Man, will these make the neigbors' mouths water (let along Yours!!):
(serves 4)
1 cup (4 oz.) shredded part-skim mozzarella cheese, divided
1 t. Worcestershire sauce
1&1/2 t. fresh basil leaves*, hand torn into tiny pieces*
1/8 t. minced garlic*
1/8 t. freshly ground pepper
Sea* salt, to taste
1 lb. Italian Chicken Sausage*
1/4" thick rounds of sweet white onion, grilled
Marinara sauce, warmed
GOOD rolls, brushed with melted butter, then briefly grilled
Light mayo*
In a large bowl, combine 1/2 cup of the cheese, basil, and S&P. Add sausage and garlic; mix lightly, but thoroughly. Shape into four 1/2" thick patties. Grill (or broil) burgers,and onion slices covered, over med. heat 4-5 mins. on each side or until a thermometer reads 160. Sprinkle each with remaining cheese; grill, covered 1-2 mins. til cheese melts. When buns are grilled, lightly smear with mayo. Place patties on bottom bun and top with grilled onion slices and bun top. Serve with warm sauce for dipping, and fresh steamed green beans with slivered almonds and a squeeze of lemon juice. OOOOOOOh la la!!!
"Always be on the lookout for wonder." Have FUN in the SUN today!!!!
Love,
MM
Thursday, May 9, 2013
Wednesday, May 8, 2013
A Bunch of Tasty Tidbits and Treats
Nibbles:
Pears in Blankets
Core several firm un-ripe* pears (preferably Bosc or Bartlett) and cut into large wedges. Wrap with thin slices of prosciutto, tucking in ends.
Spicy Fried Chickpeas
Heat 1/3 cup EVOO in a large skillet over med.-high. Saute 2 (15 oz.) cans chickpeas (drained, rinsed and patted dry) for 15 mins. or until crisp and golden. Drain on paper towels. In a bowl, toss chickpeas with 2 t. smoked paprika, 1/2 t. cayenne, Johnny's Garlic Spread Seasoning*, and coarse sea* salt to taste. Top with finely grated lime zest.
Nectarine Bruscetta
Spread ricotta cheese sweetened with red pepper jelly* or plum chutney* on rice or seeded crackers. Arrange thin slices of nectarines on top.
Rockin' Radish Sammies
Spread cream cheese with chives on thin pieces of pumpernickel bread; sprinkle with a little sea* salt and freshly ground pepper. Arrange very thin slices of radishes on top arrange a fresh dill frond on each, then cut bread in half.
"Today is going to be epic." Have FUN!!!
Love,
MM
Pears in Blankets
Core several firm un-ripe* pears (preferably Bosc or Bartlett) and cut into large wedges. Wrap with thin slices of prosciutto, tucking in ends.
Spicy Fried Chickpeas
Heat 1/3 cup EVOO in a large skillet over med.-high. Saute 2 (15 oz.) cans chickpeas (drained, rinsed and patted dry) for 15 mins. or until crisp and golden. Drain on paper towels. In a bowl, toss chickpeas with 2 t. smoked paprika, 1/2 t. cayenne, Johnny's Garlic Spread Seasoning*, and coarse sea* salt to taste. Top with finely grated lime zest.
Nectarine Bruscetta
Spread ricotta cheese sweetened with red pepper jelly* or plum chutney* on rice or seeded crackers. Arrange thin slices of nectarines on top.
Rockin' Radish Sammies
Spread cream cheese with chives on thin pieces of pumpernickel bread; sprinkle with a little sea* salt and freshly ground pepper. Arrange very thin slices of radishes on top arrange a fresh dill frond on each, then cut bread in half.
"Today is going to be epic." Have FUN!!!
Love,
MM
Tuesday, May 7, 2013
Grilled Chicken, Romaine, Blueberries, and Cashews Salad
Yowza - this is GOOD:
(makes 8 servings)
1/3 cup white wine vinegar
1/4 cup sugar
1 T. chopped red onion
2 t. poppy seeds
1 t. ground mustard
1/2 t. coarsely ground sea* salt
1/4 t. freshly ground pepper
Dash Worcestershire sauce
1 cup canola oil
1 pkg. (10 oz.) hearts of romaine salad mix
1 cup salted* cashews
1 cup 4 oz. shredded Swiss cheese
1 cup fresh blueberries
32 oz. chopped grilled chicken* or use a rotisserie one from the Deli
In a small bowl, whisk the first eight ingredients. Gradually whisk in oil. In a large bowl, combine salad ingredients. To serve, pour dressing over salad and toss to coat. A heated fragrant roasted garlic bread slathered (OK, so I ran amok) with soft butter would be divine with this salad.
