Feeding a Family by Sarah Waldman

Author:Sarah Waldman [Waldman, Sarah]
Language: eng
Format: azw3
Publisher: Shambhala
Published: 2017-04-10T16:00:00+00:00

FOR BABY: Finely chop a serving of chicken and vegetables, using either a food processor or a sharp knife.

TOMORROW’S DINNER: CHEF’S SALAD

Roughly shop any leftover chicken, green vegetables, and potatoes. Toss these ingredients with baby greens, leftover cooked bulgur, hard-boiled eggs, and pieces of hard cheese (like Parmesan or cheddar). Dress the salad with lemon-mustard vinaigrette and serve with crusty bread.

LEMON–RED BULGUR SALAD

serves 4

A staple in Middle Eastern and Mediterranean regions, bulgur is a wonderful and versatile ingredient. Red bulgur is whole-grain hard red wheat that has been parboiled, dried, and cracked. I find it in the bulk bin section of our market. Red bulgur is quick to cook, and the result is a fiber-rich side that is both fluffy and chewy. Here, I drizzle on some lemon butter, toss, and serve warm.

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