What's for dinner.....

DINNER IN A POCKET--->

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:

Ingredients

• 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

Directions

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...:)