Orange Mint Tea

This orange mint tea is the perfect drink for summer. It is sweet and fruity with a hint of mint. This tea has been made for many parties and it is always a favorite! It is so light and refreshing! 

To make just over a half gallon of tea you will need:

• 3 & 1/2 cups of WATER
• 1 cup of SUGAR
• 4 single cup bags of ORANGE PEKOE TEA (any black tea will work)
• 4 MINT SPRIGS
• 4 (more) cups of WATER, cold
• 1 cup ORANGE JUICE
• 1/4 cup +  2 Tbs LEMON JUICE

Bring 3 & 1/2 cups of water to a boil in a large pot. Add the sugar to the water and stir until it dissolves. Turn the heat down and simmer for 5 minutes. 

Remove the pot from the heat. Add the tea bags and the mint sprigs to the sugar water. Cover the pot and let the tea steep for 5 minutes. 

After 5 minutes use a slotted spoon to remove the tea bags and the mint. 

Stir in the 4 cups of cold water, the orange juice, and the lemon juice.

Serve over ice and garnish with a mint sprig!

It is even more refreshing than it looks!

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Orange Mint Tea

Ingredients:

• 3 & 1/2 cups of WATER
• 1 cup of SUGAR
• 4 single cup bags of ORANGE PEKOE TEA (any black tea will work)
• 4 MINT SPRIGS
• 4 (more) cups of WATER, cold
• 1 cup ORANGE JUICE
• 1/4 cup +  2 Tbs LEMON JUICE

Directions:

1. Bring 3 & 1/2 cups of water to a boil in a large pot. Add the sugar to the water and stir until it dissolves. Turn the heat down and simmer for 5 minutes. 
2. Remove the pot from the heat. Add the tea bags and the mint sprigs to the sugar water. Cover the pot and let the tea steep for 5 minutes. 
3. After 5 minutes use a slotted spoon to remove the tea bags and the mint. 
4. Stir in the 4 cups of cold water, the orange juice, and the lemon juice.
5. Serve over ice and garnish with a mint sprig!

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This original version of this recipe can be found at the following link: http://www.recipe.com/minted-iced-tea/ 

Lobster Rolls

A few weeks ago my husband and I decided to splurge on groceries for the week and make these lobster rolls. Let me tell you, it was worth it! Imagine sweet, buttery lobster placed over crisp lettuce, and topped with a spicy mayo all on a grilled bun. Delicious. 

To make 4 lobster rolls you will need:

• 4 steamed LOBSTER TAILS
• 3 Tbs + 2 Tbs BUTTER, melted
• 1/4 of an ONION, finely chopped
• 4 NEW ENGLAND STYLE BUNS (you could just square off the sides of 4 hot dog buns)
• 8 BIBB LETTUCE LEAVES (I used romaine because my grocery store was out of Bibb lettuce)
• 2 Tbs OLIVE OIL
• 1 Tbs RED WINE VINEGAR
• SALT & PEPPER, to taste
• 1/2 cup of SPICY MAYO (see recipe below)
• 1 Tbs CHIVES, minced
• Optional: LEMON WEDGES

For the spicy mayo you will need: (DON'T SKIP THIS! It makes the whole dish! (I also put this on sandwiches!))

• 1/2 cup HELLMANN'S MAYO
• 1 Tbs DIJON MUSTARD
• 1/2 tsp MUSTARD POWDER
• 1/2 tsp LEMON JUICE
• 1/4 tsp OLD BAY
• 1/4 tsp SRIRACHA HOT SAUCE (add more if you like spicy food!) 

Start off by making the spicy mayo. Put all of the ingredients into a small bowl and mix!

Whisk up the olive oil and red wine vinegar with a pinch of salt and pepper. Then dress the lettuce with the mixture. 

Take 3 tablespoons of melted butter and brush it onto the cut (outer) sides of the buns.

Grill each side of the buns until golden brown. 

Take the cooked lobster meat out of the shell and cut it into bite sized pieces.

Melt 2 tablespoons of butter in a small pot and then saute the onion in the butter.

Toss the lobster in the butter and onion.

Assemble the lobster rolls by placing the lettuce leaves into each bun, add the buttery lobster, drizzle on the spicy mayo, and lastly garnish with chives and lemon juice.

Then enjoy!

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Lobster Rolls

Ingredients:

To make 4 lobster rolls you will need:

• 4 steamed LOBSTER TAILS
• 3 Tbs + 2 Tbs BUTTER, melted
• 1/4 of an ONION, finely chopped
• 4 NEW ENGLAND STYLE BUNS (you could just square off the sides of 4 hot dog buns)
• 8 BIBB LETTUCE LEAVES (I used romaine because my grocery store was out of Bibb lettuce)
• 2 Tbs OLIVE OIL
• 1 Tbs RED WINE VINEGAR
• SALT & PEPPER, to taste
• 1/2 cup of SPICY MAYO (see recipe below)
• 1 Tbs CHIVES, minced
• Optional: LEMON WEDGES

For the spicy mayo you will need: (DON'T SKIP THIS! It makes the whole dish! I also put this on sandwiches!)

