It's March! And the beginning of a month long celebration: National Nutrition Month. This year's theme is 'Celebrate a World of Flavors',

which highlights the availability of unique, culturally-rich foods and the people from around the world represented by that food.

In celebration this month, I will be sharing a collection of global recipes. Today's recipe originates from the Middle East. I am also hosting a cultural foods cooking class called 'Recipes to Remember' on Monday, March 28th. Robi Damelin will be joining me as we share Israeli and Palestinian recipes. Registration and more information is found below. 

So let's celebrate cultural heritage, rich traditions and delicious recipes from people representing many nations. It becomes a way to nourish ourselves and learn about one another, finding appreciation in our diversity.

Tabouli is enjoyed in many parts of the world, originating in the mountains of Lebanon and Syria. Fine bulgur wheat is the foundation of this salad. Bulgur is made from wheat berries that are steamed, dried and finely cracked. This fine bulgur does not need to be heated, only hydrated to enjoy its earthy, nutty flavor with a tender texture.

Why wait for spring to enjoy fresh flavors? This easy salad with cucumbers, tomatoes and parsley, will give you a hint of spring resulting in a flavorful salad you can enjoy throughout the year! 

Fresh Tabouli Salad (serves 4)

¼ cup fine bulgur wheat 

2 firm Roma tomatoes, finely chopped (place in colander to drain)

1 small cucumber, peeled, seeded and finely chopped

2 green onions, green and white portions, finely chopped

1 bunch parsley, finely chopped

3 sprigs fresh mint leaves, finely chopped

Salt and freshly ground pepper

2-1/2 tablespoons lemon juice, more if desired

2-1/2 tablespoons extra virgin olive oil, more if desired

1. In a small bowl, whisk together olive oil and lemon juice until well combined. Add bulgur to the dressing and soak for 15 minutes, until wheat is soft and plump.
2. Combine chopped tomatoes, cucumbers, green onions, parsley and mint in a large bowl. Season with salt and pepper.  
3. Pour the bulgur and dressing over vegetables. Toss to combine. 
4. Adjust seasonings, lemon juice and olive oil, if needed.
5. Chill in refrigerator for at least 20 minutes (up to 1 day). Enjoy!

Reserve your spot! March 28th 5-7pm Central

'Recipes to Remember'

A zoom cooking class

Robi Damelin joins me in my kitchen and yours for a fabulous cooking session! We'll share delicious Israeli & Palestinian recipes and stories from the lives they represent.

On the menu:

Fresh Cucumber Pickles

Mediterranean Spiced Chicken Pitas

Lemon Mint Couscous

Wicked Chocolate Cake

I met Robi in Israel in 2019 when I first heard her heart-breaking story of loss and her unique choice of reconciliation. She is currently the Israeli spokesperson and Director of International Relations for the Parents Circle Families Forum (PCFF), a group of 600 Israeli and Palestinan families who have lost close family members to the conflict. They work together for reconciliation and just resolution. This event is a fundraiser for PCFF. There is more information about Robi's story below.

Registration for this class is a 2-step process.

First, please make a $50 donation directly to PCFF HERE.

Next, RSVP on my site HERE. Shopping lists, recipes and the zoom link for class will be emailed when registration is complete. Hope you can join us!

About Robi Damelin: 

Robi lost her 28-year-old son to a Palestinian sniper.  When Israeli soldiers showed up at her door with the identity of her son’s sniper, she responded with an answer that disrupted a cycle of retaliation and revenge. She communicated, “you may not kill anybody in the name of my child”.  

She eventually joined the Parent’s Circle Family Forum which works for ways to create dialogue with a long-term vision of reconciliation.