I gotta say, I love the alliteration in the name of this post!!! This recipe was a bit involved and made a bit of a mess, but it was worth it!
For this dish, we need zucchini (I had yellow squash too, so I used that as well), bulgur, scallions, lemon, parsley, chickpeas, cabbage, a cucumber (which I forgot to buy so is absent from this post), Yukon Gold potatoes, chives, basil, dill, and raw cashews. I also had some baby spinach and micorgreens on-hand so I added those to the dish as well!
Cook the bulgur. This begins the mess. For some reason, I always manage to overflow the pot and it makes a sticky mess on the stove. At the end of this cook, add the chickpeas to warm them.
Steam the potatoes. When they are soft, steam the zucchini and yellow squash.
Shred up the cabbage. The recipe called for Napa cabbage, but I couldn’t find it so I bought this cute little cabbage that reminded me of my Cabbage Patch Dolls from childhood. Not sure if that’s creepy?
Add the baby spinach and microgreens to the shredded cabbage. You can also add the chopped scallions and some fresh parsley to this. I was pretty excited to use my home-grown parsley, basil, and chives in this dish!
For the dressing, add the mushy potatoes, parsley, chives, basil, and dill to a food processor. Boil the cashews for about 10 minutes to soften them up and add them to the food processor as well. Add some lemon juice and water as needed to smooth it out. Blend the mixture until it is the consistency of salad dressing. This is messy part number two, as the food processor is not always easy to clean!
Add the cooked bulgur/chickpea mix to the greens. I had little tomatoes and I love little tomatoes so I added them as well! You’ll also add the steamed zucchini and yellow squash at this point. Top with the Green Goddess dressing and enjoy!