1/2 cup HELLMANN'S MAYO
1 Tbs DIJON MUSTARD
1/2 tsp MUSTARD POWDER
1/2 tsp LEMON JUICE
1/4 tsp OLD BAY
1/4 tsp SRIRACHA HOT SAUCE (add more if you like spicy food!) 

Directions:

1. Start off by making the spicy mayo. Put all of the ingredients into a small bowl and mix!
2. Whisk up the olive oil and red wine vinegar with a pinch of salt and pepper. Then dress the lettuce with the mixture. 
3. Take 3 tablespoons of melted butter and brush it onto the cut (outer) sides of the buns. Grill each side of the buns until golden brown. 
4. Take the cooked lobster meat out of the shell and cut it into bite sized pieces.
5. Melt 2 tablespoons of butter in a small pot and then saute the onion in the butter. Toss the lobster in the butter and onion.
6. Assemble the lobster rolls by placing the lettuce leaves into each bun, add the buttery lobster, drizzle on the spicy mayo, and lastly garnish with chives and lemon juice.

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This original version of this recipe can be found at the following link: http://www.foodnetwork.com/recipes/geoffrey-zakarian/lobster-roll.html

Strawberry Scones

I made these scones last weekend and they turned out to be delicious! I ran across this recipe online when I was searching for new things that I could make with some leftover buttermilk. I rarely buy buttermilk, so when I have it around I want to use it!

To make 6 large strawberry scones (or probably 8-10 medium sized scones) you will need:

• 3/4 cup (FROZEN or FRESH) STRAWBERRIES, chopped
• 2 & 1/4 cup FLOUR
• 1/2 Tbs BAKING POWDER
• 1/2 tsp BAKING SODA
• 1/4 cup GRANULATED SUGAR
• 1/2 tsp SALT
• 1 stick very cold UNSALTED BUTTER, cubed
• 3/4 cup BUTTERMILK
• 1/2 tsp LEMON JUICE
• 1 tsp VANILLA EXTRACT

For topping:

• 1 & 1/2 Tbs UNSALTED BUTTER, melted
• 2 Tbs LARGE CRYSTAL SUGAR or GRANULATED SUGAR

Start off by chopping the strawberries into bite sized pieces. Then stick them in the freezer while you prepare the dough. Freezing the strawberries will prevent the juices from oozing when you mix them into the dough making the dough too wet. (If you use pre-frozen strawberries you obviously don't have to wait around for the strawberries to freeze which makes the process go faster!)

Cut the stick of butter into cubes and then put it in the freezer with the strawberries to allow the butter to get very cold! When your strawberries are pretty frozen (this could take about an hour if you use fresh strawberries) preheat your oven to 400 degrees F and line a baking sheet with parchment paper.

Sift the flour, baking powder, baking soda, sugar, and salt into a large bowl. Mix well to make sure all of the ingredients are equally dispersed. Next cut the cold butter into the flour using either a pastry cutter or two knives. You want to end up with pea sized balls of butter in a coarse flour mixture.

In a small bowl, mix the buttermilk, lemon juice, and vanilla extract. Pour the buttermilk mixture and frozen strawberries over the flour mixture.

Gently mix together the wet ingredients and dry ingredients with a spatula until the dough just starts to form. (I had to add a few extra tablespoons of buttermilk to get the dough to come together. If you need to add more liquid be careful to not add too much, add it one tablespoon at a time!)

Once the dough will just hold together, (I should still be kind of crumbly!) form it into a rectangle on a floured surface. Press the dough out to be about 1 & 1/2 inches thick.

Next, brush the melted butter onto the dough and sprinkle the sugar on top. The sugar will almost create a crust on top of the scones once baked.

Cut the large rectangle into 6 pieces and then transfer them to the baking sheet. You could cut the scones into smaller pieces if you don't want such large scones.

Then bake for 25-30 minutes! Look how much they grew!

 Don't they look yummy!

