middle eastern

Easy, Tasty Tabouli Recipe!

Abby H.

I love tabouli (tabouleh)- It’s easy to make, and it keeps in the fridge for up to a week (if it lasts that long). It’s a delicious, easy summer salad.

This is my spin on traditional tabouli- I use Right Rice in place of bulgar wheat, but you can use whatever grain you like. Couscous, quinoa, or Israeli couscous are all great choices. My kids don’t like bulgar wheat.

This week in our Yasukochi Family Farms CSA box we received: Tomatoes, cucumbers, onions, lemon, and parsley.

Ingredients:

  • 2 cups grains of your choice, cooked as directed ( I use garlic herb or original Right Rice)
  • 1-pint cherry tomatoes halved
  • 2 cups cucumbers, diced (I used larger English cucumbers, but you can use the small Persian cukes and slice them into “coins”)
  • 1/2 cup fresh mint, diced
  • 1.5 cups parsley, diced
  • 1/2 cup onion, chopped finely (I like yellow or red)
  • 1/4 cup your favorite oil (olive or avocado are my favs)
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • cracked pepper to taste

Directions:

  1. Cook your grains per the package direction, and set them aside to cool to room temperature.
  2. In a small bowl, combine the oil, lemon juice, and salt. Whisk and set aside.
  3. In a large mixing bowl, combine all veggies and toss with oil and lemon juice mixture.
  4. Fold in the cooled grains.
  5. Refrigerate for at least 3 hours minimum before serving.
  6. Season with additional kosher salt, and black pepper to taste as needed.

This salad goes great with hummus, pita, and grilled protein. I’ll have an awesome hummus recipe up in a few days!

This recipe is naturally vegan. If you use Quinoa or Right Rice, it is gluten-free as well.

 

New Recipe: Shakshuka!

Abby H.

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Shakshuska is an incredibly easy vegetarian recipe! It’s high in flavor and protein. Most of the ingredients can be found in any kitchen.

We’ve been enjoying it for a few years, and I can’t believe I’ve never posted the recipe! My recipe is based on the NYT recipe found here.

Ingredients:

  • 2 T. Oil (I usually use olive oil, but grape seed oil is great too)
  • 1 large onion, chopped
  • 1 large bell pepper, sliced
  • 3 garlic cloves, diced (sometimes I use the chopped garlic in the jar)
  • 1 teaspoon each ground cumin and sweet paprika
  • Dash of cayenne, or to taste
  • 28 ounces of canned whole plum tomatoes with juices, coarsely chopped (I usually use 2
  • 14-ish ounce cans, as they are cheaper/easier to find)
  • 1 small can tomato paste
  • Salt & Pepper to taste
  • 1 1/4 cup feta cheese, crumbled
  • 6-8 large eggs

Directions:

  1. Preheat oven to 350 degrees
  2. In a large, ovenproof skillet (I use one like this), heat oil, and saute onion and peppers until soft and onions are clear about 10 minutes.
  3. Add garlic and cook until fragrant.
  4. Add spices, canned tomatoes, and tomato paste, cook over low for 10-15 minutes until sauce is thick and bubbly.
  5. Stir in about half the feta, and cook until combined/melted.
  6. Turn off the stove.
  7. Crack eggs into sauce, top with remaining feta and bake in the oven for 6-10 minutes or until eggs are done to your liking.
  8. Season with salt and pepper as needed. Serve with crusty hot bread, and a green salad.

Dietary/Allergy Note: There is no way to make this recipe vegan, but it is naturally Gluten-Free!