FOOD ON THE FOOD

The Dinner of Death

That's what the kids dubbed last Tuesday's meal: The Dinner of Death.

Talk about dramatic. I mean, it's just a bunch of Brussels sprouts, shiitake mushrooms, blue cheese, walnuts, herbs, and some kind of weirdo healthy looking whole grain also known as farro. What's not to like?

The kids have suggested that I just copy and paste all of the above ingredients into this next paragraph to save time. They don't like any of it. Or so they say.

But you have to give credit where credit is due—they did eat it. The mountain of Halloween candy is very compelling and easily visible from the kitchen table.

Last I checked, we're all still alive.

Autumn Farro Salad with Brussels Sprouts, Shiitake Mushrooms, and Blue Cheese  

This is the kind of dish you either love or hate. You know who you are.

1 cup farro
1 pound Brussels sprouts, trimmed and halved
1 cup sliced shiitake mushrooms
2 oz. walnut halves
1 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme
1/2 cup crumbled blue cheese
1 Tbsp. minced shallot
1 Tbsp. red wine vinegar (or balsamic)
3 Tbsp. olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 375°F.

Boil the farro in salted water for 15 to 20 minutes until tender but still al dente (this may take longer for some varieties of farro). Drain and set aside in a large bowl.

Meanwhile, roast the Brussels sprouts and shiitakes in a little olive oil, salt, and pepper, stirring every ten minutes or so. I keep them on two different sides of the pan, taking the mushrooms out after about 20 minutes and letting the Brussels sprouts go a little longer until they're done, 10-25 minutes more depending on their size. Add the mushrooms and Brussels sprouts to the bowl of farro.

Stir in the walnuts, herbs, and blue cheese. Season with salt and pepper. Whisk the shallot, vinegar, and oil together and fold into the salad. Taste and add more salt as needed. Don't be stingy with the salt. Serve warm or at room temperature.

Local Ingredients:
Brussels sprouts: Wilson Farms, Lexington, MA
Herbs: School garden, Waltham, MA
Cheese: Great Hill Blue, Marion, MA
Shallot: Waltham Fields Community Farm, Waltham, MA

Bulgur Salad with Chard and Olives

I cannot get enough of this salad! Basically, it's tabbouli, the Middle Eastern grain salad with fresh herbs and tomatoes, but with other stuff subbed in for the tomatoes, like Swiss chard and olives. Lots of parsley and cilantro combined with a generous shot of lemon keep the flavors bright. It's good for picnics, barbecues, or hasty lunches out of a Tupperware container at work. Next week, consider switching out the chard and olives for grilled zucchini, pattypan squash, and dare I hope for eggplant? Too soon? Only the hot July sun knows for sure. Then, in August and September, it's tomato time. Wait your turn, tomatoes. You're not the only game in town!


Bulgur Salad with Chard and Olives (print-friendly version)

This recipe makes a lot, at least 8 servings, so I hope you're hungry!

1 1/2 cups medium bulgur wheat
Kosher salt
1 bunch Swiss chard, stems removed, sliced into thick strips
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 or small onion, finely diced
1/2 cup mixed country olives, pitted, coarsely chopped
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

Combine the bulgur wheat and 1 teaspoon of salt in a large bowl. Bring 2 1/4 cups of water to a boil and then pour over the wheat. Cover the bowl with a large plate and let set until the water has been absorbed and the bulgur is tender, about 1 hour.

Wash the chard and place it wet into the pot. Cover and steam over medium heat until wilted and tender, 3 to 4 minutes. Drain the chard, run it under cold water, and squeeze it dry.

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

Gently fold the olives, cilantro, parsley, oil, Swiss chard, and lemon mixture into the bulgur. Season to taste with salt and pepper. Refrigerate until cold.

Source: Adapted from Fine Cooking and Tasha DeSerio.

Local Ingredients:
Bulgur Wheat: Baer's Best, Lover's Brook Farm, South Berwick, ME via Russo's, Watertown, MA
Swiss chard, cilantro, parsley: Waltham Fields Community Farm, Waltham, MA