"The best preparation for tomorrow is the right use of today." Have FUN doing it!!
Love,
MM
(makes 8 servings)
1/3 cup white wine vinegar
1/4 cup sugar
1 T. chopped red onion
2 t. poppy seeds
1 t. ground mustard
1/2 t. coarsely ground sea* salt
1/4 t. freshly ground pepper
Dash Worcestershire sauce
1 cup canola oil
1 pkg. (10 oz.) hearts of romaine salad mix
1 cup salted* cashews
1 cup 4 oz. shredded Swiss cheese
1 cup fresh blueberries
32 oz. chopped grilled chicken* or use a rotisserie one from the Deli
In a small bowl, whisk the first eight ingredients. Gradually whisk in oil. In a large bowl, combine salad ingredients. To serve, pour dressing over salad and toss to coat. A heated fragrant roasted garlic bread slathered (OK, so I ran amok) with soft butter would be divine with this salad.
"The best preparation for tomorrow is the right use of today." Have FUN doing it!!
Love,
MM
Sunday, May 5, 2013
Mexcan Pulled Pork (Carnitas) AND, The Pomegranate Margaritas
Here's a couple Great ones for Cinco de Mayo:
Carnitas
(serves 6)
1 (3&1/2-4 lb.) boneless pork butt, fat cap trimmed to 1/8" thick, cut into 2" chunks (you can also
make this with chicken or turkey*)
Sea* salt and freshly ground pepper
1 t. ground cumin
1/2 t. smoked paprika*
1 small sweet* white onion, peeled and halved
2 bay leaves
1&1/2 t. fresh "hot and spicy" oregano*, finely chopped (I just added this kind to my farm!!)
2 T. fresh lime juice
2 cups water
1 med. orange, halved
18 (6") corn or flour tortillas, warmed
Lime wedges
Minced red* onion
Fresh cilantro leaves
Thinly sliced radishes
Queso Fresco, crumbled*
Sour Cream
Adjust the oven rack to lower-middle position and heat oven to 300. Combine pork, 1 t. salt, cumin, paprika, onion, bay leaves, oregano, lime juice, and water in a large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl, and remove any seeds - you should have about 1/3 cup). Add juice and spent orange halves to the pot. Bring mixture to simmer over med.-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with a fork, about 2 hours, flipping pieces of meat once during cooking. Remove pot from oven and turn oven to broil Using s slotted spoon, transfer pork to a big bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid.) Place pot over high heat (use caution, handles will be very hot), and simmer liquid, stirring frequently, until thick and syrupy (heatproof spatula should leave a wide trail when dragged through glaze), 8-12 mins. You should have about 1 cup reduced liquid. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with S&P to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5-8 mins. Using a wide metal spatula, flip piece of meat, and continue to broil until top is well browned again and edges are slightly crisp, 5-8 more mins. Serve immediately with warm tortillas and garnishes.
Pomegranate Margaritas
(makes 6)
1 cup good* Tequila
1 cup triple sec
3 T. agave nectar
4 cups ice
1&1/4 pomegranate juice
3/4 cup freshly squeezed lime juice
Lime wedges
Pomegranate seeds
Mix tequila, triple sec, and agave nectar in a pitcher. Stir in 4 cups of ice, pomegranate juice, and lime juice. Pour into 6 glasses and garnish with lime wedges and pomegranate seeds. OLE!!
Carpe Diem and have FUN today.
Love,
MM
Carnitas
(serves 6)
1 (3&1/2-4 lb.) boneless pork butt, fat cap trimmed to 1/8" thick, cut into 2" chunks (you can also
make this with chicken or turkey*)
Sea* salt and freshly ground pepper
1 t. ground cumin
1/2 t. smoked paprika*
1 small sweet* white onion, peeled and halved
2 bay leaves
1&1/2 t. fresh "hot and spicy" oregano*, finely chopped (I just added this kind to my farm!!)
