This is the time of year I feel where it makes sense to make recipes that are healthy and use ingredients that are interchangeable with lunch or dinner ideas for the week. Recently, I had the opportunity to take two of my favorites and create them for several cooking sessions that I had this week. The point I wanted to push with the attendees is that, when using certain ingredients to make a recipe, try prepping for your next dish. While both salads are quite different, some of the fresh vegetables are used in either recipe or can be used to create another recipe while you are chopping away. Some people do this once a week; cook dinner for 2-3 nights in a day, I hear it all the time. What’s your easiest meal solution that you make at home and how do you use the ingredients for multiple recipes? Let us know…Thanks and ciao

Bernard         

Tabouli Salad  (Serves 6)

Ingredients

• 1 cup Bulgur wheat                                                  
• 1 cup boiling water
• ¼ cup roasted garlic oil
• 1/3 cup lemon juice
• 1 tsp. salt
• ¼ tsp garlic chopped fine
• dash cayenne pepper
• ¼ cup green pepper diced fine
• ¼ cup orange pepper diced fine
• ½ cup green onion chopped
• ½ cup parsley chopped
• 1 tomato chopped
• ¼ cup black olives chopped

Directions

1. In a medium bowl, pour water over Bulgur wheat. Let sit for 20.mins.
2. In a bowl or blender combine the next 5 ingredients.
3. Mix the Bulgur wheat and vegetables toss with the vinaigrette.

 Best if refrigerated for 1 hour before serving.

 Mediterranean Style Couscous with Roasted Vegetables Salad  (Serves 6)

Ingredients:

• 2 cups eggplant cut into ½” dice pieces
• 1 cup zucchini cut into ½” dice pieces
• 1 cup red onion cut into ½” dice pieces                                                 
• 1 cup red bell pepper cut into ½” dice pieces
• 2 tbsp. chopped garlic
• 3 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• ½ tbsp. chopped fresh rosemary
• 1tbsp. salt and pepper
• 1-1/4 cup water
• 1 tsp. olive oil
• 1 tsp. salt
• 3/4 cup couscous
• ½ cup sliced black olives
• 3 tbsp. fresh lemon juice
• 1 ½ tbsp. capers
• 1-1/2 tbsp. fresh basil sliced thin

 Directions:

1. Preheat oven to 400 degrees.
2. Toss vegetables and chopped garlic in a bowl.
3. Add olive oil, vinegar, herbs and seasoning. Toss to coat and combine.
4. Spread vegetable mix evenly on a baking sheet and roast in pre-heated oven for 40 min. or until tender. Stir mix in the oven to cook evenly.
5. Bring water to a boil add salt and oil then couscous. Cover and remove from heat. Set aside until the grain absorbs the water.
6.  Fluff the couscous with a fork after the water is absorbed.
7. Place the roasted vegetables in a bowl, add the last 4 ingredients and toss to combine.
8. Serve warm or chill and serve as a summer salad.