Bulgur Salad with Chard, Tomatoes and Cucumbers


1 bunch of chard, stems included, roughly chopped

1 pint cherry tomatoes halved or quartered

2 cucumbers , diced

1 lemon (juice and zest)

1 cup bulgur wheat

1/2 sprig rosemary finely chopped

EVOO, salt & pepper to taste


Combine bulgur with 2 cups of water, bring to a boil then reduce to a simmer and cook covered for 12-15 minutes. Once bulgur is finished, add all remaining ingredients as well as ample EVOO, salt and pepper. Serve room temperature.

Cucumber Sandwich @thewildharvest

Ingredients: 4 oz cream cheese, softened
2 Tbsp dill
Zest and juice of 1/2 a lemon
Salt and pepper to taste
6 slices of 100% whole wheat bread or ezekial bread
1/2 a cucumber, sliced thinly
Unsalted grass fed butter for spreading on bread

Instructions: Heat a skillet over medium heat.
Spread butter onto one side of each slice of bread.
In a bowl mix cream cheese, lemon juice, zest, dill, salt, and pepper.
Spread mixture onto the other side of each slice of bread.
Add cucumber slices onion of cream cheese.
Put sandwich onto skillet butter side down, cook for about 2-3 min. Flip and cook for another 2-3 min. Until each side is lightly toasted.

Mediterranean Salad @thewildharvest

Ingredients: 1 cucumber, sliced; 1/3 c. parsley'; 1 1/2 c. cherry/grape tomatoes; 4 c. kale, chopped; 4 scallions/green onions; 1/2 c. Kalamata olives; 4 T lemon juice; 1 c. Bulgur; 4 T olive oil; salt & pepper; 1 oz. Feta

Steps: Prepare bulgur as directed on package. Mix lemon juice, olive oil, salt and pepper together in a small bowl. Add all chopped ingredients and bulgur into a separate large bowl and toss. Pour dressing over the salad and toss once more. Enjoy!

Sweet and Spicy Cucumber Salad @thewildharvest

Ingredients: 3 Cucumbers, sliced
2 tsp salt
1 cup apple cider vinegar
1 cup water
2 1/2 Tbsp honey
1/2 tsp crushed red pepper flakes
1/2 cup diced red onion

Instructions: In a colander sprinkle salt over cucumbers and let sit. The salt will drain away the excess moisture.
In a skillet over medium heat bring the remaining ingredients to a simmer.
Simmer until the liquid is reduced to 2/3 cup and remove from heat.
Add liquid to cucumbers and refrigerate until ready to serve.