We’re back in the kitchen with Linda Ly’s The CSA Cookbook today, and we are more than excited to dive into our first no waste recipe. I first professed my love of The CSA Cookbook last week (here) when we wrote about having been selected by Linda to review her new cookbook. I can’t help myself, I feel like I found my cookbook soul mate.
Picking from the recipes that called for seasonal vegetables as well as what we had in the garden, we settled on Linda’s Spring Bulgur Salad with kale buds. She had me at kale buds (something our garden is currently filled with).
Our kale has finally started to flower after a very long and giving season. Had I not found them being used in The CSA Cookbook, I would have never thought twice and composted the kale buds when we pull out the plants. Then we found this great intro to using kale buds on her blog Garden Betty.
Last summer, Ryan and I discovered a few different flowers that were amazing jazzed up and cooked on their own. Yet, using smaller flowers in this way never crossed my mind.
There were a lot of firsts in this recipe for us (and a lot of firsts ahead while we cook through The CSA Cookbook), but nothing we were afraid to try. I believe that is going to be our motto through this foodie adventure. I said it in our intro post and I’ll say it again, my eyes have been opened to the possibilities that our garden vegetables hold and I am ready-to-eat.
Our first dish out of the CSA Cookbook was the Spring Bulgur Salad with kale buds, and it was absolutely lovely. We don’t eat radishes around here, and nothing has ever attracted us to them…until now. With a fresh and light springy taste, we fell for everything in this salad. Our kale buds will no longer be a marked as ‘the end of the season’ only to be fed to our compost. No way, man. That’s food for us, a little splash of happy on a plate.
Apparently, there are tons of uses for both kale buds or raab and even the stems. We are talking about trying some stir-fried kale raab with dinner tonight. Linda even has an awesome looking recipe for chopped kale stem pesto in the book that we can’t wait to try.
Spring Bulgur Salad with Kale Buds
(from the CSA Cookbook by Linda Ly)
Makes 4 servings
for the salad:
2 cups water
1 cup bulgur wheat
1 teaspoon salt
4 spring radishes with greens
1/2 cup shelled peas
1/2 cup kale buds
1/2 cup sliced scallions
1/2 cup chopped parsley
for the dressing:
1 teaspoon crushed garlic
1 teaspoon ground cumin
Zest and juice of one lemon
1/2 teaspoon kosher salt
1/4 cup olive oil
- Start off by preparing the bulgur wheat. Combine the water, bulgur, and salt in a large saucepan over medium-high heat. Bring this mixture to a boil. Cut the heat down, cover, and simmer until the bulgur is tender.
- While the bulgur is cooking, start mixing up the dressing. Combine the garlic, cumin, salt, lemon zest, and juice in a small bowl. Add the oil last whisking the mixture as you add it. Continue whisking until everything is well mixed.
- Now, start preparing the vegetables and herbs. Trim and chop the radish greens. Slice the radishes into thin slices. Chop the parsley, slice the scallions, and trim the kale buds.
- That’s as tough as it gets. From there, just mix the bulgur with the rest of the salad ingredients. Then, pour in the dressing mixing it with the salad. For a little added flavor, refrigerate the salad for over an hour to allow the bulgur to marinate in the dressing.
The Spring Bulgur Salad is Linda’s wonderful take on Lebanese tabbouleh. It has a uniquely light flavor that makes a great quick lunch or a complimentary dish for any cookout. This is just one of many of Linda’s quick and flavor filled dishes. For more awesome recipes, you can pick up a copy of The CSA Cookbook here. For more of Linda and her insightful, helpful, and inspiring ways visit her blog, Garden Betty.