Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini

Ingredients

serves Serves 2, active time 15 minutes, total time 15 minutes

• Kosher salt
• 1/2 cup bulgur wheat
• 1 1/2 tablespoons olive oil
• 1 large carrot, grated on the large holes of a box grater (about 1 cup)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 teaspoons ground coriander
• 2 teaspoons smoked or sweet paprika
• 1 1/2 tablespoons tahini
• 2 tablespoons plus 1 teaspoon very hot water
• 2 tablespoons juice from 1 lemon
• 1/2 cup fresh parsley leaves, roughly chopped
• 2 pitas with pockets, halved

Procedures

1. Bring 1 cup water and 1/2 teaspoon salt to boil in saucepan. Add bulgur, return to boil, and simmer until liquid is absorbed, about 5 minutes. Let sit off heat for 5 minutes; fluff with fork. Meanwhile, heat olive oil in large skillet pan over medium heat until shimmering. Add carrots and chickpeas to pan; stir in coriander and paprika. Mix to coat and cook over medium-low heat until fragrant and carrots are softened, about 3 minutes. Transfer to bowl and stir in bulgur. Season to taste with salt.
   
2. Whisk together tahini, hot water, and 1 1/2 teaspoons lemon juice until very smooth. Stir into chickpeas and bulgur to coat. Pour in remaining lemon juice and fold in parsley. Season to taste with salt. Serve immediately, or let cool slightly then refrigerate. Reheat the next day in microwave, covered with damp paper towel, before stuffing into pita halves, or stuff into pitas once cooled and refrigerate until ready to eat at room temperature or cold.

Make-Ahead Sweet and Sour Stir-Fried Eggplant with Snap Peas and Basil

Ingredients

serves Serves 2, active time 20 minutes, total time 30 minutes

• 1/2 cup red, brown or white rice
• Kosher salt
• 3/4 cup white or rice wine vinegar
• 1/2 cup soy sauce
• 1 1/2 tablespoons honey
• 1 tablespoon canola oil
• 2 Japanese eggplants, or 1 large eggplant, cut into 1-inch half-moons (about 3 cups chopped)
• 1 1/2 cups sugar-snap or snow peas, ends trimmed
• 1/2 cup torn fresh basil leaves

Procedures

1. Cook rice according to package directions with large pinch salt, then let cool and pack into airtight container. Meanwhile, combine vinegar, soy and honey in small sauce pot. Bring to boil, then simmer over medium-high heat until reduced by half, about 10 minutes. Set aside.
   
2. Heat oil in large skillet over medium-hight heat until shimmering, then add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until beginning to shrivel and char, 10 to 12 minutes. Add sugar-snap peas and saute until bright green, about 2 minutes longer. Pour in reduced sauce and toss over medium heat until vegetables are well coated, 1 minute. Pour on top of rice in airtight containter. Let cool to room temperature, stir in basil, then refrigerate until ready to eat. Eat cold or microwave covered with damp paper towel to reheat.