After months of rain and cold, we found many of last season's herbs had wintered over. Now they appear to have gone wild!
As a cook, it makes me feel rich to know that I have a garden full of herbs. It's like money in the bank! Grilled salmon with dill sauce. Roast chicken with lemon and rosemary. Panzanella with fresh basil. Pasta with pesto. Scrambled eggs with fresh chives. Tabbouleh with fresh parsley. Chilled mint tea or a mojito. What would summer be without a garden full of herbs, right outside the kitchen door?
1/2 c. fine bulgur
3 tbsp. olive oil
1 c. boiling-hot water
2 c. finely chopped fresh flat-leaf parsley
1/2 c. finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 cucumber, peeled, cored, seeded, and cut into 1/4-in. pieces
3 tbsp. fresh lemon juice
3/4 tsp. salt
1/4 tsp. black pepper
Stir together bulgur and 1 tbsp. oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tbsp. oil, until combined well. Makes 4 - 6 servings.