Friday, May 25, 2012

Grain Free Tabouli

A very versatile salad is tabouli.  This one was made with ingredients on hand, including fresh radishes from the Pasco farmers' market.

Yes, you can leave out the bulgur (or as I think of it now, "vulgar") wheat, increase your tomatoes, cukes, parsley and mint (and add many optional vegetables you have on hand) and produce a tabouli salad worthy of gourmet raves.

As an added benefit, it won't spike your blood sugar or put blubber on your belly.  This tabouli nestles up beautifully alongside whatever other vegetables you're serving, and its crunchy, spritely nature compliments meats.  Win win! 

Adapted from Moosewood Cookbook

You can put the spin-dried parsley and mint, and green onions and arugula (if using) into a food processor and pulse 'til it's all a lovely green fluff.  Easy!

2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 garlic clove, crushed or very finely chopped
1/4 to 1/2 teaspoon salt
freshly-ground black pepper

1 bunch parsley, washed, big stem ends removed, spun dry, and chopped
1 bunch mint, washed, leaves removed, spun dry, and chopped
1 small sweet onion, minced, or a bunch of green onions, with some of green parts, sliced
4  medium tomatoes, diced
2 large cucumbers, peeled and diced
Optional vegetables (see below)

In a large bowl, whisk the lemon juice, olive oil, garlic, salt and pepper.

Stir in the onion, tomatoes and cucumbers, along with whatever optional vegetables you're using.  Leafy additions like arugula should be added with the parsley and mint just before serving.

Chill salad up to several hours before serving.  Overnight is even okay. 

Just before serving, stir in the parsley, mint and any sliced or chopped leafy greens you're using.  Serve the salad cold or at room temperature. 

Makes 4 generous servings

Options abound for veggies to add or substitute. Increase dressing amount if you're making an enormous bowl of tabouli! Consider:

  • Fresh arugula, washed, thick stems removed, spun dry and sliced
  • Fresh radishes, diced
  • Fresh zucchini, diced
  • Shredded carrots, kohlrabi, turnips
  • Diced green and red bell peppers

Wednesday, May 2, 2012

Last CSA box, but First Farmers' Market!

I've been told that I say "Egad!" too often, but ... erghmph!  This box was awesome.  The last, but definitely not the least.

It contained rhubarb, five huge bunches of asparagus, salad mix, spinach, turnips, chives and cilantro.  All gone already!  I even used the turnip greens to make a raw salad with the turnips juilienned in it ... and made a dressing with chili garlic sauce.

These boxes really do set off cooking frenzies.  My CSA farmer's Summer CSA deliveries have already started.  I'll be a faithful attendee at our local farmers' markets ... the first one is Pasco's, and I'll be heading there this Saturday morning, May 5.  I hope you will be, too!

Be sure to check out the Schreiber and Sons booth.  Historically, Schreiber is the only farmers' market vendor to offer organic cabbages, kale, chard collards, mustard ... and a variety of unusual melons and other vegetables.