Place the water in a small sauce pan over high heat and bring to a boil.
Pour boiling water over the bulgur wheat and stir. Let stand for about 15 minutes, stirring occasionally.
While the bulgur is soaking stir together the lemon juice, honey, sesame oil, onion, mint, parsley and tomato.
Place the bulgur in a strainer and gently squeeze out the excess water.
Place in the dressing and toss until well mixed.
Chill.
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until slightly soft in the middle.
Remove from heat and drain water. Let the potatoes cool a bit and then cut into a large dice. Add them to a medium mixing bowl with the mayonnaise, salt, oregano, green onions and pumpkin seeds.
Fold together gently until well blended and chill for at least an hour.
Place the lime juice, Sriracha sauce, sour cream and honey in a large mixing bowl and whisk until smooth.
Remove the core from the cabbage and crosscut into thin slices.
Place the sliced cabbage, cilantro and green onions in the bowl and fold together until well coated with the sauce.
Chill well before serving.
Place the water in a large stock pot over high heat. When it begins to boil add the barley and reduce the heat to medium-high so that the barley is at a slow rolling boil. Stir occasionally.
While the barley is cooking prep the vegetables and add the shallot, celery, carrots, yellow squash, green bell pepper, radishes, feta cheese, pine nuts, capers, caper liquid and basil to a large bowl. Fold together gently.
Add two tablespoons of the olive oil to the bowl and fold together gently. Place the bowl in the refrigerator.
When the barley is just cooked it will be slightly firm and chewy but not have a grainy texture. Drain and add to a second bowl. Add the remaining tablespoon of olive oil and fold gently. Let the barley cool for about ten minutes and then put it in the refrigerator to chill.
After about 30 minutes fold the chilled barley into the bowl with the veggies, salt and pepper. Chill for another 30 minutes or so.
Place a large skillet in the oven and preheat to 325°F.
Cut the broccoli flowerets into small pieces – about 1/2 inch or so.
Peel the broccoli stems and cut into 1/2 inch dice.
Place the broccoli (both florets and stems) and onions in the skillet and spray liberally with olive oil.
Roast for about 30 minutes. Toss occasionally.
While the vegetables are roasting place the pumpkin seeds in a small skillet over high heat.
Toast the pumpkin seeds for about 10 minutes until lightly browned. Toss frequently.
Set aside.
Remove from the oven and let cool and then chill in the refrigerator.
While the broccoli is chilling mix together the buttermilk, cream cheese, pepper, salt, paprika, cayenne and chili powder until smooth.
Place the celery in the bowl with the chilled broccoli and onions.
Add the dressing and green onions.
Toss well and chill before serving.
Place the water in a large stock pot over high heat.
When the water is boiling add the spaghetti squash and reduce the heat to a slow boil. Cook for 25 minutes and remove from the water. Let the squash rest on the counter to cool.
Cut the cooled squash open lengthwise and remove the seeds. Scoop out the flesh of the squash, gently dividing the strands.
Toss the squash with the olive oil, vinegar, maple syrup, red pepper, shallot, salt and pepper. Chill well.
Place the boiling water in a cup or small bowl and add the dried chili. Let it steep for about 15 minutes.
Place the olive oil, lime juice, maple syrup, salt, and pepper in a mini chopper or blender.
Add the steeped chili (discard the water) and blend until smooth.
Place the kale, cabbage and green onions in a large bowl and add the dressing.
Toss well and chill.
This slaw is better the second day.
Place the olive oil in a large skillet over medium high heat.
Add the corn and cook, tossing frequently.
Add the cumin and cook the corn until it is lightly browned.
Add the beer and cook until evaporated. Toss frequently.
Remove the corn to a bowl and chill well.
When the corn is chilled, assemble the salad, placing the romaine, black beans, tomatoes and avocado on a plate.
Top with the dressing and serve.
Place the water in a large stock pot fitted with a steamer basket.
Bring the water to a boil over medium-high heat.
Add the potatoes and cook for about 20 minutes until slightly soft.
Remove and let cool for about ten minutes, then chill thoroughly in the refrigerator.
Place the mayonnaise, sour cream, paprika, salt, and pepper in a mixing bowl.
Whisk until smooth.
Add the potatoes to the bowl and fold together gently. Chill well before serving.
Place the water in a large sauce pan over high heat and add the potatoes.
When the water boils, reduce the heat and simmer for about 25 minutes until a paring knife slips into the potatoes with slight resistance (the potatoes should be slightly firm after cooking and not mushy).
Remove and let cool. Cut into 1/2 to 3/4 inch cubes and chill.
While the potatoes are cooking, place the olive oil in a large skillet over medium high heat.
Add the corn and cook for about 10 minutes. Toss frequently. Remove to a bowl and chill.
While the corn and potatoes are chilling, place the avocado, lemon juice, spice blend, and salt in a large bowl.
Using a fork, mash the avocado until smooth and the mixture well blended. Chill the resulting dressing.
When the potatoes and corn are chilled, place them in the large bowl with the dressing.
Add the peppers, onions, and celery and fold together until well blended.
Chill and serve.
