August 27th, 2013 by Jill Meredith – Comments (1)
Next week, we will all stop laboring for one day and enjoy the last hurrah of summer. No matter what you’re planning on grilling, interesting and delicious side dishes are definitely in order.
Here are three of my favorite tried and true recipes. You can still find plenty of fresh produce at area farmers’ markets and retail markets like Sprouts, Fresh Market, Whole Foods and Reasor’s.
I developed the tabouleh recipe after growing up eating Jamil’s authentic version. Since this is essentially a parsley salad, it has lots of Italian parsley as well as Roma tomatoes, cucumber, mint, onions, olive oil and plenty of lemon juice for that zingy, citrusy kick.
The potato salad recipe is different from anything you’ve ever tasted, but it’s absolutely delicious. Cucumber and French dressing are what make this salad so special and give it a pretty peach hue. Growing up, guests were always a little reluctant to try it, but once they did, they were hooked.
Colorful and crunchy, jicama slaw is a nice change of pace from regular coleslaw. If you’re not familiar with it, a jicama looks like a cross between a potato and a turnip, but is crunchy like an apple and slightly sweet. Tossed with colorful veggies and a honey-lime dressing, this wonderful salad is sure to become a favorite at your house.
Have a safe, happy and delicious holiday weekend!
Makes 8-10 servings
· 1 cup bulgur wheat
· 1 1/2 cups water
· 2 1/2 cup chopped Italian parsley
· 2 tablespoons chopped mint
· 4 Roma tomatoes, diced
· 2 green onions finely chopped
· 2 tablespoons minced purple onion (optional)
· 1/2 cup peeled and finely chopped cucumber
· 6 tablespoons fresh lemon juice (or more if needed)
· 1/4 cup olive oil
· Salt and pepper to taste
In a medium bowl, combine bulgur and water. Cover with plastic and allow to set for 2 hours.
In the meantime, chop vegetables and place in a large bowl. After 2 hours, drain any excess water from the bulgur, and add bulgur to the bowl of vegetables. Add the lemon juice and olive oil. Stir and add salt and pepper to taste.
Cover with plastic and let chill overnight.
Mom’s Potato Salad
Makes 10-12 servings
· 8-10 russet potatoes
· 6-8 hard-boiled eggs, finely chopped
· 1 large onion, diced
· 1-2 cucumbers, peeled and diced
· 1/4 cup French dressing
· Salt and pepper to taste
Fill a large pot with cold water and add potatoes. Bring to a boil and cook until tender and easily pierced with a knife, about 40-45 minutes.
Once potatoes are done, allow to cool until easy to handle. Peel potatoes and dice. Place potatoes in a large bowl. Be sure to season each layer. Add eggs, onions and cucumbers. Fold together, being careful not to mash potatoes. Fold the dressing into the potato mixture. Chill for at least a couple of hours. Once salad has chilled, add mayo to taste and sprinkle with paprika.
Makes 5 cups
· 3 cups peeled and julienned jicama
· 1/2 cup julienned red bell pepper
· 1/2 cup julienned yellow bell pepper
· 1/4 cup julienned green bell pepper
· 2 tablespoons minced jalapeno
· 1 cup cored and thinly sliced green cabbage
· 1 cup cored and thinly sliced red cabbage
· 1/2 cup shredded carrot
· 3 tablespoons chopped cilantro
· 2 tablespoons olive oil
· Juice of a lime
· 2 tablespoons honey
· 1/4 teaspoon red pepper flakes
· 1/4 teaspoon chili powder
· Pinch of salt
In a large bowl, combine all of the vegetables and the cilantro.
In a smaller bowl, whisk together the olive oil, lime juice and honey. Pour the dressing over the veggies and sprinkle with red pepper flakes, chili powder and salt. Toss to coat veggies well with dressing and seasonings.
Jill Meredith – Author
Jill is a foodie and freelance writer who lives in Broken Arrow with her husband, their daughter and some furry family members. She loves spending time in the kitchen developing new recipes and reading cookbooks like novels. Besides writing for TulsaFood.com, Jill also writes monthly food related columns for Oklahoma Magazine and several weekly articles for Examiner.com. She loves sharing her knowledge and has even taught cooking classes.