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.
I can never eat the berries I buy before they spoil so I wash them and freeze them. Today I had enough to make Jam!
Berry Jam Recipe
Just toss berries in a pan, these happen to be cherries, raspberries, strawberries, blueberries. Then add sugar, boil down and add a tsp of cornstarch to thicken. I put them in old jelly jars ready to eat.