Tabbouleh

Tabbouleh

Ingredients

2 cups vegetable stock (for vegetarian option), chicken stock or water
1 teaspoon salt
2 cups bulgur wheat
1/2 cup olive oil
Zest and juice from 2 lemons
5-6 Roma or plum tomatoes, seeded and chopped
2 scallions, chopped, including the greens
2-3 cups parsley, chopped
1 cup fresh mint leaves, chopped
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Summer Squash Salad

Summer Squash Salad

Ingredients

4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish
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Steak Salad

Steak Salad

Ingredients

Olive oil, canola oil, or grapeseed oil
1 lb skirt steak or flank steak
Salt and freshly ground pepper
1/2 head lettuce greens
1 bunch of arugula, young leaves, tough stems removed
1/2 of one red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
4 scallions, thinly sliced
Several toasted walnuts, chopped
4 oz goat cheese, crumbled
Pomegranate seeds or thinly sliced kumquats (optional)
2 teaspoon lemon juice
2 Tbsp olive oil
Salt and Pepper
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Spring Fava Bean Fennel Salad

Spring Fava Bean Fennel Salad

Ingredients

2-3 lbs fresh fava beans (also called broad beans), yielding about 1 1/2 to 2 cups shelled beans
Salt
1 small bulb fennel, thinly sliced (mandoline works well for this)
2 ounces Parmesan cheese, thinly sliced
10 fresh mint leaves, thinly sliced (chiffonade by stacking leaves and rolling them into a cigar shape, cut thin slices from the end)
2 scallions (green onions), sliced
Extra virgin olive oil
Lemon juice
Freshly ground black pepper
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