2 T. fresh lime juice
2 cups water
1 med. orange, halved
18 (6") corn or flour tortillas, warmed
Lime wedges
Minced red* onion
Fresh cilantro leaves
Thinly sliced radishes
Queso Fresco, crumbled*
Sour Cream
Adjust the oven rack to lower-middle position and heat oven to 300. Combine pork, 1 t. salt, cumin, paprika, onion, bay leaves, oregano, lime juice, and water in a large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl, and remove any seeds - you should have about 1/3 cup). Add juice and spent orange halves to the pot. Bring mixture to simmer over med.-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with a fork, about 2 hours, flipping pieces of meat once during cooking. Remove pot from oven and turn oven to broil Using s slotted spoon, transfer pork to a big bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid.) Place pot over high heat (use caution, handles will be very hot), and simmer liquid, stirring frequently, until thick and syrupy (heatproof spatula should leave a wide trail when dragged through glaze), 8-12 mins. You should have about 1 cup reduced liquid. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with S&P to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5-8 mins. Using a wide metal spatula, flip piece of meat, and continue to broil until top is well browned again and edges are slightly crisp, 5-8 more mins. Serve immediately with warm tortillas and garnishes.
Pomegranate Margaritas
(makes 6)
1 cup good* Tequila
1 cup triple sec
3 T. agave nectar
4 cups ice
1&1/4 pomegranate juice
3/4 cup freshly squeezed lime juice
Lime wedges
Pomegranate seeds
Mix tequila, triple sec, and agave nectar in a pitcher. Stir in 4 cups of ice, pomegranate juice, and lime juice. Pour into 6 glasses and garnish with lime wedges and pomegranate seeds. OLE!!
Carpe Diem and have FUN today.
Love,
MM
Saturday, May 4, 2013
Kentucky Hot Brown Pizza AND, Ginger-Mint Juleps with Fresh Pineapple
Kentucky Derby Day And My Birthday!! So, here are my presents to you:
Kentucky Hot Brown Pizza
(serves 8)
Mornay Sauce:
1 T. butter*
1 T. all-purpose flour
1 cup 2%* milk
1/8 t. sea* salt
1/8 t. freshly ground pepper
1/8 t. freshly ground nutmeg (important to use whole nutmegs*)
1 T. sour cream
1 heaping T. grated Parmigiano Reggiano cheese
Pizza:
24 oz. fresh pizza dough
1 cup shredded mozzarella
1/2 cup shredded Asiago cheese
1&1/2 chopped roasted turkey breast
1/2 cup chopped cooked bacon
1 cup chopped Roma tomatoes
1/4 cup chopped parsley
EVOO*
Coarse corn meal*
To prepare sauce, melt butter in a medium saucepan over med.-low heat. Whisk in flour until combined. Cook about 2 mins. Whisk in milk, S&P,and nutmeg. Add sour cream. Bring mixture to a slow simmer. (Do not boil.) The mixture will begin to thicken. Remove from heat. Add cheese and stir until smooth. To make pizza, preheat oven to 425. Roll pizza dough into a 14" round or square. Place on a baking sheet or pizza stone. Editor's note: I made a DELISH veggie pizza the other day, and put my pizza stone in the oven to heat. When it was screamin' hot, I took it out, stretched the pizza dough out to the edges - always rub EVOO on the bottom of crust and sprinkle with coarse corn meal - then put back in the oven so it sets. Remove and spread with sauce, and top with remaining ingredients in the order listed. Bake 7-11 mins, or until puffy and golden brown.
Ginger-Mint Juleps
Makes 1 cocktail (can be easily doubled or tripled)
8-10 lemon* mint leaves
2 heaping T. chopped fresh pineapple
2 T ginger syrup (see recipe below)
2 oz. (1/4 cup) Kentucky bourbon, such as Maker's Mark
3 T. pineapple juice, or more to taste
Mint springs and pineapple wedges, for garnish
Place mint, pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup.Using a muddler or wooden spoon, mash the ingredients to release the flavors. Pack finely crushed ice over the fruit mixture, filling the glass all the way to the top. Pour the whisky over the ice, followed by the pineapple juice and stir gently to combine. Top with more crushed ice to fill the glass. Garnish with a sprig of mint and wedge of pineapple. The drink will be stiff at first, but mellows as the ice melts. Add more pineapple if you want it sweeter.
