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Bigelow Tea, 2010…Continuing to Comment!

Cooking with Bigelow Tea is one of the most interesting (and tastiest!) ways to enjoy the range of flavors and aromas associated with our teas.

All year long, we’re celebrating the 65th anniversary of Ruth Campbell Bigelow’s creation of Constant Comment. To help mark this exceptional event, we’re highlighting some of our favorite Constant Comment recipes.

Constant Comment Muffins

You’ve already seen the recipes for Constant Comment Glazed Chicken and Constant Comment Spice Cake here on the Bigelow Tea Blog.

Now here’s a recipe to start your day on the right foot: our super easy and delicious Constant Comment Muffin recipe…guaranteed to make your house smell incredible! Serve these up alongside a cup of Constant Comment tea and your important morning time will be off to a sweet start. Enjoy!

Ingredients:

1-1/4 cups milk

4 Bigelow Constant Comment Tea Bags

2-1/2 cups all-purpose flour

1/3 cup sugar

1-1/2 tablespoons baking powder

3⁄4 cup butter or margarine, cold (1-1/2 sticks)

Yield: Makes 12 medium muffins.

Instructions:

Preheat oven to 400° F. Grease muffin cups or use muffin liners.

Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.) Remove from heat and let cool (15-20 minutes); remove tea bags, squeezing out liquid. Set aside.

In large bowl, combine flour, sugar and baking powder. Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs. Stir in the tea-infused milk just until flour is moistened. Do not over mix.

Spoon mixture into muffin cups. Bake 20 minutes or until golden brown. Remove from pan and cool on a wire rack.

Serve with jelly or jam.

It’s St. Patrick’s Day! Learn How To Make A Greenie Martini With Bigelow Tea!

Unleash your inner Irishman (or woman) and celebrate St. Patrick’s Day with Bigelow Tea’s fabulous “Greenie Martini!”

Cindi Bigelow demonstrates how easy (and fun) it is to make a celebratory martini with an important and delightful ingredient: Bigelow® Green Tea!  This engaging video ends with a gripping contest of who has the better martini shaker technique – mother or daughter? You’ll have to decide for yourself!

[youtube]http://www.youtube.com/watch?v=BZvV-Npl0tk[/youtube]

And do check out our full repertoire of NaughTEA libations and recipesSláinte!

The Family that Eats Together, Stays Together! (Eat Better, Eat Together Month)

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“One cannot think well, love well, sleep well, if one has not dined well.”

Virginia Woolf

The simpler days of the 1950’s have come and gone.  We now live in a highly complex society, with double income parents and children who actively participate in not one or two, but a plethora of afterschool activities!  So, more than ever before, it’s really important for families to stay connected.  And what better way to do this than to go back to basics – sharing a family meal!  October is “National Eat Better, Eat Together Month”, with the purpose to encourage families to prepare and share nutritional meals together, engage in open conversation and, in essence, just chill with each other!  Recounting the day’s events, funny stories and sharing laughs at the dinner table – this is what family memories are made of.

picnicwed7

A Return to the Family Picnic

Bigelow Tea was founded on family values and continues to revere the concept of family – both at home, in the workplace and in the community at large. We have a fabulous collection of recipes to share with you and your loved ones for Eat Better, Eat Together Month, like the scrumptious Pumpkin Spice™ Waffles with Walnuts, great for a Sunday brunch. You can also check out the 120+ recipes in A Return to the Family Picnic found on our website (www.bigelowtea.com).  Remember, sharing nutritious meals as a family not only promotes good physical health, it also helps to keep families in touch with each other, as it should.  At the end of the day, it’s all about the love!

Pumpkin Spice™ Waffles with Walnuts

1 ½ cups hot water

8 Bigelow® Pumpkin Spice TM Tea Bags

1 ¾ cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon cinnamon

½ teaspoon salt

2 eggs, lightly beaten

2 tablespoons vegetable or canola oil, plus more for brushing

½ cup walnuts, roughly chopped (optional)

Sprinkle with cinnamon and chopped walnuts for additional flavor.

(Makes 6 large round waffles)

Steep tea bags in hot water for 3-5 minutes.

Remove bags, being sure to squeeze thoroughly. Set tea aside to cool.

