Tabbouleh With Marinated Artichokes And Baby Spinach Food

SPINACH AND ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 1-quart baking dish.
• Whisk the heavy cream, 1 teaspoon salt, a few grinds of pepper and the nutmeg together in a small bowl. Set aside.
• Heat the oil in a large skillet over medium heat. Add the scallions and garlic. Cook, stirring, until the garlic is fragrant and the scallions are soft, about 2 minutes. Add the spinach and artichokes and cook, stirring, until the spinach wilts, about 3 minutes. Add the cream cheese and stir until melted, about 1 minute.
• Remove the skillet from the heat and stir in the heavy cream mixture. Transfer it to the prepared dish and sprinkle the Parmesan on top. Bake until the center of the dip is just set and the edges are golden brown, about 30 minutes. Serve warm or at room temperature with toasted bread or crackers.
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QUINOA TABBOULEH WITH FETA

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
• * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

TABBOULEH SALAD WITH MARINATED ARTICHOKES

Steps:

• In medium bowl, combine bulgur and boiling water; let stand 15-20 minutes or until bulgur has doubled in size and water has been absorbed.
• Drain artichoke hearts, reserving marinade in a small bowl; and cut in half. Add halved artichokes, tomato, onions, parsley and mint to bulgur. Add lemon juice and pepper to reserved marinade; mix well.
• Add marinade to bulgur mixture; toss gently to coat. Cover and refrigerate until serving time.

TABBOULEH

Steps:

• Soak the bulgur in hot water for 10 minutes to plump the grains.
• Drain well and add the tomatoes, cucumber, scallions, parsley, mint, lemon juice, and oil. Toss well and season with salt and pepper.