horns, but we're pretty impressed by this savory stew we whipped up. Given that we really just tossed in what we had on hand and what sounded good, this recipe can easily be amended to suit your taste/pantry. Be brave!

In a large pot, boil 1 cup water and then, over medium heat, stir in:
10 oz fresh, washed, baby spinach
until it begins to wilt (about 2 minutes). Then remove from heat and drain, pressing excess water out and coarsely chop. Set aside for now.
With the flat side of a knife, mash:
2 large cloves garlic
1/2 tsp salt
until it forms a paste. Add it to a small bowl to combine with:
1/2 tsp ground cumin
1/4 tsp ground cloves
1/2 tsp ground coriander
Pinch of freshly ground pepper
1/4 cup chickpea liquid
In the same large pot used before (which can be wiped out, if necessary) add:
2 Tbs extra virgin olive oil
and heat until it begins to thinly coat the pot. Then add:
1 medium white onion, chopped
3/4 cup celery, chopped (about 2 stalks)
4 medium tomatoes, coarsely chopped
and cook over moderately high heat until tomatoes are softened, about 3 minutes. Add the garlic and spices mixture and cook for another minute. Then add and bring to a boil:
16 oz chickpeas, with their remaining liquid
1 tsp kosher salt
Add
1 cup dry bulgur
and the boiled spinach and simmer over moderate heat for 10 minutes.
Pour into 3-4 deep bowls and enjoy!

Who knew that baking powder+vinegar+water = Eggless But Delicious Oatmeal Raisin Cookies

What these guys lack in egg they make up for in chewy centers and slightly crispy exteriors - no joke! When you taste the dough (why pretend we don't?) it may taste a bit like the vinegar - but fear not, this is simply a doughy defense mechanism to ensure safe arrival into the oven.

Preheat the oven to 350 degrees F. Combine:
2 sticks of butter, softened
1 cup white sugar
2 cups brown sugar, packed lightly
Then add and mix in well:
1 tsp vanilla
1 Tbs water
2 Tbs apple cider vinegar
In a separate, large mixing bowl, combine:
2 1/2 cups unbleached flour
3 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
Slowly add the mixed dry ingredients into the wet mixture. Then add and mix together well:
1 cup raisins, rolled in flour
2 cups quick oats
Roll dough into approx 1 inch balls and place on an ungreased cookie sheet. Bake for 10-12 minutes. Cookies may not appear finished, but will cookie more out of the oven and become crispy on the outside but remain chewy inside. Look for slight browning at the edges. Place on cooling rack after 5 minutes.

Tomato Soup with Bulgur

Less filling than a stew but more hearty than a boring tomato soup, this scrumptious concoction promises warmth and comfort as a light dinner or substantial side dish on a chilly winter night. Requiring very few fresh ingredients, this is a great dish for those sad days when your pantry is a bit barren. But don't be fooled! This soup still boasts powerful aromas and satisfying flavors that will leave you full and happy.

In a large pot, combine:
1 cup vegetable stock
2 cups water
1 cup finely chopped white onion
1 cup diced carrot
3/4 cup diced celery
2 large garlic cloves, minced
1 tsp salt
1 tsp dried dill
Bring to a boil, then reduce heat, cover, and simmer gently for 5 minutes. Stir in:
16-28 ounces undrained canned chopped plum tomatoes (depending on your preference)
1/4 cup bulgur
and mix well. Return to boil and then simmer, covered, for 15 minutes or until the bulgur is tender. Add pepper to taste.

Serves 4-6.

Not Your Grandma's Butternut Squash Soup

This is a terrific way to use butternut squash. The cinnamon and nutmeg give the soup an inviting aroma and wonderful taste without making it too sweet. The recipe is quite thick - we dislike those pureed watery soups - so it makes for a hearty meal. We just used half of a butternut squash we had left over, and it made enough for 4 good sized bowls. You can play around with the measurements depending on how thick you like your soup.

Halve one butternut squash and place both halves side by side on a baking sheet. Give each half a hearty dusting of cinnamon and nutmeg. Bake in a 400 degree oven until tender, about one hour.

When your squash has cooled, cut it into cubes and place in a blender, along with a cup or two of veggie broth. Blend until smooth.

Meanwhile, saute in soup pan:
2 Tbs olive oil
2 Tbs ginger
2 celery stalks or carrots or both, cut very small
1 shallot, minced
Dashes of cinnamon, nutmeg, ginger, salt, and pepper

After shallot becomes transparent, add your blended squash along with another cup or two of veggie broth. The thickness here is all up to you - add more or less broth according to preference. Cook over medium heat for about 15 minutes, and then season to taste with more cinnamon, nutmeg, salt, pepper, and a pinch of cloves. Enjoy!

Simple Sauteed Brussel Sprouts

Though the fear of over-cooked, boiled brussel sprouts seems quite pervasive, we think these tasty little guys deserve another chance. As long as you don't overcook them, they are delicious and easy - and have the added benefit of making you feel like a jolly vegetarian giant. If you can find them, try to purchase them still on the stalk - then they're fresh, and you'll look super cool carrying them out of the market.

Remove sprouts from stalk, remove dried or discolored leaves and cut off stems.
Chop approximately:
2 pounds fresh brussel sprouts
Heat in a large skillet over medium-high heat:
2 tsp olive oil
Add:
1/2 large red onion, chopped 3 sprigs fresh marjoram, stem removed 1 large garlic clove, minced 1 Tbs kosher salt
Saute 2 minutes. Add chopped brussel sprouts, mixing with sauteed ingredients. Add:
2 tsp salt
Continue to stir while cooking, approximately 10 minutes or until brussel sprouts appear brighter in color, cooked through and somewhat browned. Season with:
1 sprig fresh marjoram, stem removed
Salt

This recipe can be adjusted to taste with pepper, more garlic, rosemary in place of marjoram, or lemon juice seasoning at the end.