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Recipes are a Suggestion
Tabbouleh salad using vegetables in season.
One of my favorite seasonal food/farming/recipe bloggers uses this tagline at the end of every recipe, “Use this recipe as a guide and adjust measurements and ingredients as necessary” -Andrea Bemis, dishingupthedirt.com
This phrase negates the entire recipe, but that is my point, there is no need to follow recipes like they are rules, they are suggestions. You can now feel free to stop following the rules.
Traditional tabbouleh is a parsley salad with bulgur wheat. Usually, it would contain tomatoes and cucumbers. In the Central Valley, it’s hard to grow both parsley and tomatoes at the same time. So, my alternative is to make the salad when I have parsley and add in the vegetables that grow at the same time, broccoli and carrots.
I have been making this at home, roasting the broccoli and carrots in the oven first, so I wrote the recipe with this step. But…you could easily add them in raw instead of cooking if you prefer. If you leave them raw, I will shred the carrots on the box grater.
Winter Tabbouleh Salad
2–3 carrots, sliced
2–3 cups chopped broccoli
2–3 tablespoons olive oil, divided
