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Strawberry Tabbouleh ready for a potluck.

Strawberry Tabbouleh from Ashley, Meta Street Cafe

Bringing a dish was optional at yesterday’s backyard birthday party, but www.loveandlemons.com offers option after option for Farmer’s Market-based meals that  inspire one to share.  This salad is sweet and savory, a favorite of Love & Lemons from her favorite spring cookbook, The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share.  Needless to say, I need a bigger shelf for cookbooks in my kitchen.

Strawberry Tabbouleh Recipe

¾ cup cooked bulgur wheat

1 clove minced garlic

3 whole green onions

1 pint strawberries

3 small cucumbers

⅓ cup finely chopped mint leaves

¼ cup extra-virgin olive oil

1 tablespoon rice vinegar

Zest and juice of 1 small lemon

½ to ¾ teaspoon sea salt

1 teaspoon freshly ground pepper

½ cup crumbled feta cheese

Dice the green onions and add them to a large mixing bowl.

Finely dice the strawberries and cucumbers and add them to the bowl.

Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper, and feta and, very gently, stir everything to mix well.

The tabbouleh will keep covered, in the fridge for 3 days but it’s best the day it’s made.

Recipe from www.loveandlemons.com

 

Checking out the van tent at a backyard birthday party.

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