Food for Conversation

European Culinary Adventure Part II

2010-11-11T06:22:00.015-05:00

From Prague, we boarded a bus to Nuremberg, Germany. Nearly tracing the route which my grandmother traveled to escape from Czechoslovakia during WWII. This was where she met my grandfather, an American solider.
In Nuremberg, we sought out a few familiar treats in the old city:

Lebkuchen (a gingerbread-like spice cookie):

and sauerbraten with dumplings and red cabbage

Next Post: Munich, Germany

European Culinary Adventure Part I

2010-11-03T21:35:00.021-04:00

This past summer, my mom and I took a trip to Europe together in early July. It was a fabulous experience that I'll always remember fondly. We spent 10 days exploring Prague and Paris and visiting with friends and family in Germany and France. No doubt, it was a culinary adventure for the ages (about 70% of the photos I took are of food). We even took a cooking class in Paris! Oh mon dieu!

This was my first trip to Prague, a city I've long dreamed of visiting. It has special significance to me because it's where my grandmother grew up and planned to attend university before WWII broke out and she escaped by foot to Nurnberg, Germany to rendezvous with other family members. Many people say it's the most beautiful city in Europe because it's one of the few that wasn't bombed during the war, leaving intact its beautiful architecture.

We walked all over the city for two days visiting Prague's major landmarks like St. Vitus, an impressive gothic cathedral on a hill in the old city, and the astronomical clock in the bustling old town square. Besides cultural attractions, finding a few special meals ranked high on our itinerary...

yeast dumplings (in my top 5 favorite foods of all time)

...and Polichinka

The hotel we stayed in, the K+K Central, beautifully exemplifies Art Nouveau style. It was built in the early 1900s where it first served as a theater. Interestingly, Kafka once orated on its stage. Today, modern elements are beautifully incorporated to accommodate it's new function as a hotel. In the space which was once the theater, a two story glass structure supports a dining area which appears to be floating on air. This is where we enjoyed the hotel's breakfast spread each morning, a fantasy buffet that has rendered me hopelessly dissatisfied by all future hotel breakfasts.

Next Post: Nuremberg, Germay...

Dolcelinos

2010-09-16T12:20:00.024-04:00

While on vacation in Maine this August I had the luck of stumbling upon a table offering tasting samples of Dolcelinos frozen treats at the Annual Customer Appreciation Day at the Belfast Co-op (a grocery market in downtown Belfast).

Dolcelinos are a delectable dessert similar to an ice cream sandwich, but decidedly more sophisticated. They are made with natural ingredients, no yucky artificial colors or preservatives. I sampled two of the four flavors – Coco Azteca (cocoa with a delightful zing of cinnamon and kick of chili) and Coco Coffee (creamy and smooth coffee deliciousness). There are two other yummy flavors available: Ginger-Lemon and Coco-Chocolat.

What I really love are the serving ideas described on the Dolcelino's site. You'll find all sorts of creative inventions such as a recipe to pair Coco Coffee Dolcelinos with roasted figs and caramel sauce. In this picture, Coco-Chocolat Dolcelinos are plated "topless" with fresh strawberries, chocolate and raspberry drizzle, whip cream and a blueberry branch garnish. These were served at a Museum Gala.

Currently, Dolcelinos are only available in Maine at these retail locations, but plans are under way to expand to more states by next summer. The company behind this genius treat is Swan's Way, a catering business in Camden, Maine. Their event designs are absolutely stunning, pairing menus, china, linens, flowers and more (check them out here in their gallery).

Coffee Plantation

2010-09-09T10:52:00.040-04:00

In August, on a brief trip to Arizona, I stopped by Coffee Plantation on Frank Llyod Wright Blvd. in Scottsdale to visit my friend Megan, the manager, and to work on a commissioned illustration on my laptop (yay free wifi!).

If you're already a Coffee Plantation regular, you're probably well acquainted with Megan — and she no doubt remembers your name, your drink and how you like it, your significant other and/or kids names and the last subject you talked about. It's nice to feel like you're a real person, not just an order number on a receipt. Plus you can get your caffeine fix supporting a local business rather than another big-name chain.

Besides friendly service, Coffee Plantation offers a selection of games, a take one/give one library of books, and as I mentioned before, free wi-fi. The works of local artists are featured on the walls and updated monthly. All these comforts make it a nice place to hang out with friends, sip your coffee, read a book or work on your laptop. But if you're in a hurry there's also a drive up Window.

