Looking for a quick-and-easy recipe for a late-summer meal? Chef Stan, executive chef at Baptist Hospital of Miami, recommends Tabbouleh Primavera for lunch or dinner.
“In the summer, lighter foods with simple flavors are what we try to serve our employees and guests,” Chef Stan says. “The freshness and color of this recipe blends well with picnics, barbecues, summer salads and lighter eating. It incorporates Mediterranean flavors and whole grains that excite our guests’ pallets.”
• 2 cups medium-grain bulgur wheat.
• 5 cups water.
• 2 cups loosely packed, chopped, flat-leaf parsley.
• 12 ounces diced tomatoes. (Chef Stan prefers Roma tomatoes, but also recommends halved cherry tomatoes.)
• 8 ounces green onions, ½-inch diced.
• 1 cup loosely packed, roughly chopped mint leaves.
• 1 cup ½-inch-diced, seedless cucumber.
For the dressing:
• 12 ounces freshly squeezed lemon juice.
• 2 teaspoons minced garlic.
• 1 teaspoon Kosher salt.
• 12 ounces extra-virgin olive oil.
Yields: 12 servings of 1 cup each.
1. Bring water to a boil and turn off the heat, pour in bulgur wheat, stir and cover.
2. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender.
3. Pour off any remaining liquid.
4. For the dressing: In a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.
5. In a large salad bowl, toss together parsley, tomatoes, green onions, cucumber and mint. Add bulgur.
6. Pour dressing over salad; toss to combine.
7. Chill and keep up to 3 days.
About the Chef
Stan Hodes is the executive chef and operations manager of Dining Services at Baptist Hospital of Miami, a position he has held for 24 years. Chef Hodes has worked as an executive sous chef with Marriott Hotels, Orlando World Center and the Casa Magna Resort in Cancun, Mexico. He has been the executive chef at Royal Caribbean Cruise Lines, Pan American Airlines, Marriott Inflight division and Kings Bay Country Club. After graduating from high school in Mallorca, Spain, he received a bachelor’s degree in culinary arts and hotel management from Bournemouth College in England. Chef Stan earned a “Premier’s Illuminating Excellence” Award, for Premier’s Food service program in 2008. In 2009, he was recognized by HealthLeaders magazine as one of the top 20 most innovative Food Service Executives in America. He is a member of Premier’s culinary committee, designing healthy food programs for hospitals, schools, colleges and universities.