Baby Squashes, Bulgar Wheat & Shallots


I am lucky enough to live in a part of the US that has a bounty of summer squashes. I snagged a mixed back of all kinds of little cuties from JBG organic this week. Raw, roasted, or cooked in a pan, they are a summer salad staple!

#100 Perfect Petite Plant Plate

mix of baby heirloom zephyr and pattypan summer squashes; cut into bite-sized pieces
shallots; thinly sliced
pinch of red pepper flakes
high-heat oil (I use non-GMO safflower)
Bulgar wheat
Brianna’s Real French Vinaigrette

  • Roast summer squashes and shallots with oil and red pepper flakes. Toss with cooked Bulgar wheat and pile on top of dressed greens.