Shrimp with Tabbouleh, Tomatoes and Feta June 14, 2008

Bulgur is cracked wheat that has been parboiled and broken into different size granules: fine, medium and coarse. And because bulgur is partially cooked, it has a nutty, roasted flavor.

Fine bulgur is used in breads and desserts. Medium bulgur is the all-purpose form that can be used in salads, stews, chilis and soups. Coarse bulgur is chewier than the other forms and also can be used in salads, soups, and works well in pilafs and stuffings.

Ingredients:

• 1 cup Bob’s Red Mill 100% Whole Grain Quick Cooking Bulgur Wheat
• 1 cup water
• 1/4 cup plus 1 tablespoons fresh lemon juice (about 2 lemons)
• 2 tablespoons plus 2 teaspoons olive oil
• 3 tablespoons chopped fresh mint, divided
• 1 teaspoon celtic sea salt, divided
• 10 cooked peeled deveined large shrimp
• 2 plum tomatoes, seeded, coarsely chopped
• 1/2 cup chopped arugula
• 1/4 cup crumbled feta cheese
• 2 green onions, chopped
• 1 garlic clove, minced

Preparation:

1. Mix 1 cup water with 1 cup of bulgur in a saucepan. Bring to the boil, cover, then turn the heat on very low and cook for 15 minutes. Fluff with a fork to separate the grains.
2. Remove the bulgur from heat and put in a large bowl. Add 1/4 cup lemon juice, and 2 tablespoons oil , stir and cover.
3. Meanwhile, whisk together remaining 1 tablespoon lemon juice, 2 teaspoons oil, 1 tablespoon plus 1 and 1/2 teaspoon mint, and 1/4 teaspoon salt in medium bowl. Mix in cooked shrimp.
4. Marinate shrimp for 30 minutes, stirring occasionally.
5. To the bulgur, mix in tomatoes, arugula, feta, green onions, garlic, remaining 1 tablespoon plus 1 and 1/2 teaspoon mint, and 3/4 teaspoon salt. Season salad to taste with pepper.
6. Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.

Makes 4 servings

How to choose shrimp – see Poison Shrimp Cocktail

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Roasted Leeks and Carrots June 10, 2008

Leeks are a very good source of manganese and a good source of vitamin C, iron, folate and vitamin B6. Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes.

Ingredients:

• 3 baby leeks
• 1 small bunch carrots with greens
• 3-4 garlic cloves, sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon thyme
• Celtic sea salt

Preparation:

1. Clean the leeks thoroughly to remove soil that may be caught in the overlapping layers of this vegetable. First, trim the rootlets and a portion of the green tops and remove the outer layer. Cut the leeks into cross sections, then place the sliced leek in a colander and run under cool water.
2. Wash carrot roots and gently scrub them with a vegetable brush. You do not need to peel them if the carrots have been organically grown. The carrots I used are called Thumbelina, small enough to leave whole. If your carrots are larger, you can chop them into 1 inch pieces or just leave whole.
3. Toss leeks and carrots with olive oil, red wine vinegar, sliced garlic cloves and thyme in a shallow roasting pan. Arrange the vegetables in a single layer for even roasting.
4. Roast in a 350 degree oven for approximately 30 minutes until carrots are tender when pierced with a fork and leeks are golden and carmelized. Season with Celtic sea salt to taste.

Makes 2 servings

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