A classic tabbouleh salad recipe, made in the style of my grandmother. Bright flavors, fresh ingredients, and a beautiful presentation make this salad a favorite!
Tabbouleh is one of those salads that I ate all the time growing up. The ingredients are nutritious and the salad is so easy to prepare for a crowd. My mom or grandmother would chop the vegetables while soaking the wheat, mix everything together without measuring, adjust the dressing to taste, and serve. Sometimes it would be paired with a more classic Middle Eastern main dish like stuffed grape leaves, and other times, we’d eat it with takeout pizza. (more…)
Simple, fresh flavors are the best way to dress up this colorful Greek oven roasted vegetables dish.
When it comes to vegetables, I appreciate simplicity. It’s not that more complex dishes aren’t fun, but for everyday, simple is best. When the weather gets cooler outside, I like to make oven roasted vegetables because it’s easy, and roasting lends itself well to most in-season winter veggies. It’s fun to change things up occasionally though, and that’s just what this Greek oven roasted vegetables recipe does. (more…)
Sometimes I get a little overzealous about spinach. I frequently buy the huge warehouse boxes of organic at the store because it’s such a good deal. Normally, this isn’t a problem as one of my favorite quick breakfasts consists of eggs and spinach (savory-breakfast gal here), so I will happily go through the box almost by myself in a week because it’s a great source of calcium, vitamins, lots of good stuff. Spinach also tastes really good. (more…)
My favorite broccoli salad recipe has been updated with new pictures May 2016 as part of the #ThrowbackThursday photography project, where I add new photos to already delicious recipes!
Today is my ninth wedding anniversary and I’d like to share with you all the most romantic recipe of all… my favorite broccoli salad recipe. Broccoli is very romantic. (more…)
I think I have more Brussels sprouts recipes on this blog than any other single ingredient. I know it’s definitely the most frequently featured vegetable, but I’ve always roasted it or cooked it in some way, and this time I didn’t, so it’s different enough to merit ANOTHER Brussels sprouts post. Brussels sprouts are wonderful in any season, even when you can’t bear the thought of turning on the oven. They’re versatile like that. (more…)