In a large bowl, whisk together flour, baking powder, sugar, cinnamon and salt.

Add cooled tea, beaten eggs, and oil. Stir to combine. Gently fold in the walnuts (if desired).

Preheat the waffle maker. When hot, lightly brush the surfaces with oil, to prevent sticking.

Place about 2/3 cup of batter onto the hot waffle maker.

Close top and cook for approximately 2 minutes or until waffle is cooked through and surfaces are crisp.

Remove to a platter.

Repeat with remaining batter.

Serve warm with butter and maple syrup.

Celebrate Easter with Recipes from Bigelow!

Easter is here already, with an early jump on the Calendar for April 12th. And along with Easter comes family fun, painted Easter Eggs, chocolate bunnies, and the traditional Egg Roll, including the famous White House Easter Egg Hunt. The White House Easter Egg Roll dates back to 1878, and is designed to encourage children and their families to come outdoors and celebrate the start of the spring season.

Bigelow Tea also wants you to enjoy the new spring season too, and if you are entertaining a large extended family gathering for this Easter, or just having a quiet dinner with your immediate family and friends, we have a couple great suggestions for a festive dinner. Make Bigelow Tea a part of the celebration feast with this outstanding recipe; pairing the traditional Rack of Lamb with our own Plantation Mint® Tea Sauce.

Lamb Chops with Plantation Mint® Gravy

A delicious traditional meal with a striking Bigelow Tea twist. And once you look over this grand entrée, check out this equally grand dessert idea that everyone will love from Bigelow Tea — Constant Comment® Spice Cake. The best of the season to all from Bigelow Tea!

Rack of Lamb with Plantation Mint® Tea Sauce

Ingredients for the sauce:
1 cup canned beef broth
6 Bigelow Plantation Mint Tea bags
2 tablespoons honey
1 tablespoon all-purpose flour
1 tablespoon butter, unsalted, at room temperature
Ingredients for the racks of lamb
2 racks of lamb (about 1- ½ pounds each), frenched*
1 tablespoon olive oil
1/3 cup bread crumbs
1 tablespoon of finely chopped flat-leaf parsley
1 small clove garlic, minced
¼ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon unsalted butter, melted

Yield: 2 racks of lamb

Instructions:

Preheat oven to 400ºF.
Brush racks of lamb with oil and place them meat-side down in a heavy, low baking dish.
Bake for 15 minutes. Meanwhile, combine the bread crumbs, parsley, garlic, salt, and pepper in a small bowl. Turn the racks of lamb over, brush with mustard, and then apply the crumb mixture with a cupping motion. Drizzle the melted butter over the crumbs and return to the oven for another 10-12 minutes for medium-rare.
Prepare the Bigelow Plantation Mint Tea Sauce while waiting for the lamb to cook. –
Remove the rack of lamb from the oven, let stand for 3-4 minutes, then slice chops. —
Serve a generous spoonful of sauce over each chop.

Method for the sauce:
In a small saucepan, bring beef stock to a boil.
Turn off the heat. Add the teabags and steep for 10 minutes, making sure they are all submerged. Remove the teabags to a small strainer and using the back of a spoon, press as much liquid as possible back into the pan.
Stir in the honey and return to a boil, stirring until the honey is incorporated.
In a small custard cup, combine the flour and butter into a smooth paste, using a fork. –
Just before serving, bring the liquid to a boil.
Turn off heat, add the butter/flour mixture, bit by bit, and whisk until it is incorporated and the sauce thickened.

Constant Comment® Spice Cake

Constant Comment® Spice Cake

Ingredients:
½ cup milk
5 Bigelow “Constant Comment”® Tea Bags
½ cup unsalted butter (1 stick)
1 cup sugar
3 eggs, room temperature
1-2/3 cups flour
2-1/2 teaspoons baking powder
Confectioners sugar

Yield: Yields one 9” round cake.

Instructions:

Preheat oven to 350° F. Grease and flour a 9″ round cake pan
Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.)
Remove from heat and let cool (15-20 minutes); remove tea bags squeezing out liquid. — Set aside.
In large mixing bowl, cream butter and sugar until smooth.
Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined.
Add flour and baking powder; mix until a smooth batter forms.
Pour batter into pan. Bake approximately 35 minutes, or until center of cake springs back when touched. Cool on wire rack before removing from pan.
Let cool completely before serving. Dust top with confectioner’s sugar.

