I have Spring fever

Springtime Bulgur Salad

You know the story:  Every year, on May second, Sean Kingston pokes his head out of his hole and if he sees his shadow, there will be six more weeks of rain.  But if he doesn’t…

This is no joke.  The weather here has been kind of variable, but I have all the symptoms anyways.  I’m talking allergies AND the urge to mate.  Pollen’s got my sinuses all kinds of jammed up with headaches and nasty nuclear green snot, but I still just want to go around quoting Marvin Gaye lyrics to girls in oversized sunglasses.

Man.  There’s a short story by Irwin Shaw about a couple fighting on an October afternoon and I feel like the main guy right now:

“I like to sit near the women in the theaters, the famous beauties who’ve taken six hours to get ready and look it. And the young girls at the football games, with the red cheeks, and when the warm weather comes, the girls in their summer dresses…”

Yeah.  That about sums it up.  It’s a good thing I’m not in a relationship right now (ahem…ladies), because I would be so busted gawking all over the place.

Ahh, but I love it.  I can’t wait to get my garden in, I’ve already frolfed twice now, and soon it’s going to be that magical day when you hear the first summer jam.  In celebration of this magical time when the crocuses are popping up, the fluffy skirts are coming out, and neti pot sales skyrocket (seriously, try one of these things…awesome), I made a bulgur salad with some great spring vegetables and lemon and stuff.  I don’t know how much this should qualify as a salad, but it kind of reminds me of a tabbouli type thing and that’s a salad, right?  This is delicious cold or hot, I topped it with feta cheese, but that’s up to you really.  It was also good with some of my signature salad dressing, though I didn’t find that out until after I was done taking pictures of it, so you won’t see that purpley-brown glazey goodness.  Like pretty much everything too, you can substitute in or out any ingredients you want.

Who's bad?  Asparagus time!

Asparagus, Squash, and Bulgur Salad


10 stalks asparagus, snapped into about 1/2″ pieces

1/2 summer squash sliced and cut into half-moons

1/2 an onion, thinly sliced

3 cloves garlic

1 1/2 cups quick-cooking bulgur

3 cups water

1/2 teaspoon each turmeric, garam masala, cumin, and paprika

crushed red pepper

2 tablespoons olive oil

1/2 cup fresh parsley, roughly chopped

zest of one lemon, and juice of half

crumbled feta cheese




Put the water in a saucepan over medium heat with the bulgur, turmeric, and garam masala.  Bring it to a boil, then turn it back down and just keep the bulgur cooking, covered for about 15 minutes until it’s tender.  The turmeric gives it a nice saffron-yellow color and a little flavor and the garam masala adds some just generic spice taste.  Taste it to make sure it’s ready, and if there’s any liquid left, drain it off.

Yup.  Bulgur.

While all that is going on, get the olive oil heating in a frying pan and add the sliced onions, seasoning them with salt and pepper.  Crush the garlic and throw it and the crushed red pepper in the pan when the onions start to get soft and brown and the Maillard reaction is caramelizing the sugars, after about 5 or so minutes.  Then add the rest of the veggies when the garlic starts to become really fragrant, another 3 minutes or thereabouts.

All the veggies in a pan

Once the asparagus turns really brilliant green and the squash really yellow, stir in the bulgur, zest, juice, and parsley and keep stirring over the heat for just a couple turns of the old spoon to get it all combined.  Serve it into bowls or onto plates depending on if you’re using it as a entree or side or what.  Top it with some feta cheese if that’s what you’re into and garnish with some more parsley.  Listen to Sean Kingston or Marvin while you enjoy, maybe with a pre-emptive summer wheat beer like Southern Tier’s Hop Sun.

Asparagus, Squash, and Bulgur Salad

Stumble It! Digg It!


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One Response to “I have Spring fever”

  1. Augustus Ballinger Says:

    This one looks good. Thanks!

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