Tabbouleh, Hummous, Green Bean Salad

Tabbouleh

1 c. bulghur wheat

4 plum tomatoes, chopped

2 bunches of parsley, chopped

4 scallions, chopped

1/4 c. fresh lemon juice (2 lemons)

EVOO

Prep bulghur wheat according to packaging. Stir in tomatoes, parsley, and scallions. Add lemon juice, salt, and EVOO. Season with S&P.

Hummous

Garbonzo beans - soaked and cooked with sage, oregano, and thyme - blended with:

Tahini

Olive Oil

Lemon Juice

Garlic

Cumin

Salt

Green Bean Salad

1 lb green beans

1 lb grape tomatoes

1 tbsp lemon juice

2 tbsp mined fresh parley

1/2 c. feta, crumbled

EVOO

Soak green beans in cold water and ice for 30 minutes. Bring several quarts of water to boil in a sauce pan. Add green beans and cook until tender-crisp, about 5 minutes. Drain and let the beans cool to room temperature. Combine tomatoes, EVOO, lemon juice, parsley, and pepper to taste in a large serving bowl. Add the beans and adjust the seasoning. Top with feta.

Total Cost = $43 (for 5 families)