Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
1 cup medium fine bulgur or cracked wheat½ cup extra virgin olive oil5 cloves garlic, minced3/4 cup lemon juice1 large bunch green onions, white and green, diced1 cup fresh chopped flat-leaf parsley1/2 cup fresh chopped mint1 recipe Oven-dried Tomatoes (see recipe)1 large English cucumber, peeled, seeded and dicedKosher salt and freshly ground black pepper6 ounces barrel-aged fetaRomaine leaves or Pita Bread
Place the bulgur on the bottom of a large salad bowl. In a bowl, whisk together the olive oil, garlic and lemon and drizzle over the bulgur. Layer the green onions, parsley, mint, tomatoes and cucumbers in that order on top of the bulgur. Season the top layer with 2 teaspoons salt and 1/4 teaspoon pepper. Crumble the feta onto the top. Cover with plastic wrap. Refrigerate at least 24 hours and up to 48 hours.
Bring to room temperature. Taste and season with 1 additional teaspoon salt and lemon juice if needed. Toss together and serve with romaine leaves or warm pita bread.
2 pounds plum tomatoes, cored, cut in half lengthwise1 tablespoon kosher salt
Preheat an oven to 250 degrees Fahrenheit.
Place the tomatoes, cut side up on a baking sheet and sprinkle with salt. Let sit 1 hour.
Bake the tomatoes until they are almost dry, yet still slightly soft and plump, 5 to 6 hours.
Makes 1 ½ cups.
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