This tomato salad is the perfect fresh-from-the-garden all-purpose side dish for the season. It's bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
I posted something on Facebook yesterday in response to what happened in Boston this week, and struggled to find my own answer to the question. The whole circuitous train of thought brought to life something I’ve said a gazillion times before and I’ll probably say a gazillion times again: food is about so much more than just what we eat.
I’m conducting a never-been-done-before “State of the Kitchen” survey for 2013. Would you do me a huge favor? Would you please take just a few minutes to fill out these nine questions? To thank you for your time, I’m going to save you time with a free copy of my Make Ahead Meals e-book. PLUS, when you take the survey you’ll automatically be entered into a drawing to win a fabulous Nourish Network market bag (it really is the coolest bag out there).
I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.