Some many great dinners, so little time... part 3

The heat continues...Wednesday night it was just the two of us, but I was feeling inspired. I wanted to try a variation of Ina's Tabbouleh recipe (see earlier post). I am trying to find ways to reduce meat intake, so last night's dinner was completely meat free.

Tabbouleh with Zuchini Ribbons, Feta, Tomatoes
I used Bulgur wheat, which I think is the same grain they use to make the Sugar Smaks cereal (do they even make it anymore?) It is a easy grain to work with, has a nice chewy texture and a little nutty flavor. Follow direction on the package, but is should basically be a ratio of 2:1 (water:bulgur). Boil it until water is absorbed, then let set with lid on. While it is setting add the juice of 1 lemon, olive oil, and some rice vinegar (or other mild white vinegar).

Meanwhile, use a cheese slicer to thinly slice zucchini - if you are lucky enough to have a mandolin, that works even better (making long ribbons). Blanch the ribbons - this is a fancy term to mean quickly cook in boiling water - really quickly means no more than 2 minutes, just soften the zucchini. Remove with a slotted spoon.

Chop green onion and about a 1/2 cup fresh mint. Halve cherry tomatoes. Add to bulgur. Add 1 package of crumbled feta - or crumble your own and add as much as you want! Mix and cool off in fridge before serving. Season with salt and pepper. I served with fresh pita bread.

In addition, I made goat cheese stuffed, egg plant rolls - am I on a goat cheese kick or what?

Goat Cheese Stuffed, Eggplant Rolls...

Using same blanching technique from above - and the same water even - quickly (a little longer for the eggplant) blanch thin slices of eggplant (like thin discs).

Oil an cookie sheet. Work on the cookie sheet, adding a little cheese to the center of the eggplant and roll up, secure with a toothpick. Sprinkle more oil on top and season with salt, pepper, and if you like spice, cayenne pepper.

Bake at 400 degrees until lightly browned. About 10 minutes.

Enjoy!