Getting Sauced

Ok. I have a confession to make. I really don’t like turkey. This is because my mother’s turkeys were, well, dry and tasteless. The upside was she made excellent gravy, so if you covered the turkey, mashed potatoes and stuffing with gravy you could enjoy your meal. I haven’t made a turkey for over 20 years, so I decided why not try to master this damn bird! They can’t all be tasteless, can they?

Enter the Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey! Woah! I’ve spatchcocked chickens for grilling, but never a turkey. Although I appreciate tradition, I am hardly a traditionalist, so why not step immediately out of the box here. So rather than my 13.5 pound turkey taking 3.5 hours to roast, this one will be done at 450 degrees F for (get this) 80 minutes!! I will report back on this grand experiment on the next post.

I was raised with wiggly, canned cranberry sauce. This will simply not do. There are two non-negotiables at our Thanksgiving table, and one of these is Jezebel Sauce. Fresh cranberries, cooked with both brown and granulated sugar. When cooled, you add horseradish and Dijon mustard. It is absolutely fabulous! Great with virtually any poultry, beef or pork. But my favorite way to use it is with a turkey sandwich on ciabatta, with arugula. You can thank me later.

CRANBERRY JEZEBEL SAUCE

INGREDIENTS:

  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 (12-ounce) bag fresh or frozen cranberries
  • 3 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • Fresh mint sprigs (optional)

INSTRUCTIONS:

  1. Combine the first 3 ingredients in a medium saucepan; stir well to dissolve. Bring to a boil over medium heat; add cranberries.
  2. Return to a boil, and cook 10 minutes, stirring occasionally. Spoon into a bowl; let cool to room temperature.
  3. Stir in horseradish and mustard; cover and chill.
  4. Garnish with fresh mint.

Yields: 2.5 cups

“A moment of gratitude makes a difference in your attitude.”Bruce Wilkinson

Simplicity Is Elegance

I am not much of a dessert eater, but I do enjoy fruit desserts. I prefer tarts and galettes. Most times I am too full after eating to even think about something sweet. However, this cake totally changed everything. It’s moist, full of fruit, not too sweet, light, and incredibly delicious. I remember the first time I made it, I was alarmed when I started folding in the cubed apples. “This can’t be right,” I thought to myself. There seemed to be more fruit than cake. Exactly!

This cake can be baked in a regular cake pan, however I prefer a 9-inch springform pan lined with parchment paper. This makes it very easy to slide onto a plate after it cools.

FRENCH APPLE CAKE

INGREDIENTS:

  • 1 cup all-purpose flour, spooned into measuring cup and leveled off
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2/3 cup granulated sugar, plus more for sprinkling over cake
  • 2 farm fresh organic eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons dark rum
  • 3 baking apples, peeled, cored and cut into 1/2 -inch cubes (I like Pink Ladies, Granny Smith or Cortland)
  • Confectioner’s sugar (optional) for decorating cake
INSTRUCTIONS:
  1. Preheat oven to 350 degrees F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or cooking spray. If using a springform pan, line the bottom and sides with parchment paper, and grease again. If using a regular cake pan, line the bottom with parchment paper, and grease again.
  2. In a small bowl, whisk together the flour, baking power and salt.
  3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. The batter will look slightly grainy.
  4. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
  5. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon granulated sugar. Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. If using a springform pan, remove parchment paper on the sides, slip two spatulas under the cake, and carefully slide it onto a platter.
  7. Using a fine sieve, dust with confectioners’ sugar. Cake can be served warm or at room temperature.

Serves 6-8

“Life’s too short to say no to cake!”

Old Is New Again

I love grain salads. They are visually appealing, nutritious, and satisfying. We eat a lot of tabbouleh, and salads made of wild rice, and quinoa. I discovered a new grain recently called Einkorn. It is the oldest known grain on earth. Einkorn is easier to digest and contains more protein and antioxidants than modern wheat. It can also be used by individuals that are gluten free. I say it’s a win, win. Personally, I love the chew and texture of this ancient grain. Although I enjoy this particular salad with Einkorn grain, you can also use spelt, kamut, regular wheat berries or quinoa. The choice is completely up to you, but you owe yourself the chance to enjoy this delicious ancient grain.

