I was looking around through my past meals for a vegan/vegetarian meal that we had not eaten for a while. Since pita, hummus, and sides are usually something I make in the summer I knew it would be different from our usual winter fare. So I bought a container of hummus and a bag of pita and the ingredients for the beets and tabbouleh. The tabbouleh recipe I use is from NYTimes Cooking and is very parsley centric. The Times has graciously allowed for some recipes to be shared so here’s the link.

https://cooking.nytimes.com/recipes/1012585-tabbouleh?smid=ck-recipe-iOS-share

We also found golden beets at the grocery store. I much prefer them over the red ones. Last night while I was making the chicken enchiladas in the oven I also roasted the beets. After they are tender you can wipe off the skin with a paper towel. I served them with a lemony vinaigrette and crumbled feta. (Omit or substitute a non-dairy cheese for a vegan dinner.)

August in February was a success! And we didn’t have to turn on the A/C!