On a hot summary day, I knew I had a big pile of fresh parsley at home & was craving some tabouli… So I hit the grocery store, found a box of bulgur cracked wheat & got to it.
1 cup bulgur cracked wheat
2 big handfuls chopped flat leaf parsley
1 chopped tomato
1/2 peeled & chopped cucumber
2 scallions chopped (green & white part)
2 tbsp Extra Virgin olive oil
1/2 lemon, juiced
salt and pepper to taste
Cook bulgur per directions on box. Let cool & add vegetables, olive oil & lemon juice. Stir then refrigerate for 30 minutes. Add salt & pepper to taste. Refrigerate for another hour before serving.
I love making these simply potatoes whenever we cook on the grill. You can modify the recipe by tweaking the amount of paprika, garlic or parsley.
4 large Yukon Gold potatoes
2 glugs Extra Virgin Olive Oil
1 tsp of chopped garlic (fresh or jarred)
1 handful chopped fresh parsley
1/2 tsp smoked paprika
1-2 tsp Jane’s Krazy Mixed-Up Pepper
Wash potatoes & cut lengthwise to be about 1 inch thick. Add to a plate, cover with a damp paper towel & microwave for 8-10 minutes, rearranging halfway through. When done, mix in all ingredients & make a tin-foil pouch – close the pouch completely, but don’t make it airtight. Cook on grill for 15-20 minutes.