You know how there are food trends? Like kale, which no matter how hard I try, I just can’t get into. Or coconut oil, which is one I’m thinking about trying out. Well, there are big food trends, and there are small family food trends. In the Cooking is Messy household, we currently have two. Ryan is in to bulgur and is requesting it over the usual rice or quinoa. If you haven’t had bulgur before, you should try it because it’s lovely. It’s got nice texture, a sort of funny rough shape, and a nice grainy flavor. And for me, I’m into pomegranates. I want them on everything – sweet or savory. So, I made up this salad that combined the two foods Ryan and I are craving.

If I’m honest, this salad was inspired by one that I buy at work from Benugo’s (the company that caters all the cafes in the Science Museum). That salad has a ton going on and includes falafel, peas, arugula (rocket), hummus, cheese, and way more. I decided to pare down to the essential while allowing this dish to be a multi-food group power house.

This dish is truly inspired by my work, because in addition to working at the Science Museum I still help work on some curriculum for Live It Learn It. I’m currently brainstorming a lesson on nutrition and I’ve been thinking a lot about healthy meals and balanced diets – which has inspired me to turn my research and writing into a reality. I’m really proud of this dish because it includes four out of five food group. To break it down, the bulgur is your grains, the pomegranate is fruit, the arugula is your veg, and the chickpeas and almonds are protein. Sprinkle on a little cheese and you’d have all five food groups.

I think this salad is pretty good plain with just a little pepper or salt sprinkled on it – but it’s even better with a little dressing. It gives the salad a little moisture, a little more pep, and a little Mediterranean feel. This dressing recipe comes from Chubby Soul, a blog that is written by another American expat in London.

Any food trends you think are worth checking out? Any that you think are totally dumb? I’m always looking for recipe inspiration so please let me know what you think in the comments.

Messy level: The bulgur is the only thing you have to cook, which means only one pot. After that, all you are doing is measuring and mixing. So easy, so quick, and clean too.

Bulgur Pomegranate Salad with Lemon Tahini Dressing

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Nice healthy salad. Feel free to mix up the ingredient to the proportions you like.

Ingredients

Salad

• 1 cup bulgur
• 2 cups water
• 1 14oz can chickpeas
• ½ cup arugula
• ⅓ cup pomegranate
• ¼ cup sliced almonds
• salt and pepper, to taste

Dressing

• ½ cup olive oil
• 2 tablespoons tahini
• juice of ½ lemon
• 1 clove garlic, minced
• salt and pepper

Instructions

1. Following the package instructions for how to cook the bulgur or...In a medium saucepan, bring the 2 cups of water to boil. Once boiling add the bulgur. Lower the heat, cover, and let simmer for 10-12 minutes. It's ready when the bulgur is tender and the water is absorbed. If it's not all absorbed, then drain the excess water.
2. Once cooked, fluff the bulger and let it cool slightly. Meanwhile, rinse and drain the canned chickpeas.
3. Transfer the bulgur to a large bowl. Stir in the chickpeas.
4. Next, stir in the arugula. pomegranate, and almonds.
5. Season with salt and pepper if you like.
6. Now for the dressing. In a small bowl, mix together the olive oil, tahini, lemon juice, garlic, salt, and pepper. Mix until smooth. Taste and adjust as you see fit.
7. Serve the salad in individual bowls and pour dressing over the top.

3.2.2925

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It’s Monday and my goal today is to get life in order. Or, as close to order as I can. I know, that’s a big goal. But see, in the two weeks since I started working, Ryan and I haven’t yet adjusted to the dual-working family. To get specific with you, our laundry is mountainous, the bathroom needs cleaning, the fridge is bare, and we are jet-lagged and exhausted from a quick and wonderful trip to Raleigh, NC (which I’ll tell you more about tomorrow for Tourist Tuesday). We need to get organized and we’re both home today, so this is our moment.

And sometimes, getting it all together, starts with a good meal.I can’t function when I’m hungry, so I need something yummy to pep me up for my chores. I heard about this recipe from the America’s Test Kitchen podcast and I was intrigued. I love garlic and I love pasta. Pasta is my favorite food and my favorite “I just can’t do anything more complicated after work” dinner. But sometimes tomato sauce gets old, so a new sauce spices up the routine.

However, garlic can be a bit tricky. Sometimes too much garlic gets stuck to my very soul. It oozes from my pores, it clings to my breath, and the smell lingers on my hands. Sure, it’s near Halloween, but I’m not trying to scare off any vampires. Garlic smell keep to yourself! But this recipe is great because it doesn’t do any of those things! This recipe gives you a mellow roasted flavor that only lingers on your taste buds. That’s where it should be, and not anywhere else.

I especially like to make this meal after work because it is pretty quick. And this recipe uses ingredients already in my pantry but still feels a little bit fancy and special. I like the peppery arugula paired with crunchy walnuts and tangy balsamic. Yummy and easy – what more could I ask for? My life is already started to get sorted.

Final thought: buy your garlic already peeled. Yes it’s more expensive, but you’ll need a lot. And if you peel the garlic yourself then your hands will smell like garlic and then the promises I made above will be lies. Don’t make me a liar, buy already peeled garlic and your prep will be quicker and easier. Ok, now back to my chores! Enjoy your Monday.

Messy level: Three spoons and only because of the food processor. I love using a food processor until I have to take it apart to clean and realize that 2 minutes of blitzing leads to 4+ pieces of cleaning. Isn’t life hard? Just kidding. Don’t let the three spoon get you down, because the whole cooking process is pretty quick.

Pasta with Garlic Sauce, Arugula, and Walnuts

 

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Cook time

20 mins

Total time

20 mins

 

Author: Cook's Country

Serves: 4

Ingredients

• 50 garlic cloves, peeled (1 cup)
• 3 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 cup chicken broth
• 2 tsp balsamic vinegar
• Salt and pepper
• 1 pound spaghetti
• 8 ounces arugula
• 1 cup walnuts, toasted and chopped
• Grated pecorino romano cheese

Instructions

1. In a medium saucepan over medium heat, combine the garlic and oil. Cover and cook until the garlic is browned all over. Stir occasionally. America's Test Kitchen says 6-8 minutes, but for me it's been like 12 minutes.
2. While the garlic is going, bring 4 quarts of water to a boil in a large pot.
3. Once the garlic is browned, add the broth, balsamic vinegar, ¾ tsp salt, and ½ tsp pepper. Bring to the garlic mix to a boil. Reduce the heat to low and simmer for for about 5 minutes. The garlic is ready when you can easily stab it with a fork.
4. While your garlic is simmering, your water should have come to a boil. Salt the water generously and add in you spaghetti. Cook until al dente (look at package but about 8-10 minutes). Reserve ½ cup of the pasta water.
5. When the garlic mixture is finished, transfer it into a food processor. Blend until smooth, about 1 minute.
6. Drain pasta and return to the pot. Pour the sauce over. Add some of the reserved pasta water if you'd like to thin out the sauce.
7. Mix in the arugula and chopped walnuts. Sprinkle with cheese.

3.5.3226

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