Great Day Kitchen, 5/3/18 - Tabbouleh, Tortellini, Salad & Chickpeas

Tawnie Kroll in the Great Day Kitchen making Tabbouleh Hummus Open Faced Sandwich

Registered dietitian nutritionist for Clovis Unified School District and, Tawnie Kroll, visited the Great Day Kitchen to show us some healthy dishes.

Click here to follow Tawnie on Facebook.

Tabbouleh Hummus Open Faced Sandwich


  • 3 cups parsley, chopped
  • 1 cup bulgar
  • 1 cup boiling chicken broth
  • 1/4 cup mint, chopped
  • 3 green onions, minced
  • 2 medium roma tomatoes, seeded and diced
  • 1/2 large cucumber, seeded and diced
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 3 Tbsp. lemon juice
  • 3 Tbsp. Olive Oil
  • Hummus: use store bought, classic hummus


  • Mix 1/2 cup tabbouleh with ~2-3 Tbsp. hummus
  • On a piece of wheat toast, mash avocado and then top with tabbouleh hummus mixture.
  • Top with microgreens and enjoy!

Tortellini Skewers with Lemon Spinach Pesto


  • 1 package spinach and cheese tortellini
  • 1 cup cherry tomatoes
  • 1/2 cup cubed pepper jack cheese
  • 3 cup packed spinach
  • 1/4 cup pinenuts
  • 1/4 cup EVOO
  • 1 bunch of fresh basil
  • fresh lemon juice from 1 lemon
  • salt and pepper to taste
  • 1/3 cup fresh parmesan cheese
  • 1 Tbsp. garlic
  • skewers


  • Bring a pot of water to boil and cook the tortellini according to package. Once cooked, drain and let cold water run over tortellini to stop the cooking process. You do not want your tortellini to be mushy and fall off of the skewers.
  • In a food processor, combine all ingredients (from spinach to garlic on the list above) and blend until smooth. Add more olive oil or seasonings if desired.
  • Layer the skewers as you would like: I did tortellini, tomato, cheese, tomato, tortellini. Once completed, place on a serving platter with the lemon spinach pesto in the center for dipping.

Mason Jar Salads with Poppyseed Dressing


  • 4 mason jars
  • 2 cups cherry tomatoes washed and halved
  • 1 red onion finely diced
  • 1 orange bell pepper finely diced
  • 1 lb mini tortellini cooked
  • 2-3 cups Spring salad mix
  • Mozzarella balls as many as desired
  • Vinaigrette dressing of your choice
  • Salt and pepper to taste


  • Once tortellini is cooked and cooled, I tossed mine with a few tablespoons of dressing, 1/4 cup of the red onion, and a little salt and pepper.
  • Then start to build your mason jars. You really can build them however you would like. I like to put the lettuce on top, so when you pour into a bowl the lettuce is on the bottom. I layered both of mine a little different as you can see: tomatoes, onions, bell pepper, tortellini, salad and cheese. Add additional dressing on when ready to eat. Enjoy!


  • 1/3 cup olive oil
  • 2 Tbsp. honey
  • 1 Tbsp. poppy seeds
  • 2 tsp. mustard
  • salt and pepper

Roasted Chickpeas


  • 1 15oz can chickpeas (or garbanzo beans)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 tsp. salt
  • ½ teaspoon garlic powder (optional)
  • 1/4 teaspoon paprika (optional)


  • Preheat the oven to 325 degrees F.
  • Drain and rinse the chickpeas. Place chickpeas on a towel and let them dry completely. To get a crispier chickpea, remove the skins. Leaving them on is OK though! The key is getting them as dry as possible. In a small bowl, mix chickpeas with salt and extra virgin olive oil. Then, align the chickpeas in a single layer on a baking sheet so they can cook evenly.
  • Bake for 45 minutes. I turned mine around about half way through and gave them a little shake.
  • Chickpeas should be golden brown and crunchy when done. When you remove from oven, add any additional spices you like: garlic powder & paprika is my go to. You can also make them "Asian" with a drizzle of sesame oil, soy sauce, ginger, and black pepper!

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