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Parsley Salad (Tabouli)

March 22nd, 2010

2 cups cracked wheat
2 cups very hot water
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
2 teaspoons salt
1 tablespoon pepper
1 medium-size cucumber, chopped
2 small tomatoes, chopped
8 green onions, sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 garlic clove, minced

Soak the cracked wheat in the hot water for about 30 minutes, until most of the water is absorbed. Drain any excess water then squeeze cracked wheat dry. While cracked wheat soaks, prepare dressing by mixing the lemon juice, olive oil, salt and pepper in a small bowl; set aside. When cracked wheat is ready, add cucumber, tomatoes, green onions, mint, parsley and garlic to a large bowl. Add cracked wheat and dressing; stir to combine. Serve chilled or at room temperature.

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Oregano Pesto Fingerling Potatoes

March 22nd, 2010

1 cup fresh oregano leaves
2 cups fresh parsley leaves
2 cups torn spinach leaves (fresh)
2 tablespoons freshly grated Parmesan cheese
2 large garlic cloves, peeled
2 tablespoons sliced almonds, toasted
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons olive oil
16 fingerling potatoes

Preheat oven to 425 degrees F. Place first 8 ingredients into a food processor; process until smooth. With food processor running, slowly add olive oil via food chute; process until well-blended then set aside. Place potatoes on a jelly-roll pan then place in oven and bake until tender, about 20 minutes, stirring occasionally. Put potatoes in a large serving bowl, add 1/3 cup pesto then toss gently to coat.

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