Dayrecipe Food Community

Despite its name, this dish is not rice at all but noodles—and not even rice noodles but shimmering, transparent bean threads with lots of chicken flavor. Got that straight?

Active time: 25 min Start to finish: 2 hr

Serves 8

INGREDIENTS

Makes 6 servings.

INGREDIENTS

• 1cup bulgur (cracked wheat)
• 1cup fresh lemon juice
• 2/3cup extra-virgin olive oil
• 5garlic cloves, minced
• 3medium cucumbers, peeled, seeded, cut into 1/4-inch pieces
• 2cups finely chopped fresh parsley
• 8green onions, thinly sliced
• 1/2cup chopped fresh dill
• 1/3cup chopped fresh mint

DIRECTIONS Place bulgur in large bowl. Whisk lemon juice, oil and garlic to blend in small bowl; pour over bulgur. Mix in cucumbers, parsley, green onions, dill, and mint. Cover and chill until bulgur is tender, about 6 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Keep chilled.) Serve cold or at room temperature.

Active time: 5 min Start to finish: 40 min

Makes 1 serving.

INGREDIENTS

• 2teaspoons olive oil (preferably extra-virgin)
• 1/2teaspoon kosher salt
• 1/2lb small (1 1/2-inch) white or yukon gold potatoes (about 5), scrubbed well

DIRECTIONS Preheat oven to 425°F.

Stir together oil and salt in a small shallow baking dish or pie plate. Add potatoes and rub with oil mixture to coat.

Roast potatoes in middle of oven until tender when pierced with a sharp paring knife, 30 to 35 minutes.

The mustard flavor in the arugula accentuates the mustard on the chicken. Serve the chicken with the orange, radish, and olive salad.

Active time: 15 min Start to finish: 45 min

Serves 4

INGREDIENTS

If you don’t want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop.

Active time: 45 min Start to finish: 2 3/4 hr (includes chilling)

Makes 2 first-course servings.

INGREDIENTS

• 1(1 1/4- to 1 1/2-lb) live lobster
• 2teaspoons finely chopped shallot
• 1tablespoon fresh lemon juice
• 1/4teaspoon table salt
• 2tablespoons extra-virgin olive oil
• 1pink or ruby-red grapefruit
• 1firm-ripe california avocado
• 1oz baby arugula (2 cups)
• coarse sea salt to taste (optional)

DIRECTIONS Plunge lobster headfirst into an 8-quart pot of boiling salted water. Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.

When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.

While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.

Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.

Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.

Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.

Cooks’ notes:
• Lobster can be cooked 1 day ahead and chilled, covered. Slice tail meat just before assembling salad.
• Dressing can be made 1 day ahead and chilled, covered. Whisk well just before drizzling.
• Grapefruit segments can be cut 2 hours ahead and chilled in 1 layer on a paper-towel-lined plate, covered with plastic wrap.
• Avocado can be cut 1 hour ahead and chilled, its surface covered with plastic wrap, on a plate.
• If your sea salt is very coarse, crush it lightly using a mortar and pestle or the bottom of a heavy skillet.