Freekeh Salad with Zucchini, Green Olives and Walnuts


Freekeh Salad with Zucchini, Green Olives and Walnuts | A Sweet Spoonful
January is a month of contradictions, from the highs of New Years Eve and the momentum of fresh starts and cleaner closets to the reality of dark winter days filled with putting away holiday decorations and getting tax paperwork ready. There’s a noticeable lack of sugary cookies and far fewer twinkling lights. And during this month, I always find that my cooking becomes much more basic and stripped down, not for any of the more popular reasons (diets and cleanses), but more because I often look to our pantry to start really using up what we have on hand and trying to find vegetables that I’m inspired by at the farmers market. Lately we’ve been cooking up crisp fennel to add to wild rice or grain dishes, sautéing lots of mushrooms, and roasting potatoes. We’ve got red cabbage in the refrigerator and slice it thinly to make fish tacos once or twice a week, and hearty greens are always in heavy rotation. It’s not as colorful as spring and summer produce, and sometimes it feels much more dutiful, but that’s January for you: a month of pokes and prods to keep on your toes in the kitchen. Or, alternatively, to just sit down — which is really nice, too. This recipe combines both of those sentiments: it uses a wonderful grain you may not be familiar with, but beyond that it’s a very simple and satisfying recipe that won’t take much time out of your short day and will leave you feel energized and ready to look ahead.

January in Seattle | A Sweet Spoonful

For me, January is also a time to think about the upcoming year as a whole, not just in the kitchen. Each New Year’s Day, Sam and I go to The Wandering Goose, one of our favorite cafes in town and sit down over biscuits and coffee to talk about what we’d like to focus on, accomplish or dream about. We don’t call these resolutions — they’re more like a list of what excites us when we look ahead. I didn’t realize that Sam had kept last year’s list in the same book, so when we finished talking about 2015, he flipped back and we went through our hopes last year to see what we accomplished and compared how similar or different our sentiments were. The differences between what I hoped for last year and what I hope for this year were remarkably different.

Freekeh \ A Sweet Spoonful

This year, a few of the things on my list involve: trying to buy our first house, learning to sew clothing and get better at sewing quilts, getting better at baking bread, traveling to New Orleans for the first time, growing my first tomato, reading more, hiking more. Last year, my list looked much more like: gain 20 new vendors for Marge, work on new organic certifications for Marge, research doing food and gift shows, work on new seasonal gift sets, set up a granola subscription service. Apparently this year I’m ready to not focus solely on work. That feeling of work fatigue has certainly come before, but it’s often met with guilt and anxiety as I tend to be someone who isn’t great at letting go of the reigns (Sam calls me his little do-er). But something’s changed this year: there’s actually no guilt, and immense satisfaction when I spend a weekend afternoon on the couch reading or walking with a friend around the lake instead of focusing on work tasks. I’ve even been taking shorter work days to try to go to a favorite exercise class or make something more interesting for dinner. 2015, I like you already.

Freekeh Salad with Zucchini, Green Olives and Walnuts | A Sweet Spoonful

Something slow and steady happens when you find yourself focusing solely on work and letting other things slide away that make you really happy — I think you often don’t realize they’re gone until you look around and think about how long it’s been since you’ve seen a few of your dear friends, or how many weeks (and weeks … and weeks) have passed before you actually finish a book. So I’m  not going to let that happen this year. I’m hoping to see more people, read more books, close the computer more. The question of how to balance work and having a family often comes up in the media these days, especially for working moms. While that’s an entirely different blog post, I will say that I really do feel the same tugs and questions when trying to balance work and simply … having a life. I suppose these are the restraints of owning your own small business, but I’m resolving (yes, resolving!) to strive a little less fiercely with it this year. And strive more for sunset walks like the one below taken a few days ago while catching up with a friend.

January in Seattle | A Sweet Spoonful

So now let’s talk about food to sustain us through this long month: freekeh (free-kah). If this grain is new to you, freekah is young (still green) wheat that’s harvested, then dried out in the sun and roasted. It’s nubby and looks much like bulgur wheat in appearance, but has a really earthy, nutty flavor and a delightful chewy texture. You can buy freekeh in whole grain form or cracked, and in its cracked form — as you’ll see below —  it’s relatively quick cooking (15 to 20 minutes or so). This makes it super versatile;  you can use it in everything from breakfast porridge to dinner pilafs.

Freekeh Salad with Zucchini, Green Olives and Walnuts

Sam thinks this salad feels much like a wintry, loaded tabbouli and he’s right in the sense that there’s a generous hit of parsley for color and texture. I love the marriage of the toasty walnuts with the slightly smoky flavor of the freekeh — and the salty green olives, lemony vinaigrette and tender zucchini make this salad truly come alive with different flavors and textures. I prefer to serve it room temperature or warm, not cold; it’s best to let all the flavors marry and mingle, and if it’s served right out of the refrigerator, it just doesn’t taste as good. That being said, it’s great stored in the refrigerator for up to 4 days if you have leftovers.

