Fig Preserve Cake with Herb Buttermilk Glaze - CHG Cookbook, page 257
Rosemary Lemonade - CHG Cookbook, page 39
Two-Bean Salad with Lemon and Oregano – CHG Cookbook, page 75
Lemon Cream Cheese Squares – CHG Cookbook, page 274
Tabouli – from Carol White
1 cup of bulgur wheat (Good Shepherd Bulgur Wheat)
I cup boiling water
¼ cup olive oil
¼ cup lemon juice
1 teaspoon salt
¼ teaspoon garlic powder
1 teaspoon dried oregano
Dash of cayenne pepper
¼ cup of green onion, chopped
1 bunch fresh parsley
1 large tomato, chopped
2 ¼ oz. can black olives, sliced
In a medium bowl, pour boiling water over bulgur wheat. Let it sit for about 30 minutes.
In a shaker, mix the oil, lemon juice, salt, garlic powder, oregano, and cayenne pepper. Shake well.
Mix wheat and vegetables and pour in oil mixture, stirring well. Serve over a bed of lettuce. Best if refrigerated for several hours before serving. Makes 10 half-cup servings.