Empire Brings You MIDEAST page 131 A Great Tasting Kosher Frank that's Virtually Fat Free! ets with falafel and relish and serve immediately. Serves 4. TABBOULEH 1 cup fine bulgur 3 cups boiling water 2 stalks (about 2 cups) of broccoli, separated into florets and steamed until crisp-tender 1 small cucumber, peeled, seeded, and diced 12 cherry tomatoes, halved 6 scallions, chopped 1 small red bell pepper, chopped 1 cup cooked chickpeas, drained, or canned chickpeas, drained and rinsed 1/3 cup currants 112 cup chopped parsley 1/2 cup chopped mint 114 cup finely chopped, oil- packed, sun-dried tomatoes 114 cup capers, drained 1/2 cup fresh lemon juice 112 cup olive oil 1 garlic clove, minced Salt and black pepper, to taste 2 ounces feta or goat cheese, crumbled 1/4 cup pine nuts, toasted Put the bulgur in a sieve and rinse under cold running water. Transfer to a large bowl and cover with the boiling water. Cover and let stand until the bulgur has softened, 30 to 40 min- utes. Drain the bulgiur in a sieve, pressing lightly to remove excess liquid. Transfer to a large serv- ing bowl. Add the broccoli, cucumbers, cherry tomatoes, scal- lions, bell pepper, chick peas, cur- rants, parsley, mint, sun-dried tomatoes, and capers and toss. In a small bowl, whisk together the lemon juice, oil, and garlic. Pour over the bulgur mixture and toss to combine. Season with salt and pepper. Cover and refriger- ate for at least 1 hour before serv- ing. Just before serving, sprinkle with cheese and pine nuts. Left over tabbouleh may be refriger- ated, covered, for 2 days. Bring to room temperature before serving. Serves 6. RATATOUILLE 1 medium eggplant, cubed (about 1 pound) 1 teaspoon salt 3 tablespoons olive oil 2 garlic cloves, minced 1 medium onion, chopped 2 medium green bell peppers, cut into 1-inch squares 2 medium zucchini, scrubbed and cubed 2 medium tomatoes, chopped 1 tablespoon chopped basil 2 teaspoons chopped parsley 1 teaspoon chopped oregano Salt and black pepper, to taste Put the eggplant in a colander, sprinkle with salt, and toss. Let stand in the sink for about 10 minutes. In a large heavy saucepan over medium heat, warm the oil. Stir in the garlic and saute un- til fragrant, 30 seconds. Stir in the onion and bell peppers and saute for about 8 minutes, or un- til the onion is translucent. Rinse the eggplant under cold running water and pat dry. Stir it into the onions. Stir in the zucchini and tomatoes and bring to a simmer. Reduce the heat to low and sim- mer, uncovered, for 20 minutes, or until the excess liquid has cooked away. Stir in the basil, parsley, and oregano and simmer for 5 minutes. Season well with salt and pep- per and serve warm or at room temperature. Serves 4. Kitchen note: Ratatouille ben- efits from standing for a while: It gives the flavors a chance to meld. If you have the time, cover the ratatouille and let it stand for at least 1 hour at room tempera- ture or for 4 hours or overnight in the refrigerator. PESTO WITH LINGUINE 2 112 cups (loosely packed) basil leaves 2 garlic cloves 1/3 cup pine nuts or walnuts, toasted 3/4 cup grated Parmesan cheese 112 cup olive oil Salt and black pepper to taste 3/4 pound linguine Place the basil, garlic, pine nuts and 1/2 cup of the Parmesan in a food processor and process to form a paste. Gradually add the oil. Season to taste with salt and pepper. Set aside at room tem- perature. Bring a large pot of salted wa- ter to boil over high heat. Add the linguine and cook, stirring fre- quently, until al dente, according to package directions. Drain, re- serving 2 tablespoons of the pas- ta cooking water. Transfer the linguine to a serving bowl and toss with the reserved pasta cook- ing water. Add enough of the pesto to coat well and toss to corn- bine. Serve, passing the remaining Parmesan at the table. Serves 6. At only a meager 1.5g of fat and 50 skinny calories per delicious, juicy turkey frank, Empire gives you all the best: ow 97% FAT FREE OLD WORLD GARLIC TASTE MONEY SAVING COUPON Tat r s SLI,I -rxr...s.es, NETW1.1201. t. A revolutionary premium quality product for today's health conscious consumer from Empire. On Empire Kosher Premium Low Fat To the Dealer. One Coupon per purchase. Redeemable ONLY on Empire Kosher Rat Pack Turkey Franks. For reimbursement of face value. plus BS for handing, mail to Empire Kosher Poultry, Inc., klifflintovin, PA 17059. Failure to produce on request invoices proving purchase of stock to cover coupons may void all coupons presented. Void if taxed, restricted, prohibited or presented by other than the retailers of Empire Kosher. Good only in USA, non-transferable Cash value 1/100 cent. Net valid in combination with other coupons. SATCR-41. Serf .117WAFR AnDEDIOE ON.OR • SAVE400 TURKEY FRANKS pir ill111 11111111 EA11) 11'1: 4‘ , - O O co (-NJ EMPIRE KOSHER Manufacturer's Coupon - No Expiration Date Ls) Web Site: http://www.empirekosher.com e-mail: empire@acsworld.net 1(800) 367-4734 EKPI 1997 We ever Leave A Stone Unturned... Four-strand cultured pearl bracelet (4.5mm pearls) with multi-colored gemstone separators in 14K gold. Citrine, amethyst, blue topaz, peridot and rhodolite stones. 30400 Telegraph Rd. Suite 134, Bingham Farms • 642-5575