red-pepper tabbouleh for lunch

There's something very alluring about the dishes of the Mediterranean. They're colorful and bright, are rich and healthy (almost an oxymoron), and have strong, lasting flavors like lemon, garlic and herbs, salty cheeses and nutty grains. Delish. Two of my favorites include hummus and tabbouleh.

Tabbouleh seems kinda fancy, doesn't it? Well, believe it or not, it's pretty simple. Admittedly, there is a lot of veggie chopping, but the bulgar needs 15 minutes or anyways so to soften in hot water. Not a bad trade-off: 10 minutes of chopping for healthy lunches all week long.

Tabbouleh is such a flexible food, too. Both a side and main dish, it can be stuffed into a whole-wheat pita with hummus, or placed atop salad greens, or served as a side dish to a light sandwich or piece of chicken or fish. The options are endless. Just make sure to squeeze fresh lemon on it before eating it each time to keep the flavors bright.

So this is the tabbouleh that I like to make. Vary it however you like by adding olives or anything else. It's simple, healthy, tasty and, well, pretty. Food just tastes better when it's pretty.

Red-pepper Tabbouleh
Note: Be sure to chop all the veggies roughly the same size.

• 1/2 c bulgar wheat (don't be scared, it's a lot like brown rice – but easier to make)
• 1/2 c boiling water
• 1 1/2 c chopped plum or Roma tomato, seeded if you like
• 3/4 c chopped chicken or drained chickpeas
• 3/4 c minced parsley
• 1/2 c sweet red bell pepper, chopped
• 1/2 c seedless cucumber, chopped
• 1/4 c mint, chopped
• 1 1/2 tbsp fresh lemon juice (~the juice of one lemon)
• 4 oz. fresh crumbled feta cheese

• olive oil, salt and pepper

1. Pour hot water over bulgar in a glass bowl. Cover tightly and allow to stand for 15 minutes until tender.
2. Chop the veggies and herbs and combine in a large bowl. Add bulgar, chicken or chickpeas, a swirl of olive oil, the feta and lemon juice and season to taste. Allow to cool in the refrigerator. Squeeze with fresh lemon before each serving.

blueberry-lemon cheesecake bars

My grandfather and I share an affinity for blueberries. We both love the sweet-tangy taste and the beautiful color. Not to mention they're naturally good for you. He especially likes them sprinkled on a bowl of vanilla frozen yogurt and I like them in baked goods, pancakes and fruit salads ... or by the handful.

To celebrate the coming of spring and incoming company, I set out to make yummy blueberry-lemon cheesecake bars – which are fail-proof and can be made in advance (perfect for dinner guests). Not to mention that they're easy on the eyes with their crown of plump juicy berries, creamy middle and crumbly crust. Oh yeaaaaah.

I've made this dessert with reduced-fat cream cheese, and it's fine. But for really special occasions, use the full-fat version (or at least 1/2 full-fat cream cheese). The silky mouth-feel improves dramatically. If you really want to get fancy, say for Easter, top each piece with a little sprig of mint. The contrast of creamy white, blue berries and green herb will pop on your table, wowing your guests.

Blueberry-lemon Cheesecake Bars

Crust:

• 1 1/4 c graham cracker crumbs (about 9 graham crackers ground in a food processor)
• 1/8 tsp cinnamon
• 2 tbsp sugar
• 1/2 stick butter, melted

Filling:

• 16 oz cream cheese, softened
• 2 eggs
• 2 lemons, juiced and zested (don't be skimpy!)
• 1/2 c sugar
• 1 1/2 c blueberries (raspberries would be good, too)

1. Preheat oven to 325*.  Spray the bottom of a 9x9 pan. In a bowl, mix the crust ingredients and press into the bottom of the pan. Bake for 12 minutes, or until golden.
2. Add cream cheese, eggs, lemon juice and zest, and sugar to a large mixing bowl. Mix on high speed until creamy, being sure to scrape down the bowl periodically. Pour into crust and cover with berries. (Don't worry about pressing them into the cheesecake; they'll sink as it bakes.)
3. Bake 35 minutes or until the center jiggles only slightly. Remove from oven and cool one hour at room temperature. Refrigerate three hours and slice into bars. Serve cold.