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Interview: Jenna Weber, Food Blogger

Read an interview with Jenna Weber of the Eat, Live, Run food blog, and she is also a culinary school survivor. Read more at PBS Food.
  • Mrs. Shipmon

    Grape and Walnut Tabouli #Salad Ingredients ½ cup dry bulgar ¾ cup water 1 cup sliced grape tomatoes 1 large bunch parsley, minced 1 small bunch mint, minced ½ cup raw walnuts, roughly chopped 2 TBSP extra virgin olive oil juice of one large lemon ½ tsp sea salt Directions Bring water to a boil on the stove. Once boiling, add bulgar then cover and turn off burner. Let sit for 15 minutes, or until bulgar has absorbed all of the water. Fluff cooked bulgar with a fork and transfer to a large bowl. Add remaining ingredients and toss together well. Season with salt to taste and serve. Tabbouli will keep in fridge for up to six days.

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