Ginger Syrup (makes 2 cups)
4 cups water
2 cups sugar
1 cup peeled, sliced ginger
2 t. black peppercorns.
Bring water, sugar, and peppercorns to a boil in a large sauce pot over high heat. Turn down to medium and cook, maintaining a rapid simmer, until liquid is reduced to 2 cups, about 1 hour. Transfer the mixture (do not strain) to a heat proof container to cool completely, Syrup will keep in the fridge for two months, or half the recipe if desired.
Recipe note:
To make a batch of 4 juleps, quadruple the amts. of syrup, mint, and pineapple and muddle in glass bowl. Split between 4 cocktail glasses and continue with recipe.
"This is the day that the Lord hath made. We will rejoice and be glad in it." I'm headed down to Emerald Downs to bet on the horses. Wish me Bon Chance!!
Love,
MM
Kentucky Hot Brown Pizza
(serves 8)
Mornay Sauce:
1 T. butter*
1 T. all-purpose flour
1 cup 2%* milk
1/8 t. sea* salt
1/8 t. freshly ground pepper
1/8 t. freshly ground nutmeg (important to use whole nutmegs*)
1 T. sour cream
1 heaping T. grated Parmigiano Reggiano cheese
Pizza:
24 oz. fresh pizza dough
1 cup shredded mozzarella
1/2 cup shredded Asiago cheese
1&1/2 chopped roasted turkey breast
1/2 cup chopped cooked bacon
1 cup chopped Roma tomatoes
1/4 cup chopped parsley
EVOO*
Coarse corn meal*
To prepare sauce, melt butter in a medium saucepan over med.-low heat. Whisk in flour until combined. Cook about 2 mins. Whisk in milk, S&P,and nutmeg. Add sour cream. Bring mixture to a slow simmer. (Do not boil.) The mixture will begin to thicken. Remove from heat. Add cheese and stir until smooth. To make pizza, preheat oven to 425. Roll pizza dough into a 14" round or square. Place on a baking sheet or pizza stone. Editor's note: I made a DELISH veggie pizza the other day, and put my pizza stone in the oven to heat. When it was screamin' hot, I took it out, stretched the pizza dough out to the edges - always rub EVOO on the bottom of crust and sprinkle with coarse corn meal - then put back in the oven so it sets. Remove and spread with sauce, and top with remaining ingredients in the order listed. Bake 7-11 mins, or until puffy and golden brown.
Ginger-Mint Juleps
Makes 1 cocktail (can be easily doubled or tripled)
8-10 lemon* mint leaves
2 heaping T. chopped fresh pineapple
2 T ginger syrup (see recipe below)
2 oz. (1/4 cup) Kentucky bourbon, such as Maker's Mark
3 T. pineapple juice, or more to taste
Mint springs and pineapple wedges, for garnish
Place mint, pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup.Using a muddler or wooden spoon, mash the ingredients to release the flavors. Pack finely crushed ice over the fruit mixture, filling the glass all the way to the top. Pour the whisky over the ice, followed by the pineapple juice and stir gently to combine. Top with more crushed ice to fill the glass. Garnish with a sprig of mint and wedge of pineapple. The drink will be stiff at first, but mellows as the ice melts. Add more pineapple if you want it sweeter.
Ginger Syrup (makes 2 cups)
4 cups water
2 cups sugar
1 cup peeled, sliced ginger
2 t. black peppercorns.
Bring water, sugar, and peppercorns to a boil in a large sauce pot over high heat. Turn down to medium and cook, maintaining a rapid simmer, until liquid is reduced to 2 cups, about 1 hour. Transfer the mixture (do not strain) to a heat proof container to cool completely, Syrup will keep in the fridge for two months, or half the recipe if desired.
Recipe note:
To make a batch of 4 juleps, quadruple the amts. of syrup, mint, and pineapple and muddle in glass bowl. Split between 4 cocktail glasses and continue with recipe.
