Posts Tagged ‘dry pack feta cheese’

I really like bulgur wheat.  I’ve been eating it in tabouleh for over 20 years.  One more thing I can thank my mom for since she is the one who first ventured into the world of tabouleh and healthy eating many moons ago.

Thing is you can add almost anything to grains and make them yummy. I would eat them every day if I could.

This combination of flavours is lovely.  The grapes add sweetness.  The feta is salty and tangy lime. The toasted walnuts bring a whole new flavour profile of nutty goodness to the salad. And the arugula brings a tangy zest that does not overpower or get overpowered by the rest of the family. Simply Delicious.

Adapted from ATCO Blue Flame

Bulgur Salad with Arugula & Grapes
3/4 cup fine Bulgur wheat
1 cup boiling water
1/4 cup fresh squeezed lime juice
2 tsp lime zest
1-2 tbsp olive oil
1/2 tsp pepper
1/2 tsp salt
1 cup feta crumbled
1 cup red, seedless grapes, halved
1 cup toasted walnuts
1/3 cup thinly sliced green onions
1 cup arugula

Place bulgur in a bowl. Cover with boiling water and give a quick stir. Cover bowl and let sit 20-30 minutes or until water is absorbed and bulgur tender.

Stir in lime juice, lime zest, olive oil, salt and pepper. Add your cheese, grapes, walnuts and green onions. Mixing well.  Spoon into a bowl or on a plate and top with a good handful of arugula.  Serve immediately.

Serves 3-4

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I am lucky enough to have nieces and nephews from Age 1 right up to Age 23!  A couple of my older nieces are Vegetarian.  One lives near by and I very much enjoy having her over for supper because we get to eat very flavourful Vegetarian fare!   Husband is happy too because he gets a Steak ;).  

Another great recipe to help use up some extra zucchini from the garden!

Zucchini Alfresco

2 medium zucchini, cut into 3 inch spears
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp chopped fresh dill
1 tbsp chopped green onion
1/4 tsp each salt & pepper
1/2 cup (or more) shredded dry pack feta cheese

Toss zucchini spears with 1 tbsp oil. 

Make vinaigrette:  in serving dish whisk 2 tbsp oil, vinegar, dill, green onion, salt & pepper until blended.  Meanwhile grill your zucchini directly on grid for approx. 10 minutes or until tender.  Transfer to serving dish with dressing and toss.  Add cheese tossing a second time.  Serve and enjoy this delicious summer dish!

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