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Ingredients:

• 1 pound (450 grams) large shrimp, peeled and deveined
• 3 tablespoons Slobodas 100% Sunflower Oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Shrimp:

1. Rinse the shrimp under cold water and pat dry with paper towels.

Marinate the Shrimp:

1. In a bowl, combine the minced garlic, lemon juice, lemon zest, paprika, salt, and pepper. Add the shrimp and toss to coat evenly. Let it marinate for 10-15 minutes.

Heat the Sunflower Oil:

1. In a large skillet, heat the sunflower oil over medium-high heat until hot.

Cook the Shrimp:

1. Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.

Serve:

1. Transfer the cooked shrimp to a serving dish. Garnish with fresh chopped parsley and a few lemon wedges.

Optional:

1. Serve the shrimp with a side of steamed vegetables, rice, or pasta for a complete meal.

Enjoy your delicious and healthy Lemon Garlic Shrimp!

Ingredients:

• 3 cups mixed vegetables (such as carrots, bell peppers, zucchini, and broccoli), chopped
• 3 tablespoons Slobodas 100% Sunflower Oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

Preheat the Oven:

1. Preheat your oven to 400°F (200°C).

Prepare the Vegetables:

2.Wash and chop the vegetables into bite-sized pieces.

Season the Vegetables:

3. In a large bowl, combine the chopped vegetables, minced garlic, dried thyme, dried rosemary, salt, and pepper. Drizzle with the sunflower oil and toss to coat the vegetables evenly.

Arrange on a Baking Sheet:

4. Spread the seasoned vegetables in a single layer on a baking sheet.

Roast the Vegetables:

5. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and lightly browned. Stir halfway through the cooking time to ensure even roasting.

Serve:

6.Remove the vegetables from the oven and transfer to a serving dish. Serve hot as a side dish or incorporate them into your favorite main course.

Enjoy your delicious and healthy roasted vegetables!

Ingredients:

– 1 cup fine bulgur

– 1 cup dates, pitted

– 1/2 cup nuts (such as almonds or walnuts)

– 1/4 cup shredded coconut

– 1 tablespoon chia seeds

– 1/2 teaspoon vanilla extract

– A pinch of salt

Instructions:

1. In a food processor, blend the dates, nuts, shredded coconut, chia seeds, vanilla extract, and a pinch of salt until you have a sticky and well-combined mixture.

2. In a separate bowl, soak the fine bulgur in hot water for about 10 minutes. Drain any excess water.

3. Add the soaked bulgur to the food processor and pulse until the bulgur is evenly incorporated into the mixture.

4. Scoop out small portions of the mixture and roll them into bite-sized balls using your hands.

5. Place the energy bites on a plate or tray and refrigerate for at least 30 minutes to allow them to firm up.

6. Once chilled, your Bulgur and Date Energy Bites are ready to be enjoyed as a sweet and nutritious snack.

These energy bites offer a delightful combination of natural sweetness from dates, the crunch of nuts, and the wholesome goodness of bulgur. They are perfect for a quick pick-me-up or a healthy dessert alternative. Enjoy!

Ingredients:

– 2 acorn squash, halved and seeds removed

– 1 cup coarse bulgur

– 2 cups vegetable broth

– 1 tablespoon olive oil

– 1 onion, finely chopped

– 2 cloves garlic, minced

– 1/2 cup dried apricots, chopped

– 1/4 cup pine nuts

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground cumin

– Salt and pepper to taste

– Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Place the acorn squash halves, cut side down, on a baking sheet. Roast in the oven for 25-30 minutes or until the squash is tender.

3. While the squash is roasting, in a saucepan, bring the vegetable broth to a boil. Add the bulgur, reduce the heat to low, cover, and simmer for about 12-15 minutes or until the bulgur is tender and has absorbed the broth.

4. In a separate pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.

5. Stir in the dried apricots, pine nuts, ground cinnamon, ground cumin, salt, and pepper. Cook for an additional 3-5 minutes, allowing the flavors to meld.

