Traditionally, tabouleh is made with bulgar. To keep this gluten-free, I use quinoa instead and the remainder of the ingredients and seasoning remain the same. Fresh tomatoes, cucumber, scallions, parsley, mint, and lemon are a magic combination of fresh flavors that define this dish. The difference in taste from the original is minimal due to […]

I am a big fan of small plates. Or call them appetizers, little plates, or tapas. Whatever you want to call them, the reason I like them so much is because it allows you to sample a lot of different flavors and textures at one time. If you serve enough for your group, it can […]

I am a big fan of small plates. Or call them appetizers, little plates, or tapas. Whatever you want to call them, the reason I like them so much is because it allows you to sample a lot of different flavors and textures at one time. If you serve enough for your group, it can […]