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Kale Tabbouleh

It is that straddle season: the time between spring and summer where the temperatures have crept up, but the veggies available have not quite caught up to those temps. So, what do we as seasonal eaters do? We turn our attention to warmer weather salads that incorporate winter/spring vegetables. This week's recipe is one that I made a couple of months ago for a neighbor get together and one that I am planning on making this week as well. It solves one of the issues that I have with some traditional tabbouleh recipes; too much parsley, by substituting kale. This recipe also has many opportunities for innovation as well; adding in some cooked chick peas, subbing sun-dried tomatoes, roasted red peppers, or even strawberries for the regular tomatoes (especially since I am not going to touch store bought-out of season tomatoes,) or you could use another green, such as collards, chard, or for a kick; mustard greens. The possibilities are endless.

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