Garden Tabbouleh

Yesterday’s lunch, made with parsley, mint, cucumber, tomatoes and a lone red chili pepper from the garden, plus blood-orange-infused olive oil from a California farmers’ market (why not?), bulgar, cumin and salt.

Later, we mixed some of our giant Swiss chard in with the pasta and topped with basil.


4 thoughts on “Garden Tabbouleh

    1. Talk to your county extension agent (part of your state university) about your climate. Lettuce is a cool-weather crop so depending on where you live, you could start some seeds soon. Tomatoes will have to wait til next year. Check out the link to container gardening — it’s impressive!

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