Happy Valentine’s Day from all of Us!

Cupid

With a blinding flash of bright pink, Valentine’s Day bisects February with a reminder that almost anything can be packaged in heart-shaped boxes, and if you don’t impress your significant other, you’re definitely in for six more weeks of winter.

Many look forward to the occasion with big ideas for home-made chocolates, construction paper cards and dinner for two, but Bigelow Tea lovers can look forward to their own special tea made just for the holiday. Bigelow Tea offers seasonal Valentine’s blends in White Chocolate Kisses and Sweetheart Cinnamon.

White Chocolate Kisses and Sweet Cinnamon Hearts

For those in search of the perfect nightcap after a romantic Valentine’s Day dinner, here are two decadent drink recipes that use these specially made Valentine Day Teas; enjoy!

Bigelow® White Chocolate Kisses Mar-TEA-ni

Ingredients:
4 Bigelow® White Chocolate Kisses tea bags
1 ¼ cups boling water
1 tablespoon sugar
4 ounces vanilla vodka

Yield: Serves 4

Bigelow® White Chocolate Kisses Mar-TEA-ni

Instructions:

Chocolate lovers and martini drinkers unite! This special cocktail is flavored with White Chocolate Kisses, one of Bigelow’s newest tea creations. Vanilla vodka gives it extra punch.

Place tea bags into a measuring cup and add 1 ¼ cups boiling water. Let brew for 3 minutes. Squeeze tea bags and remove.

Add sugar and stir until it dissolves. Chill.

To make a martini, take two ounces of the cooled sweet tea, one ounce of the vanilla vodka and mix it with once ounce of cream in a shaker. Shake with ice and strain into a martini glass.

Bigelow® Kisses-n-Cream Mar-TEA-ni

Ingredients:
4 Bigelow® White Chocolate Kisses tea bags
1 ¼ cups boling water
1 tablespoon sugar
½ cup cocoa powder (optional)
4 ounces vanilla vodka
4 ounces whipping cream

Yield: Serves 4

Bigelow® Kisses-n-Cream Mar-TEA-ni

Instructions:

The twist on Bigelow’s White Chocolate Kisses Mar-TEA-ni uses a touch of cream to bring out even more chocolate flavor.

Place tea bags into a measuring cup and add 1 ¼ cups boiling water. Let brew for 3 minutes. Squeeze tea bags and remove.

Add sugar and stir until it dissolves. Chill.

Prepare martini glasses by wetting the rim and dipping in a shallow dish of cocoa powder.

To make a martini, take two ounces of the cooled sweet tea, one ounce of the vanilla vodka and mix it with once ounce of cream in a shaker. Shake with ice and strain into a martini glass.

It doesn’t have to be all about cold, snow and New Year’s Resolutions…You can enjoy January with Tulips and Strawberries…

Tulips

In mulling over the post-holiday blues with my friend Jean, she interestingly pointed out that what she likes to embrace most during January are strawberries and tulips, since both are highly visible and readily available in every market you go into this time of year. Granted, I always find myself purchasing these items instinctively to brighten my day, yet, I never quite thought of it in Jean’s terms. Say it out loud…“January is about strawberries and tulips.” Don’t you feel better already?

Garden strawberries
Photos Courtesy of Wikipedia.org

Embrace January too…Treat yourself to some bright pink tulips, some juicy red strawberries, and while you’re at it, make yourself an amazing lunch, like the one below.

If you haven’t seen this recipe before, here’s a spinach salad you’ll love. It uses great ingredients like mandarin oranges, apples, cucumber, tomatoes, artichokes…and strawberries. Perfect for after all the rich holiday indulgences and a great healthy start to the New Year!

Julie

Spinach Salad Spectacular with Raspberry Vinaigrette

Ingredients:
4 cups (1000mL) baby spinach leaves washed and dried (about 10 oz.)
1 – 8oz. (250mL) can mandarin oranges, drained
1 – 8oz. (250mL) can artichoke hearts (not in oil), drained
Optional Ingredients
2 medium-sized red apples, cubed (such as Red Delicious or Gala)
5 large ripe strawberries, cut up
1 cucumber, peeled and cubed
Tomato, cut up
4-5 pieces bacon, well cooked, drained and crumbled

Yield: Serves 6 – PrepTime: 15 minutes

Instructions:

Combine baby spinach leaves, mandarin oranges, artichoke hearts and almonds. Season to taste with salt and pepper. Use any or all of the optional ingredients.