I chose a scone from the tempting selection of baked goods by the register. They come from a variety of local bakeries. (all baked goods are served freshly warmed). Next, a coffee to go with my scone, iced because it's Arizona. I have to report how perfect this iced coffee was - no cream or sugar required, the taste was that good on it's own. Megan explained to me how Coffee Plantation makes it's iced coffees with a 24 hour cold brew (called a Toddy brew) so it has a smoother flavor. Most coffee shops take a short-cut and just ice a hot brew. They also feature a cute kids menu since caffeine's probably not a good idea for toddlers and tweens.

If you live in the area or you're in town for a visit be sure to stop in or drive through.

2010-06-25T11:52:00.006-04:00

This is one of my favorite salads to make in the summer when watermelon is at its peak. First, chill watermelon in the refrigerator. Cut it into cubes and combine it with feta. Use about half as much feta as watermelon. If you don't mind raw red onion it combines very nicely with the flavors. I like to add chopped fresh mint leaves and little bit of lemon juice and drizzled honey to taste.

Dining Journal

2010-06-14T17:43:00.014-04:00

I enjoyed many wonderful meals over the past week! Here's a photo recap.

Two summery grill-dinners at my parent's house, above: chicken satay, salad with curry-yogurt dressing and tomato salad. Below, grilled zucchini with Parmesan, grilled corn with salt and lime, sauteed peppers and marinated and grilled skirt steak.

At "Clink" restaurant in Boston, steamed mussels with smoked bacon, apple cider and fennel...

and then striploin with black garlic and truffle jus... outstanding.

At my old favorite, Noodle Street on BU's campus, Tom Yum soup and a Vegetarian Fresh Roll.

Northside Social Coffee and Wine

2010-05-21T13:37:00.015-04:00

I've been curious about Northside Social in Arlington for several weeks now. It opened fairly recently in the building where Murky Coffee used to be and is owned by the same people that own Liberty Tavern. I've heard good things about this new addition to Arlington from friends and it seems to have a steady stream of customers. Laptop in tow (to test the free wifi), I stopped in for a quick bite to eat this week.

The atmosphere of the building is very pleasant, sunny and bright. The music selection is pretty decent, no particular track irked me which is about all I ask for in coffee shop music. The internet is fast and I appreciated not having to enter a password or go through a welcome screen to log on.

The menu is fairly straightforward and the prices are reasonable. I chose the Cherry Glen Goat Cheese salad (shallot and bacon vinaigrette) which was very generous with the goat cheese and a strawberry rhubarb and lemon custard filled poppy-seed pastry (YUM!). I also got an iced coffee (very good). The total came to $12, not bad. If I'd been hungrier I could have ordered one of the sandwiches for the same price. I didn't try any wine on this trip but from glancing over the wine menu it seems they have a bountiful selection. I'll definitely go back for the coffee - I enjoyed that the most.

2010-05-18T21:43:00.011-04:00

I found bay scallops on sale at Whole Foods this week. They're one of my favorite types of seafood. This is an easy dish to prepare. I adapted it from a recipe on the Whole Food's Market website (I've omitted the chili pepper flakes) and complemented it with steamed asparagus and Trader Joe's Harvest Grains Blend.

The recipe is simple. Whisk together 2 tablespoons soy sauce, 1 and half tablespoons honey, 1 tablespoon Dijon mustard and 1 teaspoon rice wine vinegar. I also added a little pear juice because I happened to have an open container of it in my refrigerator - orange juice would also be a nice flavor addition.

Heat some olive oil in a pan, cook the scallops for about 2 minutes on each side till browned and cooked through, then set them aside. Allow the pan to cool a bit, pour in the soy sauce mixture and let it thicken and reduce a bit on low heat. Add the scallops to the pan and coat them with the glaze. Serve on a plate, drizzle with remaining glaze and sprinkle with sesame seeds.

Sunny Retreat

2010-05-17T16:50:00.015-04:00

My fiance and I recently enjoyed an afternoon date together in Georgetown. We strolled between M Street and the canal in search of a new restaurant to try. The intoxicating scent of fresh herbs and garlic lured us into Il Canale.

The weather was gorgeous so we asked to dine on the terrace and lucky us, we had the space to ourselves! Sparkling blue sky above us and the bright white walls made me feel as if we were on a sail boat in the Mediterranean. It was a mini-vacation. We toasted with two refreshing draft beers, Peroni, a popular Italian pale lager and ordered a pizza and linguine with clams to share. The pizza, La Regina: tomato sauce, imported bufala mozzarella and ricotta and prosciutto was perfect. The crust was super thin, crisp on the outside and chewy-doughy on the inside. The ricotta was absolutely the best I've ever tasted. Next time I'll order it with the Anitpasti plate! Delizioso!

