Tabouli

Summer quarter has ended ... just as the rest of the world is gearing up to start school again! It's an odd feeling, and frankly, I am trying to ignore the little reminders that September is just around the corner.  I'd like to bask in my handful of weeks off, thankyouverymuch!

Last weekend I made Tabouli for a housewarming BBQ. I don't have much experience with tabouli ... I only tasted it a few times and remember it as being quickly garlicky and green. This version was no exception.

I prepared the bulgur in advance, giving it time to soak in the garlic, olive oil, lemon juice, salt, and pepper.

After the bulgur soaked overnight, I pulsed mint, parsley, and green onion in the food processor.  It was so much easier than mincing it by hand. I am grateful for this tip from the book!

I then added bell pepper, cucumber, and freshly diced tomato to the bowl with the soaked bulgur and minced greens.  The colors were so beautiful!

Everything got mixed up and transferred to a pretty bowl. I have to admit, I only took a small bite of this tabouli once we got to the party.  It got eaten up right away!  One partygoer mentioned that it tasted more like a dip than a salad, and that it was really strong.  Oops!  Next time I will follow the directions more carefully and serve it with pita chips, as the recipe suggests.

Macedonian Salad

This weekend I celebrated a fellow classmate's birthday at Golden Gardens. I made Macedonian Salad to share. The salad is comprised of roasted and marinated cubes of eggplant, which are then tossed with fresh veggies.

What comes first?  The eggplant, of course! Please note my chipping, home mixed nail polish and bounty of organic goodness. And the electrical outlet.

While the peeled and cubed eggplant roasted in the oven, I made the marinade: olive oil, red wine vinegar, oregano, thyme, basil, freshly minced garlic, salt and pepper.

One thing I love about where I live is this stupid little drawer. Seriously, I hate it and I love it simultaneously. It's a drawer inside a drawer and exactly in the spot where I'd like a REAL drawer to be. I had no idea what to put in it until I figured out that all of my spices fit perfectly in it ... with stacks of tea candles to prevent any rolling jars.

Did I lose you with my tangent?  Let's get back to the salad. The still warm eggplant marinated overnight in the dressing. It smelled outrageously divine, like a complicated garlic party.

Red and green bell peppers, fresh parsley, green onions, and heirloom tomato were chopped up and added to the salad.  It was a flavor explosion! I served the optional kalamata olives on the side. I'd love to put it in pita bread in the future.  The perfect beach party salad. That little sprinkle of sand is good for you!