Toss salad with enough dressing to coat.
Dress salad with any one of our delicious Bigelow® Tea Vinaigrette Dressings. Recipes for these dressing can be found in the Salad and Side Dish Category.

Spinach Salad Spectacular with Raspberry Vinaigrette

Red Raspberry Vinaigrette

Instructions:

Steep 6 tea bags in 1/2 cup of water for 10 minutes; after the tea bags have been removed, yield will be about 1/4 cup of Red Raspberry® Herb Tea.

Saute minced onions and minced garlic in 1/2 of the oil, until translucent in color. Add tea, vinegar, salt and sugar. Simmer for about 2 minutes, whisking constantly. Remove from heat. Add the remaining oil, whisk vigorously until emulsified. Transfer into a bottle and shake it up before using.

Salad suggestions – 1lb. of baby spinach, 1/2 cup of chopped walnuts and 2 tbs. of gorgonzola chesse with the addition of this vinaigrette.

For a more intense raspberry flavor, replace the rice vinegar with Raspberry vinegar.

To see more great recipes, go to http://www.bigelowtea.com/entertaining/recipes/

Cook with Bigelow Tea this Thanksgiving

In addition to drinking tea, enjoy cooking with tea this Thanksgiving. These recipes are certain to please even your most discriminating guests:

Roasted Turkey with Constant Comment® Glaze

Roasted Turkey with Constant Comment® Glaze

Ingredients:
Glaze:

12 Bigelow® Constant Comment® Tea Bags
1 cup (250mL) boiling water
2/3 cup (160mL) brown sugar
2 tablespoons (30mL) butter
½ cup (125mL) cranberry juice

Turkey and Gravy:

1 10-15 pound (5-7.5g) turkey (thawed if previously frozen)
1 lemon, cut into four pieces
1 onion, peeled and cut into four pieces
1 cup (250mL) chicken stock
2 tablespoons (30mL) cornstarch
Salt and pepper to taste

Yield: Serves 8 – Prep Time: 20 min. – Cook Time: 10-12 min. per pound -unstuffed

Instructions:

Steep tea bags in 1 cup boiling water for 5 minutes. Squeeze excess liquid out of tea bags discard. Reserve tea.
Meanwhile, prepare a glaze by heating butter, brown sugar and cranberry juice into a saucepan over medium heat until butter is melted and sugar is dissolved. Add tea and reduce mixture by cooking over medium high heat for 15 minutes. Set aside.
To prepare turkey, remove giblets and neck from turkey, rinse inside and out and pat dry. Place a cut lemon and a cut-up onion into the cavity and truss the turkey. Place in an open roasting pan breast side up. Brush skin all over with glaze, keep glaze warm on stove and continue basting with glaze every 20 minutes.
Remove turkey from oven and let stand for at least 20 minutes before carving. Discard any unused glaze.
To make gravy, dissolve cornstarch in chicken stock. Place roasting pan on burner over medium heat, scraping browned bits. Add stock whisking constantly until thickened; about 1 minute. Strain gravy and serve with turkey.

As a nice alternative, use an oven stuffer roaster chicken in place of the turkey, reducing tea bags to 8.

Ginger Sweet Potato Casserole

Ginger Sweet Potato Casserole

Ingredients:
6 medium sweet potatoes
4 Bigelow® Ginger Snappish or Bigelow® Constant Comment
½ cup (125mL) whipping cream or half & half
½ teaspoon (2.5mL) salt
2 tablespoons (30mL) unsalted butter
1 egg beaten
*Optional – 1 cup (250mL) miniature marshmallows

Yield: Serves 8 – Prep Time: 10 minutes – Cook Time: 1 hour

Instructions:

Boil sweet potatoes with skins on until tender, 15-18 minutes. Peel and mash.

While potatoes are cooking, heat cream, add tea bags and remove from heat. Let steep for 5 minutes.

