Patsy R. Brumfield
The Southfacin’ Cook
I have no idea where tuna-bean salad came from originally, but my half-French grandmother, the willful and beautiful Rosalie Dial, made it first in my experience.
It’s another summertime favorite because you can use it to stuff gorgeous, ripe red tomatoes or atop crispy cucumbers or just on crackers. It is yummy.
BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK
Patsy R. Brumfield
The Southfacin’ Cook
TABBOULEH (pronounced “tuh-BOOL-ee”)
Who says New Orleanians don’t make tabbouleh? Can’t get much better on a Greek gyro, am I right?
This is a bit different from my usual Southern or “frenchified” offerings, but this past weekend I cut a whole lot of gorgeous, fragrant, flat-leaf parsley from my garden and knew I had to make tabbouleh.
Tabbouleh is great as a side dish or on romaine leaves with cucumber slices as a salad. It’s also outstanding with hummus and roasted chicken kebabs, on baked salmon or in wrap sandwiches. Use it to suit your tastes. It’s so fresh and wonderful.
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