GREEK EINKORN SALAD

INGREDIENTS:

  • 2 cups raw einkorn or wheat berries
  • 2 cups cherry tomatoes, cut in half
  • 1 medium red onion, chopped
  • 1 can chickpeas, drained and rinsed
  • 3 green onions, chopped
  • 1 cup roasted red peppers, chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup capers, drained and rinsed
  • 1 cup crumbled feta cheese

FOR THE GREEK VINAIGRETTE:

  • 1/3 cup extra virgin olive oil or avocado oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dark balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons local honey
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • Freshly ground black pepper
INSTRUCTIONS:
  1. To make the vinaigrette, place all the ingredients in a pint jar and shake vigorously. You can also place all the ingredients except your oil in a bowl, and slowly whisk in oil until emulsified.
  2. Place all your salad ingredients in a large bowl, except for the feta cheese. Pour vinaigrette over ingredients and stir to combine. Refrigerate a couple of hours.
  3. Place grain salad in attractive bowl and top with feta cheese.

Serves 6-8

“In the end, the world returns to a grain.”
― Dejan Stojanovic

Feeling A Little Spicy?

Can you tell that it’s pepper season here? I know there have been several posts showing their delicious versatility, so I’m hoping you can stand just one more. This week we’re doing Stuffed Poblano Peppers. These stuffed peppers are a hearty and satisfying Mexican style meal that is family friendly. The filling may make more than you will initially need. I usually freeze the remainder for future use in sweet bell peppers that are easy to come by later in the season. Either way, it’s sure to please.

The poblano pepper is a mild chili pepper, originating in the state of Puebla, Mexico. They are not as hot as a jalapeño, so they are perfect for Mexican and Tex-Mex cooking. Roasting them really brings out their great flavor. Poblanos are dark green in color, wide at the stem and narrow along the length of the pepper.

Traditionally, these stuffed peppers use ground beef, however I enjoy using Mexican chorizo in this dish. It adds a richness that compliments the poblanos. I have also tried a chicken-chorizo that was lower in fat than its pork counterpart that worked well. There is even a vegan chorizo by Friedas called “soyrizo”; all are viable options.

STUFFED POBLANO PEPPERS

INGREDIENTS:

  • 6 large poblano peppers
  • 1 pound Mexican chorizo, casings removed
  • 2-3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 cup cooked white rice
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 15 ounce can diced tomatoes with juice
  • 15 ounce can tomato sauce (I use my homemade roasted tomato sauce)
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/4 cup fresh cilantro, chopped

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Cut a slice off lengthwise in each pepper. Remove seeds and membranes. Place peppers in a single layer.
  2. Bake the peppers for 15-20 minutes, or until softened.
  3. Heat a 12-inch non-stick skillet over medium high heat. Add the chorizo and cook for 6-8 minutes, breaking up the meat with a wooden spoon, until the chorizo is cooked through and no longer pink.
  4. Add the garlic and cumin, cook for 1 minute.
  5. Add the rice, beans, corn, tomatoes and 3/4 of the cheese to the pan. Remove the pan from the heat and stir to combine. Coat the bottom of a 13×9 pan with tomato sauce. Place pepper halves on top. Fill each half with filling. Sprinkle with remaining cheese.
  6. Return the peppers to the oven. Bake 15-20 minutes, or until heated through and cheese is melted. Place 2 pepper halves in individual bowls, then top with tomato sauce and sprinkle with chopped cilantro.

Serves 6

“Mexican food is one of the best culinary experiences that people can have.” ~ Karla Souza

A Protein Packed Pocket

Most people love a good sandwich, but too often rely on lunchmeat (which is loaded with salt) or drive through burgers. What if I told you that there is an alternative to those boring choices. This pita pocket filling is not only yummy, it’s packed with healthy vegetable protein. Introducing the Dilly Chickpea Pita. I typically double this recipe for several days of lunches. It will keep sealed in the frig for up to 3 days. You can add additional veggies such as cucumber (my favorite), tomato, avocado or lettuce inside the pita pocket before you scoop in the filling.

Chickpeas or garbanzos are my favorite legume. They are inexpensive, versatile and delicious. Their charm goes far beyond hummus. They are excellent in soups, stews, salads, as a non-dairy thickener for soups, and in veggie bowls. Either dried or canned, chickpeas are a definite go-to for Healthy and nutritious eating!

DILLY CHICKPEA PITA SANDWICHES

INGREDIENTS:

  • 1 15-ounce can chickpeas (drained and rinsed)
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup mayo (either vegan or regular)
  • 1 teaspoon dijon or grainy mustard
  • 1 tablespoon maple syrup
  • 1/2 of a small red onion, finely chopped
  • 1 tablespoon red wine vinegar
  • 1/4 cup fresh dill, finely minced (or 1.5 teaspoons dried)
  • Salt and freshly ground black pepper to taste
  • Sliced cucumbers, lettuce or radish to line pita pockets
  • Pita cut in half (or other bread of your choice)

INSTRUCTIONS:

  1. Place chickpeas in a mixing bowl and lightly mash with a fork or potato masher for a rustic texture.
  2. Add sunflower seeds, mayo, mustard, maple syrup, red onion, red wine vinegar, dill, salt and pepper to the chickpeas. Mix thoroughly. Taste and adjust seasoning as needed.
  3. Split your pita pocket, (or toast two slices of bread), add any other veggies you are using, then spoon on the Dilly Chickpea Spread.
  4. ENJOY!!!

