Cilantro Salad/Tabouli

1 c. bulgur
2 c. boiling water
¼ onion
2 medium tomatoes
1 bunch cilantro chopped
¼ c. lemon juice
2 tbs olive oil
Salt, pepper
Put bulgur in boil and cover with boiling water. Stir and cover bowl. Let stand about ½ hour or until water absorbed. Add remaining ingredients and refrigerate for about an hour or moor until cool.
I owe this recipe to my cousin. I was a tabouli purist. Then one time I went to visit her and she had put corn and carrots in her tabouli. How odd, I thought. It was so good. From then on I got much more experimental with what I added to my bulgur. However, I realized the other day… I always used parsley. Why… why not cilantro. I have to say, if you like cilantro…and I do, try it. You will wonder why you didn’t before.

Curried Peas

2 c. frozen peas defrosted (don’t boil)
¼ c sour cream
1.5 TBS sweet curry powder
1 tsp lemon
Salt

Mixed together serve chilled.

Summer Squash and Herbs

There is nothing like West Virginia cuisine. Really. It is so good, down home and hearty. I enjoyed my pork tenderloin biscuit in the mornings so very much. However, after a few days of biscuits and hot dogs this dish was long overdue.

2 squash
2 zucchini
½ large onion
4 mint leaves
2 TBS parsley
1 TBS oregano
2 TBS olive oil
2 TBS rice wine vinegar
Sautee the onion, squash and zucchini in oil, just until done or still a bit firm. Let cool for about 10 minutes. Add herbs that have been chopped well. Add vinegar and let cool to room temperature. I am certain this would be good cool too.