I recently realized my slowly expanding waistline was an unfortunate side effect of writing a food blog. Dieting had been proven unsuccessful in the past. Especially for someone like me who is working on a graduate degree in food studies. This would only lead to focusing my attention on becoming more physically active. However, I learned the hard way that a gym membership was like having a monthly fat tax than an exercise tool. The last time I had membership, I only used it three times an entire year. So the only logical option to helping me become motivated was to literally dangle a carrot in front of my face.
My solution was to join a local co-op where I would work in a local garden with a small group of community members for the summer. The agreement was nearly a perfect scenario for someone in my predicament. I would spend one day each week tending to the edibles and then receive a portion of the bounty in return.
I had definitely worked up quite a sweat near the end of the first session this week. Since it’s early in the season, we only received a small bundle of fresh herbs, an onion and a few lettuces. By the end of the summer, I expect to have bags of fresh produce. But that paled in comparison to my triumph of dedication to physical activity. It was the smell of the fresh herbs sitting on my counter and my desire for a quick dinner that inspired me to make this delicious salad.
- 1 ½ cups bulgur wheat
- 2 cups vegetable stock or water
- 1 Tbl fresh lemon juice
- 2 tsp olive oil
- 1/3 cup total of chopped fresh herbs, loosely packed
- salt and pepper
- Fresh herb options: dill, basil, mint, oregano, chives, sage, cilantro
- Heat the vegetable stock in the microwave for 2-3 minutes or until the liquid reaches a rapid boil. Pour the stock over the bulgur wheat. Season the mixture with salt and pepper. Tightly cover and allow the wheat to steam for 20 – 23 minutes. Do NOT peek.
- Add the lemon juice, olive oil and herbs to the steamed wheat. Fluff with a fork until well combined. Serve immediately.