| 1. |
Easy garden fresh tabouleh recipe
|
|
|
Tabbouleh is a Lebanese dish, considered by many as the "national salad". Its main ingredients are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice and various seasonings, generally including black pepper and sometimes cinnamon and allspice. In Syria and in Lebanon, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves. In the Middle East, it is truly a salad with the green ingredients dominating. The dish's global popularity has led to new interpretations and regional modifications such as the use of couscous (which originates from Northern Africa) in place of bulgur.
Ingredients
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I small onion, finely chopped
6 medium tomatoes, finely diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulgur
juice of three lemons
6 tablespoons extra virgin olive oil
Procedure:
Rinse bulgur in water and add to a large mixing bowl. Combine all chopped ingredients, salt, pepper, lemon juice, olive oil, and stir. Cover with a clean dish towel and let sit for 1-2 hours or until bulghur is tender.
Photo credit: Ulterior Epicure
|
| 2. |
Tomato inspiration
|
|
|
Are you harvesting tomatoes hand over fist and looking for some fresh ideas on how to prepare them? Well, the global blogosphere is here to help. Below are a few recipes recently posted to some food blogs that you will probably want to get to know better. Enjoy.
From Simply Recipes:
White Beans and Cherry Tomato Salad
Gazpacho
From Chocolate & Zucchini:
Panzanella
From Kayn's Kitchen:
Tomato and Cucumber Salad with Mint, Feta, Lemon, and Thyme
Slow roasted tomatoes
From David Lebovitz:
Marinated Tomato Salad
From Just Hungry:
Tabbouleh with Heirloom Tomatoes and Shiso
From Champagne Taste:
Roasted tomato sauce
From A Veggie Venture:
Baked Eggs with Tomato and Spinach
Photo by D. Knisely
|
| 3. |
101 Simple Summer Meals
|
|
|
Mark Bittman of the New York Times has done eaters of the world yet another public service by writing up 101 ideas for simple summer fare. As cooks know, it's not possible to please everyone all the time. Many of Bittman's suggestions call for ingredients that are neither local or seasonal, at least not to the East Coast. That said, we were inspired and think you will be too.
Here are are a few ideas that caught our eye:
13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.
34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.
|
| 4. |
Healthier Halloween
|
|
|
Halloween is truly a kid’s
holiday –- good friends, creative costumes, event-filled parties –- all with a
cool spooky theme -- who...
|
|
Everyday Menus: No Cook Recipes
Comment This Article
Refer it to Friend