Money Saving Meals

Cooking from the kitchen garden

I have taken on an exciting new challenge for 2010 - Kitchen Specialist for the Stephanie Alexander Kitchen Garden Program which has been introduced at Bondi Public School in Sydney's east. The children are a very enthusiastic and exuberant bunch and love the garden and eating the dishes we make.

Opening the kitchen garden back in December, Federal Health Minister Nicola Roxon said. ‘Developing healthy eating, a love of food and an understanding of growing and preparing food early in life, will give the next generation the skills necessary to help avoid lifestyle related chronic conditions, such as diabetes and heart disease'.

Eating by the seasons is also good for the housekeeping budget. So each month, I am going to share seasonal recipes I prepare with the children from the kitchen garden. For a taste of things to come, try my tabbouli which we made with the super abundance of curly leafed parsley in the garden in December, just before it all went to seed. - Diane

Read more about the Stephanie Alexander Kitchen Garden Program.

Tabbouli

When I was shopping for burghul in my local Middle Eastern food store, the proprietor knew I was going to make tabbouli. She leaned over the counter and said. ‘Don't use too much, just a small handful.' She then proceeded to share her tabbouli recipe with me where the burghul is softened by the juices of the cucumber and tomato. The children loved it served on torn pieces of Lebanese bread.

Serves 6-8
Preparation time: 30 minutes

3 tightly packed cups (about 3 bunches) curly leaf parsley leaves, chopped
1/2 cup mint leaves, chopped
3 medium green onions (shallots/spring onions), white and light green parts sliced
3 large red ripe roma tomatoes, chopped
2 tablespoons burghul
1 large Lebanese cucumber, quartered lengthwise then finely sliced
Juice 1 lemon
2 tablespoons olive oil

Place the chopped parsley, mint and green onions in a large bowl and spread the chopped tomatoes over the top in a thickish layer.

Sprinkle over the burghul. Top with the finely chopped the cucumber. Drizzle over the lemon juice and oil.

Cover and chill until ready to serve, then toss to mix all the ingredients together.