This is one of those recipes that gives you a chance to feature whatever grain you feel like eating today, whatever greens are in season, and whatever other vegetables you are in the mood to sautè. Take a deep breath, saunter through the kitchen to see what’s there, and then gather your goodies and start to chop. If you get everything ready early in the day, you can throw this together pretty quickly. And if you make the grains ahead of time, you’ll feel like a real pro when everything comes together in just minutes!

I recommend doubling the recipe so you can take leftovers to work tomorrow.

• 1 c. bulgur (cracked wheat)
• 2 1/2 c. vegetable broth
• 3 + 2 garlic cloves, diced
• 1 onion, diced
• 1/2 Tbsp. olive oil
• 1 red pepper, diced
• 1 bunch asparagus
• 3/4 t. smoky paprika
• 3/4 t. turmeric
• 1 t. dried basil
• 1/2 t. red pepper flakes
• 1 t. Kosher salt
• 2-3 c. baby spinach, rinsed well and dried

Sauté onion and 3 cloves of garlic in olive oil for several minutes until fragrant. Add red pepper, and cook 1-2 min more. Add red pepper, paprika and turmeric. Stir well, then add bulgur wheat and broth. Add salt and basil, cover, simmer 20 minutes until bulgur is completely cooked.

Meanwhile, rinse asparagus and remove woody stems.

Heat oil in fry pan, and sauté asparagus for several minutes until bright green. In final minute of cooking, add remaining 2 cloves of garlic. Remove pan from heat, and stir in spinach.

Place the grains in a serving bowl, and pour the asparagus and spinach on top. Serves 4. By the way, this recipe goes great with tomato soup.