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The menu: Yummilicious Cornbread Spiced Bulghur Salad Yam Harvest Stew Apple Oat Bake Spiced Bulghur Salad (4 large servings) This is an attractive to look at and deceptively complex dish, full of wonderful flavors and textures. 1 1/2 cups bulghur 3 Tbsp. olive oil 4 cloves garlic, minced 3 scallions, sliced, white and green parts separated 1 cup mushrooms, sliced 1 tsp. turmeric 2 tsp. ground coriander 1 Tbsp. cumin 1/8 tsp. allspice 1/4 tsp. cayenne pepper 1 15-ounce can chickpeas 2 carrots, grated 1/2 cup sun-dried tomatoes, rehydrated and sliced 1 Tbsp. tamari Juice of 1/2 lemon Rince the bulghur in a sieve. Place the bulghur in a medium bowl and cover with boiling water by 2 inches. Soak uncovered for 30 minutes, or until tender. Drain thoroughly by pressing with a spoon in the sieve. Put back in bowl. Heat the oil in a large skiller over medium heat. Add the garlic and the white parts of the scallions and sauté for 3 minutes, stirring continuously. Add the mushrooms stirring until they release their juices. Sprinkle on the turmeric, coriander, cumin, allspice and cayenne and cook one minute, stirring frequently. Add the chickpeans, carrots, and sun-dried tomatoes, and stir for two minutes. Stir in the drained bulghur, green scallion tops, tamari and lemon juice and mix thoroughly. Cook, tossing occasionally, until piping hot, about 7 minutes.