
"Bikini season is upon us." I overheard that cruel statement the other day. Fortunately, the weather is getting warmer and I'm less inclined to crave heavier comfort food.
Yesterday's dinner menu included
tabbouleh, which was actually super easy to make. The hardest part was chopping up the parsley, tomatoes, cucumbers and red onion.

Look at flesh of this lemon. It's some kind of hybrid that's yellow on the outside and pink on the inside. Tastes just like any other lemon, but it sure is pretty.

After all that chopping, mix the chopped ingredients with bulgar wheat, a few squeezes of lemon juice, a bit of olive oil, and salt & pepper to taste. Easy peasy. I added just a very tiny clove of chopped garlic for some punch.
Then it was time to grill up some artichokes, and rosemary lemon chicken breast.
(I haven't quite figured out how to adjust for the indoor light, so it looks a bit yellow. Any photography suggestions are welcome.)
Serve with a small dollop of nonfat greek yogurt and whole wheat pita.
Obviously I don't cook like this every day, although I'm sure hubby wished I did.