Longbean Salad

Posted in Salad, Spring, Summer by fethiye June 15th, 2009


long bean salad

This weekend we have visited our close friends in the Bay Area who are fortunate to include the Mountain View Farmer’s Market into their Sunday morning routine. They get their weekly fruits, veggies and stroll to the cool coffee shop close by, and head back home.  Sounds great, does not it?  Especially when you have two cute kids with you who are enthusiastic about fruits they will be eating the next week.

When we were suggested to go to the market with them, I was also told that I’d love the variety of the offerings there.  Michelle was right; it was really refreshing to see all those veggies that I cannot get in the local supermarket here in Folsom.  Actually, I lied; I can get them locally, sometimes.  And as soon as you get them you’d better use them or they will go bad on you in the fridge.  Sad.

The first thing I have spotted in the farmer’s market were these Chinese long beans. They resemble fresh “börülce” to me, which is the name for “black eye beans” in Turkish.  And this wonderful salad is a summer days’ classic in my parents’ house.   All you need is fresh long beans, good tomatoes, good quality olive oil, salt, lemon juice and couple of cloves of garlic.  I have tried to measure the ingredients, but keep in mind that this is a salad, not a baking project ;) So, go with your senses, your palate when you are putting the dressing together.

Thank you Michelle and Dan for taking us to your Farmer’s Market!


Longbean Salad


Recipe type: Salad

Author: Fethiye Miller


  • a bunch of long beans (450gr/1lb)

  • 3 good size tomatoes, preferably from your own garden

  • 3 cloves or garlic

  • 4 Tbs of good quality extra virgin olive oil

  • pinch of Kosher salt

  • 4 – 5 Tbs freshly squeezed lemon juice

  • sumac, optional


  1. Wash the beans, and blanch them for 10 mins. Drain and run cold water over them

  2. Cut the beans in 5cm (2inch) pieces and tomatoes in small, bite size pieces

  3. Crush the garlic cloves

  4. Mix everything together

  5. Enjoy!

Chinese longbeans



Lentil & bulgur soup

Posted in Soup, Winter by fethiye March 3rd, 2009

Lentil & bulgur soup


When you are sick, last thing you want to do is get up and cook I bet.  But a warm soup is sometimes all you can have.  So, why not make an easy, filling soup if you can get up for 20 minutes or so?Learned this recipe from my mom when they were visiting us a few months ago.  She made it couple of times during their stay and finally we measured up everything that went in there so I could reproduce when needed.  It, seriously, is so easy to make if I can make it during my son’s afternoon nap which does not seem to last longer than 30 mins in a good day.Btw, there is no fat in this soup, other than chicken broth. Can easily be adapted to vegetarian or vegan diet if substitute with water or veggie stock.


Lentil & bulgur soup


Recipe type: Soup

Author: Fethiye Miller


  • 1 cup red lentils

  • 3/4 cup coarse bulgur

  • 1 teaspoon

  • red pepper paste

  • 6 cups water + 3 cups chicken broth

  • 1 teaspoon cumin (powder)

  • 1/4 cup dry mint

  • 2 – 4 teaspoon lemon juice

  • Lemons (or lemon juice) to serve with


  1. Cook red lentils with 3 cups of water

  2. Mush the red pepper paste in a cup of water

  3. When the lentils are cooked  (opened up, all mushy), add the bulgur with 3 cups more water (including the one that contains red pepper paste)

  4. While the bulgur is cooking, add 3 cups of chicken broth

  5. After about 10 mins, add the mint, cumin and lemon juice

  6. Boil and serve warm


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