Warm bulgur drinks in lemon juice and olive oil as it cools, then gets folded with plum tomatoes, heaps of parsley and mint, scallions, and crisp celery for a bright, herb-packed salad.
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In large bowl, toss warm bulgur with lemon juice, olive oil, and salt. Let sit until it reaches room temperature.
Combine bulgur with tomatoes, parsley, scallions, celery, and mint, mixing thoroughly. Season with salt and pepper to taste.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
