Beets with Pistachios and Mint
June 27, 2011
Adventures come few and far between for me these days. It is not that I am not loving my maternal/ professional/ domestic life, but I do feel the nostalgic for the days when I could take off on a moment’s notice for some incredible journey- usually with twenty bucks in my pocket and only the vaguest of plans. So when my husband’s parents offered to watch our kids for a weekend so we could fly away (Yes, on a plane, with no children!) for a friend’s wedding, we jumped at the opportunity.
We filled the weekend with all sorts of adult outings and completely refrained from anything even hinting at a whine. It was fabulous. The wedding itself was special in just about every way. I was especially smitten with the food. Every dish served was beautiful and inspired. One dish in particular though, struck me with its intriguing taste and unique presentation, the beet salad.
Lentil Bulgur Salad with Feta and Mint
April 13, 2011
Our garden harvest is in a bit of a lull these days. The profusion of kale and broccoli that feed us through the winter is done. While artichokes are beginning to grace our table, the peas and fresh greens of spring have not quite matured. The herbs however, jubilant in the rain-chasing sun, are thriving! We have piles of oregano, mint, parsley, and chives. I love adding combinations of them to just about any dish.
Lentil Bulgur Salad with Feta and Mint is similar to a tabouli, though heartier. The lentils and bulgur combine to form a complete protein. It is incredibly nourishing and satisfying. The mint, parsley, and lemon add bright flavors and beautiful color. The feta contributes a creamy, tangy element. In summertime, I would make this dish with fresh tomatoes. In springtime, why ruin a perfectly seasonal salad with mediocre tomatoes? I used up some dried tomatoes from last summer, but you could easily skip them altogether as well. Make this dish ahead for a nice light dinner or bring it along to a picnic or potluck. It travels well.
My Pantry Shelf 