This is a recipe I adapted from Sur la table’s Tuna Tabbouleh with Tomato and Basil. I used quinoa instead of bulgur, left out the shredded carrot and used tuna packed in water instead of tuna packed in olive oil. Having tested their recipe at work**, I can vouch that both are delicious and very easy to make. I doubled the recipe in the photo above. It keeps nicely in the fridge and travels well for lunch or as a dish to bring to a pot-luck. Enjoy! And as always, let me know if you make it and if you liked it.
Earlier this year I posted photos of My Garden in Spring. What a difference a few months make. Here’s what my garden looked like then…
Here’s what it looks like now…
The Swiss chard is monstrous. The Buddha statue’s head barely peeks out over the squash.
Tomatoes are everywhere.
Zucchini, squash and cucumber vines are spreading out and crawling up the critter fence.
Here’s the Buddha back in Spring…
Find him now…We have had lots of hot sun and frequent rain this summer so my garden is abundant. It is also my first year flying the prayer flags. Coincidence? No apparent causal connection?
I think not.
A photo of a couple of the Phyllo Cups above. The recipe was easy to assemble and serve. These would make great hors devours for a cocktail party.
The Roasted Summer Vegetables with Dill includes:
This vegetable dish is very similar to my Baked Veggies – Tourlou Tava. That post includes a how-to video. Now I would saute the onions and garlic, roast the peppers before hand and also add fresh herbs as well.
Above, the Flaming Prawns with Ouzo plated on top of the Roasted Summer Vegetables.
Finally for dessert, the Caramelized Figs in Port and Orange Sauce plated with the sauce reduction and served with Greek yogurt. (You could also substitute the yogurt with ice cream.) This is such a delicious dessert. I’ve taken the liberty to add the recipe below. Fresh figs are in season right now. These were purchased from Whole Foods Market.
Yianni and I had a delicious dinner for two last night. We grilled a Delmonico steak seasoned with garlic pepper. It’s easy to make a seemingly ordinary week night dinner more special. Take some time when you set your table. Use cloth napkins. Open a nice bottle of wine.
We also grilled zucchini. Just brush the zucchini with good olive oil and season with garlic pepper and salt, then put it on the grill with the steak. I dressed a bowl of quartered tomatoes with organic extra virgin olive oil, salt and pepper. All of the tomatoes were fresh from my garden and picked that day. Be sure to dip into the olive oil with a chunk of crusty multi-grain bread fresh from your favorite bakery.
Here’s a photo slideshow of our Delmonico steak dinner for two.
What do you do to make dinner special for your special someone?