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.

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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. 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%.

 

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This page created July 2010