Serves 6; recipe by Courtney McDonald
-1 ½ cups cracked bulgur wheat
-3 cups hot tap water
-1/2 cup chopped Italian parsley
-1/4 cup chopped fresh basil
-2 Tbsp. chopped fresh mint leaves
-3-4 Tbsp. fresh lemon juice
-grated zest of 1 lemon
-3 Tbsp. extra virgin olive oil
-2 large tomatoes, seeded and chopped
-1 medium cucumber, diced
-3 scallions, thinly sliced (whites and greens)
-1 small clove garlic, finely minced
-1/4 tsp. sumac (optional)
-pinch of ground cinnamon
-salt and pepper, to taste
In a medium mixing bowl, mix the bulgur with the hot water and let stand, uncovered, for 45 minutes – until the water is absorbed and the bulgur is softened. Drain off any remaining water. Add the chopped herbs, lemon juice to taste, lemon zest, olive oil, tomatoes, cucumber, scallions, garlic and spices. Mix well and season to taste with salt
and pepper. Let stand at room temperature for at least 30 minutes for the flavors to develop, or cover and refrigerate overnight before serving.
Recipe by Courtney McDonald
Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.