Neither myself or Ari grew up with dogs and we’re still adjusting. From walking and feeding schedules to figuring out vets and dog walkers, it’s been a busy couple weeks. But while spending so much quality time with this amazing addition to our family, I’ve spent less time in the kitchen. Not just for this blog, but for cooking for us as well.
Here’s Jax giving you some amazing puppy eyes:
One thing I noticed that I gave up pretty quickly when I was tired and busy was breakfast. Which made me sad because I really love breakfast! I’m not a daily cereal and milk person and prefer eggs, vegetables, fruits, and breads in the morning along with my gigantic cup of coffee. I know, it takes a lot of efforts to put together a whole breakfast dish when you’re running around in the am, so let’s call this a weekend breakfast dish. Or a quick weeknight dinner. One that doesn’t take a ton of time…but tastes like it did.
We’re close to finally having fresher fruits, vegetables, and herbs again! I’m SO ready for spring to be here already and this recipe is partly an attempt to recreate fresh spring and summer flavors before we have them in the markets. In the summer, I might substitute fresh cherries but for now I’m using dried cherries. Truthfully, dried cherries can be pretty pricey, especially if you buy the tart ones without added sugar. Check your supermarket’s bulk section for cherries! I found them at Whole Foods and was able to buy just what I needed at a super affordable price.
After some googling, I discovered that rolling the cheese in sesame seeds before frying has some Greek roots! While this isn’t a strictly Greek salad, it has Meditteranean flavors which, hopefully, will bring some warm weather feelings into your kitchen too.
Now, if you’ll excuse me, I have an adorable wiggly pup at my feet who’s super ready for some quality playtime!
- 1 cup of bulgur wheat
- 3 cups water
- ⅓ cup dried cherries
- ⅓ cup lightly toasted almond slices or slivers
- ½ cup fresh orange juice
- ¼ cup chopped fresh mint
- ¼ cup honey
- ½ tsp orange zest
- 2-4 slices of Greek feta cheese, ¼-1/2 inch thick
- 2 eggs, lightly beaten
- ¼ cup flour (enough to dip the feta in)
- 1 tsp paprika
- Fresh ground pepper
- Sesame seeds (enough to coat the feta)
- Olive oil
- Either prepare the bulgur according to the package directions or bring the three cups of water to a boil in a saucepan with a pinch of salt. Once the water is at a rolling boil add the bulgur, give it a stir, cover the pot, and take it off the heat. After 20 minutes drain the remaining water, put the bulgur into a mixing bowl, and fluff it with a fork. It should be cooked but not
mush. You want it to have a bite to it still. Leave it to the side to cool.
- Warm the orange juice slightly. It should be warm to the touch but not hot. Add the dried cherries to the orange juice to soften and absorb some of the liquid, about 10-15 min. When you take the cherries out, make sure to reserve the orange juice to incorporate back into the dressing!
- If your feta came in liquid take it out and pat dry. Line up three shallow dishes for the eggs, flour, and sesame seeds. Mix in the paprika and pepper with flour. Dip the feta slices first in the eggs, then the flour, then the eggs again, and finally the sesame seeds so that they cover all the sides of the cheese.
- In a frying pan heat up your olive oil. I used a non-stick pan and added enough oil to coat the bottom of the pan and added more oil between batches. If your pan isn't non-stick I would add a couple more tablespoons of oil.
- Fry the feta about 2-3 minutes on each side over medium heat. The sesame should be a golden brown but not burnt. Lay the feta on paper towels to absorb excess oil.
- Mix together the bulgur, cherries, mint, and almonds and spoon into serving
dish. Lay a piece of fried feta on top.
- In a small saucepan warm the honey over medium-low heat and whisk in the orange juice. Let them warm together about a minute. Take off the heat and whisk in the orange zest.
- Pour the dressing over the feta cheese so it drips down over the salad and serve!