2010-05-12T13:10:00.010-04:00

Bean Salad with Asapargus and Leeks
Start to Finish: 10 minutes
Serves: 1

Ingredients
2 Leeks
1 Tbsp olive oil
1 clove garlic
1 cup of 2 inch-cuts of asparagus (steam to cook)
1/2 cup garbanzo beans
1/2 cup kidney beans
1 Tbsp goat cheese
1/4 cup chopped walnuts
2 Tbsp chopped basil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
sea salt

1. Heat a olive oil in a pan, saute leeks (diced into rings and rinsed well) with minced garlic and a dash of sea salt.
2. Rinse and strain garbanzo and kidney beans, put in bowl and mix with cut, cooked asparagus.
3. Once leeks sauteed to softness and are slightly caramelized, combine them with beans and asparagus.
4. Mix in chopped basil and sea salt to taste. Whisk balsamic vinegar and mustard in a small cup, pour over salad and toss to coat.
5. Toast the walnuts in a pan over medium heat for 2 minutes.
6. Sprinkle toasted walnuts and crumbled goat cheese over the salad.

2010-05-05T20:13:00.016-04:00

I haven't had bread pudding more than a few times in my life and I'd never made it myself till tonight, but the craving struck me so I decided to give it a try. After skimming a few recipes online I learned that it was a fairly simple dessert and just the ticket to use up some leftovers in my refrigerator that might otherwise go bad before eaten – the last of a loaf of bread, a few eggs, milk, and the lonely apple in the fruit bowl. Add a little butter, cinnamon and sugar and you've got bread pudding!

Here's the basic recipe:

1. Preheat the oven to 350. Layer a 9x12 baking pan or a similar size with about 6 slices of bread (or an amount that adequately fills the pan). You can use a variety of breads... french bread, white bread, cinnamon bread, rolls, etc.

2. Thinly slice 2 tablespoons of butter and distribute it over the bread - pop the pan in the oven just long enough to melt the butter, then take it out.

3. In a bowl, combine 2 cups milk, 3 eggs, 1/2 cup sugar, a teaspoon of cinnamon and a teaspoon of vanilla extract. Pour that mixture over the bread and allow it a few minutes to soak in while you thinly slice a large apple. Arrange the apple slices over top the bread in one layer.

4. Baking time will depend upon your oven and the depth and size of your pan. Check after 15 minutes, but it may take up to 40 minutes. The bread pudding is done when the top springs back when you tap it lightly or a toothpick inserted in the center comes out clean.

Variations:
You may want to try raisins, nuts, sliced peaches or pears. You could also substitute brown sugar or add a few dashes of nutmeg. It would be really yummy served with fresh whipped cream or a scoop of ice cream!

2010-05-05T11:12:00.007-04:00

I made this impromptu meal last week and really enjoyed the result. First, I cooked up some Vietnamese style rice noodles according to package directions. While they boiled, I sliced up about 6 carrots and sauteed them in a pan with a little butter, a dash of salt, a dash of sugar, and roughly sliced fresh ginger. Once the carrots had softened and caramelized a bit, I mixed in some frozen green beans just enough to defrost and warm them. I set the carrots and green beans aside and sauteed some leftover spinach. When the noodles were ready I transferred them to a bowl, tossed them with a little sesame oil and soy sauce and then combined the noodles with all the vegetables. Yum! If you prefer this meal with a little vegetarian protein you could add tofu or even some chopped cashews or peanuts.

Five Seed Almond Bars

2010-05-05T10:52:00.003-04:00

A new Trader Joe's product find. These are delicious and healthy. They're more spiced and nutty than sweet so they're not quite cookies, but their chewiness is very satisfying. They remind me a little bit of gingerbread or spice cookies and they pair especially well with a cup of coffee or chai tea.

2010-04-19T14:44:00.010-04:00

On Sunday, I made bruschetta for lunch. I began with a loaf of french bread that I cut into thick slices and grilled directly on a grill pan without oil or butter. I then rubbed fresh garlic on some of the slices (left it off the slices with sweet toppings like orange marmalade and melon) and drizzled a little olive oil on each. I then went about assembling ingredients I had on hand to make these bruschetta...

- tomato, basil and fresh mozzarella with balsamic vinegar
- prosciutto, fresh mozzarella and orange marmalade
- prosciutto, feta, honey dew melon and honey

Mmmm! So good and so fun to make!

