Tabbouleh

I've made a lot of new recipes lately, but finding time to blog has been difficult. There are so many delicious summer dishes I want to share with you!

Today, I'll pass on a fantastic recipe for tabbouleh. Tabbouleh is a Lebanese salad made with parsley and bulgur wheat. It bursts with simple, fresh flavors which change as the ingredients meld together. You can serve it as a condiment for simply grilled meats (try it on lamb kabobs - yum!), stuffed into pitas, or as a side dish.

If you are a backyard herb gardener, you'll love this use for all that beautiful flat-leaf parsley you're probably seeing now. Since I can't currently have an herb garden, I bought my parsley at West Side Market. The lovely lady at Judy's Oasis is always working when I stop by. She has sold me the most delicious treats, from kibbee to the irresistible feta-black olive dip, and when I asked for help making my own tabbouleh, she was happy to assist me. Her most important piece of advice: make sure the parsley is washed very well and that you dry it completely before chopping it and mixing the salad.


Tabbouleh
adapted from epicurious

3 tbsp. olive oil
1/2 c. bulgur wheat
1 c. boiling water
3 bunches fresh flat-leaf parsley, finely chopped
1 small tomato, seeds removed, diced
4 green onions, sliced thinly
2 tbsp. lemon juice
salt & pepper to taste

Place bulgur wheat in a small heat-proof bowl. Pour boiling water over the wheat. Stir in 1 tbsp. of olive oil and cover bowl with a lid or piece of plastic wrap. Let stand for 15 minutes, then stir with a fork to fluff and separate. Allow to cool.

In a large bowl, combine all ingredients. Stir with a large fork, taste for seasoning. You may wish to add more oil, lemon juice, salt, or pepper. I found that my tabbouleh required a bit more olive oil and a lot more salt.

Enjoy this delicious summery dish with the fresh parsley and tomatoes of the season!

Cajun Salmon Caesar Salad

When I worked in Cleveland, various people in the office would order lunch every day.  Once in a while, I'd order something, but for the most part, I brought my lunch every day.  Some of the more common take-out haunts didn't appeal to me, which was good, because it made it that much easier to resist the temptation of ordering something!  There was one restaurant that I always had to order from, and I always got the same thing:  a Cajun Salmon Caesar Salad from The Calla Club.

Andrew's uncle was the first one to turn me on to this salad, which isn't really even on the menu.  They offer a Caesar Salad, and you can add salmon to it if you choose.  Dave always ordered the salmon with Cajun seasoning, and let me tell you, Dave knows his food.  He would never steer me wrong.

The only problem with The Calla Club is that it's about 30 minutes away from me now.  It's not in a convenient location, and the times I am in the area, it's usually to go out to dinner somewhere else.  My solution?  Make Cajun Salmon Caesar Salad at home!


Cajun Salmon Caesar Salad
based on The Calla Club's version

2 pieces of salmon, about 1/2 lb. each
1/4 c. blackened seasoning*
1 tbsp. olive oil
1 large head romaine lettuce
1/2 c. shaved parmesan cheese
1 c. garlic croutons
Caesar dressing, to taste
salt & pepper

If salmon comes with skin on, carefully remove it with a sharp knife.

My salmon looked like the letter P laying on its side - one end was very thick, the other end was very thin.  I opted to fold over the flat side, break a toothpick so it would be hidden within the fish, and secure the fold.  This way, my salmon had a nice shape and was able to cook evenly.  Once cooked, you can remove the toothpick before serving, or just let everyone know it is in there.

Heat olive oil in a large skillet over medium-high heat.  Sprinkle blackened seasoning on one side of the salmon and lay that side down in the pan.  Place it carefully and do not move it.  While salmon is cooking, sprinkle the upturned side with blackening seasoning.  Repeat with second piece of salmon.  Turn after 3-4 minutes, then cook second side for another 3-4 minutes.  The salmon is done when it flakes easily with a fork.


While the salmon is cooking, cut or tear the romaine into bite-sized pieces.  Wash thoroughly and either pat dry with paper towels or spin in a salad spinner.  Toss together cheese, dressing, salt, pepper, and lettuce.  Allow to sit until salmon is ready.  Toss croutons into salad, serve with salmon.

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Blackened Seasoning*

My container of blackened seasoning is the "Market District" brand from Giant Eagle.  You can make your own using the same ingredients: paprika, salt, garlic, pepper, onion, cayenne, and thyme.  Depending on your love for spice, you can of course adjust the pepper and cayenne, sub in smoked paprika, or make any number of changes.  If you're striving for low-sodium, you can just omit the salt.

Caprese Salad

Nothing says summer like a Caprese Salad made with homegrown tomatoes, fresh mozzarella, and basil from the garden.

This weekend, I moved back to Ohio, much to my and Andrew's delight. I'll be able to resume more regular cooking, and therefore more regular blogging, now that I'm back home. We are getting ready to cook my "welcome home" dinner, but as an appetizer, we enjoyed a delicious, seasonal Caprese Salad. This fresh starter makes a delicious and healthful introduction to any summer meal.

Caprese Salad

Five small tomatoes
3-4 oz. fresh mozzarella
4 basil leaves
aged balsamic vinegar
extra virgin olive oil
salt & pepper

Slice tomatoes into 1/4-1/2 inch slices and arrange on a plate. Slice mozzarella the same way - you may want to cut the slices up, as I did, if you have a large log or ball of cheese.

Lay basil leaves flat on top of one another. Roll leaves up and slice crosswise, creating thin strips of basil. (This is what fancy foodies call a "chiffonade")

Sprinkle basil over tomatoes and cheese. Drizzle with EVOO and vinegar, add salt and pepper to taste.


A Caprese Salad is a simple and summery way to start a meal while enjoying some of the best produce the season has to offer. Enjoy your long weekend and have a happy Labor Day!

Garbage Bag Caesar Salad

My step-mother-in-law, Ann, has several signature dishes. One that Andrew and I both adore is her garbage bag Caesar salad. It's a simple recipe that always comes out yummy, and the um, unconventional method is a great conversation starter!


Ann's Garbage Bag Caesar Salad

1 large head romaine lettuce (or 2 hearts of romaine)
5-8 oz. shredded Parmesan cheese
Caesar salad dressing (Ann likes Wishbone!)
croutons
1 clean garbage bag

Wash lettuce and lay leaves on paper towels, pat dry. Tear or cut leaves into bite-size pieces. Place lettuce and cheese in garbage bag, add dressing to taste. Knot garbage bag, shake salad to mix, and store in fridge about 30 minutes. When you're ready to serve, empty bag into serving bowl and toss with croutons.



Andrew and I were trying to save money, so we made ours in a Giant Eagle grocery store bag, but hey, it worked! We did double up the bag for the tossing of the salad, just in case. I definitely recommend using shredded cheese rather than grated - the larger pieces of cheese stand up to the dressing better.

A co-worker of ours once attempted the salad but couldn't figure out why it smelled and tasted sort of...off. Ann quizzed her on the brands of cheese and salad dressing, whether she washed the lettuce, etc. Somehow, Ann was able to figure out that our friend had made quite the mistake - she had tossed the salad in a scented garbage bag! No wonder her salad had an interesting aftertaste of lavender and chemicals!

Save for the rare error in garbage bag selection, this salad is easy to put together, a guaranteed hit, and just as fitting for weeknight meals as it is for fancier weekend dinners.