You don’t have to have ripe, juicy tomatoes and basil leaves to enjoy some slices of fresh mozzarella on a plate. The classic combination (known as Caprese salad) is not overrated by any means, but if your crisper drawer is bursting with greens instead of tomatoes since your early-summer CSA began (or if you just want to sneak more greens into your diet, noble you), then you can play up this concept anew.
This could either be really offensive or really resourceful-sounding. I’m clearly hoping for the latter scenario. It’s because so many have recently shared with me their frustrations of lettuce overabundance, and salad-eating fatigue, that I deemed this recipe worthy of sharing (and caring) in return. Yes, it’s that point for me, too, thanks to the CSA season: produce is coming in too fast, too soon. Yes, I have reached the maximum capacity of lettuce that can be stuffed in the … Read More
Most people think of tabbouleh as a grain-based salad, with bulgur (a whole wheat product) comprising the bulk of the dish. But actually, it’s more of a parsley-based salad, with lots of fresh tomatoes, lemon juice, chopped onions and other herbs, too. Its name derives from the Arabic word for “seasoning” (taabil), and purists have scolded my lack of sufficient parsley in past attempts. This got me thinking that tabbouleh is something of a chunky pesto, with some filling grains tossed … Read More