Another in a line of fresh summer salads, Tabbouleh is great if you have too much parsley on hand. I thought this would be a great way to stop the parsley from taking over the garden. Made up primarily of bulgur wheat, parsley and tomatoes, this Middle Eastern favourite provides a nice break from the usual green salad.
This dish started out as a bit of a recipe fail. I think I know what happened – I’m sure it was something I screwed up – but it still soured me on the whole thing. This recipe uses the same flavours from the one I tried to make initially (see source recipes), but simplified – and with guaranteed results.
Continue reading Portabello Linguine with Goat Cheese and Caramelized Onions
“Grillin’ and salad” season is in full swing. Over the next couple of months, there will be more days like today, where it’s just too hot to consider standing over the stove.
Two years ago, we were finishing up our trip through Turkey. Since then, I’ve been obsessed with making dishes we had on the trip, and ones found in the cookbook I bought there.
This dish is a disturbingly simple carrot and yogurt salad/dip. If you saw it in a cookbook, you would think it was boring. You would be wrong.
Continue reading Turkish Carrot and Yogurt Dip (Yoğurtlu Havuç)
