In the Kitchen: Picnic Foods

WTNH– Chef-Educator Nadine Nelson from Global Local Gourmet talks picnics, food in jars and shows us how to make Queen Tabouli.

Tabouli or Tabbouleh and comes from the Middle East. There are a variety of versions. What makes this one special is that is is cooked with carrot juice that makes it a bright orange and gives it a sweet depth of flavor the use of less salt. It is a very unique way to prepare this dish which all can be done in mason jars for easy transport for your picnic.

Picnics are the perfect way to enjoy summer with friends and family, be in the fresh air, and partake in the wonder public spaces Connecticut has to offer in the form of parks, green space, community gardens, and beaches.

Global Local Gourmet is an interactive culinary event company which specializes in culinary education. They use food as a catalyst to provide services like cooking classes, culinary tours, team building events, wellness workshops, and experiential epicurean occasions.

Queen’s Tabouli in a Jar Recipe:

about 4 cups

1 cup bulgur wheat
1 1/2 cups boiling carrot juice or water
3 cloves garlic, minced
1/2 red onion, minced
2 scallions, sliced thinly
2 large bunches Italian parsley, minced
1 bunch mint, minced
1/2 large tomato, seeded and minced fine
1 cucumber, peeled and seeded and minced
Juice of three lemons – about 1/2 cup
2 tablespoons olive oil
Salt and pepper to taste

Put the bulgur wheat in a large bowl. Pour the boiling carrot juice or water over it, cover, and put in the fridge for an hour to soften.

Mix in all ingredients except tomato, cucumber, and dressing ingredients into the wheat.

Mince the tomato and peel, seed, and mince the cucumber. Add to the wheat, along with the lemon juice, olive oil, and salt and pepper. Mix well, taste and season accordingly. Pack in mason jars or cover and refrigerate overnight to let the flavors meld.

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