Freekeh is still not as easily found as some more popular whole grains; I found a bag at our local Whole Foods and I’ve also bought it online. I’ve tried both Freekehlicious and Freekeh Foods brand, and both are great. If you just can’t find it in your city, you can certainly swap in another chewy, hearty grain like farro, wheat berries or buckwheat groats. Remember, we’re talking ease and less stress here for January, so do as you please with this salad; I’d love to hear if you use any different grains or vegetables that you’re excited about.

Quick side note for those of you in the Seattle area: I’ll be giving an author talk at the Everett Public Library this Saturday, 1/24 at 10:30 a.m. There will be treats from my cookbook as well as an awesome used cookbook swap; I think it’ll be a really sweet morning and I’d love to see you there.
[/donotprint]

Freekeh Salad with Zucchini, Green Olives and Walnuts

Freekeh Salad with Zucchini, Green Olives and Walnuts

  • Yield: 4-6 servings
  • Prep time: 30 mins
  • Cook time: 25 mins
  • Total time: 55 mins

Ingredients

For Freekeh Salad:

1 cup cracked freekeh
2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
3 medium zucchini, diced into small cubes
1/4 teaspoon kosher salt, plus more to season
I/2 small leek, very thinly sliced (about 1/3 cup)
1/2 cup toastedwalnut halves, roughly chopped
1/2 cup pitted and sliced green olives
1 cup flat-leaf parsley leaves, finely chopped
1 tablespoon fresh snipped dill (or 1 teaspoon dried dill)
black pepper, to season

For Lemon-Parmesan Vinaigrette:

3 tablespoons fresh lemon juice
1 medium shallot, finely diced (about ¼ cup)
1/4 cup extra virgin olive oil
1 tablespoon brown rice vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt

Instructions

Rinse freekeh in a colander. Bring a medium pot of water to boil and add the freekeh. Bring the water back up to a boil, then cover the pot and reduce the heat to low. Simmer for 15 to 18 minutes, or until the grains are tender (but will remain chewy as is their nature). Drain any excess water and set aside.

In a skillet heat the oil over medium heat. Stir in the garlic and cook for just a few minutes, or until it starts to very lightly brown. Fold in the zucchini and the salt, and stir well. Push the zucchini around the pan so the cubes are in as much of a single layer as possible. Increase the heat to medium-high and cook until the zucchini browns evenly, about 8-10 minutes.

Meanwhile, make the dressing: whisk the lemon juice and shallot together in a small bowl and set aside for 10 minutes.  Then whisk in the olive oil, vinegar, Parmesan and salt.

In a large serving bowl, toss together the cooked freekeh, sautéed zucchini, leek, toasted walnuts, green olives, parsley and dill. Dress the salad, taste and season with additional salt and black pepper, as needed.

Comments

  1. Mary

    This sounds amazing. I haven't used freekah yet, but have been wanting to try it. Will definitely pick some up this week to give this recipe a try. Thanks :)

  2. Katrina @ Warm Vanilla Sugar

    I love how much texture this salad looks like it has! And it's definitely full of a bunch of lovely ingredients. Yum!

  3. mimi

    Love this salad!!! The addition of the olives is fantastic.!!! Congrats on your cookbook as well.

  4. kristie {birch and wild}

    I just love your posts. Yours is one of the blogs that I look forward to reading over a cup of herbal tea. Thank you for being an inspiration :)
    I have never tried freekah, but I am super interested in finding it now.

  5. nipponnin

    Nice blog post! Interesting dish and sounds very healthy! Love your sunset photo also.

  6. Suzanne

    I made your Freekeh Salad tonight and the combination of flavors is just fantastic. It takes a bit of prep time but is so worth it. It makes a lot so it will last a few evenings as a main dish.

    1. megang

      So glad you enjoyed it, Suzanne! We loved it, too, and I'm looking forward to making it again. ~Megan

  7. brittney

    I made this with delicata squash instead of zucchini and it's fantastic. Next time I'll make a double batch. I also made a kamut and carrot salad and a spelt salad with pickled radishes, peas and feta. Having fun with whole-grains! :)

    1. megang

      Brittney: You're on fire! Your version sounds great and the spelt salad with pickled radishes: YES. So glad you're getting into experimenting with different grains (good thing to do on these rainy days we're having). ~Megan

Join the Discussion

Winter Comfort Food

Winter Morning Porridge

Winter Morning Porridge

I intended on baking holiday cookies to share with you today, but when I sat down to brainstorm all I could think about, truly, was the morning porridge I've been making and how that's really what I wanted to send you away with. The holiday season always seems to zoom on by at its own clip with little regard for how most of us wish it would just slow down, and this year feels like no exception. We got our tree last week and I've been making a point to sit in the living room and admire the twinkle as much as possible. I have lofty goals of snowflakes and gingerbread men and stringing cranberries and popcorn, but I'm also trying to get comfortable with the fact that everything may not get done, and that sitting amongst the twinkle is really the most important. That and a warm breakfast before the day spins into gear. This multi-grain porridge has proved to be a saving grace on busy weekday mornings, and it reheats beautifully so I've been making a big pot and bringing it to work with some extra chopped almonds and fresh pomegranate seeds. While cookies are certainly on the horizon, I think I'll have this recipe to thank for getting us through the busy days ahead. 

