Recipe courtesy of Whole Foods Market.
A special thanks for their support of the markets!
Traditionally made with the grain bulgur, tabbouleh salad is full of fresh herbs and vegetables. This recipe substitutes lentils for bulgur, creating a delicious recipe that's gluten free, vegan, and full of protein and fiber. For best flavor, refrigerate the finished recipe at least two hours before serving.
2 ½ cups lentils, any variety
2 tablespoons white wine vinegar (for boiling)
4 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
½ tablespoon salt
¾ tablespoon black pepper
10 fresh mint leaves, chopped
4 tablespoons fresh parsley, chopped
1 large tomato, any variety
¼ cup green onion, chopped
½ large cucumber, peeled and diced
Boil 4 cups of water with the 2 tablespoons white wine vinegar (for boiling). Add the lentils and cook until softened, then drain and rinse with cold water.
In a large salad bowl, combine all other ingredients. Toss to combine, then refrigerate at least two hours before serving.
Recipe courtesy of Bon Appetit. Click here for full instructions.
Preheat oven to 500°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4-inch intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 20–25 minutes. Broil on high for an additonal 2–3 minutes for crisper skin, if desired. Let rest for 5–10 minutes.
Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
Serve chicken with rhubarb salsa alongside.