Get Off Your Fattoush

It really shouldn’t be a laughing matter; I take my food very seriously, as most people could probably guess. And yet, every time someone utters the word “fattoush,” almost like clockwork, I can’t help but have a minor giggle fit. Yes, I know, it’s essentially nothing more exotic than a middle eastern bread salad, making use of just about any vegetable you have kicking around in the fridge and cut up old pitas, but I can’t help but hear “fat tush” when it’s spoken aloud. As in, “Get off your fat tush and make a damn salad!”

Instead of just keeping these immature thoughts to myself, I decided to indulge that impulse and finally make one. Why not? An excellent way to use up excess produce and past-prime bread, the seasonings give everything a flavorful new twist and breathe new life into an otherwise unexciting assembly of discordant edibles. While the summer veggies are still good for the getting, it doesn’t hurt to add to your yearly salad quota, too. Perhaps it can even prevent that “fat tush” it hints at. One can only hope.

Though I’ve included my own approach, swap and substitute at will, because this is another one of those “anything goes” sort of dishes. The only real key ingredient that can not be fooled around with is the za’atar. Though blends do vary in their exact contents and proportions, it involves ground sesame seeds plus various herbs and spices. You can buy a mix in middle eastern markets, or make your own very easily. Whatever you do, just don’t dream of omitting it!

Yield: Serves 3 – 4 as a Main, 7 – 8 as a Side Dish

Fattoush Salad

Name: Fattoush Salad
Prep time: 10 min
Total time: 10 min
Yield: 3
Cuisine: Middle Eastern
Ingredients: 1 Tablespoon Za’atar; 3 Tablespoons Lemon Juice; 1 Tablespoon Red Wine Vinegar; 2 Tablespoons Olive Oil; 2 6 or 8-Inch Round Pieces Pita Bread, Toasted and Chopped into Bite-Sized Pieces; 1 15-Ounce Can Chickpeas, Drained and Rinsed; 1 3.8-Ounce Can Sliced Black Olives; 1 Large Roma Tomato, Diced; 1 Red Bell Pepper, Roasted and Diced; 1 Head Romaine Lettuce, Chopped; 1/4 Large Red Onion, Thinly sliced; 1/2 Cup Chopped Fresh Parsley; Salt and Pepper; Fresh Mint Leaves, to Garnish (Optional)

No Ratings

Fattoush is the best thing to happen since stale bread. Dried out pita gets new life as crispy croutons in this fresh, veggie-packed salad. Serve it as a side or an entree, at lunch or dinner, with or without fanfare. It's pretty spectacular in an understated sort of way.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

1 Tablespoon Za’atar
3 Tablespoons Lemon Juice
1 Tablespoon Red Wine Vinegar
2 Tablespoons Olive Oil
2 6 or 8-Inch Round Pieces Pita Bread, Toasted and Chopped into Bite-Sized Pieces
1 15-Ounce Can Chickpeas, Drained and Rinsed
1 3.8-Ounce Can Sliced Black Olives
1 Large Roma Tomato, Diced
1 Red Bell Pepper, Roasted and Diced
1 Head Romaine Lettuce, Chopped
1/4 Large Red Onion, Thinly sliced
1/2 Cup Chopped Fresh Parsley
Salt and Pepper
Fresh Mint Leaves, to Garnish (Optional)

Instructions

Though this recipe barely needs instruction, here goes: Whisk
together the za’atar, lemon juice, and vinegar in a small bowl. Slowly
drizzle in the oil while whisking vigorously to emulsify the dressing.
Once well-combined, set aside.
Toss together all of the remaining ingredients in a large salad bowl
so that all the veggies and pieces of pita are evenly distributed
throughout. Drizzle the dressing over while continuing to toss, so that
the whole salad gets an even coating. Sprinkle with salt and pepper to
taste, and top with mint leaves, if desired.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 433mgCarbohydrates: 22gFiber: 7gSugar: 5gProtein: 7g

September 9, 2010November 23, 2025

Hannah (BitterSweet)33 Comments

No Labor Required

Always sneaking up without warning and consequently inspiring nothing but confusion, Labor Day is a bit of an odd-ball holiday that never fails to catch me off guard. Here I am, finally getting used to the heat of summer and enjoying the abundance of tomatoes, and all of a sudden, you’re telling me that it’s officially time to transition into fall? And, what’s this, school is already back in session? Not so fast! I’m not ready to relinquish my flip flops and luxuriously long days of sunlight! To add insult to the abrupt interruption, no matter who I ask, I still can’t figure out what one is supposed to celebrate or even do on Labor Day, besides have a picnic, perhaps.

Well this year, I’m more prepared than ever, staying abreast of what my wall calendar has scribbled on it in both print and my own handwriting, and noticing all of those pesky little “holidays” coming up. By the time we reach labor day though, it will be a welcome respite from the hustle and bustle of new classes and an insane work schedule. Perhaps I could get into the spirit of this celebration after all.

