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​EAT: EATING DIRTY: GROUND BEEF KEBABS AND TABBOULEH

Even though Earth Day is over, it's always a good time to ditch the 'clean' eating and eat dirty! Before you turn your nose up at this idea, what we mean by eating dirty is to embrace the goodness of foods that grow in the dirt. Eating dirty is all about enjoying the produce – the vegetables and herbs – that soak up the nutrients in the soil and impart their wholesome goodness to you when you dig into your meal.

To encourage you to do a little dirty eating, here’s a few recipes from our Health and Wellness Department:

GROUND BEEF KEBABS

Ingredients

  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 pound lean ground beef (or lamb)
  • 1 shallot, minced, or 3 tablespoons grated onion
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons ground cumin
  • 1 teaspoon sumac
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground black pepper

Directions

1. In a large bowl, mix together all ingredients with your CLEAN hands (while it’s fun to get dirty with your food, when it comes to food prep, cleanliness is important).
2. For 20 balls with meat mixture and flatten into ovals.
3. Skewer 2-3 patties onto wooden skewers and let sit for 30 minutes before cooking.
4. Heat a grill, grill pan, or broiler and cook for 4-6 on each side, depending on desired doneness.

Food Fact

Research is diving into the health attributes of ginger and turmeric, showing that both may help with arthritis and inflammation.

TABBOULEH

Ingredients

  • ¼ cup bulgur
  • ½ cup boiling water
  • 3 cups minced fresh parsley
  • 1 cup chopped fresh mint
  • 2 tomatoes, finely diced
  • 1 shallot or 4 green onions, minced
  • 2 Persian cucumbers, finely diced
  • 1 lemon, zested and juiced
  • ¼ cup olive oil
  • Pinches of allspice, cinnamon, and black pepper
  • Salt to taste

Directions

1. Mix together bulgur and boiling water in large bowl; set aside in while you prepare remaining ingredients.
2. After chopping parsley, mint, tomatoes, onion, and cucumber, toss in with bulgur.
3. In a small bowl, whisk together lemon zest, lemon juice, olive oil, and spices. Season with salt to taste.
4. Pour mixture over bulgur and vegetables and let sit for 30 minutes or longer before serving.
5. Tabbouleh can be kept in refrigerator for up to five days.

Food Fact

Parsley is power-packed with nutrients! It’s an excellent source of vitamins A, C, and K, as well as a good source of iron and folate.

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