Bulgur Salad with Wilted Chard and Green Olives

A hearty grain salad that's good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.

• 1-1/2 cups medium bulgur
• Kosher salt
• 1-1/2 lb. green Swiss chard (about 1 large or 2 small bunches), stemmed
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt
• 1 large shallot, finely diced
• 1/2 lb. whole green olives, such as picholines, rinsed well in warm water, pitted, and very coarsely chopped (1 cup)
• 1/2 cup coarsely chopped fresh cilantro
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper

Bring a large pot of water to a boil. Put the bulgur and 1 tsp. salt in a large bowl. Add 2-1/4 cups of the boiling water and cover the bowl. Let sit until the water has been absorbed and the bulgur is tender, about 1 hour

Add 1 Tbs. salt to the remaining boiling water, add the chard, and cook until tender, 2 to 3 minutes. Drain the chard and run under cold water to cool. Thoroughly squeeze the chard to remove the excess liquid and chop to the same size as the chopped herbs. Lightly toss the chard so it doesn’t remain in clumps when combined with the bulgur.

Combine the lemon juice, garlic, and shallot and let sit for at least 15 minutes.

Gently fold the lemon juice mixture, chard, olives, cilantro, parsley, and olive oil into the bulgur. Season to taste with salt and pepper.

Harvest Bread Stuffing

The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too.

• 1-1/2 lb. country-style (dense) whole-grain bread, cut into 3/4-inch cubes (about 10 cups)
• 5 Tbs. extra-virgin olive oil; more for the baking dish
• 3 oz. (6 Tbs.) unsalted butter
• 1 lb. yellow onions, chopped (2-3/4 cups)
• 3/4 lb. celery, chopped (2-1/4 cups)
• 1 medium leek (white part only), thinly sliced
• Sea salt and freshly ground black pepper
• 1 lb. tart apples (such as Granny Smith, Pink Lady, or Fuji), peeled, cored, and cut into medium dice (2-1/2 cups)
• 2 medium cloves garlic, finely chopped
• 8 oz. cremini mushrooms, thinly sliced
• 5-1/2 oz. shelled walnuts, chopped (1-1/2 cups)
• 4 oz. dried tart cherries, chopped (3/4 cup)
• 4 oz. pitted prunes, chopped (3/4 cup)
• 3/4 cup chopped fresh flat-leaf parsley
• 3 Tbs. chopped fresh sage
• 1 Tbs. chopped fresh thyme
• 1 Tbs. chopped fresh marjoram
• 2 to 3 cups homemade or store-bought vegetable broth
• 2 large eggs, lightly beaten

Put the bread on a rack and dry on the counter overnight. Alternatively, dry the bread on a baking sheet in a 275°F oven, stirring occasionally, until crisp, 15 to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Put the bread in a very large mixing bowl.

Heat 1/4 cup of the olive oil and 1/4 cup of the butter in a 12-inch skillet over medium-high heat. Add the onions, celery, leek, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until beginning to color, 10 to 15 minutes. Stir in the apples, reduce the heat to medium low, cover, and cook, stirring occasionally, until soft and lightly browned, 10 to 15 minutes more. Add the vegetables and fruit to the bread.

Heat the remaining 1 Tbs. olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and a big pinch of salt. Cook, stirring often, until golden-brown, 5 to 6 minutes. Add the mushrooms to the bread mixture, along with the walnuts, cherries, prunes, and all of the herbs. With your hands, gently but thoroughly toss.

Pour 1-1/2 cups of the vegetable broth over the mixture and thoroughly mix again. If the liquid is immediately absorbed, add another 1/2 to 1 cup broth. If a little liquid pools at the bottom of the bowl, you’ve added enough. Continue tossing occasionally until the liquid is fully absorbed. Season to taste with salt and pepper. Stir in the eggs.

Transfer the stuffing to a large (roughly 11x13-inch) oiled baking dish. Bake until hot throughout, 40 minutes if starting at room temperature or 50 minutes if refrigerated. Dot the top of the stuffing with the remaining 2 Tbs. butter and bake until the top is crisp, 5 to 10 minutes more.

Barley & Black-Eyed Pea Salad

I like the flavor and texture of frozen black-eyed peas, but you can also use canned (rinse them well and don’t cook them). Be sure to buy pearled barley, which has been hulled and polished. Barley that isn’t pearled never really softens when cooked.

