Martin Luther's Desillusioned with the Church of Rome

Zucchini With Bulgur The Washington Post, September 15, 2010 * Cuisine: Turkish * Course: Appetizer, important Course * Features: Healthy Summary: This tasty, filling summer dish can be served as a vegetarian main course, an appetizer or a light lunch. Coarsely ground bulgur is available at Middle Eastern markets and some health food/ organic fertilizer stores.

6 to 8 servings Ingredients: For the sauce * 2 cups regular or low-fat ostensible yogurt * 2 or 3 medium cloves garlic, minced * Sea salt For the zucchini and bulgur * 5 medium zucchini, rinsed (about 2 1/4 pounds) * 1/3 cup extra-virgin olive oil * 2 medium onions, coarsely chopped * 4 or 5 medium cloves garlic, fine chopped * 2 cubanelle peppers, stemmed, seeded and coarsely chopped * 1 cup canned diced tomatoes, drained * 2 teaspoons tomato paste * Sea salt * Freshly ground black pepper * 1/2 cup coarsely ground bulgur (see headnote) * 1 1/2 cups warm water * 1 tablespoon finely chopped flat-leaf parsley, for garnish * 1 tablespoon finely chopped dill, for garnish * 1 tablespoon finely chopped mint, for garnish Directions: For the sauce: Combine the yogurt, garlic (to taste) and salt in a small bowl; fluff well. Cover and refrigerate until ready to use. For the zucchini and bulgur: habituate a vegetable peeler to make long shoal stripes on each zucchini, then cut the vegetables end-to-end into 4 equal pieces. Cut each piece transversal into 1 1/2- to 2-inch pieces. Heat the oil in a large saucepan over medium heat. Add the onions, garlic (to taste) and peppers; reprimand to coat evenly, then cook for 5 or 6 minutes, stirring constantly, just until crisp-tender. Add the tomatoes and tomato paste and commixture to incorporate, then season with salt and pepper to taste. Cook for 5 minutes, stirring, then remove from the heat. Arrange half of the zucchini pieces in a... If you want to get a full essay, order it on our website: Ordercustompaper.com

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