Tabbouleh is that Middle-Eastern salad made from coarse cracked wheat and finely-chopped vegetables, seasoned with olive oil and lemon. I usually buy it already made, but this recipe caught my eye. It comes from the beautifully-written food article out of the Israeli newspaper, Ha’aretz, Tabbouleh by Night, Tabbouleh by Day: Recipes That Honor the Ancient… Continue reading Galilean Tabbouleh
Tag: mint
Southern Lamb Stew
Also see North African Lamb Stew (6 servings) 4 pounds lamb riblets or breast of lamb, cut into serving-sized pieces12 small white onions, peeled3 large sweet potatoes, pared and cut into 1" pieces1 leek, washed and sliced2 cups water1 tablespoon salt1 tablespoon Worcestershire sauce1 teaspoon dried rosemary, crumbled¼ cup flour1/3 cup waterfresh mint, chopped (optional)… Continue reading Southern Lamb Stew
Improved Hummus
I clipped this recipe out of Vegetarian Times magazine, probably 20 years ago. It had a monthly column where less-healthy recipes would be improved by reducing salt or fat while improving the flavor. Back then, it seemed more of a counter-cultural magazine, sticking vegetarianism into the face of a meat-eating consumer culture. Sort of a… Continue reading Improved Hummus
Cranberry-Glazed Pork Roast
A Taste of the Holidays The whole family loves this recipe – I think it’s the sauce. Actually, I know it’s the sauce. We like it so much that we altered it to make twice as much sauce as its original version. I have a couple of other recipes that require a pork loin roast,… Continue reading Cranberry-Glazed Pork Roast
Recipes out of the Blond Box 