Our kitchen is the heart of our home. We start our morning with coffee, milk & pancakes and end each evening catching up on our day there. Our meals are a family affair, some rushed, while others are at a more leisurely pace. Our boys love good food, surprisingly, some are very healthy, too. Sometimes, just a smell of something brings good memories with my children. Oddly enough, parsley seems to conger up some wonderful memories of the boys helping out in the kitchen. It’s the main ingredient for our go- to family salad. Cameron asked me to make it this week and I wanted to post here because Connor loved it, too! Parsley is also packed with vitamin K, C & A and I think it’s a tasty alternative to a regular salad.
PS -when the kids are not looking, I love to enjoy it with sea salt and vinegar potato chips.
The ingredients are:
- 4 bunches of Parsley (stem removed)
- 1/4 cup of dry bulgur (found in any natural food store or an international market)
- 4 medium tomatoes
- 1/2 onion
- Juice from two lemons
- 2 table spoons of olive oil
- pinch of cayenne pepper (can be skipped if spice/heat is not desired)
Soak bulgur in water and let sit for 20-30 minutes. It will expand as water is absorbed. after 20-30 minutes Clean and dry parsley (I use a salad spinner). Place parsley in food processor and pulse 5-10 times to reach a medium consistency. Chop onions (use cutting board or food processor)
Juice two whole lemons