Broccoli in the Tabbouleh? Crazy!

This week at the Farmer's Market one of my favorite farmers, Tom (pictured below in the Farmer's Market pics) said that this might be the last week he would have broccoli. Well broccoli really wasn't on my list this week but I couldn't pass up fresh broccoli or Tom, knowing full well he probably had a special bag of broccoli just for me. So lucky for me I was going to make Tabbouleh for this weeks lunches. I did this trick a few weeks back when I made this dish for my two girlfriends Sadie and Alisa after they had just had their babies, it's a fresh dish that can be made ahead and know one would ever know there was broccoli in it, sneaky I know. But if you eat out of my kitchen you should know I'm always hiding extras in the food.
I take the broccoli, cut away the stems, take the florets and put them into the food processor and pulse it down until it's about the size of the Bulgar wheat. I don't cook the broccoli, I kind of like different textures in my food and thought it was a great way to add something raw to the Tabbouleh, as well as hide vegetables in my husbands lunch.
So when you get to the part in the recipe when the Bulgar has had time to soak up the water, lemon and olive oil, add the chopped broccoli along with the fresh herbs and mix. I hope this trick works at your house. Enjoy!

P.S. The original Tabbouleh dish was posted 07/01/09.

White Bean Salad- Farmers Market Inspired

So sometimes I need a quick fresh dish that I can whip up in minutes after work. It's usually late so it needs to be healthy and light, this white bean salad is a great choice. You can serve it with a large green salad or with a side of wild salmon or free range chicken. It would also be great for a picnic because it won't go bad in the heat.

-White Bean salad- Serves 2
1 can organic great northern beans, drained and rinsed
1/4 c. onion, chopped- FM
2 cloves garlic, minced- FM
1/2 pint small tomatoes, cut in half- FM
1/2 cucumber, peeled and diced - FM
handful basil, torn into salad- FM
handful parsley, torn into salad- FM
2 T. olive oil, 2 T. red wine vinegar
salt and pepper
1. Toss all the ingredients in a large bowl and dress with olive oil, vinegar and salt and pepper.
2. Serve as soon as possible either alone or as a side.

Remember that you can change up the proportions and make this dish your own, I guarantee I wasn't the first to think this up. I am however going to double this and pack it for my lunch this week, and for Billy I'm going to use garbanzo beans for his lunch version of this dish. ENJOY!

The Leland Plamer- A Summer Cocktail

I was so glad when I found this recipe! I wanted a fun summery drink, and this fits the bill. I ran across this recipe in Bon Appetit magazine one day at the salon, my client Cindy and I are always talking about food and like to browse this magazine while her color is processing. This recipe appealed to me because it called for Limoncello which is a Italian liquor and for some reason I happen to have a surplus of, yeah for me! This recipe is easy, refreshing and was a huge hit at the unvailing of my mom and big Mike's new patio. Even Mike's tough guy buddy Fred loved it and he drinks nothing but beer. Try it soon while we still have some summer left.
http://www.bonappetit.com/recipes/2010/06/the_ leland_ palmer

P.S. I use fresh honey from the Farmer's Market, and the Jasmine tea I found at Whole Foods. Enjoy.

SUPER FOOD- Food is Super!

Wow times flies when your having fun or not having much fun at all. This year has certainly been a little of both at are house, July was the topper on that cake of life. We celebrated two holidays (The 4th of July, and Pioneer Day (it's a Utah thing). We celebrated the arrival of new new babies, not our own of course! (Mr. Jude and Miss Adelae). We mourned the death of two sweet animals, (Jude, and Simba). And the biggest shock to our systems was finding out my mom is battling breast cancer. All the while just living, working, going to school and trying to carve out some quiet moments with my love.
Food for me is medicine, more than ever this year when life has challenged me I've challenged myself right back with making smart healthy choices when it comes to what I put in my body. So no matter what I make sure I fill myself up on the foods that will help get me through, kale, collards, garlic, ginger, my green drink, beans, whole grains, fresh local fruit, and of course a cocktail. Be kind to yourself so that you may be kind to those around you, all of us have full heaping plates. Let's make sure there full of the the super foods our bodies crave and need to function so that we can be super heroes in this wonderful bitter but sweet world. Food is Super!