Whole Grain Tabouleh

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This is one of my go-to summer recipes.  It's delicious if you follow the recipe, however, I've made a rendition of this before where I used the recipe as a guideline and threw in whatever I had and it was even better.  Let your creativity and taste buds take the lead!  This recipe comes from Simply in Season.

  • 1 cup uncooked bulgar, quinoa, or couscous
  • 1/4 cup green onions or onion, chopped
  • 2 tomatoes, chopped
  • 1/2 cup fresh cilantro, parsley, or mint
  • 1 cup fresh veggies: cucumbers, green or red sweet peppers, hot peppers, carrots, summer squash, diced
  • 1 cup cooked chickpeas (optional)
  • basil, chopped (optional)
  • 2 T. lemon juice
  • 2 T. olive oil
  • salt and pepper
  1. Prepare grain, fluff lightly with a fork and cool.
  2. Add veggies & chickpeas in with cooled grains.
  3. Mix lemon juice, olive oil, salt and pepper, and pour over salad.  
  4. Toss gently.

Roasted Summer Vegetables

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Another recipe from the book Simply In Season.  What I love about this cookbook is the fact that it encourages you to adapt a recipe with what you have in your fridge and what is in season. With this recipe the authors encourage you to try a variety of veggies, including summer squash, onions, tomatoes, beans, peppers, carrots, fennel, and the list goes on!

  • 8-10 cups fresh veggies: cut into bite-size pieces for even cooking time.  When doing this think about what cooks fast and what takes longer, so big chunks of zucchini and thin slices of potatoes.  Toss with one of the seasoning options below.  Then spread seasoned veggies in a thin layer on a baking sheet and bake in preheated oven at 425F for 20 minutes.  Stir occasionally.

For a main dish: Serve over cooked penne pasta, wild rice, or couscous and top with Parmesan cheese

For a salad:  Cool veggies and add 2 cups diced tomatoes, feta cheese, and additional vinaigrette dressing

Seasoning 1:

  • 3 T. fresh basil, chopped
  • 2 T. fresh cilantro, chopped
  • 1 1/2 T fresh thyme, chopped
  • 1 T. olive oil
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1-4 garlic cloves, minced

Seasoning 2:

  • 4 garlic cloves, minced
  • 1/3 cup olive oil
  • 2 T. each of fresh thyme, oregano, basil (or some mixture), chopped
  • 2 T. balsamic vinegar
  • 1 T. Dijon mustard
  • 1/2 t. salt
  • 1/4 t. pepper