Read More
Minestrone Verde with White Beans and Pesto

Minestrone Verde with White Beans and Pesto

We returned home from San Francisco on New Years Eve just in time for dinner, and craving greens -- or anything other than baked goods and pizza (ohhhh San Francisco, how I love your bakeries. And citrus. And winter sunshine).  Instead of driving straight home, we stopped at our co-op where I ran in for some arugula, an avocado, a bottle of Prosecco, and for the checkout guys to not-so-subtly mock the outlook of our New Years Eve: rousing party, eh? They looked to be in their mid-twenties and I figured I probably looked ancient to them, sad even. But really, there wasn't much sad (or rousing, to be fair) about our evening: putting Oliver to bed, opening up holiday cards and hanging them in the kitchen, and toasting the New Year with arugula, half a quesadilla and sparkling wine. It wasn't lavish. But it's what we both needed. (Or at least what we had to work with.) Since then, I've been more inspired to cook lots of "real" food versus all of the treats and appetizers and snacks the holidays always bring on. I made Julia Turshen's curried red lentils for the millionth time, a wintry whole grain salad with tuna and fennel, roasted potatoes, and this simple green minestrone that I've taken for lunch this week. Determined to fit as many seasonal vegetables into a bowl as humanly possible, I spooned a colorful pesto on top, as much for the reminder of warmer days to come as for the accent in the soup (and for the enjoyment later of slathering the leftover pesto on crusty bread).

Read More
Curried Cauliflower Couscous with Chickpeas and Chard

Curried Cauliflower Couscous with Chickpeas and Chard

If I asked you about what you like to cook at home when the week gets busy, I'm willing to bet it might be something simple. While there are countless websites and blogs and innumerable resources to find any kind of recipe we may crave, it's often the simple, repetitive dishes that we've either grown up with or come to love that call to us when cooking (or life in general) seems overwhelming or when we're feeling depleted. While my go-to is typically breakfast burritos or whole grain bowls, this Curried Cauliflower Couscous with Chickpeas and Chard would make one very fine, very doable house meal on rotation. The adaptations are endless, and its made from largely pantry ingredients. I never thought I'd hop on the cauliflower "rice" bandwagon, but I have to say after making it a few times, I get the hype. 

Read More
Thai Carrot, Coconut and Cauliflower Soup

Thai Carrot, Coconut and Cauliflower Soup

People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man what had we done?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true.

Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.

Read More
Butternut Squash Lasagna with Sage Tofu Ricotta

Butternut Squash Lasagna with Sage Tofu Ricotta

We recently had our favorite day of married life yet. When I tell you what it consisted of, you may worry or chuckle. Sundays used to be sacred in our house in the sense that it was our one day off together. We'd often read the paper, get a slice of quiche at Cafe Besalu, or take walks around Greenlake or Discovery Park. But now Sundays are generally when I work the farmers market for Marge Granola, and Sam helps me set up and take down each week, so they've taken on a very different feel, one more of work than leisure. So a few months ago, after mildly panicking that we no longer had any routines or days off, we reclaimed Saturdays as 'the new Sunday' and last weekend set the bar pretty high. The day began really cold: in the high 20's and graduated, eventually, to the 30's. We decided it'd be nice to just stay inside; Sam had a little work to do and some letters to write. He had a few articles he'd been wanting to read. And I'd been thinking about this lasagna recipe, so I puttered around the kitchen roasting squash and slicing garlic. The afternoon ticked on slowly. Sam made us baked eggs for a late lunch and I tried unsuccessfully to nap. I think it was the calmest we'd both felt in a long time. I'm lucky to have found a man who loves spending time at home as much as I do. While we both love going out to see friends, traveling, and having people over to our place, we also gain the most, I'd say, by doing simple things around the house -- straightening up, making a meal. organizing records or books or photos.  Especially in this season of cold temperatures and early-darkening skies, it's what I crave the most. And last Saturday closed in the best of ways: we opened a bottle of "wedding wine" (thanks to my neurosis and fear we'd run out, we over-ordered wine when planning for our wedding) and dug into generous slices of this very special vegetarian lasagna, a hearty layered affair with caramelized onions, a sage-flecked tofu ricotta and a simple, savory butternut squash purée.

Read More