6. Combine the cooked bulgur with the apricot mixture.

7. Once the acorn squash is done, flip them over, and fill each half with the bulgur and apricot stuffing.

8. Return the stuffed squash to the oven and bake for an additional 15 minutes.

9. Garnish with chopped fresh parsley before serving.

This unique and exotic recipe brings together the sweet notes of apricots, the nuttiness of bulgur, and the earthy richness of acorn squash, creating a delightful and visually appealing dish. Enjoy!

Ingredients:

– 1 cup coarse bulgur

– 2 cups cooked chickpeas (canned or cooked from dried)

– 1 large onion, finely chopped

– 3 cloves garlic, minced

– 1 can (14 oz) diced tomatoes

– 1 cup vegetable broth

– 1 cup coconut milk

– 1 tablespoon olive oil

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1/2 teaspoon ground turmeric

– 1/2 teaspoon paprika

– Salt and pepper to taste

– Fresh cilantro, chopped, for garnish

– Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened.

2. Add the minced garlic, ground cumin, ground coriander, ground turmeric, and paprika to the pot. Cook for an additional 2-3 minutes, allowing the spices to become fragrant.

3. Stir in the diced tomatoes and cook for another 5 minutes.

4. Add the cooked chickpeas, vegetable broth, and coconut milk to the pot. Bring the mixture to a simmer.

5. Stir in the bulgur and season with salt and pepper. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the bulgur is tender.

6. Adjust the seasoning if needed and ladle the spiced chickpea and bulgur stew into bowls.

7. Garnish with fresh cilantro and serve with lemon wedges on the side for a burst of citrusy flavor.

This exotic stew combines the nuttiness of bulgur with the richness of chickpeas and a blend of aromatic spices, creating a satisfying and flavorful dish. Enjoy!

Ingredients:

– 1 cup coarse bulgur

– 2 cups boiling water

– 1 cucumber, diced

– 1 cup cherry tomatoes, halved

– 1/2 red onion, finely chopped

– 1/2 cup Kalamata olives, sliced

– 1/2 cup crumbled feta cheese

– 1/4 cup fresh parsley, chopped

– 1/4 cup fresh mint, chopped

For the dressing:

– 1/4 cup extra-virgin olive oil

– 2 tablespoons red wine vinegar

– 1 clove garlic, minced

– 1 teaspoon dried oregano

– Salt and pepper to taste

Instructions:

1. Place the bulgur in a bowl and pour the boiling water over it. Cover and let it sit for about 20 minutes or until the bulgur has absorbed the water and becomes tender.

2. Fluff the cooked bulgur with a fork and let it cool to room temperature.

3. In a large salad bowl, combine the cooled bulgur, diced cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, parsley, and mint.

4. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to create the dressing.

5. Pour the dressing over the bulgur mixture and toss gently to coat everything evenly.

6. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

7. Serve the Mediterranean Bulgur Salad on its own or as a side dish. It’s a refreshing and satisfying option for a light lunch or dinner. Enjoy!

Ingredients:

– 4 large bell peppers (any color)

– 1 cup bulgur

– (1 cup of quinoa if you want to mix it up)

– 2 cups vegetable broth

– 1 tablespoon olive oil

– 1 onion, finely chopped

– 2 cloves garlic, minced

– 1 can (14 oz) diced tomatoes, drained

– 1 teaspoon ground cumin

– 1 teaspoon paprika

– Salt and pepper to taste

– 1 cup feta cheese, crumbled (optional)

– Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers, remove the seeds and membranes, and lightly brush the outsides with olive oil. Place them in a baking dish.

3. In a saucepan, bring the vegetable broth to a boil. Add the bulgur, reduce the heat to low, cover, and simmer for about 12-15 minutes or until the bulgur is tender and has absorbed the broth.

4. In a separate pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.

5. Stir in the diced tomatoes, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.

6. Combine the cooked bulgur (and quinoa) with the tomato mixture. If desired, add crumbled feta cheese for extra creaminess and flavor.

7. Stuff each bell pepper with the bulgur mixture, pressing it down gently. Replace the pepper tops.

8. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.

9. Garnish with chopped fresh parsley before serving. Enjoy your savory and satisfying Bulgur-Stuffed Bell Peppers!