Ingredients
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1 cup
bulgur
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2 tablespoons
olive oil
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1/2 teaspoon
crushed coriander seed
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1
sprig rosemary, leaves stripped (about 1 tablespoon)
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1 bunch
kale, thick stems removed and sliced into 1-inch pieces (about 6 cups)
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2 tablespoons
lemon juice and 1/4 teaspoon lemon zest
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Kosher salt and freshly ground black pepper
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4 ounces
goat cheese, divided into 4 pieces
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1 1/2 cups
chopped cucumber (from 1/2 a large seedless cucumber)
Directions
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In a small bowl, pour boiling water over bulgur to cover by 1 inch. Cover with plastic wrap and let sit 10 minutes until warm and fluffed.
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Meanwhile, heat oil in a small skillet over medium. Add coriander and rosemary to toast, 1 minute. Transfer oil to a large bowl with lemon juice, zest, and kale; season with salt and pepper. Use hands to crush kale leaves into dressing until kale is wilted and dressing is absorbed, about 5 minutes.
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Stir bulgur and cucumber into kale. Divide among serving bowls. Top with goat cheese and a drizzle of olive oil; serve at room temperature or cold.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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