This peach and bulgur salad with basil and mint is a fun play on tabbouleh. Peaches, basil, mint, and corn take the place of parsley, tomatoes, and cucumber to create a fresh summer salad with a lot to offer.
IngredientsServes 61 cup diced fresh pineapple¼ cup diced yellow onion¼ cup diced red onion¼ cup chopped fresh cilantro1 Roma tomato, cored and diced1 minced jalapeno, remove the seeds and ribs to scale down the heatJuice of 2 limes1 teaspoon kosher saltDirections1. Place all the ingredients into a bowl. Stir to combine.2. Cover with plastic and refrigerate for at least 30 minutes.3. Serve with tortilla chips or over tacos.Tip: Purchase pineapple spears at the grocery store so you don’t have to break down a whole pineapple.
IngredientsYields ½ cup1 stick of salted butter, softened½ tablespoon Italian flat-leaf parsley, minced1 minced garlic clove½ small shallot, minced¼ teaspoon black pepperDirections1. Cream the butter in a small bowl.2. Add the parsley, garlic, shallot, and black pepper. Mix well.3. Spoon onto a sheet of plastic wrap and roll into a log.4. Refrigerate until you’re ready to use the butter.
IngredientsServes 4Mint simple syrupYields ½ cup ½ cup granulated sugar ½ cup water Handful of fresh mintCocktail 2 ounces 100% pomegranate juice Juice of 1 lime 4 ounces vodka 8 ounces prosecco or champagne Crushed iceDirections1. Add the sugar to a small saucepan with the water and mint.2. Bring to a boil over medium-high heat.3. Stir until the sugar dissolves.4. Remove from the heat and let cool for 10 minutes.5. Remove and discard the mint leaves.6. Add half of the mint simple syrup to a pitcher with the pomegranate juice, lime juice, and vodka.Stir.7. Fill glasses with crushed ice.8. Divide the cocktail mixture among the four glasses.9. Top with prosecco or champagne.10. Serve.
IngredientsMakes 2 cups 1 cup pine nuts 6 cups firmly packed basil leaves 4 peeled garlic cloves ¾ cup freshly grated parmesan cheese ½ teaspoon kosher salt ¼ teaspoon black pepper 1 cup extra-virgin olive oilDirections1. Add the pine nuts to a dry skillet and heat over medium.2. Toast the pine nuts while shaking the pan occasionally until the pine nuts are lightly golden andfragrant. Watch them closely.3. Remove the pan from the heat and set the pine nuts aside.4. Add the basil to the bowl of a food processor with the pine nuts, garlic, parmesan cheese, salt, andblack pepper.5. Pulse until the ingredients come together. Scrape the sides occasionally.6. Run the food processor as you deliver the oil in...
