Ryan and I had such a fun weekend- going to movies with family on Friday night, farmers market and lunch on Saturday, Gator victory over UTenn, party at Peggy's, and sunset at the beach on Sunday...it was hard to face another work week (not that I don't love what I do, I just wish there was more time during the weekend!). So to combat those typical "case of the Mondays," we decided to make some things we've never made. We were inspired by my lunch at Citrus Cafe and decided to make our own version of a Mediterranean platter (this time, meat included). We cooked herb and garlic meatballs, cucumber/yogurt salad, baked flatbread with olive oil and sea salt, and tabouli. It was all pretty quick; from fridge to table less than 30 minutes.
For the meatballs, we used ground chuck and mixed the beef with minced garlic, chopped parsley, salt, pepper, oregano, basil, and worchestire sauce. Next they were formed into 1/2 inch in diameter balls and baked at 400 for 15 minutes.
For the cucumber salad, chop one whole English (or seedless) cucumber and add the zest of half lemon and the juice of a whole lemon to a bowl. Stir and add salt and pepper and a small container of Greek fat free yogurt. Lastly, add chopped parsley and add any extra seasoning if it needs it.
For the tabouli, pour 1 cup of boiling water over 1 cup of bulgar wheat and let sit, covered, for 20 minutes. Meanwhile, in a bowl make a dressing of the juice of two lemons and 1/4 cup of olive oil. Add chopped tomatoes, green onions, and parsley (about 1/2 cup of each). When the bulgar wheat is cooked, add it to the rest of the ingredients, stir with a fork to "fluff" the bulgar and enjoy (it's even better leftover cold).
Happy week to all! :)
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