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Tabbouleh Salad

Tabbouleh Salad
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This recipe is very adaptable. From side dish to main dish to salad topper, it's a tasty addition to any meal.
Servings
6
Servings
6
Tabbouleh Salad
Print Recipe
This recipe is very adaptable. From side dish to main dish to salad topper, it's a tasty addition to any meal.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Rinse the bulgur and allow it to drain. Heat the chicken broth to just boiling. Put the bulgur in a heat proof bowl. Add the broth and allow it to sit approximately 30 minutes.
  2. The bulgur should puff up some and be chewy, (but chewable.) If there is excess broth, drain it off, but it doesn't have to be bone dry. Leave the bulgur in the bowl.
  3. Place the parsley and mint leaves in the bowl of a processor. Pulse until finely chopped, but don't let it turn into a paste. Scrape the chopped herbs into the bulgur and toss to combine.
  4. Add the tomatoes, cucumbers, and onions to the bulgur mixture and toss to combine. Set aside.
  5. In a jar with a tight fitting lid, combine the olive oil, lemon, juice and garlic. Shake until completely blended. Taste and add salt and pepper to taste and shake again. Repeat adding salt and/or pepper if needed.
  6. Pour the dressing onto the bulgur mixture and toss once again to combine. Chill for 4 hours or overnight. Serve as a side dish or as part of a meal salad.
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Roasted Red Pepper and Bean Dip

DIGITAL CAMERAWhen is a dip a healthy lunch? When the dip has low fat protein and good carbs and a pop of color. This dip uses cannellini beans as its base. It’s joined by roasted red pepper out of a jar and a head of roasted garlic. Lemon, rosemary, and a little Kosher salt round out the flavors.DIGITAL CAMERA

This dip deserves a healthy assortment of dippers and I chose two vegetables that aren’t always chosen first for the team.  Sugar snap peas are one of my current crushes. I love the crunch and the taste which is a combination of English Peas and Snow Peas.

They were joined by Jicama. DIGITAL CAMERAThis crunchy tuber has been around for quite some time and I’ve always been a fan. It has the texture and appearance of a potato, but has a slightly sweet taste that reminds me of cucumber.

This lunch will be lovely out on the deck on a sunny afternoon. A tall glass of iced tea and perhaps a few baked pita chips on the side. Come on Spring!!!

Roasted Red Pepper and Bean Dip
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Roasted Red Pepper and Bean Dip
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Ingredients
Servings:
Instructions
  1. Combine all the ingredients in the bowl of a processor. Process until smooth.
  2. Taste and add more salt if needed. Chill for at least four hours or overnight. Serve with raw veggie dippers or crackers.
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Flatbread Pizza

Flatbread Pizza
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This is my favorite combination for a meal for one. Choose the toppings you like, make more and share them with friends as an appetizer.
Servings
1
Servings
1
Flatbread Pizza
Print Recipe
This is my favorite combination for a meal for one. Choose the toppings you like, make more and share them with friends as an appetizer.
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Heat oven to 375 degrees. Spray baking sheet with non-stick spray. Lay the flatbread on the baking sheet and bake in the oven for 2-3 minutes. remove from oven.
  2. Spread the ricotta on the flatbread leaving a 1/4 inch edge. Lay the mozzarella on top of the ricotta.
  3. Lay the tomatoes on top of the cheeses. Drizzle with olive oil and top with the herb blend.
  4. Return the pan to the oven and bake 5 - 8 minutes or until the cheeses are melted and bubbly. Remove from oven and allow to sit for 2-3 minutes before cutting.
  5. Cut in strips and enjoy. Make more than one, cut it in smaller pieces, and serve as an appetizer.
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Veggie Wrap Sandwich

Veggie Wrap Sandwich
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This is how i made mine. You can choose the veggies you love and use any flavor of cream cheese spread.
Servings
1
Servings
1
Veggie Wrap Sandwich
Print Recipe
This is how i made mine. You can choose the veggies you love and use any flavor of cream cheese spread.
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a medium fry pan. Add the onions and the peppers. Cook over medium heat stirring occasionally until they begin to soften. 3-4 minutes.
  2. Add the zucchini ribbons and garlic to the pan and cook for 3 minutes more.
  3. Spread the cream cheese on the flat bread within a 1/4 inch of the edges. Top with the cooked vegetables and roll up.
  4. This is good warm or at room temperature.
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Breakfast Wrap Sandwich

Breakfast Wrap Sandwich
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This is how I made mine...use the vegetables you love or have on hand. Add meat or not, but add some cheese, it tastes good and helps glue things together.
Servings
1
Servings
1
Breakfast Wrap Sandwich
Print Recipe
This is how I made mine...use the vegetables you love or have on hand. Add meat or not, but add some cheese, it tastes good and helps glue things together.
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a medium fry pan. Add the onions and cook until they begin to soften. Add the peppers and cook for 2-3 minutes until the peppers begin to soften.
  2. Add the spinach and garlic to the pan and cook stirring frequently until the spinach is wilted and the garlic is fragrant.
  3. Scramble the eggs and add to the pan. Cook and stir over medium low, adding half of the cheese. Heat until the eggs are set to your liking.
  4. Sprinkle the remaining cheese on the flat bread and top with the eggs. Roll up carefully and let sit for 1 minute. Cut in half and enjoy.
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