For the salad:

• 1/2 cup pearled barley
• 1-1/2 cups rich vegetable or chicken stock
• 1 cup frozen black-eyed peas
• 1 large yellow bell pepper, charred, peeled, and diced
• 1 cup seeded and diced ripe tomato
• 3/4 to 1 cup diagonally sliced scallions (white and green parts)
• 1 cup cooked fresh (or thawed, frozen) corn kernels
• Green and red leaf lettuce leaves (optional)

For the vinaigrette:

• 1/4 cup fresh lime or lemon juice
• 1/2 tsp. grated lime or lemon zest
• 1/4 tsp. minced garlic
• 1/2 tsp. ground cumin
• 2 tsp. finely minced cilantro
• 3 Tbs. olive oil
• 1/4 tsp. honey
• Salt and freshly ground black pepper

In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 minutes, stirring to prevent burning. Add the stock, bring to a boil, reduce the heat, cover, and simmer gently until the liquid is absorbed and the barley is tender, about 40 minutes. Remove from the heat and let stand, partially uncovered, until cooled to room temperature before stirring.

Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don’t cook them, just rinse them well.) Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don’t cook them, just rinse them well.)

To make the vinaigrette:

In a small bowl, whisk together the lime (or lemon) juice, zest, garlic, cumin, cilantro, oil, and honey; add salt and pepper to taste. In a large glass bowl, layer the barley, peas, roasted pepper, tomato, scallions, and corn. Drizzle the vinaigrette over the salad and toss before serving. If you like, arrange greens on serving plates and top with the salad.

Summer Wheatberry Salad

Wheatberries have a delicious nutty flavor. Look for ones labeled “soft,” which will cook more quickly than the hard variety.

For the salad:

• 1 cup soft wheatberries  
• 6 cups water (or vegetable or chicken stock) with 1/2 tsp. salt
• 1 bay leaf 
• 1/2 cup chopped artichoke hearts
• 1/2 cup quartered cherry tomatoes
• 1/4 cup diced roasted red bell pepper
• 2 Tbs. capers, drained and chopped 
• 3 Tbs. sliced scallion (white and green parts)
• 1/4 cup sliced almonds, toasted
• 2 Tbs. chopped fresh basil or cilantro

For the vinaigrette:

• 1/2 to 1 tsp. finely minced garlic
• 2 Tbs. fresh lime juice
• 1 Tbs. white-wine vinegar 
• 1/4 cup fruity olive oil
• Salt and freshly ground pepper to taste

For the garnish:

• Young greens such as arugula, red mustard, cress, mizuna, or a mix

In a heavy saucepan with a lid, combine the wheatberries, water or stock, salt, and bay leaf. Bring to a boil and then simmer partially covered until the wheatberries are pleasantly chewy, which may take anywhere from 50 to 90 minutes. Remove the pan from the heat, discard the bay leaf, and let the berries cool in the liquid. When cool, drain off all the liquid and put the berries into a large mixing bowl. Add the artichoke hearts, tomatoes, roasted pepper, capers, scallion, almonds, and basil or cilantro.

Whisk together the garlic, lime juice, vinegar, olive oil, salt, and pepper; toss with the salad. Arrange the greens on chilled plates and top with the salad.

Wehani Rice & Barley Salad

If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.

• 1 Tbs. olive oil
• 1 bay leaf
• 1 cup Lundberg’s Wehani rice (available in some supermarkets and specialty food stores)
• 1 cup pearl barley
• Kosher salt
• 2/3 cup coarsely ground cracked bulgur wheat
• 2/3 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 2/3 cup chopped red onion
• 1/4 cup chopped fresh flat-leaf parsley, or a mixture of parsley and any or all of the following fresh herbs: basil, rosemary, and thyme
• 2 cloves garlic, minced
• 1/4 cup thinly sliced scallions

• Freshly ground black pepper

In a large, heavy-based saucepan, heat the 1 Tbs. olive oil over medium heat. Add the bay leaf, rice, and barley and toast lightly, stirring, about 3 minutes. Add 4 cups water and 1/2 tsp. salt. Cover and simmer until the rice has begun to burst and the barley is somewhat soft and doubled in size, 40 to 50 minutes. Drain any excess water and spread the grains on a baking sheet to cool. Meanwhile, in a small saucepan, bring 2/3 cup water and 1/2 tsp. salt to a rolling boil. Pour over the bulgur and let stand for 15 minutes. Fluff the bulgur and spread on a baking sheet to cool.

