Tabouli with Figs, Almonds, Orange, Parsley, and Ginger Print Prep time 15 mins Cook time 5 mins Total time 20 mins Recipe By: Sheila McDuffie Cuisine: Lebanese Serves: 4 to 6 Ingredients 1½ cups tabouli (cracked bulgar) 1½ cups boiling hot water 1 bunch flat-leaf parsley, finely chopped 6 figs, cut in 8 […]
Composed Salad
This photo is over the top! First I think Mardi Gras, then I’m looking for the vegetable man a la Giuseppe Arcimbold. Still, I wanted to share this because parts of this salad were purchased at Green Thumb Farmstand in Southampton, NY. Yes, I actually got out of Upper Black Eddy and had a whirlwind […]
Fig, Pear, Arugula, and Goat Cheese Salad
Found fresh organic figs! Actually gasped when first setting eyes upon them – yes, love at first sight. A rare sight, at that. Arugula is an assertive, classic partner with figs. How about some pecan and breadcrumb-encrusted warm goat cheese with a dried date and aged balsamic vinegar chutney? I have some 25 year old […]
Heirloom Tomatoes
Heirloom Tomato Salad DIRECTIONS Slice tomatoes 3/8-inch thick, crosswise. Sprinkle with sea salt. Serve. VARIATION Sprinkle with sea salt, freshly ground pepper, olive oil, and balsamic vinegar. Garnish with basil leaves and fennel blossoms. Serve outdoors. Close your eyes while eating, focusing on the taste of summer and the buzzing of the yellow jackets. VARIATION […]