I've been fairly busy working as a personal chef. Yesterday and today I was able to prepare food for two luncheons. I love that the menu possibilities for lunch are limitless. The fare can be lighter, or it can be a miniature version of dinner.
Today I prepared tomato bisque, foccacia, tabblouleh, fresh fruit, and for dessert - strawberry pie and chocolate peanut butter brownies.
|tabblouleh with grilled chicken|
|strawberry lemon cream pie|
|foccacia with fresh basil, parsley, and oregano|
|chocolate brownies with peanut butter chips|
I'll share the recipes later this week - some of the recipes I already have in my archives, but a few of them I've revised over the years.
I already shared my recipe for tabblouleh. I kept the process almost identical, but the display was a little different and I added grilled chicken. I used a large platter for the tabbouleh. It actually has a turkey on it (for Thanksgiving, I assume), but no one noticed. For the chicken, I marinated chicken breasts in balsamic salad dressing and then grilled it. Complicated, right?
I cooked the bulgur and then mixed in the lemon juice, olive oil, and fresh herbs. I layered the remaining ingredients around the platter. I served the salad with a large spoon and the guests were able to choose which toppings they liked.
1 cup bulgur
3 T olive oil
1 cup boiling water
1 cucumber, seeded, peeled and chopped
fresh parsley, basil, and oregano
5 roma tomatoes, slow-roasted and chopped
1/4 cup crumbled feta
2 T lemon juice
1. Pour boiling water over bulgur and 2 T olive oil. Cover with plastic wrap for 15 minutes.
2. Mix remaining ingredients into bulgur.
3. Chill and serve