Chickpea Bulgur Salad

1 cup medium-ground bulgur
2 garlic cloves, crushed
juice of 2 1/2- 3 lemons
salt and pepper
7 T extra virgin olive oil
one 14-ounce can of chickpeas, drained
3 cups loosely packed chopped flat-leaf parsley
1 cup loosely packed finely chopped mint leaves

In a medium saucepan, bring bulgur and 1 1/2 cups of water to a simmer. Simmer for 15 minutes. Remove from heat and fluff with a fork.

Add all other ingredients to bulgur and stir together.

Serves 6.

Tomato and Feta Salad

100 g feta cheese
1 pint grape or cherry tomatoes, halved or quartered
1/2 red onion, diced
1/2 cup chopped parsley
3 T olive oil
1 T white wine vinegar
salt & pepper

Add the cut-up tomatoes, onion, vinegar, olive oil, salt, pepper, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

Makes 4 servings

(Also good with chopped fresh basil)

Punkin Muffins

 My last trip to the States in April I came within one kilo of overweight charges on my baggage returning to Ireland due, in part, to the stockpile of canned pumpkin I was carrying. Even still, the supply is limited, so I wouldn't go making pumpkin pie/pancakes/muffins every day. Pressed to come up with a special occasion to crack open one of the coveted cans, I will say it is Sid Vicious' birthday. Happy Birthday, Sid.

 1 cup (240 ml) canned pumpkin puree
 2 large eggs, lightly beaten
1/2 cup (120 ml) plain yogurt
1/2 cup (120 ml) sunflower oil
1 1/2 cups spelt flour
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt

Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners. In a medium sized bowl mix together the pumpkin puree, eggs, yogurt, and oil. Set aside. In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked. Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes , or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool. Makes 12 regular-sized muffins.