To the mashed potatoes, add salt, butter, egg, tea infused cream. Beat until smooth.

Place in 2 quart buttered baking dish, (sprinkle with marshmallows if desired) and bake in oven at 375º for 15-20 minutes or until heated through (and marshmallows are browned*).

Serve hot.

* If made ahead, bring to room temperature, heat for 25 minutes, Top with marshmallows, if desired, and bake another 10 minutes or until marshmallows are browned.

French-style Green Beans and Carrots with Pomegranate-Balsamic Glaze

French-style Green Beans and Carrots with Pomegranate-Balsamic Glaze

Ingredients:
1 cup hot water
4 Bigelow® Green Tea with Pomegranate tea bags
1 teaspoon balsamic vinegar
½ teaspoon sugar
1 teaspoon corn starch
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 pound fresh French-style green beans
½ pound carrots cut into 1 inch matchsticks
Salt and pepper to taste

Yield: Serves 6

Instructions:

Combine hot water and 4 Bigelow® Green Tea with Pomegranate tea bags and allow to steep for 5-7 minutes.

Place tea in a small saucepan. Bring to a boil, and cook until liquid is reduced by half (about ten minutes).

Add balsamic vinegar and sugar. Stir to combine.

Add cornstarch and whisk vigorously, until glaze is thickened and smooth. Set aside.

Meanwhile, in a large skillet, combine butter and olive oil. Heat until butter is melted, but not smoking, and then add carrots and green beans.

Saute vegetables until just tender, approximately 5 minutes (allow a few extra minutes of extra cooking time if using traditional green beans).

Add pomegranate-balsamic glaze, and toss to combine. Season with salt and pepper, to taste.

Serve immediately.

Note: Glaze may be prepared up to 2 days in advance. Store in an airtight container in refrigerator.

For a soothing cup of tea to go with dessert after the above delectable Thanksgiving meal, go here. To see other fun recipes using tea, check this out. And last, but not least, don’t forget your hostess with a gift of thanks.

Bountiful Harvest Tea Basket

Bountiful Harvest Tea Basket

October is National Caramel Month: It’s not just about Caramel Apples…Here’s a Caramel Tea Recipe

October is National Caramel Month. This time of year with Halloween just around the corner, when we think caramel,we envision smiling children with sticky faces biting into oversized apples covered in caramel. Try delving into this delicious caramel recipe the whole family is sure to enjoy:

Vanilla Caramel Bread Pudding

Vanilla Caramel Bread Pudding

Ingredients:
14 Bigelow® Vanilla Caramel or Bigelow® Eggnogg’n Tea Bags
2 ¼ cups (560mL) whole milk
½ cup (125mL) unsalted butter
1 cup (250mL) sugar
5 large eggs, lightly beaten
1 teaspoon (5mL) cinnamon
1 teaspoon (5mL) vanilla extract
½ cup (125mL) raisins
16 slices of Challah bread
Vanilla Caramel Sauce
¼ cup (60mL) unsalted butter
½ pound (224g) powder sugar
Reserve tea infused milk

Yield: Serves 12 – Prep Time: 30 minutes – Cook Time: 40 minutes

Instructions:

Preheat oven to 350ºF (180ºC).
Heat milk over medium heat, add Bigelow® Tea Bags (either Vanilla Caramel or Eggnogg’n) and raisins; remove from heat and let steep fo 5 minutes. Remove tea bags, squeezing all excess milk/tea. Strain tea infused milk; reserve raisins. Measure out 2 cups (500mL) and set aside the remaining tea infused milk for sauce.

In food processor, combine butter and sugar until well blended; add eggs, 2 cups (500mL) tea infused milk, cinnamon and vanilla. Continue processing until well blended.

Lightly butter a 9″ x 13″ baking dish. Break up the bread into 1″ cubes and layer in pan. Scatter the raisins over the top. Pour tea/milk mixture over the bread; soak for 5 to 10 minutes. Gently press down on the bread to make sure it is covered by the mixture.

Cover with foil and bake for 35-40 minutes. Remove foil and bake for additional 10 minutes to brown top. The pudding is ready when the custard is set, but still soft.

Make the Vanilla Caramel Sauce while bread pudding is baking, by melting butter over medium heat in a saucepan. Add powdered sugar to the melted butter and whisk to blend. Add reserved Vanilla Caramel or Eggnogg’n infused milk to taste.

