Bulgur and Burrata with Grilled Okra and Roasted Tomatoes
Basil, Oregano, Mint, Lemon
Garlic Ginger Olive Oil, Aged Balsamic Vinegar
Grilled Lodge Bread
The fresh crisp okra was surprisingly popular at the farmers market last weekend, I just had to join in the frenzy. If you like the taste but are not a fan of the mucilaginous properties of okra, this preparation will be for you. Okra brushed with olive oil and cooked over high heat for a short amount of time results in a very tasty charred veggie with only the tiniest hint of its unappealing characteristic.
Bulgur is an ancient whole grain that makes a nice addition to our rotation of favorite grains like farro, quinoa, buckwheat, and oats. Red bulgur is hard red wheat that has been parboiled and cracked. Its chewy texture and nutty flavor adds to the satisfying qualities of this meatless meal. The “hard red wheat” is also the type used in the Lodge Bread. Hard red wheat has more protein than its white counterpart.
The tomatoes were plentiful and popular as always. I roast the cherry tomatoes in a 375°F oven with olive oil and balsamic for a half hour to really concentrate their sweetness.
And who can resist burrata cheese…a mix of mozzarella and cream, it’s simply heavenly. It was super-fresh, made the day before, also a product of the Torrance Farmers’ Market where they feature top quality products from over 60 California farms.
More market items – lemon, basil, oregano, and mint add the tangy and herbaceous qualities to the meal. The addition of finely minced garlic and ginger add a pop to the olive oil, while aged balsamic vinegar brings sweet mellow notes.
And it’s very difficult to leave the Farmers Market without a loaf of fabulous Lodge Bread. Here I brush slices of Seeded Country Loaf with olive oil and grill until semi-burnt. That burnt charcoal flavor inspired the wine, a Zinfandel.