Welcome to the Dog Days of Summer. It’s ridiculously hot, and it is only June in North Florida. So, what do we do? We suffer through the heat and humidity. We complain but, we celebrate summer time, which for many is the best season. Our summer table changes drastically too, to reflect the heat of
Beans are under appreciated in the American diet. A budget friendly staple packed with fiber and plant based protein, not to mention a list of vitamins and minerals (Vitamin B6, Potassium, folate, magnesium etc…). It’s recommended we consume 25 mg of fiber each day. A half-cup of cooked beans delivers a whopping 10 mg! So,
Tabbouleh is a Middle Eastern salad traditionally made with parsley, mint, tomatoes, bulgur (cracked wheat) lemon juice and olive oil. Like the spelling of Tabbouleh or Taboule, or Tabouli, the variations are endless. Traditional Lebanese and Israeli versions are focused squarely on the herbs, and the bulgur is meant only to be a garnish.
The summer garden is in full swing. The beans are abundant, squashes are arriving, tomatoes are ripening, spring onions are ready, and we have harvested the last of the remaining spring carrots and beets. Mother Nature produces phenomenal flavors and textures, and she intends for you to enjoy it as close to nature as possible.