"This is the day that the Lord hath made. We will rejoice and be glad in it." I'm headed down to Emerald Downs to bet on the horses. Wish me Bon Chance!!
Love,
MM
Thursday, May 2, 2013
Seared Sea Scallops with Salsa Verde and Asparagus, PLUS Peanut Butter Pie!!
Saw both of these in the paper this morning, and wanted to share (always with my asterisk* changes) them with you:
Seared Sea Scallops with Salsa Verde and Asparagus
(serves four)
1/4 cup finely chopped fresh lime* basil
1/4 cup finely chopped flat-leaf parsley
1/4 cup EVOO
1 T. capers, drained and minced
1 T. finely chopped shallots
1 t. Dijon mustard
1/2 t. finely grated lemon zest
1/4 t. anchovy paste
1/4 t. freshly ground black pepper
1/8 t. sugar
1&1/4 lb. large sea scallops
4 t. veg. oil
1/4 t. coarse sea* salt
1/2 lb. pencil thin* asparagus, trimmed and cooked til just tender
2 whole lemons cut into crowns for garnish*
Combine basil and next 9 ingredients in a small bowl; set aside. Pat scallops very dry. Heat 2 t. veg oil in a large nonstick skillet over med. high heat. Season scallops lightly with salt and a pinch of sugar. When pan is very hot, add half the scallops and cook, undisturbed, 2 mins. Turn and cook 1-2 mins. more, until just opaque in the center. Transfer to a plate, and tent with foil. Repeat with remaining scallops. Transfer to plates and serve with salsa verde, crossed asparagus spears, and lemon crowns.
Peanut Butter Pie
(serves 8-10)
8 oz. cream cheese, softened and cut into chunks
1&1/2 cups powdered sugar
1 cup creamy peanut butter
1 cup chilled whipping cream
1/2 t. vanilla
1 ready-made chocolate cookie crumb pie crust
Shaved chocolate curls for garnish*
Whipped cream*
Combine all ingredients (except crust) in a bowl of a food processor and blend until very smooth, or mix using an electric mixer on med. speed. Fill crust. Place pie in freezer for at least 2 hours.Top with chocolate curls and a dollop of whipped cream.
"Be as patient with others as God has been with you."
And, have FUN in the SUN today!!
Love,
MM
Seared Sea Scallops with Salsa Verde and Asparagus
(serves four)
1/4 cup finely chopped fresh lime* basil
1/4 cup finely chopped flat-leaf parsley
1/4 cup EVOO
1 T. capers, drained and minced
1 T. finely chopped shallots
1 t. Dijon mustard
1/2 t. finely grated lemon zest
1/4 t. anchovy paste
1/4 t. freshly ground black pepper
1/8 t. sugar
1&1/4 lb. large sea scallops
4 t. veg. oil
1/4 t. coarse sea* salt
1/2 lb. pencil thin* asparagus, trimmed and cooked til just tender
2 whole lemons cut into crowns for garnish*
Combine basil and next 9 ingredients in a small bowl; set aside. Pat scallops very dry. Heat 2 t. veg oil in a large nonstick skillet over med. high heat. Season scallops lightly with salt and a pinch of sugar. When pan is very hot, add half the scallops and cook, undisturbed, 2 mins. Turn and cook 1-2 mins. more, until just opaque in the center. Transfer to a plate, and tent with foil. Repeat with remaining scallops. Transfer to plates and serve with salsa verde, crossed asparagus spears, and lemon crowns.
Peanut Butter Pie
(serves 8-10)
8 oz. cream cheese, softened and cut into chunks
1&1/2 cups powdered sugar
1 cup creamy peanut butter
1 cup chilled whipping cream
1/2 t. vanilla
1 ready-made chocolate cookie crumb pie crust
Shaved chocolate curls for garnish*
Whipped cream*
Combine all ingredients (except crust) in a bowl of a food processor and blend until very smooth, or mix using an electric mixer on med. speed. Fill crust. Place pie in freezer for at least 2 hours.Top with chocolate curls and a dollop of whipped cream.
"Be as patient with others as God has been with you."
And, have FUN in the SUN today!!
