Salad days

We are sitting smack in the middle of the dog days of

summer,and I will say I am glad to NOT be working in a kitchen. One of the summers I spent at the distillery was so hot we declared a Jihad against the heat.

We would put bar towels, soaking wet in the ice cream freezer. Once they were good and frozen stiff we wore them on our heads, once the wilted we'd toss them back in a take another frozen one. The boys started out by mocking myself and my assistant, until they tried it!

Austin, line cook

Mark the saucier

Assim our crazy Egyptian

I started out this summer with spinach, constantly, daily. Spinach with egg, spinach with pear, spinach with blackberries. Side note, I dont know why, blackberries are extra sweet this year.

I am now having a daily affair with tabbouleh. I started buying it. This one

Fontaine Sante Tabbouleh

For my tastes it is the best one you can buy,but for 5 bucks a pop, as a chef its shameful that I dont make it. 

So now I make it.

Middle Eastern tabbouleh is usually made with cracked bulgur wheat. But I often use quinoa (actually a seed that is an excellent source of iron), you really kick up all the goodness.

Ingredients

3/4 cup quinoa

1 cup chopped fresh flat-leaf parsley

1 cup chopped English cucumber

1/2 cup chopped green onions

1/4 cup chopped fresh mint

1 tomato, seeded and chopped

Dressing:3 tbsp lemon juice,2 tbsp extra-virgin olive oil,s&p

Get it together...

Rinse quinoa under cold running water. 

Toss a pot of water on to boil and add the quinoa

Reduce heat, cover and simmer until no liquid remains
Remove from heat; fluff with fork. Transfer to bowl; let cool. Add parsley, cucumber, green onions, mint and tomato. 

Dressing: Whisk together lemon juice, oil, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature or cover and refrigerate for 1 hour.