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About the Dish

4 ounces Bulgur Wheat
2 tablespoons White Wine Vinegar
2 teaspoon Spice Blend
1/2 teaspoon Beautiful Briny Hot Steve Salt
1 packet Turbinado Sugar
3 ounces Snap Beans
1 small Cucumber
10 ounces Peaches
1 ounce Green Onion
1 ounce Pecans
1/4 ounce Mint
Per Serving
Calories 440
Total Fat 25 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 400 mg
Total Carbohydrates 52 g
Dietary Fiber 13 g
Sugar 18 g
Protein 9 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal. Sheri is the author of The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South and The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011. Sheri won the 2011 AIWF Foundation Scholarship for Recipe Writing presented in honor of Julia Child. Sheri’s work has appeared in Gravy (named 2014 Publication of the Year by James Beard Foundation), Southern Living, Better Homes and Gardens, Fine Cooking, Eating Well, People Country, Gilt Taste, Eater, The Kitchn, NPR’s Kitchen Window, USA Today, The New York Times, The Washington Post, The Chicago Tribune, The Atlanta Journal-Constitution, The TimesPicayune, The News & Observer, The Charlotte Observer, Pittsburgh Post-Gazette, Garden and Gun, The Local Palate, Epicurious, Eatocracy, Taste of the South, Food Republic, The Daily, Our State, WNC Magazine, Living in Style, Cornbread Nation 3 and 4, and numerous other magazines and cookbook anthologies, syndicated newspaper columns, websites, and blogs, such as Bitter Southerner, The Daily South, and The Kitchn.


In a small sauce pan over medium-high heat, bring 1 1/4 cups water to boil. This is for your bulgur.
Prepare your mise en place: Cut the cucumber in half lengthwise and thinly slice crosswise. Halve peaches lengthwise, remove the pits and cut into thin wedges. Tip green beans then cut into 1-inch pieces. Slice green onions thinly on the diagonal. Pick and chop the mint leaves.
Place bulgur in a medium bowl and stir in boiling water. Let stand for 20 minutes. (The bulgur might still have a slight bite, but will continue to soften in the salad.)
Meanwhile, whisk together 2 tablespoons olive oil, vinegar, 1/2 teaspoon Hot Steve salt, tabbouleh spice, and sugar in a bowl, whisking until the sugar dissolves.
Drain bulgur and squeeze out any remaining water. Add vinaigrette to the bulgur and stir well. Let stand 10 minutes, stirring occasionally.
Meanwhile, bring a small saucepan of water to a boil. Have ready a bowl of ice water. Add beans cook until they are crisp-tender, about 4 minutes. Use a slotted spoon or tongs to immediately transfer them into the ice water. (This step is called blanching and shocking.) When cool, drain and blot dry.
Add beans, cucumber, peaches, green onions, and pecans to bulgur. Just before serving, stir in mint. Enjoy!