I’ve been away visiting family & friends for the past 10 days which caused this poor little blog to take a backseat. Not to worry she still has a special place in my heart and I won’t get rid of her that easy.

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Something amazing happened when I can back from my trip. Green happened. That’s right spring has sprung here in Seattle. In just a mere 10 days, trees are covered with bright green leaves, tulips are sprouting out of the ground everywhere, it’s a beautiful thing. Another amazing bonus is the warmer weather, it’s been in the 60’s here!

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Anyways I had a point in telling you this little story, tabbouleh reminds me of spring and summer. There is almost no cooking involved, it uses the freshest of ingredients and it keeps all week long in the fridge, perfect of lunches.

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Something about using fresh herbs, lemon juice and mild spring onions from the farmers market make this my new favorite dish. I made it alongside some grilled fish, but it is a perfect meal in itself.

Tabbouleh
recipe from Martha Stewart

  • 1 cup bulgur wheat
  • 1 1/4 t coarse salt
  • 4 plum tomatoes, seeded and finely chopped
  • 1 3/4 cups finely chopped fresh flat-leaf parsley
  • 4 scallions, finely chopped
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 3 T finely chopped fresh mint

In a medium saucepan, bring 3 cups water, bulgur, and 1/2 teaspoon salt to a boil over medium-high heat, stirring often. Reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain well; transfer to a serving bowl. Fluff with a fork and let cool completely. Stir in tomatoes, parsley, and scallions. Drizzle with lemon juice and oil; season with remaining 3/4 teaspoon salt and pepper. Toss to coat. Just before serving, stir in mint, if desired.Makes 4 1/2 cups

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Images: sammyw

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