Raw

A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first."

This recipe originally accompanied Fruit Salad with Poppy Seed Dressing

A side dish for grilled chicken, steak or fish.

The miso dressing — which has the body of an egg yolk dressing without all the fat — lends depth of flavor to sweet persimmon and creamy avocado.

Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

Cut and toss the avocado garnish in lemon juice just before serving to prevent discoloration. Then sprinkle it over the top without tossing, or the salad will be mushy.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Gulisa's Ajika This lively condiment goes nicely with grilled meats and fish as well as with pork stew.

Preserved lemons, sold ready-made in Moroccan souks, are essential to that country's cuisine. The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine can be bitter; use fresh lemon juice in that case.

Active time: 45 min Start to finish: 45 min We created this recipe using Louis P. De Gouy's article on green salad and agree with the quote he includes from Fred Allen: "A salad should be dressed like Dorothy Lamour — adequate but lightly."

Can be prepared for 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.