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Strawberry Scones

Ingredients:
To make 6 large strawberry scones you will need:

• 3/4 cup (FROZEN or FRESH) STRAWBERRIES, chopped
• 2 & 1/4 cup FLOUR
• 1/2 Tbs BAKING POWDER
• 1/2 tsp BAKING SODA
• 1/4 cup GRANULATED SUGAR
• 1/2 tsp SALT
• 1 stick very cold UNSALTED BUTTER, cubed
• 3/4 cup BUTTERMILK
• 1/2 tsp LEMON JUICE
• 1 tsp VANILLA EXTRACT

For topping:

• 1 & 1/2 Tbs UNSALTED BUTTER, melted
• 2 Tbs LARGE CRYSTAL SUGAR or GRANULATED SUGAR

Directions:

1. Chop the strawberries into bite sized pieces. Then stick them in the freezer while you prepare the dough. 
2. Cut the stick of butter into cubes and then put it in the freezer with the strawberries to allow the butter to get very cold! 
3. When your strawberries are pretty frozen (this could take about an hour if you use fresh strawberries) preheat your oven to 400 degrees F and line a baking sheet with parchment paper. 
4. Sift the flour, baking powder, baking soda, sugar, and salt into a large bowl. Mix well to make sure all of the ingredients are equally dispersed. 
5. Cut the cold butter into the flour using either a pastry cutter or two knives. You want to end up with pea sized balls of butter in a coarse flour mixture.
6. In a small bowl, mix the buttermilk, lemon juice, and vanilla extract. Pour the buttermilk mixture and frozen strawberries over the flour mixture. Gently mix together the wet ingredients and dry ingredients with a spatula until the dough just starts to form. (I had to add a few extra tablespoons of buttermilk to get the dough to come together. If you need to add more liquid be careful to not add too much, add it one tablespoon at a time!)
7. Once the dough will just hold together, (I should still be kind of crumbly!) form it into a rectangle on a floured surface. Press the dough out to be about 1 & 1/2 inches thick. 
8. Next, brush the melted butter onto the dough and sprinkle the sugar on top. The sugar will almost create a crust on top of the scones once baked.
9. Cut the large rectangle into 6 pieces and then transfer them to the baking sheet. You could cut the scones into smaller pieces if you don't want such large scones. Then bake for 25-30 minutes! 

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I adapted this recipe from a recipe I found on the following site: http://www.breadtastic.com/quick-breads/tartines-strawberry-buttermilk-scones/

How to Stir Fry!

My husband found an article a few months ago that did a really good job of explaining how to put a stir fry together. The article was written like a recipe, but rather than giving a list of ingredients, it explained more about how to prepare ingredients you like and how to best cook it up into a stir fry. So in this post I will try to explain in as few steps as possible how to prepare a fantastic stir fry for two people! ...And the best part is that you can use all of your favorite ingredients (or just use what is currently in your refrigerator)!

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips. Here are some suggestions:
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling about 3 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just use about 1/4 cup of soy sauce if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared, the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 

So, step 1, chop your protein and all of your veggies into bite sized pieces. 

Next, mix up the sauce! In a small bowl stir together all of the ingredients in the sauce of your choice (I used the soy-sesame sauce). Then set it aside for later.

When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. (If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet. Cooking over high heat is one of the most important things when stir frying.)

Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. (I used a chicken breast.) Cook the protein for 2-3 minutes, or until the protein is cooked through.

Once cooked, take the protein out of the pan and set it aside in small bowl.

With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.

Next, add the vegetable that you think will take the longest to cook (In my case it was the carrots and green onion). If you aren't sure, or if you think they will all take about the same time then just pick one!

Cook the first round of vegetables for about 2 minutes. (The vegetables will continue to cook as you add more and more vegetables into the pan so don't worry about getting them cooked all the way yet!)

Then add the next round of vegetables and cook for another 1-2 minutes.

Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.

If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 minute.

Next, add your protein back into the skillet and pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.

Yummm!

Remove from the heat, serve over rice, and enjoy!

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Stir Fry

Ingredients:

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling 3-4 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just mix about 1/4 cup of soy sauce with 2 tsp of corn starch if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

Directions:

1. Chop your protein and all of your veggies into bite sized pieces. 
• The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 
2. In a small bowl mix together all of the ingredients in the sauce of your choice. Then set it aside for later.
3. When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. 
• If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet.
• Cooking over high heat is one of the most important things when stir frying.
4. Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. Cook the protein for 2-3 minutes, or until the protein is cooked through. Once cooked, take the protein out of the pan and set it aside in small bowl. 
5. With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.
6. Next, add the vegetable that you think will take the longest to cook. (If you aren't sure, or if you think they will all take about the same time then just pick one!) Cook the first round of vegetables for about 2 minutes. 
• Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.
7. Then add the next round of vegetables and cook for another 1-2 minutes. 
8. If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 more minute.
9. Next, add your protein back into the skillet and then pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.
10. Remove from the heat, serve over rice, and enjoy!

