My name is Jenna and Im 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.
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, EatLiveRun.com, 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 cant wait to share more with you!
This Grape Tomato and Walnut Tabbouli is one of the recipes Im 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.
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! Its rather addicting.
If youve 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 youll love it as much as I do!
Grape Tomato and Walnut Tabouli
- 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
- 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.
- 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.
- Tabbouli will keep in fridge for up to six days.
Yield: 6 servings
Jenna 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 EatLiveRun.com 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.