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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Then, when I found a recipe for this beet dip I was really excited.  I think dip is wonderful because it’s a great excuse to eat crackers, bread, and cheese. Most importantly, this dip is easy to make and it is pretty. This recipe is just like hummus, only instead of chickpeas it has beets. I was excited for some new twists on old favorites. I served it when my friend Emily and her boyfriend Matt came over and it went over really well. It has the nice, sweet, earthy flavor of beets and the lemon juice gives it a nice bright, citrus flavor. It went even faster than the regular hummus!

Adapted from Food 52.

Ingredients

1 pound beets (about 2 large ones)

1/4 cup walnuts, chopped and toasted

2 tbsp lemon juice

3 tsp tahini

1/2 tsp ground cumin

1 garlic clove

1 tbsp olive oil

1/2 tsp kosher salt

Directions

1. Heat the oven to 400°.

2. Scrub the beets clean, cut off the ends of beets. Wrap the beets in a foil packet. Roast for 50-60 minutes. Beets are done when you can easily stick a fork through it.

3. Take the beets out of the oven. Let cool enough so you can touch them. Use a paper towel (to keep your hands from getting red) and rub off the skin from the beets. Cut the beets into quarters.

4. If you didn’t buy toasted walnuts, heat a skillet over medium heat. Once it is hot, put the walnuts in dry. Stir occasionally. Heat until they smell toasty, about 2-5 minutes.

5. In a food processor, blend all the ingredients until smooth. Scrape down the sides as necessary.

6. Taste it, adjust seasonings as desired.

7. Serve with vegetables and crackers. I like it with goat cheese and a pita chip.

Messy level: This one is tough to rate because usually making something in a food processor is a 1-2 spoon. But, it’s beets. No matter how hard I try, I dye my fingers and I also worry about dying everything else. I’m giving at a 3 spoon, mostly as a warning to you, your floors, and your couch.

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