Tabouli Salad

• 1/2 cup bulgur wheat (or quinoa for gluten free)

• 1 large bunch parsley finely chopped

• 2 large tomatoes diced

• 1/2 cucumber chopped

• 1 small red onion chopped

• 4ish sprigs of mint chopped

• 1 clove garlic minced

• 1/3 cup olive oil

• juice of 1 lemon

• 1 tsp salt

Process

• Cook bulgur according to package. Typically soak in boiling water until tender, drain excess water and let cool

• Chop veggies by hand or toss in a food processor and pulse until finely chopped

• Mix in olive oil, lemon juice and salt

• Let sit for 20 minutes or longer to let flavors meld before serving

Serving Ideas
Eat with crackers
Make a pita sandwich with roasted peppers, chickpeas, feta and tabouli
Serve with grilled meats
Use it to stuff peppers, squash or mushrooms

Early Summer Bruschetta

Combine chopped tomatoes, garlic scapes, basil, and parsley with a pinch of salt, cracked pepper, splash of champagne vinegar and drizzle of olive oil. Serve on toasted baguette slices or fresh bread.

Fresh Summer Salsa

Ingredients

• 3 large tomatoes chopped. Remove seeds and liquid if desired

• 2 tbsp chopped garlic or garlic scapes

• 5 onion scallions chopped

• 1 hot or sweet pepper chopped

• Handful chopped fresh cilantro

• Juice of 1 lime

• ½ tsp salt

• Drizzle honey

Combine everything in a bowl and serve!