Salad season is here, and I’m back on the hunt for salads with substance. This lentil salad is full of good stuff.
Continue reading Lentil Salad w Fennel, Arugula, Orange →
Salad season is almost upon us… almost. This chickpea dish can be served warm or cold, depending on how co-operative the weather is being 🙂
This time around, we ate it warm.
Continue reading Warm Chickpea Salad →
I love barley. In the winter, I’m always making stews that overflow with barley. Until now, however, I haven’t found something to use it in during the summer months. Here, I’ve used it in a salad with some rice and veggies. Cross that one off my list of grains to try saladifying! Continue reading Barley Rice Salad →
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.
Continue reading Tabbouleh (Bulgur Salad) →