Tabouli twist

I like tabouli, but I don’t like raw onions. I also think kale has far more health benefits than parsley. This twist on an old classic delivers familiar tastes in a new way.

Half a large white onion. (See notes)

Half a bunch of kale (about 8 to 10 stalks) – destemmed, torn into pieces

One large tomato, seeded, cut into bite-size pieces (just use the fleshy parts)

½ teaspoon seasoning salt

Lemon juice to taste (at least a tablespoon)

Olive oil for sautéing

Julienne the onion and sauté it in the olive oil. Add seasoning salt (I use “Aunt Cora’s”). Stir often, cooking it until the onion pieces are translucent but still firm. Do not caramelize or wilt them.

Meanwhile, steam the kale. About 5 minutes in, stir it with a fork to further reduce its size.

Remove half the onion to use later. (see notes) and add the tomatoes and kale.

Add lemon juice. Stir frequently. Do not let the tomatoes get mushy.

I find it easier to cook the entire onion and save off half of it for another use. Store in the refrigerator and use within 4 days.

Serve with couscous. (I find Near East brand very good – tasty, and simple to make)
Makes four servings.

Spiced carrots

5 large carrots, julienne-cut
2 tsp cumin powder, divided
2 tsp curry powder, divided
¼ cup parsley flakes, crushed just before use
An inch of butter, divided

Steam the carrots until they are medium-soft. You don’t want them mushy, but you also don’t want them so firm that they won’t absorb the flavor.

While they are steaming, prep a large glass or ceramic bowl. Put half the butter in the bottom, thinly sliced. (You want it to melt quickly.) Add half the cumin and curry powders evenly over the bottom of the bowl.

When the carrots are done, pour them into the prepared bowl and immediately put a cover over it. I used a plate, upside-down. It is ideal if there is a 1 to 2 inch space between the carrots and the cover. This will use the heat of the carrots to melt the butter.

After about 5 minutes, toss the mixture in the bowl and add the rest of the butter and spices, including the parsley. Work quickly to retain the heat. Put the cover back on. Let sit at least another 5 minutes.

Serve immediately, or you can refrigerate and serve the next day, when the flavors are even better.

Makes 4 servings.