From Garden to Table

We had purchased some organic bulghar wheat at the natural food store and I had Tabouli on my mind on this very hot day.

Skimming through my favorite cookbooks I came across a great recipe in the Moosewood Cookbook by Mollie Katzen.

So I took a stroll through our gardens to see what else I could find to include in the tabouli.

Here is what I found after a brief walk. I had already pulled, washed and grated some carrots earlier in the day to include in the salad.

~pepper, parsley and chives for the salad, the lavender and egg I put aside for other uses~

Here is the recipe I used for the Tabouli :

You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill.

1 cup dry bulghar wheat

1 1/2 cups boiling water

1 1/2 tsp. salt

1/4 cup fresh lemon juice

1 heaping tsp. crushed, fresh garlic

1/2 cup chopped scallions (I used chives)

1/2 t. dried mint (I used finely chopped fresh mint, about 2 Tablespoons)

1/4 cup olive oil

2 medium tomatoes , diced (we didn't have these yet, so no tomatoes but soon)

1/2 cup chopped fresh parsley

1/2 cup grated carrots

1/2 cup chopped cucumbers (didn't have these ready yet either)

1 chopped green pepper

1) Combine bulghar, boiling water and salt in a bowl. Cover and let stand 15 - 20 minutes.

2) Add lemon juice, garlic, oil and mint and mix thoroughly. Refrigerate 2 -3 hours.

3) Just before serving add the vegetables and mix gently.

Warm wishes, Tonya