In a large bowl, combine the rice and barley with the bulgur. Add the extra-virgin olive oil, vinegar, onion, herbs, garlic, scallions, salt, and pepper. Toss well.

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.

• 3 Tbs. raisins (preferably a mix of dark and golden)
• 2 Tbs. dried apricots, thinly sliced
• 1 cup red or white quinoa, rinsed well
• Kosher salt
• 1 large lemon
• 3 Tbs. extra-virgin olive oil
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
• 2 medium scallions, white and light green parts only, thinly sliced
• 2 to 3 Tbs. coarsely chopped toasted almonds
• Freshly ground black pepper

In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.


In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.


Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.

• 3 Tbs. raisins (preferably a mix of dark and golden)
• 2 Tbs. dried apricots, thinly sliced
• 1 cup red or white quinoa, rinsed well
• Kosher salt
• 1 large lemon
• 3 Tbs. extra-virgin olive oil
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
• 2 medium scallions, white and light green parts only, thinly sliced
• 2 to 3 Tbs. coarsely chopped toasted almonds
• Freshly ground black pepper

In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.


In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.


Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

Summer Wheatberry Salad

Wheatberries have a delicious nutty flavor. Look for ones labeled “soft,” which will cook more quickly than the hard variety.

For the salad:

• 1 cup soft wheatberries  
• 6 cups water (or vegetable or chicken stock) with 1/2 tsp. salt
• 1 bay leaf 
• 1/2 cup chopped artichoke hearts
• 1/2 cup quartered cherry tomatoes
• 1/4 cup diced roasted red bell pepper
• 2 Tbs. capers, drained and chopped 
• 3 Tbs. sliced scallion (white and green parts)
• 1/4 cup sliced almonds, toasted
• 2 Tbs. chopped fresh basil or cilantro

For the vinaigrette:

• 1/2 to 1 tsp. finely minced garlic
• 2 Tbs. fresh lime juice
• 1 Tbs. white-wine vinegar 
• 1/4 cup fruity olive oil
• Salt and freshly ground pepper to taste

For the garnish:

• Young greens such as arugula, red mustard, cress, mizuna, or a mix

In a heavy saucepan with a lid, combine the wheatberries, water or stock, salt, and bay leaf. Bring to a boil and then simmer partially covered until the wheatberries are pleasantly chewy, which may take anywhere from 50 to 90 minutes. Remove the pan from the heat, discard the bay leaf, and let the berries cool in the liquid. When cool, drain off all the liquid and put the berries into a large mixing bowl. Add the artichoke hearts, tomatoes, roasted pepper, capers, scallion, almonds, and basil or cilantro.

Whisk together the garlic, lime juice, vinegar, olive oil, salt, and pepper; toss with the salad. Arrange the greens on chilled plates and top with the salad.

Barley & Black-Eyed Pea Salad

I like the flavor and texture of frozen black-eyed peas, but you can also use canned (rinse them well and don’t cook them). Be sure to buy pearled barley, which has been hulled and polished. Barley that isn’t pearled never really softens when cooked.

For the salad:

• 1/2 cup pearled barley
• 1-1/2 cups rich vegetable or chicken stock
• 1 cup frozen black-eyed peas
• 1 large yellow bell pepper, charred, peeled, and diced
• 1 cup seeded and diced ripe tomato
• 3/4 to 1 cup diagonally sliced scallions (white and green parts)
• 1 cup cooked fresh (or thawed, frozen) corn kernels
• Green and red leaf lettuce leaves (optional)

For the vinaigrette:

• 1/4 cup fresh lime or lemon juice
• 1/2 tsp. grated lime or lemon zest
• 1/4 tsp. minced garlic
• 1/2 tsp. ground cumin
• 2 tsp. finely minced cilantro
• 3 Tbs. olive oil
• 1/4 tsp. honey
• Salt and freshly ground black pepper

In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 minutes, stirring to prevent burning. Add the stock, bring to a boil, reduce the heat, cover, and simmer gently until the liquid is absorbed and the barley is tender, about 40 minutes. Remove from the heat and let stand, partially uncovered, until cooled to room temperature before stirring.

Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don’t cook them, just rinse them well.) Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don’t cook them, just rinse them well.)

