Tabouli Salad

Tabouli Salad

This easy dish is just right for those days when it's too darn hot to eat or cook. It's light an so delicious, but not filling!

1 C Bulgar wheat, dry

1-1/2 C Boiling water

1-1/2 TSP Kosher salt

Dressing

1/4 C Extra virgin olive oil

1/4 C Fresh-squeezed lemon juice

1 TBL Fresh-squeezed lime juice

2 CLOVES Garlic, finely minced

1/2 TSP Dried mint

Finish

1 C Plum tomatoes, diced

1 C English cucumber, diced

1/2 C Scallions, chopped fine

1 BUNCH Italian parsley, chopped fine

2 TSP Kosher salt

Fresh ground black pepper to taste

1. Pour the Bulgar into a mixing bowl, add the salt and pour in the boiling water. Cover with plastic and let soak for 30 minutes.

2. Whisk dressing together and stir into the Bulgar. Allow flavors to blend in the refrigerator for 3 hours.

3. Carefully stir in finishing ingredients, taste and correct seasoning if needed.

Prickly Pear-Margarita Sorbet

Prickly Pear-Margarita

Sorbet

I came up with this wonderful sorbet years ago, it’s still a family favorite.

Juice and pulp from 6 key limes (remove seeds)

zest of 1 lime

1 cup sugar

2 Tbl. 100% Agave Tequila

1/4 cup corn syrup

2 1/2 cups very cold water (use bottled)

1 Tbl prickly pear syrup

Stir the tequila, water, sugar, and corn syrup, until sugar dissolves. Stir in lime juice, lime zest, and prickly pear syrup.

Transfer ingredients to an ice-cream maker and follow manufacturer's instructions.

Put the sorbet in the freezer for 10 minutes before serving. Sorbet will be hard enough to scoop into servings. Garnish with mint leaf and wedge of lime.