Bulgur, Mint, and Parlsey Salad

When I saw the large bunch of flat leaf parsley in the produce box I knew tabbouleh was in our future. Nutty bulgur, tart lemon, cool cucumbers and tomatoes--love it!

The Husband made this dish, so no prep photos today.

The flavor blends and intensifies the longer it sits, so make it a few hours ahead of time if you can. It was near divine when I scarfed down the leftovers the next day.

Recipe below; printable version here.

Dairy-Free Pesto

I think pesto is pretty close to perfection. So I embraced this dairy-free pesto recipe pretty much the minute I tasted it, since it meant we wouldn't have to kick pesto out of our meals for The Girl's sake. Not quite as rich as regular pesto, it still has that sublime flavor mix of basil, garlic and pinenuts. With no olive oil and no cheese involved, the recipe triples as a low-fat pesto recipe and vegan pesto recipe.

The equation begins, of course, with basil.

One cup firmly packed basil leaves +

one cup tomatoes +	one clove minced garlic +
one tablespoon toasted pinenuts +	one-half teaspoon salt

Blend it all together in a food processor or blender, and you're done! I make up several batches when basil and tomatoes abound in the summer and freeze it in one-cup portions.

Recipe below.