Serious Eats: Recipes
Sack Lunch: Spicy Coriander Tabbouleh
One of the most exciting things about summer is how cheap herbs are at the Greenmarket. I spend the winter making mournful calculations when I read recipes: do I really want to spend $10 on fresh herbs for a single dish? Then comes summer, when the pressure I feel to use suddenly-affordable herbs all the time comes up against my not-so-improvisational cooking style. The weeks I bring home five bunches they tend to wither in the vegetable drawer, but the weeks I refrain from buying any I find myself desperately in need of rosemary or lemon verbena.
Last week I made an unconventional spicy coriander tabbouleh that may be the answer to my problem with herbs. From now on I’ll buy whatever herbs look tempting, and if I haven’t used them by the middle of the week I’ll chop them up, toss them with some bulgur wheat, and see what happens. Stir a drained can of chickpeas into this, maybe some feta if you have it, and it would make a mighty fine lunch.
About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.