To make the vinaigrette:

In a small bowl, whisk together the lime (or lemon) juice, zest, garlic, cumin, cilantro, oil, and honey; add salt and pepper to taste. In a large glass bowl, layer the barley, peas, roasted pepper, tomato, scallions, and corn. Drizzle the vinaigrette over the salad and toss before serving. If you like, arrange greens on serving plates and top with the salad.

Lemon Barley “Risotto” with Shrimp, Bacon & Spinach

Early spring is the perfect time to say goodbye to slow-cooked, rich dishes in favor of lighter, brighter, quicker meals. In this dish, quick-cooking barley makes a tasty "risotto" without all the extra stirring and the combination of the barley, shrimp, bacon, and spinach is satisfying without feeling too heavy.

• 6 slices bacon
• 1 lb. large shrimp(21-25 count), peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped shallots or onions
• 1-1/3 cups quick-cooking barley
• 1 Tbs. fresh lemon juice
• 2-1/2 cups homemade or low-salt chicken broth
• 1/4 lb. (4 cups loosely packed) baby spinach, washed and spun dry
• 1/3 cup freshly grated Pecorino Romano
• 3 tsp. finely grated lemon zest

Cook the bacon in a 12-inch skillet over medium-high heat until browned and crisp. Remove from the skillet, drain on paper towels, and crumble into small pieces.

Increase the heat to medium high. Sprinkle the shrimp with 1/4 tsp. salt and a few grinds pepper. Working in two batches to avoid crowding, cook the shrimp in the bacon fat until lightly browned and opaque, 1-1/2 to 2 minutes per side. Transfer the shrimp to a plate.

Add the shallots or onions to the skillet and cook until they start to soften, about 1 minute. Add the barley and stir until coated with the bacon fat, about 30 seconds. Add the lemon juice and cook, stirring, for 15 seconds. Pour in the chicken broth and bring to a boil, scraping up any browned bits in the pan. Reduce the heat to medium low, cover, and simmer until the barley is tender, 12 minutes. Uncover the pan, raise the heat to medium high, and cook, stirring occasionally, until most of the liquid has evaporated, 1 to 2 minutes. Stir in the spinach and cook until wilted, 1 minute. Stir in the bacon, shrimp, Pecorino, and lemon zest and heat through, 1 to 2 minutes. Season to taste with salt and pepper and serve immediately.

Bulgur & Chickpea Salad with Sun-Dried Tomatoes, Feta & Mint

The freshness of herbs, the tang of feta, and the intensity of sun-dried tomatoes give wheaty bulgur a bright boost. And the grain’s crunchy-tender texture makes it a satisfying, quick side dish, ideal for serving alongside pan-seared or grilled lamb chops. In the summertime, I like to substitute fresh tomatoes for the sun-dried.

• Kosher salt
• 1-1/2 cups medium bulgur
• 1-1/2 cups canned chickpeas, rinsed and drained
• 1/2 tsp. ground cumin
• 1/4 cup extra-virgin olive oil
• 6 oz. feta, coarsely crumbled
• 1/2 cup finely sliced sun-dried tomatoes (if not oil-packed, rehydrate)
• 1 small cucumber, peeled, seeded, and chopped into small dice
• 3 Tbs. chopped fresh flat-leaf parsley
• 3 Tbs. chopped fresh mint
• Freshly ground black pepper
• Juice from 1/2 lemon (about 2 Tbs.); more to taste
• 1 lemon, sliced into wedges

In a small pan, bring 3 cups salted water to a boil. Put the bulgur in a medium heatproof bowl and pour the boiling water over the bulgur. When the water is absorbed and the bulgur is al dente (after about 15 minutes), drain the bulgur and let it rest for 10 to 20 minutes. Fluff it with a fork and combine it with the chickpeas in a large bowl. Add the cumin and 3 Tbs. of the olive oil and toss. Stir in the feta, sun-dried tomatoes, cucumber, parsley, and mint; season to taste with salt and pepper. Add the lemon juice to taste. Let sit for 15 minutes; taste and add more salt or lemon juice, if needed. Drizzle with the remaining 1 Tbs. olive oil and serve at room temperature with the lemon wedges on the side.

Cornmeal and Oat Waffles

A whole-grain mix you can make ahead and have on hand for
when you’re ready for waffles? Sounds like heaven to us! Although butter and
maple syrup are the standard condiments, you might want to try sorghum syrup, a
Southern favorite.