2010-04-18T15:24:00.018-04:00

This is a super fun recipe made with fresh ripe honeydew melon and ice cubes made from brewed herbal peach and mint tea! Why use regular ice cubes when you can use tea cubes! The variations on this recipe are endless! This particular combination, of melon, peach and mint is very light and refreshing.

Some other tea suggestions: chai, earl gray, chamomile, orange spice, raspberry, lemon zinger, lavender.
And fruit suggestions: cantaloupe, mango, watermelon, and peaches to name a few. Mix and match to create your own!

I'd like to try these pairings next:
watermelon + berry tea
honey dew melon + chamomile tea
mango + orange spice tea
peaches + lemon zinger tea

Fresh Melon Slush infused with Peach and Mint
Start to Finish: time for ice cubes to freeze, and 10 minutes to prepare slush
Serves: 2

Ingredients
1/2 small honey dew melon (about 2 cups of cubed melon)
6 tea ice cubes ( brewed from 1 mint tea bag and 1 peach tea bag)
2 tsp. sugar (or 2 tsp. honey or 1 tsp. agave nectar)

1. Make ice cubes ahead of time with brewed tea. Make a cup of tea, allow to brew, cool a little, and then pour into ice cube trays. Two cups of tea will make more ice cubes than you need for this recipe so you can save them for another time.
2. Spoon fresh melon into a blender or other blending device. Add six ice cubes. Sweeten according to taste depending upon how naturally ripe and sweet the melon you have is.
3. Blend until smooth. Divide into glasses. Serve immediately.

Photo Tour of Fluffy Thoughts Cakes

2010-04-17T14:50:00.024-04:00

A couple of weeks ago, I wrote a post about the lovely Fluffy Thoughts Cakes, new to Mclean, Virginia. I gushed about owner Lara Stuckey's apple bacon cupcake with maple frosting. I dropped by for their grand opening party this week, sampled more delicious treats (check out the cream puffs with caramelized sugar garnish) and took some photos. In my last post, I also complemented the shop's charming interior decor, which I can happily share with you now.

They also have truffles! These have a caramel filling and crushed almond coating.

Sesame Crepes

2010-04-17T08:00:00.002-04:00

My fiance recently visited his grandparents in California. They gave him a package of "Sesame Crepes" from Trader Joe's to take home for me because they imagined I'd enjoy it. So thoughtful! They were right - I love this nutty sesame pancake-like treat. Apparently is popular in Vietnam. Here are the ingredients on the package: sesame seeds, sugar, peanuts, cashews, rice flour, citric acid. I recommend looking for this at your local Trader Joe's or asian market. They'd be really yummy sliced and sprinkled over vanilla ice cream.

Fluffy Thoughts Cakes

2010-04-01T12:58:00.058-04:00

Recently, by chance encounter, I discovered something out of this world. A bacon cupcake with maple frosting. Intriguing right? Edgy, daring? Yet until you try it, you have no idea how delicious. Just... oh... incredible! Each bite feels almost criminal. Savory bacon, smooth perfect frosting... and slices of apple baked into the moist vanilla cake. How did I get so lucky?

Well, while running errands in McLean, VA, I stumbled upon Fluffy Thoughts Cakes after following a trail of overheard conversation with the irresistible phrase... "cupcake samples".
To my delight, the cupcakes were housed in a beautiful pastel colored shop with a sweetly decorated tasting room whose modern table setting with clear louis ghost chairs deserves high marks for style. As I entered, several friendly women behind the counter greeted me and offered me samples of mini of red velvet cupcakes and mini banana cupcakes with caramel frosting. Heavenly!

I then made selections from the pristine bakery display case that houses a wide assortment of tempting cupcakes and treats including vegan options. Besides the bacon cupcake I also recommend the lemon meringue cookie (pictured above). Fluffy Thoughts serves two other flavors, mint and raspberry which I must go back to try but I can attest that the lemon is fantastic - a soft custard and meringue center reminiscent of lemon meringue pie sandwiched by a crisp meringue cookie. I also oreded from the drink menu, and fresh espresso in hand, I admired the gorgeous wedding and occasion cakes on display.

Cake creation is clearly a joy and natural talent for Lara Stuckey, the shop's owner and head designer. Lara has an interesting background - with a degree in Psychology and Fine Arts and a Masters in Counseling Psychology, a love of baking since childhood, time spent working at Cakelove, and study with world-renowned cake designer Collette Peters in New York City. Too see examples of Lara's cake designs, whether you've got an occasion in mind or just appreciate confectionery artistry, I urge you to visit her website. A visit to Fluffy Thoughts in McLean for a cupcake or two, or three, is also a must!

