Cucumbers, Parsley and Mint

Herb
Garden

Parsonage
Backyard
June 2005






Sunday Lunch June 26, 2005

From the garden: cucumbers, parsley and mint

From Williamsburg Main Street Market: wheat bulgur *

Tabouli, hummus, pita bread, falafel with yogurt sauce, and baklava

Tabouli (Wheat and Parsley Salad)

Soak for an hour: 1 cup cracked wheat and 3 cups boiling water

Cool and drain wheat and toss with:

1 ½ cups finely chopped parsley
½ cup chopped mint
½ cup finely sliced green onions
2 med cucumbers, diced
2 cups diced tomatoes
Optional additions: 1 can of chick peas (garbanzo beans) and/or grated carrots

Cover and chill. Can be made in advanced with tomatoes added just before serving. Just before serving, toss tabouli with a dressing of ¼ cup olive oil and ¼ cup lemon juice and 1 teaspoon lemon pepper.

Tabouli can be served with romaine lettuce, which is traditionally used as a utensil for eating tabouli.

* Bulgur is whole wheat kernels that have been heated in water, dried, and cracked with some of the bran removed.


Other uses for parsley: Usually we see parsley only as a garnish, but it is a healthy food and tastes good. It can be used in any salads, in sauces, and in soups. I use it in pumpkin soup, minestrone soup, thousand island dressing, and chicken gumbo. It goes well with lemon and garlic.

Other uses for mint: It can be used for drinks and teas and mint jelly for lamb.

One of my favorite drinks is fresh mint and ginger lemonade:
½ cup packed mint leaves, chopped and crushed
1/3 cup chopped fresh ginger (chop in a food processor)
1/3 cup honey
Combine above with 2 cups boiling water and steep together for 30 minutes.
Add:
1/3 cup lemon juice
1 ½ cups cold water
Refrigerate until cold and serve over crushed ice with fresh mint leaves and lemon slices for garnish.