David and Nicole's Recipes

1/2 cups coarse bulgur
boiling water
1 zucchini cut in a 1 cm dice
1 carrot, peeled, cut in a 1 cm dice
1/2 red onion, cut in 1 cm dice
1 red bell pepper, cut in 1 cm dice
olive oil
salt and cracked pepper
1 tomato, diced
half a cucumber, peeled, diced
the juice of 2 lemons
1/2 tsp chili flakes

Preheat the oven to 400F. Soak the bulgur in boiled hot water for about 30 minutes, drain excess. Combine the zucchini, carrot, onion, and bell pepper on a cookie sheet and drizzle with 2 tbsp of olive oil. Season with salt and pepper. Roast for 20 minutes. Remove from the oven to cool slightly. Meanwhile add 2 more tbsp of olive oil to the bulgur, and the juice of the lemons. Stir in the chili flakes, tomato and cucumber. Add the cooked veg and all the accumulated juices in the pan. Stir well. Serve at room temperature.

2 chicken breasts, pounded flat
salt and pepper
2 sub buns
mayonnaise
cilantro chopped
1 tomato, sliced
1 carrot, peeled, shredded
1/3 cup canola oil
1 shallot, thinly sliced
4 garlic cloves, coarsely chopped
2″ ginger, minced
1/4 cup korean red pepper powder
2 tbsp sugar
2 tbsp fish sauce

Heat the oil in a skillet and saute the shallots until golden brown. Add the garlic and ginger and cook 1 minute. Stir in the red pepper powder, and sugar and stir well for 30 seconds. Add the fish sauce and then scrape into a jar and set aside.
Season the chicken on both sides with salt and pepper. Cook on both sides in a frying pan until done. Let rest a few minutes and then slice 1/2 inch thick.
Slice open the buns and slather on mayo, some of the chile sauce, tomato, cilantro, and carrots. Top with the chicken. Serve.