![]() This advertisement has not loaded yet, but your article continues below. Adapted from “ The Sprouted Kitchen Bowl and Spoon,” by Sara Forte (Ten Speed Press, 2015). ![]() ![]() MAKE AHEAD: The tabbouleh can be refrigerated for up to 3 days, but it’s best the day it’s made. STRAWBERRY TABBOULEH When strawberries are out of season, substitute roasted baby beets. Once you’ve gone this non-traditional - I haven’t even mentioned Forte’s heretical inclusion of feta, which I heartily endorse - I don’t suppose a red tabbouleh is anything to worry about, is it? Second, I prefer to fold the strawberries carefully at the end rather than toss them with everything else, so they don’t stain the rest of the salad. First, I substituted baby zucchini for cucumbers, because the former have been showing up in markets lately, and I love an excuse to eat them raw. All those chopped pieces make it easy to scoop up with a spoon or crackers, pile onto pita or scatter onto salad greens. Manage Print Subscription / Tax Receiptįorte promotes the strawberry tabbouleh as her favourite dish to bring to picnics, and I can see why.
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