As you may have heard, we had some severe weather go through North Liberty today. My parents heard the news on their satellite radio CNN station. Crazy. As far as we know, there is not any damage. This includes my garden! Luckily, we did not have hail or winds that were strong enough to hurt the plants.
We have eaten pretty heavy the past few weeks. Last weekend we had company for my graduation. The week before I tested recipes. This past week we had lots of leftovers. So, after a week of ham, cupcakes, cookies, and homemade vegetable cream cheese, Corey and I are having a week of salads for dinner only. We do this periodically when our pants are feeling a little tighter than usual. Most of our salads are meat-free. I gave up meat for Lent this year, and aside from the occasional burger or ham with company, I found that I prefer a meat-free diet. I think this is what trendy folks are calling a “flexitarian” diet.
Tonight I used a recipe from the Betty Crocker website. It’s a little surprising, but it actually has excellent, healthy recipes. Here is a link to the recipe: http://www.bettycrocker.com/recipes/middle-eastern-bulgur-salad/a0ec933e-db62-44bf-be56-39e76272a63f?itemId=496cac44-a3df-4b64-9d38-ddfe9d90a062&sc=Vegetarian+Salad+Recipes&term=Vegetarian+Salads. I omitted the cucumber (we’re not fans) and used a full cup of bulgur. I made the bulgur on the stove instead of soaking it. I also only used 1/4 cup feta, but then topped the salads with more. I set the tomatoes in a bed of lettuce. We both liked it quite a bit. And, I have two servings leftover to take for lunch to bar review tomorrow and Tuesday.
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