My 3rd Blogiversary & Tabbouli, Mandaloun Style

Today is a very momentous occasion on Veggie by Season, it's my third Blogiversary! Looking back over the past three years, beginning a blog has been absolutely one of the best decisions of my life. I have met so many other bloggers and enjoyed reading theirs through the tight-knit community, I have challenged myself to cook with new ingredients, techniques, and cuisines, and I have really tapped into my creative mind constructing recipes as well as writing about them. 

Looking back over the last year, my proudest blogging accomplishment was the POM Party victory. Being chosen in the top 10 among over 100 talented bloggers was really a special moment for me. Also, the Bakesale for Molly was another great moment during the last year. I was completely floored by the generosity of both the bakers and the bidders, and the way word spread among the blogging community and beyond. (As an aside, we were able to cover all of Molly's medical expenses, and I purchased 6 months of medication for her to take to her foster home, where she continues to reside awaiting adoption.)

Now in the past, I have celebrated my blogiversary in different ways. The first Blogiversary I made meatloaf cupcakes with whipped potato frosting, and last year I recapped my favorite recipes from the year. This year, I'm going in a little different direction. As I've said, blogging has led me to try many new ingredients, and even re-try things I thought I didn't like (cucumbers, turnips, lima beans, pears) and... parsley! I've always been completely opposed to parsley, and would substitute any other herb in it's place. Then, about a year ago, I tried tabbouli and I loved it. How could it be, I hated parsley?! More recently, I went to a Lebanese restaurant and ordered the Vegetarian Mezze platter, which featured tabbouli. Only this tabbouli was different - no blugur! It was completely parsley based, and I absolutely loved it.

I thought about it some more, and realized that when the parsley is minced into a fine piece, its flavors really come out, and it smells like lemon. I made this tabbouli based on my memory of the style of Mandaloun's, and it was very, very similar. Though I think I prefer just a bit of bulgur mixed in, this tabbouli is also something special. 

Thank you so much to everyone for your readership through the years. I never thought a blog would bring me so much joy and connect me with so many wonderful people. 

Tabbouli, Mandaloun Style

(no bulgur, authentic Lebanese)

3 bunches of parsley, stemmed

1 bunch of fresh mint leaves, stemmed

1 pint cherry tomatoes

1/2 English cucumber

3 garlic cloves

Juice and zest of 1 lemon

2 tsp. Red Wine vinegar

1/4 c. EVOO

Salt and fresh cracked black pepper

Wash parsley and mint in a large colander, shake and dry well.

In batches, place mint and parsley leaves in a food processor, pulse and process until leaves are in small, minced pieces.

Place in a large plastic storage container and repeat until all herbs are minced.

Quarter tomatoes, add to herbs.

Mince cucumber, add to herbs.

Using a microplane, grate garlic into vegetable mixture.

Zest the lemon into vegetable mixture, then slice in half and squeeze juice into mixture.

Add vinegar, EVOO, salt and pepper.

Place a sealed lid on and shake the mixture to mix well.

Taste, adjust seasonings.

Refrigerate over night or for several hours, taste again before serving to adjust seasonings.