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About the Dish

1 cup Bulgur Wheat
1/4 cup Red Currants
1 large Shallot
5 sprigs Parsley
4 sprigs Cilantro
1 sprig Mint
1 sprig Mint
2 large Lemon
1 tablespoon Red Wine Vinegar
2 large Tomato
Per Serving
Calories 400
Total Fat 14 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 500 mg
Total Carbohydrates 65 g
Dietary Fiber 14 g
Sugar 17 g
Protein 9 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit


In a medium saucepan, combine 2 cups water, 1/4 teaspoon kosher salt and bulgur. Place over medium-high heat. When water comes to a boil, reduce heat to medium-low. Simmer, uncovered, until bulgur is tender, 10-12 minutes.
Drain bulgur thoroughly in a fine-mesh sieve. Transfer to a large bowl. Stir in currants, and let cool 15 minutes, stirring occasionally with a wooden spoon.
While bulgur cooks, prepare your mise en place: Peel and thinly slice shallot. Place parsley, cilantro and mint sprigs together on a cutting board, and mince them finely, using all of the leaves and stems. Trim tomatoes, and cut crosswise into 1/2-inch-thick slices. Zest and juice lemons.
In a medium bowl, combine shallot, herbs, lemon zest, lemon juice, vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper; whisk together well. Add 1 tablespoon olive oil, and whisk again. Add vinaigrette to the bulgur mixture, stirring well to combine.
Place 1 slice tomato on each of 2 dinner plates, season lightly with kosher salt and ground pepper if desired, and top with a generous spoonful of the bulgur mixture. Repeat with remaining tomato slices and bulgur, stacking and layering until all tomato slices are used. Drizzle plate with remaining 1 tablespoon olive oil, and enjoy!