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.

Kale & Kohlrabi in a Lemon Sauce @Thewildharvest

Ingredients: 1 bunch of Kale, shredded; 1 Kohlrabi, peeled and chopped into cubes; 1 large sprig of Rosemary; 1 Lemon, juiced and 1/4 cup zest; 2 Garlic cloves, minced; 2 Tbsp Olive Oil; 1 cup Vegetable stock; Salt and Pepper

Steps: Preheat oven 450 degrees
(To peel kohlrabi, use a vegetable peeler to remove outside layer. Then dice into small cubes.)
Toss kohlrabi with rosemary, salt, pepper, and 1 tbsp olive oil.
Bake for 15 min, flip then bake or another 10-15 min. Or until soft and slightly brown.

Boil vegetable broth and juice of the lemon. 
Simmer and add in chopped kale and garlic, let it simmer for about 5 min or until the kale has softened. 

Serve the kohlrabi over a bed of lemon kale and top with the zest from the lemon.