APRIL 15 • 2021 | 39

ing and pour over the cau-
liflower. Toss well. Makes 6 
servings.

EGGPLANT AND 
BULGUR PILAF
Ingredients
1 cup medium or coarse bulgur
Boiling water
¼ cup extra-virgin olive oil
1 cup chopped red or Bermuda 
onion
1 cup chopped red or yellow bell 
pepper
1 cup ¼-inch diced carrots
2 tsp. chopped garlic
1 medium (about a pound) egg-
plant, peeled or unpeeled
1 cup grape tomatoes, halved 
(any color)
1 cup chopped scallions, white 
and green parts
1 cup fresh chopped parsley, 
any color
½ cup fresh chopped mint 
leaves
2 Tbsp. fresh lemon juice
1 tsp. red-pepper sauce, such as 
tabasco (optional)
Salt and freshly ground pepper 
to taste

Directions
Place bulgur in a medium 
bowl and cover with boiling 
water (about 1-inch over the 
bulgur). Soak for 15 minutes. 
 Preheat oven to 375°. 
Combine oil, onion, bell pep-
per, carrots and garlic and 
roast for 15 minutes. 
 Remove vegetables from 
oven and cool. 
 Drain the bulgur (if need-
ed) and transfer to a large 
bowl. Add the eggplant mix-
ture and remaining ingredi-
ents and toss well. Adjust 
salt and pepper to taste. 
Makes 6 or more servings. 
 
Olive, Caper and 
Fresh Basil Spread 
Use this as a dip for raw 
vegetables, as a spread 
for pita wedges or tortilla 

chips or for whatever needs 
a delicious grab of flavor 
(such as over your favorite 
grilled chicken or fish). 

Ingredients
1 cup good quality black or 
green olives (or a combination 
of the two) pitted
2 Tbsp. drained capers
2 garlic cloves (or more to taste)
1 Tbsp. fresh lemon juice
Small handful (about ¼ cup) 
fresh basil leaves
¼ cup extra-virgin olive oil, plus 
extra for drizzle

 
Directions
Combine all ingredients 
in the bowl of a food 
processor and process 
until smooth. Transfer to a 
serving dish. Use a spoon 
or butterknife to create a 
shallow circle in the dip. 
Drizzle a bit of olive oil in 
the circle. Makes 6-8 serv-
ings.

ISRAELI CHOPPED 
SALAD WITH FETA
Ingredients
2 cups small diced plum toma-
toes
1 cup diced, seeded, peeled 
cucumber
1 bell pepper, any color, cut into 
½-inch pieces
1 cup ½-inch cubed feta cheese 
(any variety)
½ cup chopped scallions, white 
and green parts
1-2 Tbsp. red wine vinegar, to 
taste
Juice of 1 lemon, or to taste
3 Tbsp. olive oil
2 Tbsp. sumac
Salt and fresh ground pepper 
to taste 

Directions
Combine all ingredients in 
a large bowl and toss well. 
Adjust lemon juice and 
seasoning to taste. Makes 
4-6 servings. 

Helping You Improve Your Life…

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Doctor of Psychology / Licensed Psychologist

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Specializing in Couples Therapy, Sexuality, Infertility,
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Offices in W. Bloomfield and Gaylord, MI
Telehealth or In Person / (248) 788-4230

www.LaurelSills.com

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SEEM MORE NORMAL —
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