14 April 2012

Easy Weeknight Dinner


-- Bulgur Salad with Ramps, Cilantro, and Pecans
-- Roast Beets with Orange Dressing
-- Black Bean Cakes (pictured before frying)

Here's an easy weeknight dinner we made recently that makes good use of those early spring ramps. Just slice the ramps (white and green parts) and saute until softened and use in a grain salad. Our market hasn't yet had asparagus or artichokes or morels or any of those harbingers of spring, but ramps at least are here.

For salad: cooked bulgur, sauteed ramps, chopped cilantro (could also use parsley), sliced scallions (light and dark green parts), toasted pecans or almonds, olive oil, lemon juice, salt and pepper

For beets: roast and peel with beets, toss with olive oil, orange juice, orange zest, and salt

For black bean cakes: one drained can of black beans - mash the beans with a fork, mix in one egg white, a handful of panko breadcrumbs, season with salt, Aleppo pepper, diced cilantro. Form into cakes- if you have time, refrigerate the cakes to firm up. Pan fry in vegetable oil until crispy on both sides. Tasty with a yogurt dipping sauce.

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