For the mix

• 4 cups coarse, whole-grain, yellow cornmeal
• 2 cups whole wheat flour
• 1-3/4 cups spelt flour
• 1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
• 3/4 cup sugar
• 1/4 cup baking powder
• 4 tsp. salt
• 1 tsp. ground cinnamon

Tip:

Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome. Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a large blender or food processor until it’s the consistency of coarse cornmeal.

For the waffles (yields 3 waffles)

• 1 large egg
• 1/2 cup plus 1 Tbs. milk (whole, 2%, 1%, or even fat-free)
• 1/2 tsp. vanilla extract
• 2 Tbs. nut oil (walnut, hazelnut, or pecan) or 2-1/2 Tbs. melted and cooled unsalted butter

Make the mix

Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit-and-caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.

Make the Waffles

Tip:

If you want to turn this mix into pancake batter, thin it out with about 1/4 cup additional milk.

To make 3 waffles, scoop 1 cup plus 3 Tbs. of the mix into a bowl. Whisk in the egg, milk, vanilla extract, and oil or butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer’s instructions.

Crispy Sweet Pecan Granola

This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container.

• Vegetable oil spray
• 3 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup pecan halves, roughly chopped
• 2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 1/2 cup packed light brown sugar
• 2 Tbs. canola oil
• 1 Tbs. pure vanilla extract

Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.

Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 min., stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 min.. The oats may feel soft but will crisp as they cool. Let cool completely in the pans.

Crispy Sweet Pecan Granola

This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container.

• Vegetable oil spray
• 3 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup pecan halves, roughly chopped
• 2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 1/2 cup packed light brown sugar
• 2 Tbs. canola oil
• 1 Tbs. pure vanilla extract

Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.

Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 min., stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 min.. The oats may feel soft but will crisp as they cool. Let cool completely in the pans.

Wehani Rice & Barley Salad

If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.

• 1 Tbs. olive oil
• 1 bay leaf
• 1 cup Lundberg’s Wehani rice (available in some supermarkets and specialty food stores)
• 1 cup pearl barley
• Kosher salt
• 2/3 cup coarsely ground cracked bulgur wheat
• 2/3 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 2/3 cup chopped red onion
• 1/4 cup chopped fresh flat-leaf parsley, or a mixture of parsley and any or all of the following fresh herbs: basil, rosemary, and thyme
• 2 cloves garlic, minced
• 1/4 cup thinly sliced scallions

• Freshly ground black pepper

In a large, heavy-based saucepan, heat the 1 Tbs. olive oil over medium heat. Add the bay leaf, rice, and barley and toast lightly, stirring, about 3 minutes. Add 4 cups water and 1/2 tsp. salt. Cover and simmer until the rice has begun to burst and the barley is somewhat soft and doubled in size, 40 to 50 minutes. Drain any excess water and spread the grains on a baking sheet to cool. Meanwhile, in a small saucepan, bring 2/3 cup water and 1/2 tsp. salt to a rolling boil. Pour over the bulgur and let stand for 15 minutes. Fluff the bulgur and spread on a baking sheet to cool.

In a large bowl, combine the rice and barley with the bulgur. Add the extra-virgin olive oil, vinegar, onion, herbs, garlic, scallions, salt, and pepper. Toss well.

Poblanos Stuffed with Cheddar and Chicken

These are not the stuffed peppers of your childhood—they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover cooked chicken and rice speeds up the already quick prep. 

• 4 large poblano chiles
• 2 medium tomatoes, chopped
• 1/2 medium white onion, chopped
• 1 large clove garlic, chopped
• 1 tsp. dried oregano, crumbled
• 1 tsp. ground cumin
• Generous pinch ground cinnamon
• Kosher salt
• 1 Tbs. olive oil
• 2 cups shredded cooked chicken, preferably dark meat
• 1-1/2 cups cooked brown or white rice
• 2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
• 1/4 cup chopped fresh cilantro (including some tender stems)
• 1 Tbs. lime juice

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Tabbouleh Salad with Roasted Tomatoes

There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley to 1 part bulgur. In this version, I’ve used a bit more bulgur. The California hook in this salad is the sweet and caramelized roasted tomatoes. They’re a perfect foil for the lemony-herby tabbouleh.

