Monday, August 4, 2014

Produce List for the Week of August 4th



Nectarines
Pluots
Peaches
Grapes
Heirloom Tomato
Sungold Tomatoes
Green & Yellow Zucchini
Yellow Lemon Cucumbers
Cabbage
Purple Peppers
Carrots
Romaine Lettuce
Dino Kale



Auntie Em's Produce Delivery Add-Ons
Email contact@auntieemsdelivery.com at least 3 days before your next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
½ Dozen, Free Range Eggs $3.25
1 Sourdough Boule $3.00 (made fresh daily by our very own Noah Wolf of DOE Breads)

Tomato and Cabbage Tabbouleh


Bon App├ętit | July 2014 by Anissa Helou
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Yield: Makes 8 servings

Ingredients
  • 1 cup bulgur (not quick-cooking)
  • 1/2 medium head green cabbage, cut into 1"-thick wedges, then very thinly sliced crosswise (about 4 cups)
  • 1 small sweet onion (such as Vidalia), finely chopped
  • 4 cups assorted small tomatoes, halved, quartered if large
  • 3 cups coarsely chopped fresh mint
  • 3/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
Preparation

Place bulgur in a large bowl and add 1 1/2 cups boiling water. Let soak until softened and water is absorbed, 40-45 minutes.

Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.

Do Ahead: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.


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