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)

Lemon Cilantro Cole Slaw

4 cups thinly sliced green cabbage (about 1 small head)
4 green onions, sliced fine
1 cucumber, julienned
6 tablespoons fresh lemon juice (2 lemons' worth)
1 teaspoon Dijon mustard
1/4 cup minced fresh cilantro
1 teaspoon pure maple syrup
1 teaspoon coarse sea salt
8 tablespoons extra-virgin olive oil

Shred cabbage and put in a big bowl along with green onions, cucumber and cilantro. Put olive oil, lemon juice, salt, maple syrup, and mustard into a glass jar. Put lid on and shake until oil and acid are emulsified. Add to cabbage mixture and refrigerate overnight.

Blood Orange, Watercress and Frisee Salad

Dressing:
juice of 1/2 a blood orange, about 2 tablespoons
1 T red wine vinegar
4 T olive oil

1 blood orange, peeled and sliced
12 hazelnuts, lightly dry toasted in an iron pan on top of the stove and then cut in half
6 slices of goat cheese (soft, chevre)
1/2 c frisee
1/2 c watercress

Mix together the dressing. Toss greens with dressing separately in a large bowl. Arrange in bowls starting with a bottom layer of frisee topped by the watercress. Arrange orange slices, goat cheese slices and hazelnuts on top of the greens.

Serves 2.