On Wednesday, April 10, 2019 at 12:24:08 PM UTC-4, U.S. Janet B. wrote:
> On Wed, 10 Apr 2019 08:18:26 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, April 10, 2019 at 10:50:36 AM UTC-4, U.S. Janet B. wrote:
> >> On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, Thomas wrote:
> >> >> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
> >> >>
> >> >> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
> >> >
> >> >Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
> >> >
> >> >Make tabouli. You can make tabouli with roasted
> >> >cauliflower instead of bulgur, which might be easier for you to find.
> >> >
> >> >Cindy Hamilton
> >>
> >> If it wasn't for the mint I would make tabouli. I really like mint,
> >> just not in those quantities. I just want to find a bit of mint
> >> occasionally, not have a mouthful every bite. To me it is like having
> >> every bite full of something like rosemary.
> >> Janet US
> >
> >Leave the mint out or reduce it. My husband doesn't like it,
> >so I use just a teeny bit and mince it very finely.
> >
> >Cindy Hamilton
>
> o.k., but then, is it really tabouli? ;-)

Sure. There are jillions of tabouli recipes without mint.

Authentic? Who cares.

Now we can debate whether tabouli is a parsley salad with bulgur
or a bulgur salad with parsley.

Cindy Hamilton