Tabbouleh may be hard to spell and hard to pronounce, but thankfully, it’s not hard to make! This is a riff on tabbouleh that feels just right for the warm spell we’ve been having here in Ohio.  It’s finally March, everyone! We’re so close to spring I can smell it. You’ll be able to smell it, too, with the bright, fresh flavors and aromas in this cold salad.

Bulgur is simply cracked wheat – you can find it in the organic grains section – Bob’s Red Mill is a widely available brand. You don’t cook it but rather soak it in boiling water so that it hydrates. Once that is done, you just stir in some simple ingredients like chopped tomatoes, parsley, and shallots, and then add some oil and vinegar. Feta or goat cheese is the perfect finish, but if you’re avoiding cheese, perhaps a little chopped avocado would substitute nicely?

Mediterranean Bulgur Salad

serves 4

Ingredients:

1 cup medium-grind bulgur

kosher salt and fresh ground pepper

3 cups grape tomatoes, halved

1 cup fresh flat-leaf parsley, chopped

1 shallot, minced

3 tablespoons red wine vinegar

2 tablespoons olive oil

4 ounces crumbled feta or goat cheese

Directions:

1. Place bulgur and salt to taste in a heatproof bowl. Add 2 cups of boiling water. Cover and let stand until tender but intact, about 30 minutes.

2. Drain bulgur in a strainer, pressing to remove liquid. Return to bowl. Add tomatoes, parsley, shallot, vinegar, and olive oil. Season with salt and pepper and toss. Top each serving with 1 ounce of crumbled feta or goat cheese.

Need a kid-friendly meatless meal this week? Ask and ye shall receive! Here’s a simple, quick meal that won’t make your child turn up his adorable little nose. Penne pasta swims with tomatoes, a few mild vegetables, and simple cannellini beans in this one-pot dinner straight from Martha’s kitchen. Nothing fussy about this one, in the making or the eating. Just hearty, delicious, belly-filling winter fare – minus the meat.

No-fuss White Beans and Pasta

adapted from: marthastewart.com

serves 4 to 6

Ingredients:

1/2 pound penne pasta

1 tablespoon olive oil

1/2 medium onion, thinly sliced crosswise into half-moons

1 cup diced carrots (just slice them if they aren’t too big)

1/2 teaspoon dried sage

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/4 teaspoon pepper

3/4 cup chicken or vegetable stock

1 cup of diced zucchini (don’t slice too thin or it will get too soft – yuk)

1 cup canned or boxed diced tomatoes

1 can cannellini beans, drained and rinsed

Directions:

1. Cook pasta according to directions on package. Drain and set aside.

2. In a large nonstick skillet, heat olive oil over medium-high heat. Add the onion and carrots. Cook, stirring occasionally, until they start to soften, about 3 to 4 minutes.

3. Add sage, oregano, salt, pepper, and stock. Reduce heat to medium (or medium-low if necessary to maintain a simmer), and simmer 10 minutes.

4. Add zucchini and tomatoes. Cook, stirring occasionally, until the carrots are tender, 6-8 minutes. Add the beans and cook about 3 minutes, stirring occasionally. Remove pan from heat. Toss with pasta and serve.