My best attempt at a truck cake. A cake decorator I am not. But it tasted good and the 2 year old was pleased with his dump truck cake. He’s pretty much obsessed with construction vehicles and we do stalk construction sites. Good times.
I found this little gem of a recipe. The only thing I needed to buy at the store was a lemon because I had everything from the Fresh Fork CSA. I made it for the party and everyone who tried it, said it was good. I don’t usually love tabouli but I could eat this all up. It’s light, refreshing, and a great summer appetizer.
- 2 1/4 cups water
- 1/2 cup bulgar wheat (I used spelt berries. You could use any whole grain.)
- 2 tomatoes, seeded and finely chopped
- 2 green onions, sliced into thin slivers
- 1 cup coarsely chopped fresh cilantro
- 2 cloves garlic, minced, or to taste
- 1 lemon, juiced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly cracked pepper
- salt to taste
- Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
- Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.