Everyone seems to have an opinion on what makes a good tabouli.
I’m no exception, and I prefer my tabouli heavy on the parsley to bulgur ratio, and zippy with lemon juice. I also like the flavor of Italian parsley (as opposed to curly) and make that parsley chopped extra, extra fine, if you please. After that, recipe additions are fair game. Since we’re in corn and tomato season, you can bet they found there way into this salad.
I used Hodgson Mill Bulgur Wheat as I love the texture and earthy flavor. However, I found I needed to up the amount of boiling water used to soak the wheat by one-half.
You’ve heard of panzanella, right? That oh so delicious salad celebrating tomatoes when they’re bursting on the vines–even more handy to have in your recipe repertoire when you’ve a loaf of slightly stale Artisan bread that’s begging to be utilized? But what about Pastazanella? I just made a big batch, and I’m pretty sure you’ve never heard of that. Pastazanella … Full recipe post »
Last night we had friends over for a Fourth of July warm-up dinner party. The hyper-local menu–Grilled Sumac Lamb Chops, Cherry Couscous Salad and Asparagus–was created with the bulk of ingredients sourced in a one-mile radius; easy to pull off at this time of the year in the orchards and farmlands of Northern Michigan. The day before … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...