Momofuku Noodle Bar

2010-03-30T11:25:00.020-04:00

Last week, I visited my friend Sara in NYC. For dinner, we went with a group of friends to Momofuku Noodle Bar, at the suggestion of her food savvy fiance Jesse (check out his blog here). At 9pm on a Thursday night the place was packed. We waited for a table while enjoying drinks. Most notably, soju slushies (concord grape, dark and stormy and apple cider) - like melted popsicles, yum.

At our table, we ate family style. Several noodle bowls, soup bowls, appetizers and pork buns passed around the table. I snapped photos with haste as each new plate arrived and was quickly speared by chop sticks from all directions. Every bite was full and flavorful, oh my god delicious. I'll be brief with the writing and plentiful with the photos. At Momofuku, the menu changes daily, as does the soft serve ice cream flavor. Thursday night it was wine and cheese. Interesting for a few bites. Momofuku also runs Milk Bar (soft serve, cookies, cakes and bread) and three other establishments Ssam Bar, Ko and soon Ma Peche.

duck rillettes – grapefruit, marinated radicchio, smoked hazelnut

Tokyo turnips – miso butter, pearl onions, chives

steamed pork buns - (the highlight for me)

ginger scallion noodles – seasonal vegetables, cucumber, menma

smoked chicken wings– pickled chili, garlic, scallions

momofuku ramen – pork belly, pork shoulder, poached egg

chilled spicy noodles – Sichuan spiced sausage, spinach, cashews

Did that make you hungry?

Healthy Salad

2010-03-23T13:01:00.004-04:00

A short post –I'm spending time with family this week, and I'd like to share this salad that my dad made for lunch for the two of us today. Grilled chicken from last night's dinner over a bed of greens garnished with fresh blackberries, crumbled blue cheese and a light herb vinaigrette. Light and healthy! Thanks dad. :)

2010-03-16T21:22:00.020-04:00

My current breakfast of choice: 2% greek yogurt (FAGE brand) with sliced bananas, chopped raw walnuts and a drizzle of honey. It's very yummy, I can make it quickly and it keeps me full for a while. It's also a good breakfast equation... substitute variables as you like:

yogurt + strawberries + slivered almonds
yogurt + banana + chopped pecans + cinnamon
yogurt + raspberries + shaved dark chocolate
yogurt + banana + toasted shredded coconut

:) Any other ideas?

Sesame Seed Balls

2010-03-15T20:09:00.015-04:00

I'm crazy over these sesame seed balls from a local Chinese restaurant. They are deep fried balls made of glutinous rice flour coated with sesame seeds, filled with black sesame seeds and granulated sugar. I've had sesame seed balls a number times with red bean filling but never with this black sesame seed and sugar filling which melts so deliciously when you bite in. If there weren't so filling, I could eat a dozen of these at once. Yum. Someday I'd like to try making these at home.

Ching Ching Cha

2010-03-12T15:00:00.002-05:00

I've been wanting to write about the magical Chinese tea house Ching Ching Cha on this blog ever since I visited it for the first time last fall.

On Wisconsin Avenue in Georgetown, you could easily walk right by and miss this jewel. You will first enter a hallway that looks like it might lead to an import store for Chinese furniture and art, but keep going and that hallway opens up into a tall sunlit room filled with warm wood, low tables with floor cushions and beautiful table sets with Ming style chairs. There is also a well curated collection of tea ceramics, utensils and related accessories, books and art, as well as a variety of loose tea leaves for sale.

The menu, set inside a sweetly hand-stitched cover, offers an extensive tea list. Each type of tea is served in a particular kettle or cup complementary to it's style along with instructions from your waitress on how to pour, brew and sip your tea.

It's an intoxicating experience... the tea and the atmosphere in combination transport you to another time and place. If you plan to stay a while and sip your tea slowly (as tea is best enjoyed) Ching Ching Cha offers a small fresh and healthy menu of appetizers, meals and dessert. I especially like the very comforting and unique tomato egg drop soup that comes with the lunch combination meal.

2010-03-11T12:35:00.055-05:00

Ok, I admit it. I'm crazy about kale - I've already mentioned it in three other posts. I know there must be other kale lovers out there... but I'm guessing I'm kind of a minority here - it's not a commonly used or beloved vegetable – at least in the typical American diet. I can only think of one time I've seen it on a restaurant menu. That said, this blog post title "For the Love of Kale!" may not get so many clicks. If you're reading though... kale lover or not, please continue.

