• Ingredients: 29
  • Serves: 2

Bulgur salad with cucumber and tomato with bulgur, salt, fresh lemon juice, or to taste, olive oil, minced fresh parsley leaves, chopped seeded cucumber, quartered cherry tomatoes, scallion, sliced thin.

Ingredients

For the clarified butter

  • unsalted butter, cut into 1-inch pcs.

Vegetable Stir-fry

  • 1/2 small head red cabbage, halved, then cut crosswise into 1/2-inch-wide pcs.
  • 3 tbsps. vegetable oil
  • 4 fresh ginger slices
  • 1/2 tsp. salt
  • 3 tbsps. canned chicken broth or water
  • 2 tbsps. fresh lime juice
  • 2 tsps. oriental sesame oil

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 In a small saucepan combine the bulgur, the salt, and 3/4 cup water and simmer the mixture, covered, for 12 to 15 minutes, or until the water is absorbed.

    For this step you will need

  2. Step 2 Transfer the bulgur to a bowl, let it cool for 10 minutes, and stir in the lemon juice, the oil, the parsley, the cucumber, the tomatoes, the scallion, and salt and pepper to taste.

    For this step you will need

Nutrition information

Calories 262 Carbohydrates 32 g (11%)
Fat 14 g (22%) Protein 6 g (11%)
Saturated Fat 2 g (10%) Sodium 604 mg (25%)
Polyunsaturated Fat 2 g Fiber 8 g (32%)
Monounsaturated Fat 10 g Cholesterol 0