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Parsley

Brown Rice Tabouli
This recipe comes from our Spring Hill cookbook and was contributed by Kathleen Morton.

3 cups cooked and cooled brown rice
¼ cup fresh lemon juice
1 tsp garlic, minced
¼ cup olive oil
Salt and pepper, to taste
2-3 tomatoes, seeded and diced
2 cucumbers, peeled, seeded and diced
1 cup parsley, finely chopped
½ cup scallions (including greens), chopped
8 oz feta, crumbled

Combine rice, lemon juice, garlic, olive oil, salt and pepper in a bowl. Mix thoroughly, cover and refrigerate for a couple of hours, if possible. Just before serving, mix in tomatoes, parsley, cucumbers, scallion and feta.

Summer Sauce
John Gifford shared recipe many years ago.
2-1/2 lbs tomatoes, seeded and chopped – skinned if you’re ambitious
6 Tablespoons olive oil
½ Tablespoon fresh oregano, chopped
2 Tablespoons fresh basil, chopped
2 Tablespoons fresh parsley, chopped
2 cloves garlic peeled and minced
Salt and freshly ground pepper
½ teaspoons sugar
Put all ingredients in a large bowl and mix well. Allow to stand at room temperature for at least two hours, then season and toss with hot pasta.

Please email us your favorite recipes and we’ll pass them along. Thanks.