Baby Squashes, Bulgar Wheat & Shallots

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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

arugula
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.

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