Beet Salad Recipe

I've realized that I haven't been sharing many of my recipes lately, even though I try out new ones all the time. Only about 1/4 of them manage to wow me though, and perhaps that's the reason why. Here's a salad I whipped up recently that I was really happy with.

First, I prepared the bulgar according to the directions on the package. Then, I cut up some cucumbers, red & green peppers, tomatoes, red onions and some parsley and mixed 'em all in with the bulgar. Next, I cut up some creamy cheese that I found from the local Turkish supermarket and added them to the mix. A little olive oil, lemon juice and salt & pepper are all that you need to season the dish. I topped off the salad with chopped, cooked beets at the very end just so the entire salad wouldn't turn red. Serve chilled for a light & lovely meal, enjoyable even in the chilly autumn-winter months.

Shelley vs. BBC Good Food

It was Megan who first made this dish for me. Inspired to have a go at it myself, I got a copy of the recipe and here's how mine turned out in comparison to the original. First off, I think my red onions could've been less daunting to eat and cut into slightly smaller chunks. Secondly, I opted to use bulgar instead of farro (I love its nuttiness). Thirdly, due to budget restraints, fresh spinach was substituted for frozen spinach. Lastly, I doubled the amount of dressing and highly recommend that you do the same! Definitely a dish I'd make again. Next time, however, I'd increase the ratio of bulgar to veggies.

3x Salad Bliss

Not to brag but, don't these salads look absolutely delectable?! Marlies and I did a great job preparing them for Franz's Grillparty last weekend. The 1st one's got tomatoes, onions and sheep's cheese all up in a balsamic vin dressing. The 2nd one's your classic potato salad with pickles and hard-boiled eggs. Add some juice from the pickle jar to the mayonnaise-y dressing for heaps more flave! The 3rd salad's a classic caprese, though you can't really see the mozzarella balls hidden beneath all the bow ties.

Easy Couscous Salad Recipe

Sometime last week I found myself desperately craving my sister's legendary couscous salad. After deciding to take a stab at it........ lo and behold, it turned out quite good! The key ingredient? FETA.



—Boil 2 cups of water and stir it into 2 cups of couscous.
—Let the couscous sit for five minutes, after which it should be cooked and ready.
—Use a fork/wooden spoon to "fluff up" the couscous, making sure that no clumps remain.
—Dice 1 small red onion, 2 tomatoes and 1/2 cucumber into small, equal-sized pieces.
—Cut 200 grams of good quality feta cheese into small, equal-sized pieces.
—Cut 2 stalks of green onion into thin slivers and cut 1 lemon in half.
—Minus the lemon, throw all the ingredients above into the bowl of couscous.
—Add 1/2 cup canned chickpeas and pour 5-10 tbsp of EVOO into the bowl.
—Squeeze the juice of 1 whole lemon on top of everything and then...
—Mix like you've never mixed before! It's as easy as that! Enjoy!