Besides, now that the veggies are about as fresh and delicious as they will ever be, the options of easy party food are practically endless. Rather than making a big to-do about these natural beauties, I prefer to let them shine with as little adornment as possible, carried by their own unique flavors.

Finally digging into fresh corn, one of my seasonal favorites, it’s time to use it or lose it! So delicate is this starchy and oft-mistreated vegetable that up to half of its inherent sweetness can be squandered simply within the passing of a day. As a friend of mine has said to me on more than one occasion, “If you plan to cook fresh corn, put a pot of water on the stove to boil first, and then go pick it!” While I wouldn’t expect everyone to have such easy access to corn fields, do try your best to buy the corn the same day you plan to serve it, and don’t leave any leftovers hanging around too long. As if that will be a real problem.

Yield: Makes 4 Servings

Summer Corn Salad

No Ratings

Impeccably fresh summer produce needs little effort to shine. Roasting them intensifies their flavors, concentrates sweetness, and creates a boldly flavorful side dish in a flash.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

4 Cups Cherry or Grape Tomatoes, Halved (or Quartered if Large)
Olive Oil
Salt and Pepper
2 Ears Fresh Sweet Corn
1/2 Cup Caramelized Onions
1 Tablespoon Dried Fines Herbes, or 3 Tablespoons Fresh Chives (to keep things simple)
1/4 Cup Fresh Lemon Juice

Instructions

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil for easy clean up.
Slice your tomatoes as necessary, and spread them out in one even layer on your baking sheet. Drizzle generously with olive oil to coat, and then sprinkle lightly with both salt and pepper. Roast for 25 – 30 minutes, until they’re slightly shriveled and browned around the edges. Let cool completely.
Meanwhile, cook your corn as desired. I know that people can get very particular about this, so use whatever method you prefer. Personally, I like to get out a giant stock pot, fill the very bottom with water, and then lightly steam my ears of corn (covered) for about 10 – 15 minutes. The time will also depend on your specific corn. On the other hand, my mom tends to simply pop them in the microwave in a dish with a splash of water, and nuke ’em for 2 – 3 minutes per ear, turning them midway through. Once cooked, let the ears cool.
Use a sharp knife to strip the kernels of corn from the ears, and collect them in a large bowl. For anyone who’s counting, you should end up with about 1 1/2 – 2 cups of kernels. Mix in your roasted tomatoes, caramelized onions (which I try to always have on hand for times like these… They just go so well with everything, you may just find yourself getting into the habit of cooking down a bag of onions every weekend, too!), herbs, and lemon juice.
Toss well to distribute all of the ingredients, adjust salt and pepper if necessary, and chill thoroughly before serving.

Notes

Learn how to caramelize onions from Simply Recipes.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 130mgCarbohydrates: 35gFiber: 5gSugar: 22gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

September 1, 2010November 23, 2025

Hannah (BitterSweet)30 Comments

Semi-Official

So maybe I jumped the gun a little bit. Who could blame me for being excited about shaking off the winter blahs and getting on with the year? After a long week of pounding rain, the snow has melted and temperatures are rising ever so slightly, adding fuel to my accelerated sense of time. Despite common sense and the calendar’s conclusive decree, spring is the only season I can think of catering to now, and oh, the plans I have!

Asparagus, ramps, fiddleheads, morels, all have a place on my menu, and eventually in my stomach, but for now remain a dream. It’s still winter as far as my selection of produce is concerned, yielding slim pickings at best, but at least there is hope on the horizon- Little green sprouts are popping up in planters, and the first of the crocuses are lifting their sleepy heads from their multi-month naps. Besides, daylight savings has brought sunshine back to the dinner table, relenting at last with that early, oppressive darkness. That’s got to be at least a semi-official sign of spring, right?

I’m sure the last frost is yet to come, and perhaps another cold snap or two just to keep us on our toes, but I’m ready to throw off the sweaters and turn off that pot of stew, slip into something a bit more fresh. Let’s not get crazy here, this isn’t the time for chilled bean salads or anything of the sort, but more of a compromise, bridging the gap between these two competing seasons. By easing some new spring greenery into a more hearty dish, everyone wins.

An adaptation on the butternut risotto from Jae Steele’s Get it Ripe, which I loved so much, my new incarnation drops the heavy orange squash in favor of the rich flesh of an avocado, plus some pureed white beans to lighten things up. Asparagus, one of my favorite veggies of all time, makes a cameo appearance but doesn’t steal the show, the crisp yet tender stalks contrasting nicely to the creamy rice base, redolent in savory, almost cheesy flavor. Unnervingly green as it may be, thanks to that avocado, I think the color is just a cheerful reminder of the greenery to come.

