Bulgur Salad

• 1 cup bulgur wheat
• 1/2 teaspoon salt, plus more to taste
• 1/2 small head radicchio, cored and thinly sliced (about 1 cup)
• 1/2 cup chopped dried apricots
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup chopped fresh mint leaves
• 3 scallions, white and green parts, finely sliced
• 1/2 cup chopped walnuts, toasted if desired
• 1/4 cup freshly squeezed lemon juice, from 2 lemons
• 1/4 cup extra virgin olive oil
• 2 1/2 teaspoons agave nectar or honey
• Freshly ground black pepper, to taste

• Bring a kettle of water to a boil. 
• Place bulgur in a medium bowl with salt, then pour 1-1/4 cups boiling water over top. 
• Cover the bowl tightly with plastic wrap and let sit until all of the water is absorbed, 25 to 30 minutes
• Combine the cooked bulgur with all of the remaining ingredients and toss well. Season to taste with salt and pepper. Serve cold or at room temperature.

Wheatberry Salad

1 1/2 C wheatberries
3/4 C chopped walnuts
2 stalks celery, finely chopped
1/2 C dried cherries, chopped
1 scallion, chopped
1/2 C finely chopped parsley
3 T olive oil
2 T lemon juice
salt and pepper

• In a large pot, combine the wheatberries and enough water to reach 2" over the wheatberries.
• Bring to a boil and cook uncovered for 1 hour, or until tender. 
• Drain and cool.
• Toast the walnuts in a medium-dry skillet over medium-high heat until fragrant, 2 - 3 minutes
• In a large bowl, combine the wheatberries, walnuts, celery, dried cherries, scallion, parsley, olive oil, and lemon
• Season, to taste, with salt and pepper.

Crispy Butterflied Chicken

1 3-4lb Butterflied (Spatchcocked) Chicken
kosher salt
spice rub (e.g. TSM Chicken Rub, Cali Fennel Rub, etc.)

• The night before cooking the chicken, salt it all over with kosher salt and leave uncovered in the refrigerator. If it waits longer than over night, so much the better.
• One hour before roasting it, remove from refrigerator.
• Preheat oven to 450 degrees. Set oven rack in center.
• Rub spice into chicken all over.
• In 12" cast iron skillet, add enough olive oil to cover the bottom and heat on medium-high. When the oil is shimmering, add the chicken, breast side down, to the pan and brown for 6 minutes.
• Flip over chicken and heat for another 5 minutes.
• Transfer cast iron skillet to the oven and cook for 10 minutes.
• Then turn pan halfway and cook for another 10 minutes.
• Until chicken reaches 165 degrees, continue turning pan halfway and cooking.
• Remove from oven and let rest 10 minutes before carving.

Arugula, Feta, and Pepper Muffins

1/2 C quinoa
2/3 C water
1 C white flour
1 C whole wheat flour
2 t. baking powder
1 t. paprika
1/4 C sugar
1/2 C olive oil
2 eggs
3/4 C milk
1 C sliced arugula
3/4 C feta
1/3 C sliced piquante peppers


Combine quinoa and water in a small pot.
Bring to a fast simmer over high heat, then cover with a lid and turn heat to low.
Cook for 17 minutes (or until water is gone), then set aside with lid on.
Combine white and whole wheat flours, baking powder, and paprika in large mixing bowl.
Whisk together sugar and olive oil in another bowl.
Whisk eggs into sugar mixture.
Whisk milk into sugar mixture.
Fold sugar mixture into flour bowl.
Fold arugula, feta, and peppers into bowl.
Fold quinoa into bowl.
Fill muffin cups (approx 14-15).
Bake at 400 degrees F for 20 minutes.