Tomato and Corn Bulgur Salad

• 1 c. cracked bulgur wheat
• 3/4 c. basil leaves
• 1/3 c. extra-virgin olive oil
• 1 1/2 T. lemon juice
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 1 1/2 c. halved cherry tomatoes
• 1 1/4 c. fresh corn kernels
• 3/4 c. thinly sliced red onion, soaked in cold water for 10 minutes, then drained
• 1/4 c. pine nuts

Bring 1 c. water to boil in a small saucepan.  Combine the water and bulgur in a mixing bowl.  Let stand, covered, 25 minutes, or until all water is absorbed.

Place the basil, oil, lemon juice, salt, and pepper in a blender; process until pureed.

Use a fork to fluff the bulgur.  Add the dressing, tomatoes, corn and pine nuts to the grains; toss to combine.

Serves 8; 212 calories.

VERDICT: OK, but not as good as the Blueberry and Feta Bulgur Salad it's a variation of.  Toss.

Red Pepper, Corn, and Black Bean Chowder

• 1 c. onion
• 2 cloves garlic, crushed
• 2 red peppers, broiled, peeled, and chopped
• 2 T. olive oil, divided
• 2 c. unsalted chicken stock
• 1/2 tsp. chopped chipotle chile in adobo sauce
• 15 oz. can unsalted black beans, rinsed and drained
• 1 c. fresh corn kernels
• 3/4 tsp. kosher salt
• 8 T. plain 2% Greek yogurt
• cilantro
• lime wedges

Saute onion and garlic in 1 T. olive oil in a saucepan over medium heat 3 minutes.  Place onion mixture, peppers, stock, 1 T. olive oil, and chile in a blender; blend until smooth.  Return to pan.  Stir in beans, simmer 10 minutes over medium heat.  Stir in corn and salt.  Place 1 c. soup in each of four bowls, top with 2 T. yogurt, 1 T. cilantro, and 1 lime wedge.

Serves 4; 222 calories.

VERDICT:  Don't be tempted to put in more chiles, thinking 1/2 tsp. isn't much out of that whole giant can.  It is plenty.  Even though I really hate roasting peppers, this is a keeper--easy, healthy and flavorful. 

Blueberry and Feta Bulgur Salad with Mint Dressing

• 1 c. cracked bulgur wheat
• 3/4 c. mint leaves
• 1/3 c. extra-virgin olive oil
• 1 1/2 T. lemon juice
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 1 1/2 c. English cucumber, diced
• 1 1/4 c. blueberries
• 3/4 c. thinly sliced red onion, soaked in cold water for 10 minutes, then drainedd
• 2 oz. feta, crumbled (about 1/2 c.)

Bring 1 c. water to boil in a small saucepan.  Combine the water and bulgur in a mixing bowl.  Let stand, covered, 25 minutes, or until all water is absorbed.

Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed. 

Use a fork to fluff the bulgur.  Add the dressing, cucumber, blueberries, onion and feta to the grains; toss to combine.

Serves 8 (3/4c.); 200 calories.

VERDICT:  Very good, and the recipe promises you can make it up to two days ahead--perfect for summer lunches!  A little wonky with serving sizes--we got six servings of approximately 3/4 c.--but definitely a keeper.

Stir-Fried Cabbage with Fennel Seeds

• 1 1/2 pounds green cabbage (half a large head)
• 1/4 cup vegetable oil
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon sesame seeds
• 1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings
• 1 teaspoon salt
• 1/8-1/4 teaspoons cayenne pepper
• 1 tablespoon lemon juice
• 1/2 teaspoon garam masala

Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Cut each section lengthwise into very fine, long shreds. A bread knife or chef's knife is ideal for this. (You can also use a food processor.)

Put the oil in a wide, preferably nonstick or cast-iron pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.

Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches.

Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning.

Serves: 4.

VERDICT:  Delicious, and a good way to use up inevitable leftover cabbage.  Keep!