Do you recall all the parsley in my garden in a previous post (it’s actually about half of the parsley in my garden)? Well, if you have lots of fresh parsley, here’s a recipe that perhaps you’d like to try… TABOULI. First, a few facts about parsley. Parsley is a biennial – that means it comes back the second year and produces seed. But, I generally treat parsley as an annual and plant it every year. It’s not as prolific the second year because most if its energy is spent on producing seeds, not the leafy greens we’re after. If you’re a seed-saver, plant a fresh batch and save the seeds from the second year.
Now, I prefer Italian plain leaf parsley versus French or curly leaf parsley and most cooks will tell you the flat leaf variety has more flavor. While most folks consider it a garnish, it’s actually very nutritious, a rich source of iron and vitamins A and C. It’s also a natural breath sweetener! The goats, bunnies and chickens love any harvest surplus!!
Tabouli is a healthful Mediterranean dish traditionally prepared with cracked wheat (bulghur), parsley, mint, garlic, tomatoes, green onions, olive oil and lemon. I’ve substituted lentils for the bulghur and added a chopped cucumber. It’s great chilled or served at room temp, by itself or in a pita!
Prepare 16 oz lentils (or 2 cups bulghur) according to package. Drain any extra water and set aside. Chop 1 cucumber, 2 small tomatoes, 1 bunch green onions, 1/2 cup fresh chopped mint, 2 cups fresh chopped parsley and 1 – 2 cloves minced garlic (to taste). Make the dressing: 1/2 cup fresh squeezed lemon juice, 3/4 cup olive oil, salt to taste, 1 tablespoon pepper. Mix all ingredients. Makes about 8 cups.
For dessert, how about GOAT CHEESE TRUFFLES?
Ingredients: 8 ounces high quality Chevre goat cheese (preferably your own), 10 ounces semi-sweet chocolate chips, 2 teaspoons vanilla, cocoa powder. Method: Melt the chocolate chips and cool slightly. Cream the goat cheese and vanilla; add the cooled chocolate and continue to cream. When well creamed, use a melon ball to measure out the truffles. Place on a wax papered cookie sheet and place in refrigerator. When firm enough to handle, roll into balls and roll in cocoa powder. Refrigerate. Your friends won’t believe it’s goat cheese. HINT: The truffles freeze well – perfect for midnight snacking…straight from the freezer! Enjoy!
Recipe courtesy Goat Lady Dairy