“Hard and dry, a chickpea is inedible.
Hard and dry, a heart is unlovable.
Presoak it in dance, music and art.”
― Khang Kijarro Nguyen

The Heat Is On!

As summer becomes fall, there are still many vegetables in abundance at your local farmers markets, particularly peppers! Look for a plethora of these from mild to fiery hot. You owe it to yourself to consider getting in on this incredible bargain. All peppers freeze well with very little effort. I freeze both bell peppers and jalapeños for salsa, stir-fries and chili; but my favorite thing to make is a savory Hatch Green Chili Sauce. Hatch chilies (a type of Anaheim pepper) come in mild, medium or hot varieties. We grow the medium heat. I use this for chicken enchiladas, white chicken chili, and to spoon over eggs.

Roasted Hatch Chili Sauce adds the perfect Mexican flair for any type of grilled meat, such as flank steak or chicken. I simply freeze it in pint or half-pint containers for future use. Double or triple the batch when they show up in abundance; you’ll be glad you did!

HATCH CHILI SAUCE

INGREDIENTS:

  • 4 cups roasted Hatch chili peppers (remove stems, skin, seeds and membranes), then chop
  • 4 tablespoons olive oil
  • 2 cups sweet onion, chopped (I use Sierra Bianca’s)
  • 6-8 cloves fresh garlic, peeled and chopped
  • 4 tablespoons flour
  • 4 cups chicken stock (preferably homemade)
  • 1 teaspoon sea salt
  • Juice of one lime, separated

INSTRUCTIONS:

  1. To roast chilies, place them on a preheated gas grill over high heat (or under a broiler). Grill or broil until the skins blister, crack and separate from the flesh. You will need to turn them a few times, depending on their size. Remove the peppers from the heat and place them in a covered glass bowl or inside a ziplock bag to allow them to steam (about 20 minutes). When cool enough to handle, remove skins, stems, seeds and membranes. Set aside until you do this with all the peppers. Then roughly chop.
  2. Heat a 12-inch skillet over medium-high heat (I use a cast-iron for this). Once pan is hot add your oil. When the oil starts to shimmer, add the chopped onion. Saute until soft and translucent, about 5-8 minutes. Add the garlic and cook 1-2 minutes more.
  3. Add flour and stir to coat the onions and garlic in the pan (this is your thickener) about 2 minutes. Add your chopped chilies and combine.
  4. Add chicken stock and half the lime juice; simmer on medium until the sauce starts to thicken, about 8-10 minutes. Remove from heat.
  5. Add the remaining lime juice and salt. Taste for seasoning and add more salt if needed. Let sauce cool for 10-15 minutes.
  6. Place sauce in batches in a blender or food processor. Process until smooth.

Yields: approximately 4 pints

“Live life with a little spice!”

Skillet Chili Rellenos

As a vegetable farmer, I can or freeze a fair amount of food for our winter consumption. When the tomatoes and peppers are on, you will find me doing something for future use. Currently we are bombarded with peppers of all kinds. Poblanos, Hatch, jalapeños, pepperoncini and serranos. This week as I was grilling some poblano peppers for using in chili this winter, I thought why not use all this produce for something savory that won’t take a lot of time, yet has all the ingredients of one of my favorites, Chili Rellenos. Peppers, onions, garlic, tomatoes, we had it all on hand. I’ve been using the cast iron skillet that was handed down from my wife’s grandmother quite a bit lately. I love how it can go from stovetop, to oven to table (less dishes!). Bingo! I had our dinner plans.

Although I prefer to grill my peppers, you can also broil them in the oven on a sheet pan. Simply cut your peppers in half lengthwise and place them on a lightly oiled sheet pan, skin side up. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up. Remove, place them in a bowl and cover with plastic wrap until they cool slightly. Then peel off the skins and discard along with the seeds and stem.