For the tomatoes:

• 3 lb. ripe medium tomatoes, halved and gently seeded
• 3 Tbs. olive oil
• Salt and freshly ground black pepper

For the salad:

• 1/3 cup fine bulgur wheat
• 1/3 cup rich vegetable stock, chicken stock, or water, heated to boiling
• 1/4 cup olive oil
• 1-1/2 cups finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped fresh mint
• 2 Tbs. minced scallion (white and green parts)
• 1 Tbs. finely minced garlic
• 3 Tbs. fresh lemon juice
• 2 tsp. finely grated lemon zest

For the garnish:

• 1/4 cup toasted pine nuts
• Fresh mint sprigs

To roast the tomatoes— Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will have cooked off. (The tomatoes can be cooked a day or two ahead and refrigerated; before serving, bring to room temperature.)

To make the salad— In a bowl, combine the bulgur, boiling stock, and half the olive oil; cover and let stand for at least 30 minutes. Uncover and fluff with a fork. Stir in the remaining olive oil, the parsley, mint, scallion, garlic, lemon juice, and zest. Taste and add salt and pepper as needed.

To serve— Mound the tabbouleh in the middle of each plate and arrange the roasted tomatoes around the tabbouleh. Garnish with the pine nuts and sprigs of mint.

Bulgur & Chickpea Salad with Sun-Dried Tomatoes, Feta & Mint

The freshness of herbs, the tang of feta, and the intensity of sun-dried tomatoes give wheaty bulgur a bright boost. And the grain’s crunchy-tender texture makes it a satisfying, quick side dish, ideal for serving alongside pan-seared or grilled lamb chops. In the summertime, I like to substitute fresh tomatoes for the sun-dried.

• Kosher salt
• 1-1/2 cups medium bulgur
• 1-1/2 cups canned chickpeas, rinsed and drained
• 1/2 tsp. ground cumin
• 1/4 cup extra-virgin olive oil
• 6 oz. feta, coarsely crumbled
• 1/2 cup finely sliced sun-dried tomatoes (if not oil-packed, rehydrate)
• 1 small cucumber, peeled, seeded, and chopped into small dice
• 3 Tbs. chopped fresh flat-leaf parsley
• 3 Tbs. chopped fresh mint
• Freshly ground black pepper
• Juice from 1/2 lemon (about 2 Tbs.); more to taste
• 1 lemon, sliced into wedges

In a small pan, bring 3 cups salted water to a boil. Put the bulgur in a medium heatproof bowl and pour the boiling water over the bulgur. When the water is absorbed and the bulgur is al dente (after about 15 minutes), drain the bulgur and let it rest for 10 to 20 minutes. Fluff it with a fork and combine it with the chickpeas in a large bowl. Add the cumin and 3 Tbs. of the olive oil and toss. Stir in the feta, sun-dried tomatoes, cucumber, parsley, and mint; season to taste with salt and pepper. Add the lemon juice to taste. Let sit for 15 minutes; taste and add more salt or lemon juice, if needed. Drizzle with the remaining 1 Tbs. olive oil and serve at room temperature with the lemon wedges on the side.

Crispy Sweet Pecan Granola

This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container.

• Vegetable oil spray
• 3 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup pecan halves, roughly chopped
• 2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 1/2 cup packed light brown sugar
• 2 Tbs. canola oil
• 1 Tbs. pure vanilla extract

Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.

Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 min., stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 min.. The oats may feel soft but will crisp as they cool. Let cool completely in the pans.

Honey Almond Granola

This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there. Stored in an airtight container, it will keep for at least three weeks.

• Vegetable oil spray
• 4 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup oat bran
• 2 cups whole almonds, coarsely chopped
• 3/4 cup vegetable oil
• 3/4 cup honey
• 1 Tbs. pure vanilla extract
• 1/2 tsp. pure almond extract
• 1 cup nonfat dry milk powder
• 1/2 tsp. table salt
• 1 cup raisins (optional)

Position racks in the upper and lower thirds of the oven and heat the oven to 325°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, oat bran, and almonds. In a smaller bowl, whisk the oil, honey, vanilla, almond extract, dry milk powder, and salt. Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.

Divide the mixture between the two oiled baking sheets and spread in an even layer. Bake for 20 min., stir, and switch the positions of the pans. Bake until the oats are golden brown and the nuts look well toasted, another 10 to 20 min.; don’t overcook. Let cool completely in the pans. The oats may feel soft but will crisp as they cool. When completely cool, stir in the raisins, if using.