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My husband found this recipe for how to stir fry on the following website: http://allrecipes.com/howto/super-easy-stir-fry/

Jamba Juice Copycat: Strawberry Surf Rider (Strawberry Tsunami)

My favorite Jamba Juice smoothie is the Strawberry Surf Rider, formerly known as the Strawberry Tsunami. It is sweet and tart and creamy and wonderful! I had trouble getting my smoothie as tart as Jamba Juice's so after everything was blended together, I spiked it with a little bit of lime juice to kick it up a notch!

To make this delicious smooth you will need:

• 1/4 cup FROZEN PEACHES (about 3 slices)
• 1/2 cup FROZEN STRAWBERRIES (about 5-6 berries)
• 1/2 to 3/4 cup LEMONADE
• 1/4 cup LIME SHERBET
• 1/2 cup ICE (about 6-8 cubes)
• LIME JUICE, to taste

Start off by measuring out your ingredients... or just eye ball it! It's kind of difficult to measure frozen fruit in a 1/4 cup measuring cup. Below you can see my attempt measure how much I was using....

Throw ALL of the ingredients into a blender. I started by only adding 1/2 cup of the lemonade, but then added an extra 1/4 cup to get it to the consistency I wanted. Just keep adding thing until it tastes good!

Blend until smooth! This is where I added some lime juice. I added about 2-3 tsp, but if you like it the way it is, then skip the lime juice!

Once you are happy with the consistency and flavor, serve it up in a glass with a straw! I ended up with about a glass and a half of smoothie. That was probably about 3 cups or 24 oz. of smoothie...

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Jamba Juice Copycat: Strawberry Surf Rider (Strawberry Tsunami)

Ingredients:

• 1/4 cup FROZEN PEACHES (about 3 slices)
• 1/2 cup FROZEN STRAWBERRIES (about 5-6 berries)
• 1/2 to 3/4 cup LEMONADE
• 1/4 cup LIME SHERBET
• 1/2 cup ICE (about 6-8 cubes)
• LIME JUICE, to taste

Directions:

1. Start off by measuring out your ingredients... or just eye ball it! It's kind of difficult to measure frozen fruit in a 1/4 cup measuring cup. 
2. Throw ALL of the ingredients into a blender. Note: I started by only adding 1/2 cup of the lemonade, but then added an extra 1/4 cup to get it to the consistency I wanted. Just keep adding thing until it tastes good!
3. Blend until smooth! I then added about 2-3 tsp of lime juice, but if you like it the way it is, then skip the lime juice!
4. Once you are happy with the consistency and flavor, serve it up in a glass with a straw! 
5. I ended up with about a glass and a half of smoothie. (That was probably about 3 cups or 24 oz. of smoothie...)

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To find this recipe and other Jamba Juice copycats follow this link: http://www.makedrinks.org/jamba-juice-recipes/ 

Tabouli

This salad is a popular Middle Eastern dish. It is full of chopped fresh produce, bulgar wheat, and a little bit of citrus juice. It has a very fresh flavor and is a great bright side dish!

To make this salad you will need:

• 1 cup BULGAR WHEAT
• 1 cup BOILING WATER
• 1/2 "bunch" PARSLEY
• 3 ROMA TOMATOES
• 4 GREEN ONIONS
• 1 small CUCUMBER
• 2 Tbs LEMON JUICE
• SALT & PEPPER to taste
• drizzle of OLIVE OIL

Start off by mixing the boiling water into the bulgar wheat. Place a towel over the top of the bowl to better insulate the mixture. Set aside.



Next, finely chop all of the tomatoes, onions, cucumber, green onions, and parsley.

Mix the lemon juice, olive oil, salt, and pepper into the chopped vegetables.

Once the bulgar wheat is cool and it has absorbed all of the water, mix it into the vegetables. Refrigerate the mixture for a 2-3 hours in order to allow all of the flavors to come together, then serve!

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Tabouli

Ingredients:

• 1 cup BULGAR WHEAT
• 1 cup BOILING WATER
• 1/2 "bunch" PARSLEY
• 3 ROMA TOMATOES
• 4 GREEN ONIONS
• 1 small CUCUMBER
• 2 Tbs LEMON JUICE
• SALT & PEPPER to taste
• drizzle of OLIVE OIL

Directions:

1. Start off by mixing the boiling water into the bulgar wheat. Place a towel over the top of the bowl to better insulate the mixture. Set aside.
2. Next, finely chop all of the tomatoes, onions, cucumber, green onions, and parsley.
3. Mix the lemon juice, olive oil, salt, and pepper into the chopped vegetables.
4. Once the bulgar wheat is cool and it has absorbed all of the water, mix it into the vegetables. 
5. Refrigerate the mixture for a 2-3 hours in order to allow all of the flavors to come together, then serve!

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I based this recipe on one from the following website: http://www.food.com/recipe/tabbouli-tabouli-tabbouleh-salad-parsley-salad-197922