by Karen Cronin
Did you know — the Red Bank Public Library has a Cookbook Club! The club meets once a month and discusses a cookbook in our library system that is chosen at the previous month’s meeting. All members of the Cookbook Club make something from the cookbook. At our meeting we sample the recipes and discuss what we thought of the cookbook in general, our particular recipe, and the taste of the food.
The Cookbook Club discussed wanting to delve into Mediterranean cooking. The Mediterranean style of eating is supposedly one of the most healthful ways of eating, according to the American Heart Association. On the AHA website they explain, “a Mediterranean-style diet typically includes:
plenty of fruits, vegetables, bread and other grains, potatoes, beans, nuts and seeds
olive oil as a primary fat source
dairy products, eggs, fish and poultry in low to moderate amounts.”
Click on the photo to place a hold on it in our system! Holds will not come through until the library reopens.
We chose a cookbook by Michael Psilakis, Live To Eat: Cooking the Mediterranean Way. Michael Psilakis is a Greek-American chef, restaurateur, and author.
This cookbook was a big hit for our Cookbook Club. Every recipe we made was delicious. One of the best dishes and most versatile, was the Greek Tabbouleh. I personally have made this several times since our last meeting in February.
While this recipe calls for bulgur as its grain, you could substitute almost any other type of small size grain/starch. I have a wheat sensitivity so I use couscous. You could also use quinoa, rice, or farro. The herbs called for could also be substituted for whatever you have on hand. Or add some shredded spinach or kale. While you can eat this Tabbouleh as a side dish as is, you could also add shrimp, chicken, steak, or any other protein to your liking to make it a main dish. I added shredded rotisserie chicken to my Tabbouleh for a dinner last week. The recipe calls for dressing this dish with a red wine vinaigrette, but you could use balsamic or white wine vinaigrette or simply a drizzle of olive oil.
I hope this dish proves to be as delicious and healthful to you as it has been for the Red Bank Cookbook Club!
Greek Tabbouleh – from Live to Eat: Cooking the Mediterranean Way by Michael Psilakis
Ingredients
1-1/3 cups dry bulgur
Boiling water
2 heirloom tomatoes, cored & diced
2 medium cucumbers, diced
1 large red onion, diced
1-1/3 cups chopped roasted red peppers
1-1/3 cups chopped pitted Greek olives
½ teaspoon dried oregano
½ cup chopped mixed fresh herbs (parsley, mint, dill)
2/3 cup crumbled feta cheese
Salt & pepper
Instructions
Put the bulgur in a bowl & pour enough boiling water over it just to cover. Cover & let sit until all of the liquid is absorbed, about 20 minutes.
Combine the bulgur, tomatoes, cucumbers, onion, roasted peppers, olives, oregano, herbs & feta in a large bowl & toss. Add dressing of choice, salt, & pepper, & toss to thoroughly coat. Serve at room temperature. Will keep tightly covered, in the refrigerator for 3 days. Serves 4.
Karen Cronin is a Library Assistant at the Red Bank Public Library. She currently moderates the library's monthly Cookbook Club. Karen is a Rutgers University graduate (go Knights!).