Meet Jenna Weber – Blogger and Culinary School Survivor

Jenna Weber, blogger for PBS Fresh Tastes

Jenna Weber

Hi guys!

My name is Jenna and I’m thrilled to be working with PBS to help develop the new Fresh Tastes Blog!

For as long as I can remember, all my fondest memories have been in the kitchen and I was lucky enough to grow up in a family that valued cooking and good food. Growing up, every night at six thirty my mom would light candles and we would all sit and eat a homemade dinner together without any distractions. When not helping my mom in the kitchen, I could usually be found curled up in a corner with my nose in a cookbook. Weekends were spent baking bread from scratch, making homemade tortillas and melting chocolate and butter together to form perfectly gooey brownies. It only made sense that after I graduated college I headed to culinary school where I could be amongst people that truly loved food as much as I did.

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I wanted to learn everything I possibly could about cooking, and after graduating from school I worked as both a pastry chef and baker before turning my passions over to food writing full-time. I began my blog,, when I was just a culinary student trying to make it through endless hours of meat fabrication and knife skills and over the years it has grown into a full-time job! Now, I spend my days developing and writing fresh, seasonal recipes to share with the world…and I can’t wait to share more with you!

This Grape Tomato and Walnut Tabbouli is one of the recipes I’m loving the most so far this summer. Not only is it incredibly easy to throw together, but the texture and taste is satisfying enough to act as a one-dish meal for those steamy summer nights.

Grape Tomato and Walnut Tabbouli

Grape Tomato and Walnut Tabbouli

Adding walnuts to your tabbouli is a great way to boost up those heart healthy monounsaturated fats and will help you stay full longer. Plus, I just love the crunch! It’s rather addicting.

Adding walnuts adds a great crunch

If you’ve never cooked with bulgar before, I urge you to give it a try. It cooks up much faster than rice and has a pleasant nutty taste and texture. After one bite, I think you’ll love it as much as I do!

Grape Tomato and Walnut Tabbouli

Grape Tomato and Walnut Tabouli

Grape Tomato and Walnut Tabbouli

A quick and easy recipe from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog.



  • ½ cup dry bulgar
  • ¾ cup water
  • 1 cup sliced grape tomatoes
  • 1 large bunch parsley, minced
  • 1 small bunch mint, minced
  • ½ cup raw walnuts, roughly chopped
  • 2 TBSP extra virgin olive oil
  • juice of one large lemon
  • ½ tsp sea salt


  1. Bring water to a boil on the stove. Once boiling, add bulgar then cover and turn off burner. Let sit for 15 minutes, or until bulgar has absorbed all of the water.
  2. Fluff cooked bulgar with a fork and transfer to a large bowl. Add remaining ingredients and toss together well. Season with salt to taste and serve.
  3. Tabbouli will keep in fridge for up to six days.

Yield: 6 servings

Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

  • Opera Girl Cooks

    Congratulations on your new PBS blog, Jenna! Can’t wait to see what deliciousness you come up with =).

  • Sewfrench

    Congrats on linking with PBS!! How very exciting!
    And you read my mind today! The parsley and mint overfloweth their planters! So just how much does a large bunch and a small bunch equal in measuring terms?

  • Jenna Weber

    I’m guilty of never really measuring my herbs! However, a large bunch would yield about 1/2 cup chopped and a small bunch would yield about 1/4 cup chopped. I hope that helps!

  • 5ohwifey

    I’m excited to get double the recipes from you Jenna. Congratulations!

  • Shawna Landers

    Congrats on the new blog! Love your first blog and I know that I will love this one too. Can’t wait to share with my friends where to find you!

  • ellie

    It looks pretty, yet the recipe is lacking in flavor, especially for the majority of Americans who desperately need to eat healthier.

  • Jane

    Nice recipe, looking forward to more! I’d like to see a “Print Friendly” button to print a shortened version of the recipe only, without all the photos – and just one photo of the finished dish, rather than four that are so similar, would have been sufficient!

  • Eucarys Vazquez

    Fantastic twist to the traditional tabhoule. I’ll try it this week b/c is late to make it up today. Thanks Jenna. You can book me in the followers of your promising blog. Cheers.

  • Bizcush

    maybe have a print option fot your recipe?

  • Katy Widrick

    My worlds are colliding! Jenna, I’ve been reading your blog from the very beginning, and had the pleasure of meeting you at the Healthy Living Summit in Boston a couple of years ago. I produce TV for public media, so it’s wonderful to see you getting involved with this project. Best of luck!

  • carolina

    I agree…less photos, especially as they’re all basically the same. One good nicely-composed photo of the dish would be better than four that’re not-so-much.

  • Jenna Weber

    Great to “see” you again, Katy! I’m very excited about this opportunity!

  • Laura Janelli

    This recipe looks and sounds GREAT!

    Chef Laura at Home

  • Emily Malone

    Yay Jenna! Congrats!

  • Cait’s Plate

    Congrats Jenna! This is so great :)

  • Kay

    Yeah, Jenna! This looks super healthy and delicious! Looking forward to more of your recipes!

  • Ljworchid

    LOVE It !!!

  • Tracy

    Jenna you are amazing. I hope to see you on your own cooking show someday on PBS. That would rock!!! :)

  • Marci

    Congrats Jenna! Looking forward to reading your recipes on another site too!

  • Sewfrench

    Yeah, I don’t measure, either. I was just testing you, LOL!

  • Pure2raw Twins

    Congrats Jenna! Looking forward to all your amazing and inspiring recipes!

  • Averie Cooks

    Jenna, congrats on your new gig over here!

    The recipe looks wonderful and I love the headshot pics of you in the red dress! You look awesome!

  • kbo

    ALL OF THE PHOTOS ARE FINE. ay yi yi, people. good work, jenna.

  • Jill

    I’m so excited for your new opportunity! I know you’ll have a great time doing this. I’m looking forward to all your great recipes.
    Love your photos. You have an unique talent in taking interesting photos of your food.

  • Molly

    How is parsley, mint, lemon, and salt not enough!?

  • MaryBe

    Congratulations! It’s been an amazing journey hasn’t it!

  • Matt Schoch [PBS Food]

    Hi everyone, thanks for the great feedback. Just to let you guys know — rest assured we will have a “Print Recipe” feature ready once the full site launches later this summer. But if there are other features you want to see, please let us know.

  • Cftriplett

    Congrats Jenna!!! Loves great…

  • Cftriplett

    that would be looks!