In my organic produce basket this week: cucumbers, lemon, tomatoes, green onions and yogurt. Among other things.
What to make?
Sounds like the makings of tabouli salad, which takes cucumber, tomatoes and green onions and is dressed with olive oil and lemon juice.
The yogurt I ordered was Greek Gods brand, a local company. The company website has a recipe that sounds good (seventh recipe down).
This recipe, like most tabouli recipes, calls for mint and parsley. I have made many a tabouli salad and while I always have bulgur wheat in the pantry, or at least couscous, which is a good substitute, I almost never have mint or parsley hanging around. Believe me, you can make a good salad without them, so don’t hold back for lack of a handful of mint leaves.
Tabouli salad is loaded with nutrients and fiber and good fats, and it keeps for several days in the fridge. Great for brown bag lunches. Eat it like it is or stuff some in a pita pocket with some feta cheese.
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