HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables by Cathy Thomas, includes articles and recipes like Mango; Curried Turkey and Melon Salad; Garden Enchiladas; and Tabbouleh with Edamame and Kumquats.

Cookbook

 

Tabbouleh 
with Edamame and Kumquats

Tabbouleh

Yield: 6 (1/2-cup) Servings

 

Traditional tabbouleh, a bulgur wheat-based Middle Eastern salad, most often contains fresh green herbs, tomatoes, onions, olive oil, and lemon juice. This colorful rendition substitutes sweet-tart kumquats for the tomatoes and pumps up the green with shelled soybeans as well as diced cucumber. Place individual servings in butter lettuce cups.

 
  • 1 cup bulgur wheat
  • 3/4 cup finely chopped fresh Italian parsley
  • 3/4 cup vegetable broth
  • 1 large clove garlic, minced
  • 1/4 cup finely minced red onion
  • 1 tablespoon extra-virgin olive oil
  • 1-1/2 teaspoons agave syrup or honey
  • 2 teaspoons minced lemon zest (colored portion of peel)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup diced hothouse (English) cucumber
  • 1/2 cup cooked shelled soybeans (edamame)
  • 1/2 cup finely chopped seeded kumquats
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Optional: additional fresh lemon juice, salt or freshly ground black pepper
  • Optional for serving: butter lettuce cups

1. Place bulgur wheat in sieve and rinse with cold water.

2. In medium bowl, place bulgur wheat and 1 cup room-temperature water for 2 hours. Drain and gently shake sieve to remove excess water.

3. Place drained bulgur wheat, parsley, broth, garlic, onion, olive oil, and agave syrup in large bowl; toss.

4. Add zest, juice, cucumber, edamame, kumquats, salt and pepper; gently toss. Cover and set aside for 2 hours for flavors to build. Taste and adjust seasoning, adding a little more juice or salt or pepper as needed. If desired, spoon each serving into a butter lettuce cup.

Nutritional information (per serving): Calories 150, fat calories 30; total fat 3.5 grams, sat fat 0 grams, cholesterol 0 milligrams; sodium 115 milligrams; total carbohydrates 26 grams, fiber 7 grams, sugars 4 grams; protein 5 grams; vitamin A IUs 15%; vitamin C 35%; calcium 4%; iron 8%.

 
  • from:
    Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables
  • by Cathy Thomas
  • Wiley 2010
  • Hardcover; 336 pages; $29.95
  • ISBN-10: 0470371056
  • ISBN-13: 978-0-470-37105-3
  • Reprinted by permission.

Buy Melissa's Everyday Cooking with Organic Produce

 

Melissa's Everyday Cooking with Organic Produce

 

This page created July 2010


FoodWine
The FoodWine
Main Page

 

Mardi Gras Recipes
Mardi Gras &
Fat Tuesday Recipes

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About Foodwine.com
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCrazy Cat Toys