The Menu
TABBOULEH WITH ROAST BEEF, FETA, AND ALMONDS
Warm pita bread
Asparagus Chiller
Instant Gratification Chocolate Parfait
The Recipes
TABBOULEH WITH ROAST BEEF, FETA, AND ALMONDS
MAKES 4 SERVINGS.
1 cup bulgur wheat
1/2 tsp sea salt
5 tbs extra virgin olive oil
1 tsp grated lemon zest
3 tbs fresh lemon juice
1/2 tsp minced garlic
1/2 tsp freshly ground pepper
1 medium seedless hothouse cucumber, diced
1 pint grape tomatoes, halved
2/3 cup chopped Italian parsley
1/3 cup pitted Kalamata olives, slivered
4 scallions, thinly sliced
12 oz piece rare roast beef, cut into 1/2 inch dice
1 cup crumbled feta cheese
1 bunch watercress, in small sprigs, thick stems discarded
1/4 cup toasted salted natural almonds
Bring 1 1/2 cups water to a boil in a 2 cup glass measure in microwave. Place bulgur and salt in a bowl, cover with boiling water. Cover bowl with foil, let stand 30 minutes. Drain bulgur through a fine sieve set over a bowl. Let drain 10 minutes.
Return bulgur to a bowl, fluff. In a jar, combine oil, zest, juice, garlic and pepper, cover jar and shake to blend. Pour over bulgur, toss. Chill 2 hours.
Stir in cucumber and next 6 ingredients, toss. Place watercress on serving plates and top with tabbouleh. Sprinkle with almonds.
Serve with warm pita bread.
Asparagus Chiller
1 can cream of asparagus soup
2/3 cup plain yogurt
1/2 cup chopped cucumber
2 T chopped red onion
Blend soup, yogurt, and 1 soup can water. Add cucumber and onion. Chill at least 4 hours and serve in chilled bowls.
Instant Gratification Chocolate Parfait
Yield: 4 servings.
Source: Chocolate Therapy by Kathy Farrell-Kingsley
4 chocolate graham crackers
8 ounces whipped cream cheese
1/2 cup semisweet chocolate chips, melted and cooled slightly
2 tablespoons sugar
1/2 cup vanilla yogurt
2 cups fresh raspberries or sliced strawberries
1. Place the crackers into a plastic food-storage bag. Crush them with your fingers or press gently with a rolling pin to make fine crumbs.
2. In a small bowl, mix the cream cheese, cooled chocolate, and sugar. Stir in the yogurt.
3. In tall stemmed glasses, alternate layers of berries, chocolate mixture, crumbs, chocolate mixture, and berries. Serve right away.
TABBOULEH WITH ROAST BEEF, FETA, AND ALMONDS
Warm pita bread
Asparagus Chiller
Instant Gratification Chocolate Parfait
The Recipes
TABBOULEH WITH ROAST BEEF, FETA, AND ALMONDS
MAKES 4 SERVINGS.
1 cup bulgur wheat
1/2 tsp sea salt
5 tbs extra virgin olive oil
1 tsp grated lemon zest
3 tbs fresh lemon juice
1/2 tsp minced garlic
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1/2 tsp freshly ground pepper
1 medium seedless hothouse cucumber, diced
1 pint grape tomatoes, halved
2/3 cup chopped Italian parsley
1/3 cup pitted Kalamata olives, slivered
4 scallions, thinly sliced
12 oz piece rare roast beef, cut into 1/2 inch dice
1 cup crumbled feta cheese
1 bunch watercress, in small sprigs, thick stems discarded
1/4 cup toasted salted natural almonds
Bring 1 1/2 cups water to a boil in a 2 cup glass measure in microwave. Place bulgur and salt in a bowl, cover with boiling water. Cover bowl with foil, let stand 30 minutes. Drain bulgur through a fine sieve set over a bowl. Let drain 10 minutes.
Return bulgur to a bowl, fluff. In a jar, combine oil, zest, juice, garlic and pepper, cover jar and shake to blend. Pour over bulgur, toss. Chill 2 hours.
Stir in cucumber and next 6 ingredients, toss. Place watercress on serving plates and top with tabbouleh. Sprinkle with almonds.
Serve with warm pita bread.
Asparagus Chiller
1 can cream of asparagus soup
2/3 cup plain yogurt
1/2 cup chopped cucumber
2 T chopped red onion
Blend soup, yogurt, and 1 soup can water. Add cucumber and onion. Chill at least 4 hours and serve in chilled bowls.
Instant Gratification Chocolate Parfait
Yield: 4 servings.
Source: Chocolate Therapy by Kathy Farrell-Kingsley
4 chocolate graham crackers
8 ounces whipped cream cheese
1/2 cup semisweet chocolate chips, melted and cooled slightly
2 tablespoons sugar
1/2 cup vanilla yogurt
2 cups fresh raspberries or sliced strawberries
1. Place the crackers into a plastic food-storage bag. Crush them with your fingers or press gently with a rolling pin to make fine crumbs.
2. In a small bowl, mix the cream cheese, cooled chocolate, and sugar. Stir in the yogurt.
3. In tall stemmed glasses, alternate layers of berries, chocolate mixture, crumbs, chocolate mixture, and berries. Serve right away.