Pour sauce over the baked bread pudding and allow to soak in 2-3 minutes. Serve warm.

For more recipe and entertaining ideas, go to http://www.bigelowtea.com/entertaining/recipes/.

Be sure to also check out these fall family fun ideas including making caramel apples.

It feels like fall…smells like apples…but what recipe to use for dinner?

Feel like something seasonal for dinner? Try our Roast Loin of Pork with Spiced Apple Cider Apples recipe. It will fill your kitchen with the smell of fall.

Roast Loin of Pork with Spiced Apple Cider Apples

Roast Loin of Pork with Spiced Apple Cider Apples

Ingredients:
3 1/2 cups (975mL) boiling water, divided
1 box Bigelow Apple Cider Herbal tea bags
2 1/2 lb. (1kg) pork loin roast
1 clove garlic, sliced
1/4 cup (50 mL) olive oil
2 bay leaves
Salt and pepper
Apple Garnish:
4 large firm cooking apples, peeled and cut into slices
(example: Fuji, Granny Smith, Cortland).
1 cup (250mL) reserved (from above) Bigelow Apple
Cider tea
2 tablespoons (30mL) brown sugar

Yield: Serves 8 – Prep Time: 25 minutes – Cooking Time: 60 minutes

Instructions:

Boil water and add 20 Bigelow Apple Cider Herbal Tea bags. Let steep for 5-8 minutes. Remove bags by squeezing well and discard. Make slits in the roast and insert garlic slices.

Combine 2 1/2 cups (625mL) Bigelow Apple Cider Herbal Tea with olive oil, bay leaves and salt and pepper in a large plastic bag, add pork roast and marinate for 8 hours or overnight in refrigerator.

Refrigerate 1 cup (250mL) reserved Bigelow Apple Cider Herbal Tea for Apple Garnish.

When ready to roast pork, preheat over to 350ºF (180ºC). Remove meat from marinade, place meat in roasting pan and put into oven and roast for approximately 60 minutes or until meat is no longer pink inside and thermometer reads 160ºF (71ºC).

Meanwhile, prepare apple garnish by combining reserved 1 cup (250mL) Bigelow Apple Cider Herbal Tea and brown sugar, place in large skillet, add apple slices and cook on medium heat until liquid has reduced and apple is tender and flavored with tea.

Serve slices of pork with apple garnish.

For more recipe and entertaining ideas go to: http://www.bigelowtea.com/entertaining/recipes/

Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives

There is nothing like the taste of mint…try this great recipe, no matter what the weather, it would be delicious served warm or cold!

Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives

Ingredients:
6 Bigelow Mint Medley Herb Tea Bags*
3/4 cups Bulgur Wheat (Tabouleh)
1 1/4 cups boiling water
1 large tomato, split and cut into 1/4 inch dice
1/2 cucumber, peeled, and cut into 1/4 inch dice
3/4 – 1 cup crumbled feta cheese, about 4 ounces
1/4 cup thinly sliced scallions
1/4 cup chopped pitted Greek olives
1 1/2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh mint
1/2 teaspoon salt or to taste
Plenty of freshly ground black pepper

Yield: Serves 4

Instructions:

Pour the Bulgur wheat into a bowl. In a glass measuring cup, pour one cup of boiling water over the tea bags and steep for 4-5 minutes. Remove the bags to a small strainer and using the back of the spoon, press as much liquid as possible back into the cup. If needed, add additional boiling water to measure 1 cup, then pour it over the Buglur wheat. Let it stand until all the liquid evaporates, about 30 minutes, stirring occasionally. Put the finshed tabouleh (Bulgur wheat) in a salad bowl. Add the tomato, cucumber, feta cheese, scallions, mint and olives, turning to mix well. Pour in the olive oil; add salt and pepper and toss again. Taste to adjust the seasonings, if neccessary. Serve over a bed of lettuce leaves.

*Other suggested Bigelow Teas could be used are Green Tea With Mint, Plantation Mint, Chamomile Mint, Sweet Dreams or Peppermint teas.

For more great recipes and entertaining ideas, visit our website at http://www.bigelowtea.com/entertaining/recipes/