Spring Vegetable Lettuce Wraps

I often try to make recipes with whatever vegetables are in season.  I usually have a garden, and when I don't, I love going to farmer's markets or being part of a CSA.  I decided to challenge myself to see what I could come up with from the ingredients at this past Saturday's farmer's market. Here is the result:

Spring Vegetable Lettuce Wraps

by Jennifer

1 cup plus 2 tablespoons water

1/4 teaspoon salt

1/2 cup bulgur wheat

1 tablespoon Sciabica's Mission Variety Spring Harvest Olive Oil

3 tablespoons fresh lemon juice

3 tablespoons thinly sliced spring onion tops

1 teaspoon thinly sliced fresh garlic top

1 tablespoon minced fresh parsley

1/2tablespoon minced fresh cilantro

1/2 cup thinly sliced fresh spinach leaves

1/2 cup grated hakurei turnips (about 3 turnips)

3 radishes, thinly sliced 

salt and pepper to taste

Boston, Bibb, or other lettuce leaves, for serving

Place water and salt in a saucepan with a lid and bring to a boil.  Stir in bulgur wheat, cover, and cook about 15 minutes or until all water is absorbed, stirring occasionally.  Transfer to a bowl, stir in olive oil, and let cool while preparing vegetables.

When bulgur is cool, stir in lemon juice, onion tops, garlic tops, parsley, and cilantro.  Season with salt and pepper to taste. Stir in spinach, turnips, and radishes.  Adjust seasoning if needed.

Use lettuce leaves to serve- serve like a taco or wrap up like a burrito.