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Pulled this recipe for Asparagus Tabbouleh right out of a magazine on the newsstand at Berkeley Bowl West, from the editors of Cuisine At Home, a special one shot issue of “Fresh and Fabulous Mediterranean Menus”.

And so far, they are. Almost all of these ingredients are fresh, from the bulgur, mint, chives, parsley, lemon zest, and feta. Things go slightly south from a healthy eating standpoint when you add in the fried prosciutto in olive oil, but given that each serving only gives you roughly half an ounce of this deliciousness, don’t fret too much.

The asparagus is roasted briefly in the oven for about ten minutes, and after a good deal of chopping and mixing (and waiting for the bulgur to cool), your dinner of middle eastern fusion is ready and will get your mouth watering. With the last addition of pistachios for a nutty and textural add-on, you’re in mouth heaven.

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Not to end things on that note, I bought some very flavorful heirloom tomatoes, seared them for several minutes in olive oil, and then baked them with their juices and salt and thyme for thirty minutes. And thus we have pomodori al forno.

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Not shown are the cevapcici Slavic sausages I pulled out of the freezer and served with a bit of romesco sauce. There was a piece each of pita bread which neither of us chose to eat, as well as an uncomplicated Chilean carmenere red to enjoy.

All in all, a very delightful, happy meal.

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