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Watermelon Tabbouleh Salad with Goat Cheese
Watermelon Tabbouleh Salad with Goat Cheese
Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes.
Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt. Gently fold in goat cheese.
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Spinach and Portabella Sautee
Spinach and Portabella Sautee
Wash and stem spinach and mushrooms.
Slice mushrooms including stems.
Mince garlic (smash each clove before mincing for optimal flavor).
Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
Add spinach in batches, so pan doesn’t get too crowded (spinach will quickly wilt).
Add salt and pepper to taste.
Add parsley.
Add white wine and stir ingredients one final time.
Serve hot.
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Penne with Green Beans and Cherry Tomatoes
Penne with Green Beans and Cherry Tomatoes
Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving, stir in dill, and add salt and pepper to taste.
Lemon Shallot Vinaigrette
Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.
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