Tabbouleh

The perfect time of year for a nice refreshing salad. Tabbouleh packs a fresh punch! Summer in every bite. Enjoy!

Ingredients

1 cup bulghur wheat

1 1/2 cups boiling water

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup good olive oil

3 1/2 teaspoons kosher salt

1 cup minced scallions, white and green parts (1 bunch)

1 cup chopped fresh mint leaves (1 bunch)

1 cup chopped flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, seeded, and medium-diced

2 cups cherry tomatoes, cut in half

1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Easy Minute Marinated Mushrooms

Total Time: 15 min

Prep: 5 min

Inactive: 1 min

Cook: 5 min

Yield: 4 to 6 servings

Level: Easy

Ingredients

2 large bay leaves

1 tablespoon peppercorns

1 teaspoon mustard seeds, 1/3 palmful

4 cloves garlic

1 red Fresno chile pepper 

1 small red onion, chopped

A generous handful fresh flat-leaf parsley

A few sprigs fresh thyme

1/2 cup white wine vinegar

1/4 cup sugar

1 tablespoon sea salt

1 pound very small button mushrooms (or you can 1/2 or 1/4 larger ones.)

1/4 cup extra-virgin olive oil

Directions

Add the bay leaves, peppercorns, mustard seeds, garlic, chile, onion, parsley, and thyme into a food processor and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Then add the paste and simmer for 1 to 2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep 1 minute. Stir and drizzle with extra-virgin olive oil.

Savory Chicken-Parm Meatballs

Chicken-Parm Meatballs

Serves 4

Ingredients
• 2 pounds ground chicken
• 3/4 cup grated parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1 large egg
• 3 tablespoons tomato paste
• 3 cloves garlic, finely chopped
• Flat-leaf parsley, chopped (a generous handful)
• Fresh basil, chopped or torn (a generous handful)
• Salt and pepper
• 12 mini fresh mozzarella balls (bocconcini)
• 1/2 cup extra-virgin olive oil

Directions
Preheat Saute pan to medium. In a large bowl, combine the chicken with 1/2 cup parmigiano-reggiano, the bread crumbs, egg, tomato paste, two-thirds of the garlic, the parsley and basil; season with salt and pepper. Divide the mixture into 4 equal portions, then form each into 3 meatballs: Press 1 bocconcini into each meatball, then pinch the meat to seal. Coat the meatballs with 2 tablespoons olive oil and saute, turning, until firm and cooked through, about 18 minutes.
Serve with your favorite marinara for dipping and caesar salad or slaw. Enjoy!