INGREDIENTS:

  • 6 roasted poblano peppers, peeled and seeded; cut into strips
  • 1 tablespoon olive oil
  • 2 jalapeños, minced
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 6 fresh roma tomatoes, chopped or one 15 oz can chopped tomatoes
  • 1 teaspoon Mexican oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 6 large eggs
  • 4 cups shredded cheddar cheese or a combination of Monterey Jack and cheddar
  • Fresh cilantro, chopped for garnish
  • Sour cream for garnish

INSTRUCTIONS:

  1. Heat a 12-inch ovenproof skillet over medium heat and add the olive oil. Add the onion and jalapeño and saute them for about 5-6 minutes to soften.
  2. Add the garlic and cook for about 2 minutes.
  3. Add the tomatoes, oregano, ancho powder, cumin, salt and pepper. Cook for 10 minutes on medium-low, until the tomatoes soften up and the mixture becomes saucy. Scoop half of the sauce into a bowl.
  4. Preheat the oven to 350 degrees F.
  5. In the same 12-inch skillet, layer half of the poblano strips and half of the cheese. Add the remaining sauce, then the remaining poblano strips, then half of the remaining cheese.
  6. Next, beat the eggs and pour the eggs over the mixture over the top of the skillet. Add the remaining cheese.
  7. Bake for 25-30 minutes, or until the eggs set and the cheeses are melted.
  8. Remove and let set for 5 minutes. Garnish with chopped cilantro.

Serves 4-6

My favorite time of day is to get up and eat leftovers from dinner, especially spicy food. — David Byrne

Dippidy-Do-Da

We farm for a living, and I hate the heat; go figure! The one thing that keeps me going is all the fresh produce we grow or purchase from the farmers market. My head literally spins with the endless options for creative food and meals. This time we are focusing on fresh corn. This is a riff on Mexican Street Corn or Elote (grilled corn on the cob). I put up quite a bit of corn during summer for chowder, fresh corn polenta and this particular dip. That way, we can enjoy all that goodness during the winter months, when fresh is in short supply. It’s full of summer flavors and can feed a crowd on short notice.

I prefer white corn for this, but any corn will do. You can use Mexican crema or sour cream, salty Cotija cheese or feta depending on what you may have on hand. I like to use a cast-iron skillet for this, so I can take it from stove top to oven, and then to table all in one pan. You can also use a skillet and pour it into a baking dish for serving. Either way it’s sure to be a hit!

MEXICAN CORN DIP

INGREDIENTS:

  • 1 tablespoon olive oil
  • 4 cups fresh or frozen (thawed) corn kernels
  • 2-3 jalapeno peppers, seeded and finely chopped
  • 2 cloves fresh garlic, minced
  • 1 medium white onion (like Sierra Bianca), chopped
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • Juice of one lime, divided
  • 1 teaspoon ground cumin
  • 1 cup crumbled Cotija or feta cheese, crumbled and divided
  • 1/2 teaspoon smoked paprika
  • Chopped fresh cilantro for garnish
  • Tortilla chips for serving

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn, garlic, onion and jalapeño and cook, without stirring, until lightly charred, about 3-5 minutes. Lower heat to medium-low and add Mexican crema or sour cream, mayo, half of the lime juice, spices, and half of the cheese. Mix well.
  2. Spoon contents into 2 quart baking dish if using, or place cast-iron skillet into oven. Bake until cheese is melted and outer edges begin to bubble, about 15-20 minutes.
  3. Drizzle remaining lime juice oven corn, sprinkle with remaining cheese and top with chopped cilantro.
  4. Serve with taco chips.

Serves 6-8

“Life without Mexican food, is like no life at all!”

Summer + Corn = Delicious

It’s been a while since my last post, but when the farm season is on it demands most of our waking hours. It has been hot and humid for the past month. At the end of the day, all I want is a shower and a cocktail! We had a successful garlic harvest that was sold in just two days! We are currently harvesting our early potatoes and onions. When my brother in law brought a dozen ears of corn to us, I knew I wanted to make some corn chowder. It is such a pleasure to use vegetables from our farm, at their peak of freshness.

Making a stock out of the corn cobs really deepens the flavor profile. I prefer the sweetness of white summer onions, red potatoes and dill for this soup; but use whatever suits your taste. You could substitute the red potatoes for Yukon golds, use a sweet yellow onion like Walla Walla, and cilantro instead of dill. This soup uses a mirepoix for a base, but you could use onions and jalapeño for a southwestern flare. Either way, the end result will not disappoint.

