Tabbouleh-inspired grain salads are one of my favorite lazy summer meals. They're so quick to pull together, there's no need to heat up the kitchen, and they can be adapted to just about any leftovers you have in your kitchen.

My summer grain salads start with a pre-cooked and cooled grain, like bulgur, quinoa, rice, barley, wheat, or even rye. I always add a bunch or two of chopped parsley, a dollop of olive oil, and a splash of lemon juice. From there, your fridge is the limit... I often include cucumber, cheese, olives, tomato, and fresh herbs. For a one-dish meal, I'll add some leftover meat &mdash poultry works especially well with the lemon and parsley flavors.

I based this week's local meal on the leftovers of last week's (roast turkey thighs with sage and wheat berries). I chopped the turkey, added some parsley, cucumber, and radish, and tossed everything with the wheat berries and some salt, olive oil, and lemon juice. It may have been gray outside, but it felt like summer in here!

The turkey is from DiPaola's, the sage from Stoneledge Farm, the veggies from a variety of farms in New York state, and the wheat from Cayuga Pure Organic.