About the Dish

3/4 cup Bulgur Wheat
8 ounces Tofu
5 ounces Eggplant
6 ounces Summer Squash
1 1/2 ounces Green Onion
1/4 cup T. Lish Sweet Garlic Dressing
3 ounces Salad Tomatoes
1/2 ounce Microgreens
1 ounce Cashews
Per Serving
Calories 590
Total Fat 30 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 770 mg
Total Carbohydrates 63 g
Dietary Fiber 16 g
Sugar 13 g
Protein 23 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Dry Cider

Cider drinkers fall into one of two camps. There is the “cider must be syrup sweet” camp, and it’s competitor: “cider should be dry as a bone.” We lean more towards the dry as a bond camp for this dish since it already has so much sweetness from the dressing and cashews. As a bonus, a dry cider will be gluten free, much like the dish.

Argus Ciderkin, Austin, Texas

Rose – Mourvedre, Grenache, Cinsault – France

Pairing a summer dish with wine? Repeat after me – Bandol, Provence, Rose. Step into any one your amazing independent retail shops in town and say these three words. Bandol is an appellation in Provence known for some of the highest quality wine in the entire region. Rose here has an added level of depth to the otherwise ethereal and delicate grapefruit zest and strawberry air. Limestone soils impart minerality and mouthfeel. The Mourvedre in the blend adds spice and ripe, almost exotic fruit.

Domaine de Terrebrune, Bandol Rosé – Bandol, Provence, France

METHOD

1
• Place a small saucepan over high heat. Add bulgur, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, cover, reduce heat to low, and cook 15 minutes. • Remove from heat and set aside, keeping covered to allow bulgur to absorb all liquid.
2
MISE EN PLACE • Cut tofu into 1/2-inch dice. • Cut eggplant at an angle into 1/4-inch slices. • Halve squash lengthwise. Slice crosswise into 1/2-inch pieces. • Thinly slice green onion, keeping white and green parts separate. • Halve tomatoes.
3
• Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add tofu in a single layer. Cook without disturbing until lightly browned on bottom, about 1 minute. • Turn tofu. Cook, stirring occasionally, until tofu is lightly browned on all sides, 1-2 minutes. • Transfer tofu to a plate.
4
• Add 1 teaspoon cooking oil to pan. When oil is hot, add eggplant in a single layer. Cook without disturbing until lightly browned on bottom, 1-2 minutes. • Cook, stirring occasionally, until eggplant begins to become tender, about 1 minute. • Scatter in squash and onion whites. Cook, tossing often, until vegetables are tender and lightly browned, about 5 minutes.
5
Return tofu to pan. Season with 1/4 teaspoon kosher salt. Cook, tossing occasionally, until tofu is warmed through, about 1 minute.
6
Remove pan. from heat. Add vinaigrette. Toss to coat.
7
• Uncover bulgur, and fluff with a fork. • Fold in tomatoes and onion greens.
8
• Divide bulgur between 2 plates. • Top with tofu sauté. • Garnish with microgreens and cashews. Enjoy!

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