SUMMER CORN CHOWDER

INGREDIENTS

FOR CORN STOCK:

  • 4 cups chicken stock (homemade if possible)
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • Reserved corn cobs

FOR CORN CHOWDER:

  • 4 cups corn kernels (from about 4-5 ears of corn), reserving cobs for stock
  • 6 slices bacon, chopped
  • 1 large onion of choice, finely diced (approximately 1 1/2 cups)
  • 1 large carrot, peeled and finely diced (1 cup)
  • 3 stalks celery, finely diced (1 cup)
  • 3 medium potatoes, scrubbed and cut into 1/4 inch cubes
  • 2 teaspoons sea salt or to taste
  • Freshly ground black pepper to taste
  • Pinch of red pepper or to taste
  • 3 tablespoons fresh dill, chopped

INSTRUCTIONS:

  1. Make the corn stock by cutting kernels from the cobs with a sharp knife. Set corn kernels aside, and place cobs in a stock pot.
  2. Add 4 cups chicken stock, milk, and heavy cream. Add salt and freshly ground pepper to taste. Bring to a boil, then turn down to a simmer. Cook 30 minutes while you make the chowder. Use tongs to remove and discard cobs.
  3. In a large Dutch oven or heavy pot, brown chopped bacon over medium-high heat. Remove bacon bits to paper towels to drain with a slotted spoon.
  4. In the same pot, add chopped onion, carrot and celery to the bacon fat and cook uncovered, stirring occasionally until onion is soft and translucent.
  5. Add corn kernels, potatoes, additional salt, freshly ground black pepper to taste, and a pinch of cayenne. Add corn stock and simmer uncovered for 15 minutes or until potatoes are soft. Add fresh chopped dill and ladle into bowls. Top with bacon bits.

Serves: 4-6

“Summertime, and the living is easy.” –George Gershwin

A Big Bowl of Yummy

When we’re busy on the farm in the summer, it’s good to have some go-to salads that can be made in advance, and eaten over several days if need be. This a riff on tabbouleh, a Lebanese salad from the Middle East, made primary with bulgur and parsley. Bulgur is made from parboiled or steamed wheat kernels/berries that are then dried, partially stripped of their outer bran layer, and coarsely ground. The result of this process is a highly nutritious grain that cooks relatively quickly. There might be as many recipes for tabbouleh as their are cooks. The ratio of fresh parsley to bulgur is one of the reasons.

Traditionally tabbouleh is made with bulgur, tomatoes, cucumber, green onions, parsley and mint. Since we are vegetable farmers, I like to load mine up with additional ingredients like radish, grated carrot, and chickpeas. I also like to use a little more bulgur than they might use in the Middle East, making it packed with fiber rich whole grain, complex carbohydrates, and healthy fats.

Although most recipes call for a medium-coarse, or #2 bulgur, I like to use a fine bulgur or #1 for my tabbouleh. If you enjoy a more chewy grain, use the #2 medium-coarse. Either way, 1 cup dried bulgur will yield 4 cups cooked bulgur. I buy my fine bulgur from a Middle Eastern grocery store. At any rate you can adjust proportions and ingredients to your personal preferences, however non-traditional it may be. Just don’t omit the bulgur or fresh parsley altogether. Tabbouleh, although best when fresh, will keep in the refrigerator up to 3 days.

BRICKYARD FARMS TABBOULEH

INGREDIENTS:

  • 1 cup bulgur, #1 or #2
  • 1 can chickpeas, rinsed
  • 1 pint cherry tomatoes, halved
  • 1 medium cucumber, sliced 1/4 inch, then quarter slices
  • 4 green onions, sliced using both white and green parts
  • 6-8 radishes, sliced
  • 2-3 carrots, peeled and shredded on large holes of box grater
  • 1 large bunch curly parsley, chopped
  • 6-8 large mint leaves, chopped
  • 1/2 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil (quality matters here)
INSTRUCTIONS:
  1. If you are using fine or #1 bulgur: Place 1 cup bulgur in large bowl. Boil 2 cups of water and pour in over the bulgur. Let rest for 10-12 minutes. Fluff with a fork. I like to place it in the refrigerator for about an hour to cool it down. You can also just let it cool in the bowl.
  2. If you are using medium-coarse #2, place 1 cup bulgur in a heavy pot and add 2 cups water, and 1/4 teaspoon kosher salt (optional). Bring to a boil, then turn down to low and cover. Cook for 12 minutes. Take of heat and let stand for 10 minutes more. Fluff with a fork. Let cool to room temperature or place in refrigerator for one hour.
  3. To the cooled bulgur add your halved cherry tomatoes, cucumber, green onions. radishes, chickpeas, grated carrots, chopped parsley and mint.
  4. In a separate bowl or pint mason jar, mix together the lemon juice and extra-virgin olive oil. Mix with a whisk, or shake vigorously to emulsify. Pour 1/2 of dressing over tabbouleh. Mix thoroughly. Add additional dressing just before serving.

Serves 6-8

“What is more refreshing than a salad, when your appetite seems to have deserted you?” –Alexis Soyer

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