Love,
MM
Wednesday, May 1, 2013
Gluten Free Peanut Butter Oat Cookies PLUS Spring Fruit Tabouli
Peanut Butter Oat Cookies
This first one is for the Bride To Be, Anne!!!!!
(makes 1/1/2 dozen)
3/4 cup chunky* peanut butter
2 T. coconut oil, melted
1/2 cup honey
1 egg
1 t. vanilla
1&1/4 cups oat flour
1 t. baking soda
1/4 t. sea* salt
1/4 cup chopped salted peanuts
Preheat oven to 350. Beat peanut butter, coconut oil, and honey until well mixed. Add egg and vanilla. In a separate bowl, mix together oat flour, baking soda and salt. Add the wet ingredients and stir until combined. Stir in peanuts. Drop rounded tablespoons of dough onto parchment-lined cookie sheets, 2" apart. Gently press with a fork crosswise. Bake until edges just start to brown, about 10 mins. Transfer to a wire rack to cool. Serve with a glass of cold milk, Duh!! :)
Spring Fruit Tabouli
This sounds SO good and refreshing:
(serves 4-6)
1 cup Bulgar
1&1/2 cups boiling water
2 cups chopped apricots (about 10 whole)
1 cup halved red* seedless grapes
1/2 unpeeled Persian* cucumber, chopped
1/4 cup red onion, finely chopped
1/2 cup toasted pecans, chopped
1/4 cup chopped fresh basil leaves
1/4 cup fresh lemon* mint leaves, chopped
1/4 cup fresh* lime juice
2 T. EVOO
Sea* salt and freshly ground pepper, to taste
Place Bulgar in a heat-proof bowl and cover with boiling water. Soak until grain are tender and most of the water is absorbed, 30-40 mins. Drain, if necessary, and fluff with a fork. In a large bowl, combine Bulgar, apricots, grapes, cucumber, red onion, pecans, basil, and mint. Drizzle with lime juice and oil. Season with S&P. Toss gently to coat. Serve warm, or cover and refrigerate for several hours before serving. Yowza!!
Keep your chin up, pull up your own boot straps, keep on truckin', and have FUN doing it!!!
Love,
MM
This first one is for the Bride To Be, Anne!!!!!
(makes 1/1/2 dozen)
3/4 cup chunky* peanut butter
2 T. coconut oil, melted
1/2 cup honey
1 egg
1 t. vanilla
1&1/4 cups oat flour
1 t. baking soda
1/4 t. sea* salt
1/4 cup chopped salted peanuts
Preheat oven to 350. Beat peanut butter, coconut oil, and honey until well mixed. Add egg and vanilla. In a separate bowl, mix together oat flour, baking soda and salt. Add the wet ingredients and stir until combined. Stir in peanuts. Drop rounded tablespoons of dough onto parchment-lined cookie sheets, 2" apart. Gently press with a fork crosswise. Bake until edges just start to brown, about 10 mins. Transfer to a wire rack to cool. Serve with a glass of cold milk, Duh!! :)
Spring Fruit Tabouli
This sounds SO good and refreshing:
(serves 4-6)
1 cup Bulgar
1&1/2 cups boiling water
2 cups chopped apricots (about 10 whole)
1 cup halved red* seedless grapes
1/2 unpeeled Persian* cucumber, chopped
1/4 cup red onion, finely chopped
1/2 cup toasted pecans, chopped
1/4 cup chopped fresh basil leaves
1/4 cup fresh lemon* mint leaves, chopped
1/4 cup fresh* lime juice
2 T. EVOO
Sea* salt and freshly ground pepper, to taste
Place Bulgar in a heat-proof bowl and cover with boiling water. Soak until grain are tender and most of the water is absorbed, 30-40 mins. Drain, if necessary, and fluff with a fork. In a large bowl, combine Bulgar, apricots, grapes, cucumber, red onion, pecans, basil, and mint. Drizzle with lime juice and oil. Season with S&P. Toss gently to coat. Serve warm, or cover and refrigerate for several hours before serving. Yowza!!
Keep your chin up, pull up your own boot straps, keep on truckin', and have FUN doing it!!!
Love,
MM
Subscribe to:
Posts (Atom)