The Deli Unveiled
By Kelly Kingsland, from the June 1999 Newsletter

Lost Measuring Spoons

One request that we find ourselves unable to respond to adequately is for recipes. While some of us use recipes some of the time, for the most part our products are spontaneous. Most often we just make things up as we go along. So when one of you asks for a recipe it is a complicated and time-consuming endeavor to go back and try to remember exact quantities and ingredients of any specific item. However, in response to your many requests I have decided to share some of our recipes in each newsletter article. This month I've asked each cook to contribute a favorite recipe. In addition I thought I'd throw in some of the Deli's old standbys.

Tabouli

2 c bulgur wheat
1/2 c canola oil
1 T. minced garlic
1/2 t salt
3/4 c lemon juice
3/4 c hot water

Mix ingredients together and let soak overnight, or a few hours 'till bulgur is softened.

1 bunch chopped green onions
1 bunch diced parsley
1/2 c sliced black olives
2/3 c crumbled feta cheese (optional)

Dice and add any other Veggies you like–lots of color is fun! Mix together and taste. Adjust seasonings.

Erika's Bulgur Delight

2 c bulgur wheat
2 c hot water

Mix bulgur and hot water, and let sit while preparing other stuff.

1 lg. yellow onion, chopped
3 green bell peppers, chopped
10 mushrooms, chopped

Sauté in 4 T. butter until soft. Set aside.

2 c cottage cheese
2 c crumbled feta cheese

Mix together and set aside.

6 eggs
dash of salt

Whip together, and set aside.

1 c tamari
1 c sherry or white wine
1 T marjoram

Mix with onion sauté mixture and set aside.

To assemble: spread the bulgur in the bottom of a buttered baking dish. Spread the tamari/onion mixture on top of the bulgur, then layer the cheese, and finally pour the eggs over the top. Sprinkle with paprika and bake at 375° till browned and set (about 45 minutes).

Amy's Bulgur Burgers

2 cloves garlic minced
1 1/2 c bulgur wheat
2 T canola oil

Sauté bulgur in oil for 2 minutes, then add:

3 c boiling water

Simmer for 15-20 minutes. Remove from heat and stir in:

1/2 c chopped scallions
1/2 c grated carrots
1/4 c chopped, fresh parsley
1/4 c tahini
2 T tomato paste
2 T tamari
1 t Dijon mustard
a pinch of black pepper

Shape into patties and grill in canola oil till brown, or bake at 375° on oiled baking sheet for 20 minutes. (Adapted from recipe in Moosewood Restaurant Cooks at Home)

Kelly's Sesame-Gingered Kale Slaw

1 bunch chopped kale
1/2 c chopped scallions
1 c thinly sliced purple cabbage
2 grated carrots
Any other greens or veggies you want to use: play around!

Mix veggies and set aside.

1 c mayonnaise
1/2 c minced ginger
1 T Toasted Sesame Oil
3 T Tamari
1/2 cup toasted sesame seeds
1 sm. dollop of honey

Blend together in a food processor, or using a wire whisk. Pour and toss over the mixed greens.

See our other Kale Slaw Variations

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