Jim Siriani’s “In The Public Interest” show which airs tomorrow at 10AM on AM 990 (KTMS) in Santa Barbara. Click on the mp3 file below for a preview.
This is a hearty side dish stuffed into one tasty shell. Think of these as twice baked potatoes with a nice little kick! They are healthy, easy to prepare, and both vegetarian and gluten-free. What could be better? Continue reading
The flavors in this recipe are intense. It takes advantage of the complementary flavors of the chili bean sauce, shitake mushrooms, and seasoned rice vinegar. Serve this over steamed rice and put smiles on those at the dinner table. Continue reading
By using red onions, these slightly sweet pickled onions take on a deep red rose coloring and look beautiful in a jar in the fridge. They look inviting when plated. I like to serve these as a condiment with my Flautas and/or Pupusas.They are also awesome in salads and on your favorite burger.
I was looking to make traditional tabouli as a side dish the other day. I wanted the taste and texture of this middle eastern dish but wanted to change it up a little. What, I asked myself, could I add to a bulgur based tabouli that would taste different?
I had developed a recipe a few years ago that featured cabbage. Now that was different, I thought, but I’ve done that. What could I add that would be tasty and nutritious?
An image of cauliflower popped into my head. That might be just the thing, I said out loud. Yep. I’ll grate the raw cabbage and add it to my traditional recipe. I’ll bet that would do the trick.
And it did! Give my new recipe a try next time you want a hearty and different salad for lunch or as a side dish at dinner.
1 small head cauliflower (washed and grated coarsely)
1 cup cooked bulgur
¼ cup red onion (chopped fine)
½ cup cucumber (peeled and sliced thin)
16 grape tomatoes (halved lengthwise)
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
¼ cup extra-virgin olive oil
1 cup fresh parsley (chopped for garnish)
½ cup fresh mint (chopped for garnish)
Salt and freshly ground black pepper to taste
Cook bulgur according to package directions. Drain and let cool for about 10 minutes.
In a large bowl, add bulgur, cauliflower, onion, cucumber, and tomatoes. Gently toss to combine. Set aside.
In a different bowl, add the lemon juice, vinegar, oil, parsley, and mint and stir until well mixed. Pour this mixture over the bulgur mixture and toss until evenly coated. Season to taste with salt and pepper and gently toss once more. Serve chilled for lunch and at room temperature for dinner.
See Sarah Howery Hart’s wonderful article. Thank you, Sarah! I ‘ll publish the link as soon as it’s available. For now, here’s the first page…