Besides the taste, the best thing about kale is how nutritious it is: cancer-fighting, rich in Vitamin A, K, E, and high in fiber. It's one of the best plants you can eat.

I especially love trying new varieties. This one is called dinosaur kale! I combined it with my latest favorite Trader Joe's item, Harvest Grains Blend, (a mix of of Israeli style couscous, orzo, baby garbanzo beans and red quinoa) to make this delicious soup.

Kale, Beans and Grains Soup
Start to Finish: Approximately 15 min.
Serves: 4

Ingredients
1/2 package TJ's Harvest Grains Blend
2 tbsp olive oil
1 yellow onion finely chopped
4 celery stalks finely chopped
1 garlic clove very finely minced
1 bunch kale washed and cut into salad bite size pieces
1 carton chicken broth (4 cups)
Sea salt to taste
Pepper to taste

1. Prepare grains according to package directions with water (not chicken broth). While they cook, heat olive oil in a pot over medium heat.
2. Saute chopped onion, celery and garlic in olive oil for 4-6 minutes, seasoned with a pinch of salt.
3. Next, saute the chopped kale for about 2 minutes, add another pinch of salt.
4. Add chicken broth to pot and stir in the cooked grains. Bring soup to a light boil then turn down and simmer for about 4 minutes. Add salt and pepper to taste.

____________________________________

By the way, in my kale research, I found some interesting facts about it on Wikipedia:

"A whole culture around kale has developed in north-western Germany around the towns of Bremen, Oldenburg and Hannover as well as in the State of Schleswig-Holstein. There, most social clubs of any kind will have a Grünkohlfahrt ("kale tour") sometime between October and February, visiting a country inn to consume large quantities of boiled kale, Kassler, Mettwurst and schnapps. These tours are often combined with a game of Boßeln. Most communities in the area have a yearly kale festival which includes naming a "kale king" (or queen)."

My heritage is partially German. Maybe that explains why I crave kale. In fact I'll be visiting Germany this summer. Too bad I'll miss the kale tours and festivals. Ok, maybe that would be taking it a little too far. I'm sure I have a kale consumption threshold.

2010-03-09T10:00:00.007-05:00

Spring is just around the corner. The season of change and renewal. I'm getting an itch for spring cleaning... wanting to open the windows in the house to exhale the stale air of winter. My body is calling for more exercise and more time outdoors to soak up some sun.
In the kitchen, I've found myself craving more salads and lighter fare. Perhaps it's also because bikini season is a few months away and I've got a little pudge around my middle I'd like to shed.
All this has led me to think more Mediterranean. It is after all, one of the healthiest diets on earth – made up of fresh vegetables, healthy oils and nuts, omega-3-rich seafood, lean protein, whole grains and heart-healthy red wine.

Here are two Mediterranean inspired meals I made this week.

- Roasted vegetables: fresh beets, potatoes, carrots and brussel sprouts. Very easy to do - just toss with olive oil and salt and pepper and roast in oven at 400 degrees for about 30 minutes.

- After roasting, I mixed the vegetables with Trader Joe's Harvest Grains blend.
- Pickled carrot and cucumber salad (with white balsamic vinegar and a dash of sugar)
- A little hummus and some flat bread.

_______________________________________________

- Roasted vegetables: carrots, potatoes, and red onion.
- Grilled skinless boneless chicken breasts seasoned with an herb blend and sea salt.
- A little 2% greek yogurt (because I had some extra in the refrigerator)
- Avocado (it was ripe and needed to be eaten... but it goes great with this meal)
- Tabbouleh salad:
I used Bob's Red Mill Bulger Wheat and a slight variation of the tabbouleh recipe on the bag which follows...
1. Soak 2 cups bulger wheat in 2 cups water for 1 hour.
2. Combine bulger (using a wooden spoon) with 3 cups chopped flat leaf parsley, 1/4 cup chopped mint, 3 finely sliced green onions, dash of black pepper, 1/2 tsp salt, 1 seeded and diced cucumber, and 2 seeded and diced medium tomatoes.
3. Add 3 tbsp lemon juice, toss and chill for 1 hour. ( I also added 2 tbsp of balsamic vinegar)
4. Before serving, toss again with 3 tbsp olive oil.
This recipe makes 6 servings of tabbouleh.