everything

Really, this incredible salad has a bit of it all. Sarah showed me the recipe a few days ago, and it instantly struck me as something one of my favorite cooks and kitchen muses would love. If you don't already know Heidi Swanson, check out her beautiful blog 101 Cookbooks or head to a bookstore and flip through one of her books and just try not to get drool everywhere. This recipe is a cinch to throw together and is even better the next day (so I learned at lunch today). Best eaten outside, in the sun, on a veranda with a beautiful view, at a freshly painted table. Give it a try before the last bit of bright sunshine fades out of the northern hemisphere! 

Salad

1 cup of bulgur

.5 cup of Puy lentils

large bunch each of cilantro and Italian flat-leaf parsley, chopped

small red onion, diced

2 tablespoons each of toasted pepitas, pine nuts, and slivered almonds

2 tablespoons capers, drained and rinsed

.5 cup currants

juice of one lemon

few tablespoons of olive oil

Dressing

1 cup of Greek yogurt

1 teaspoon cumin seeds, toasted and ground

1 tablespoon honey

pomegranate seeds

-Boil the bulgur and lentils (Separately! You never know), until just cooked. Drain and allow to cool

-Combine all the salad ingredients, stir gently to combine

-Mix the yogurt, ground cumin seeds, and honey

-To serve, pile the salad high in your bowl, top with the yogurt and pomegranate seeds. Easy!