Wednesday, April 7, 2010

What's for dinner.....


I love my little dinner idea book from Martha. The app is even cooler, and always with me...
So I made this for dinner last night, looked fresh, lighter & still YUMMY. I struggled a bit on what to make along with it, til I remembered how much I LOVED Ina's Tabbouleh recipe...Here's how it all went down:

  • Riata - basic cucumber yogurt sauce
  • I've used this one & it is better than the one included in the chicken-patty recipe

  • 1 (about 3/4 pound) cucumber, peeled, seeded, and chopped
  • 1/4 cup whole-milk plain yogurt
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh cilantro, or parsley
  • 1/4 teaspoon ground cumin

I paired it with one of my all time favorite healthy non-lettuce salads... you know the kind- that have lots of crunch factor. This one works perfect and leftovers are appreciated.

Ina Garten's:


  • 1 cup bulghur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 3 1/2 teaspoons kosher salt
  • 1 cup minced scallions, white and green parts (1 bunch)
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 1 cup chopped flat-leaf parsley (1 bunch)
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 2 cups cherry tomatoes, cut in half
  • 1 teaspoon freshly ground black pepper


Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours

all said & done, it was super yummy, even Chef Hubby loved it. Simple, delish, fresh & starting toward Summer flavors- a clear winner!

Try it & let me know how it goes...:)

1 comment:

  1. Oh that's killing me. I'm starving right this minute and that meal looks so fresh and delish!