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Recipe of the Day
Tabbouleh-Inspired Freekeh Salad
Using roasted green wheat and fresh summer vegetables, we replicate a simple Mediterranean tabbouleh.
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Yield: Serves 4. Each serving: 1/2 cup.
Recipes
Parsley Boiled Potatoes
| Nutrition Information | |
| Calories: | 88 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 9mg |
| Carbohydrates: | 17g |
| Dietary Fiber: | 2g |
| Sugars: | 0g |
| Protein: | 2.5g |
| Vitamin A: | 31iu (0%) |
| Vitamin C: | 20mg (33%) |
| Calcium: | 10mg (1%) |
| Iron: | 0.9mg (5%) |
1 pound red potatoes
1/4 tablespoon light margarine
1/4 cup chopped fresh parsley
1 teaspoon garlic powder
1/4 teaspoon black pepper
Wash potatoes under cold running water. Cut them in half and place them in a large pot. Cover them with water. Bring to a boil over high heat. Lower heat to simmer and cook until done, when they pierce easily with a fork, about 20 minutes.
Drain water off potatoes and add the rest of the ingredients. Serve hot.
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