Ingredient: salt

Stuffed Zucchini with Herbed Bulgar

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Bulgur is made out of several different wheats, which makes it a good source of plant based protein, so your body stays healthy thanks to dietary fibers.

Herbed Bulgar Stuffed Zucchini

  • 2 zucchini (medium sized)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (fresh)
  • 1/3 cup Bulgar (cooked and cooled)
  • 1 Tomato (chopped)
  • 1/4 cup parsley and dill (mixed and chopped)
  • 2 Tablespoon chopped walnuts
  • 1 clove garlic (minced)
  • 2 Tablespoon extra virgin olive oil
  1. In a small sauce pan bring stock or water to a boil, add 1/2 teaspoon salt and then the bulgar. Cover, cook 5 minutes on medium low heat. Turn off the heat and let sit for 5 minutes. Fluff with fork and check to be sure all cooking liquid is gone.
  2. Using a medium sized mixing bowl, add the chopped garlic, tomato, nuts, salt, pepper, herbs, and olive oil. Add the cooled bulgar and mix well.
  3. Carefully slice zucchini in half lengthwise. Use a spoon and gently remove zucchini seeds. Then stuff with the filling.
  4. Line a baking sheet with a silpat or parchment, spray with oil and load up the zucchini. Bake in 425 oven for 25 minutes.

Tools Necessary-
Cutting board
Paring knife
Measuring spoons
Baking sheet
Parchment or Silpat
Medium-sized bowl
Spatula or spoon
Sauce Pan

Main Dish

Scrambled Eggs – The Best

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These truly are THE BEST scrambled eggs, you will end up wanting them for breakfast everyday!

Scrambled Eggs – The Best

  • 6 large free-range eggs
  • 1/2 teaspoon parmesan (grated or shaven)
  • 3 tablespoons ice-cold butter (cubed)
  • 2-3 slices of rustic bread
  • 2 tablespoons water
  • 1/4 teaspoon salt (kosher)
  • Garnish with green onion or chives
  • 1/8 teaspoon black pepper
  1. Break the eggs into a cold, heavy-based skillet, add the butter, and place onto the stove medium heat. Add water and pepper to taste. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
  2. As the mixture begins to set. The eggs will take about 4-5 minutes to scramble – eggs should still be soft and quite lumpy. Don’t let them get too hot – cool the temperature by moving the pan off of the heat for a minute, stir, then back on the heat.
  3. Meanwhile, toast the bread.
  4. Add the parmesan cheese and salt to season the eggs at the last minute, then add the snipped chives.
  5. To serve put the toast on warm plates, pile the softly cooked eggs on top. Serve hot!
Breakfast, Main Dish

Tzatziki Sauce

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This creamy, refreshing condiment pairs perfectly on some homemade pita bread, or with any protein like serving it along side some marinade chicken. YUM!

Tzatziki Sauce

  • 1 medium cucumber (peeled, slicedhalf, seeded and finely chopped)
  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice or white wine vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon dill or oregano
  • 1 clove garlic (minced)
  1. In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
  2. Serve as a dip or condiment with your meal.
Appetizer, Side