Yield: Makes 4 - 6 Servings

Green Risotto Primavera

No Ratings

Asparagus, the crisp yet tender, contrasts nicely to the creamy base of this risotto, redolent in savory, almost cheesy flavor. Green as it may be, thanks to that avocado, I think the color is just a cheerful reminder of the spring greenery to come.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

1 Tablespoon Olive Oil
1 Medium Onion, Chopped
1 1/2 Cups Arborio Rice
4 Cups Vegetable Stock
1/4 Cup Unsweetened Soymilk
6 Cloves Roasted Garlic
1 Cup Canellini Beans
1 Ripe, Medium-Sized Avocado
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Nutritional Yeast
1 – 2 Cups Chopped Asparagus, Fresh or Frozen
1 – 2 Tablespoons Fresh Chopped Chives
1 – 2 Tablespoons Fresh Chopped Parsley
1 Teaspoon Fresh Chopped Thyme
Salt and Pepper, To Taste

Instructions

Set a medium saucepan over a moderate flame, and coat the bottom of the pan with the oil. Once hot, add in the chopped onion, and saute for about 5 minutes, until softened and fragrant. Add the rice into the pan, and cook for another 5 minutes or so, stirring occasionally, until the grains appear somewhat translucent.
Combine the vegetable stock and soymilk together, and heat for a minute or two in the microwave to take the chill off, if they were previously refrigerated. Pour about 1/3 of it into the pan, just so that the rice is covered, and reduce the heat slightly so that it remains at a low simmer. Continue stirring every few minutes to make sure that nothing is sticking to the bottom of the pan.
Once the rice absorbs that liquid and begins to look dry, add in another splash of the stock mixture, while stirring gently. Continue this pattern until about 2/3 of the stock is used. At that point, pour the remainder in, cover, and let simmer on the lowest heat setting for about 15 – 25 minutes, until the rice is done.
Meanwhile, toss your roasted garlic, beans, avocado, lemon juice, and nutritional yeast into a blender or food processor. Puree until smooth, scraping down the sides of the bowl as needed.
Once the rice is cooked through, gently fold in the bean and avocado puree, stirring just until evenly distributed throughout the mixture.
Add in the chopped asparagus, turn off the heat, and cover for about 5 minutes, to steam the veggies and let the risotto finish cooking.
Finish by stirring in the fresh herbs, and season with salt and pepper to taste.

You Win Some, You Lose Some

It’s true that you can’t always win, but I have a feeling that it’s quite possible to always lose. Slogging through a bit of a losing streak myself, it certainly seems that way at least. My apricot ice cream lost, although I’m not the least bit surprised, having watched first-hand as the tally of my competitors’ votes swelled into impressive numbers, while my own inflated temporarily only to burst and collapse like a cheap inflatable pool toy. I’ve given up on entering blog raffles, as the suspense kills me and by the time some one else’s name is announced, you’re just beating a dead horse over here. Nope, I have better things to pin my hopes to. Even though I haven’t officially heard back from the lovely folks at Whole Foods about the most recent contest of theirs that I entered, I have no doubt that a gentle letter of rejection is sure to arrive any moment.

The premise for this contest was simple enough; Make a healthy meal for $4 or less per serving. No problem, that’s pretty much the norm around here anyways. Savories still aren’t my forte though, so taking the safer route, I whipped up a tasty tofu dish and an easy pilaf. Admittedly, the tofu was rather forgettable- Delicious, yes, but nothing to write home about. It was that pilaf, a bulgur pilaf to be exact, that really got my appetite going. I even contemplated sending in an entry of only the pilaf, since it’s a good balance of protein, grains, and veg if you ask me, and I’m all for one-dish meals as well.

Ginger, garlic, and miso make up a flavorful broth, which toothsome whole grain bulgur is only too happy to soak up. Rounded out by some nutty almonds and bright green peas, it’s a simple yet comforting dish that is agreeable to just about every palate. It might not win any awards, but it’s a keeper in my book.

Yield: Serves 2 as a main dish, 4 as a side.

Miso Bulgur Pilaf

5.0 Stars (2 Reviews)

Prep Time 5 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

1 Cup Bulgur Wheat
1 Tablespoon Olive Oil
2 Cloves Garlic, Finely Minced
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Lemon Zest
1 Teaspoon Soy Sauce
2 Tablespoons Brown Rice Miso Paste
1 3/4 Cups Water
1/4 Cup Frozen Peas, Thawed
1/2 Cup Whole Almonds, Toasted
1 Tablespoon Chopped Chives

Instructions

Heat a dry skillet over the stove and toss in the bulgur. Toast for about 10 minutes, shaking the pan occasionally to keep the bulgur moving, until it smells nutty and turns slightly darker brown. Pour the grains out onto a plate, and place the emptied skillet back over the heat.
Add in the oil, garlic and ginger, and cook for just a minute or two until the spices have browned a bit. Stir in the lemon zest, soy sauce, and miso paste, breaking up any lumps that may form. Stand back a bit while slowly pouring in the water, as it may hiss and splash slightly. Scrape everything off the bottom if it’s sticking, and add your toasted bulgur into the mix, along with the peas. Turn down the heat, cover, and let simmer for 15 minutes. If all of the liquid hasn’t been absorbed by then, simply continue to cook over low heat, uncovered, until it has all evaporated.
Let stand for 5 minutes off the heat, and stir in the almonds and chives.