Vegetarian Stuffed Cabbage Rolls

Ingredients:

• 1 medium green cabbage
• Water
• 1 cup medium-grain rice
• ½ cup shredded yellow onion
• ½ cup chopped fresh parsley
• ½ cup chopped fresh dill
• Salt and pepper
• ½ tsp cayenne pepper, more to taste
• ½ tsp ground allspice
• ¼ vegetable oil
• 1 15-oz can tomato sauce, divided
• 1 medium yellow onion sliced
• 1-2 Roma tomato sliced
• 1 tsp ground cumin

Instructions:

1. Remove and discard the first couple leaves of cabbage. Core the cabbage and wash in cold water.
2. Place the cabbage in a large pot of boiling water. As the top layer of cabbage leaves blanches, remove carefully by hand or using tongs. Continue the same process; peeling off the top layer of cabbage leaves as they soften. Set aside to cool briefly. Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
3. Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, herbs, spices, oil, ½ can of tomato sauce and ¼ cup water. Mix together with a spoon.
4. Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and Roma tomatoes.
5. Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
6. Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining ½ can of tomato sauce, and about 1½ to 1¾ cups of water (water should barely reach the top layer of cabbage rolls). Add the ground cumin.
7. Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, cover the pot with its own lid. Let cook for 30 minutes then remove the plate. Cover with the lid only; cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
8. Transfer carefully to a serving platter. Enjoy!

http://www.themediterraneandish.com/vegetarian-stuffed-cabbage-rolls/

Tabouleh

Ingredients:

• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon black pepper coarsely ground
• 1 teaspoon salt
• 1/4 cup cracked bulgur
• 1/2  red onion finely diced
• 140 grams parsley I prefer flat-leaf, but curly works too
• 140 grams cucumbers - Lebanese (~2 cucumbers), cubed
• 225 grams tomatoes (~2 tomatoes), cubed

Instructions:

1. Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl, then add the bulgur wheat. Let this soak for 30 minutes or up to 2 hours, depending on the coarseness of your bulgur and how soft you want it.
2. If the raw onion is too strong for your tastes, soak the minced onion in cold water for an hour or two to tame it. You may need to change the water a few times. Drain and dry thoroughly with paper towels before using them in the salad.
3. Wash the parsley then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.
4. Add the parsley to a large bowl along with the cucumbers, tomatoes and onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it's made, but if you let it sit overnight, the flavors have a chance to meld and it tastes even better.

http://norecipes.com/recipe/tabouleh-recipe/

Shaved Beet and Bitter Greens Salad

Ingredients:

• 1/4 cup balsamic vinegar
• 1 large garlic clove
• 1 tablespoon whole-grain mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons sugar
• 1/2 cup olive oil
• 1 medium beet, trimmed and peeled
• 3/4 pound escarole, torn into bite-size pieces (10 cups)
• 1/4 pound frisée, torn into bite-size pieces (6 cups)
• 6 ounces radicchio (1 large head), torn into bite-size pieces
• Equipment: an adjustable-blade slicer

Instructions:

1. Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
2. Slice beet paper-thin with slicer.
3. Toss greens and beet in a large bowl with enough dressing to coat.

Cooks' notes:
•Vinaigrette keeps, chilled, 1 week. Bring to room temperature before using.
•;Beet can be sliced 1 day ahead and chilled in a sealable bag.
•Greens can be washed (but not torn) 1 day ahead and chilled in sealable bags lined with damp paper towels.

http://www.epicurious.com/recipes/food/views/shaved-beet-and-bitter-greens-salad-with-garlic-balsamic-vinaigrette-355982