Israeli Couscous Summer Salad

Along with the tart below, I made this salad to bring to the BBQ. This salad screams summer. Crisp veggies in a light and tangy vinaigrette, combined with pasta made it difficult to stop eating it. This was meatless, but by adding chicken you have a complete meal.

Israeli Couscous Summer Salad

1 1/2 cups Israeli couscous cooked in chicken broth

1 cucumber chopped

1 cup yellow, green or red bell pepper chopped

1 cup grape tomatoes halved (or quartered)

4 cups baby spinach coarsely chopped

1 cup crumbled feta

1 can black beans drained and rinsed

2 Tbs. fresh parsley chopped

2 Tbs. fresh basil chopped

Dressing (I have no amounts as I added and tasted as I went)

balsamic vinegar

cider vinegar

olive oil

Dijon mustard

salt

pepper

onion powder

garlic powder

Add all salad ingredients in bowl and mix to combine. Pour dressing over the salad and chill for 30 minutes.

Tabouleh

I could seriously eat this stuff all day. I just love the freshness of it and what is wonderful is that it is so good for you!

This is great on it's own, scooped up with pita, in a sandwich, however you choose to eat tabouli is up to you. I made this to add to our Lebanese feast tonight. I don't even care that Chad won't touch it. More for me! This is another dish that is not time consuming. The hardest part is chopping, and I can get that done in under 10 minutes. : )

Tabouli

1 bunch curly parsley finely chopped

1/4 cup chopped mint

1 cup tomatoes chopped (I used grape but any variety will do)

1/2 cup chopped purple onion

1/2 cup cucumber finely chopped (I omitted tonight because I didn't have any on hand)

1 cup fine burgul wheat (#1 is a good grind for this)

3/4 cup water

Juice from 1-2 lemons

2-4 Tbs. good olive oil

1 tsp. salt

Put burgul in a bowl and cover with water. Let sit about 10 minutes until water is absorbed. In the meantime chop all veggies and put in a bowl. Add burgul to bowl and toss until evenly distributed. Add lemon, olive oil and salt and mix. Put in fridge for 15 minutes to chill, or serve immediately.

My Take on a Club Sandwich w/ a side of Bulgar Salad

A little while ago I got a recipe for pepperoni bread from Amber. After making a few modifications I made a sort of pizza bread using the basic steps for the pepperoni bread. Well after that night I vowed to do some experimenting since the bread was so easy and fool proof.
Tonight I decided to make a baked club sandwich. I went to the grocery store bought a few slices of various deli meats and cheeses rolled it up and YUM.
For a lighter side full of veggies I made a bean and bulgar salad with a garlic and parsley vinaigrette. I love bulgar. In salads, kibby, as a pilaf you name it. It is up there with barley and quinoa for me. Chad wasn't thrilled with the salad. He was too busy funneling the bread into his mouth, lol.

Baked Club Sandwich

• 1 frozen bread loaf defrosted
• 6 slices of each deli meat: turkey, ham, roast beef(or 18 slices of your favorite meats)
• 9 slices of muenster cheese
• shredded cheddar (about a cup and a half)
• melted butter for brushing the top
• italian herbs to sprinkle on top of the loaf

Roll out dough until it is a big rectangle (sorry I don't have dimensions). Layer the meats and cheeses how you please on one side and roll up. Baste the top with butter and sprinkle with dried herbs. Place on a baking sheet and bake at 350 for 25-30 minutes.

Bean and Bulgar Salad

• 1/2 cup fine bulgar
• 3/4 cup chicken broth
• 1/4 cup diced orange pepper
• 1/4 cup finely diced onion
• 1/2 cup black beans and garbanzo beans drained and rinsed
• 1/4 cup grape tomatoes halved
• 2 handfuls lettuce mix (I used italian blend)
• 1 Tbs. olive oil

Boil chicken stock and add to bulgar that has been placed in a big bow. Let sit for 5 minutes and then fluff with a fork.
Saute onion and orange pepper in a skillet over medium heat for 3-5 minutes just until the onion is translucent. Add beans and saute 3 minutes more. Add the onion mixture, tomatoes and lettuce to bowl and toss. Garlic Parsley Vinaigrette

• 1/4 cup flat leaf parsley
• 1 garlic clove
• 3 Tbs. red wine vinegar
• 1 tbs. dijon mustard
• 1/4 cup evoo
• pinch of sugar
• pinch of salt

Put everything in processor and pulse until everything is coarsely chopped. Turn processor on low and drizzle in the evoo. Serve over bulgar salad and toss.

Here is a close up of the yummy goodness I enjoyed this evening!

Quinoa Watercress Salad

I made this salad yesterday for the bbq that Chad and I hosted. It was a simple bbq with hamburgers and hot dogs, chips and dip, but not much more. So I thought I would make something with veggies and decided on this salad. All I can say is that I was eating it all day.

• 2 Cups Quinoa
• 4 Cups chicken stock
• 1 bunch watercress
• 1 yellow pepper chopped
• 1/2 red onion chopped
• 1 cucumber chopped
• 5 oz. crumbled feta cheese
• about 1 cup grape tomatoes chopped
• about 1 cup toasted pine nuts.
• **balsamic viniagrete**

Rinse quinoa and toast in a dry skillet. Cook quinoa according to package directions and set aside to cool. Wash and chop all veggies and throw them into a bowl with pine nuts. Add cooled quinoa and toss with vinaigrette. Simple and delicious!

**I have no amounts for the vinaigrette but this is what I combined and whisked together**

Balsamic vinaigrette

Cider vinegar

Dijon Mustard

garlic powder

onion powder

basil

salt

pepper

olive oil

Make Your Own Pizza

Tonight was make your own pizza night. I bought the garlic and herb pizza dough from Trader Joe a couple weeks ago and put it in the freezer since we didn't use it. I took it out to thaw Sat. night so it would be ready for tonight. Such an easy and quick dinner for a weeknight.

Because I am the veggie eater in the house, I decided to split the dough in half so Chad and I could put our own ingredients. I topped mine with chopped kalamata olives, sliced grape tomatoes, torn basil leaves, thinly sliced onions, chopped bell pepper, chopped pepperoni, mozzarella and Parmesan.

Chad put pepperoni and Havarti cheese (his favorite). NOtice he chose not to put one single veggie.

For the sauce I just opened a small 8oz. can of tomato sauce and added some garlic powder, onion powder, dried basil, dried oregano, a pinch of sugar and salt and pepper.

I rolled the dough while the oven was preheating to 350 degrees. When I got them to the desired shape (I like thin crust). I pre-baked them for about 6-7 minutes. I took them out sauced, and topped with our desired ingredients.

I also paired mine with a very delicious salad. I ate the entire thing before I even touched my pizza. I chopped some romaine, added grape tomatoes, crumbled gorgonzola, and chopped pecans.I made a raspberry vinaigrette by using a teaspoon of raspberry preserves, a little red wine vinegar, a little olive oil, garlic powder, salt and pepper.