What's the DISH?

Join us each month as we highlight and celebrate the JA Team favorites! Take the opportunity to learn just a little more about how each of us creates our own JA Magic and about our personalities as we share our favorite recipes, hobbies, and local restaurants - from our family to yours.

This month’s Dish features Sue Dukeman, an Account Executive at JA Benefits.

Before joining JA Benefit in 2017, Sue served as a Retirement Plan Consultant/Plan Administrator for Indiana University for 9 years. During her time at Indiana University, she earned the reputation of being an expert eager to help employees navigate confidently through the complexities their retirement benefits. Before joining Indiana University, Sue served for 15 years as a Financial Advisor/Insurance Specialist.

In 1985, Sue graduated from Indiana University and has been die-hard Hoosier sports fan ever since. She also has obtained her CEBS designation.

Sue and her husband, Tom, have a daughter, Leigh, who earned her MBA from Lindenwood University in St. Charles, Missouri. Meanwhile, Leigh is now living in Arlington, Virgina and competitively cycling.

In Sue’s spare time, she enjoys gardening, hiking, and creating deliciously healthy fare as a Sous Chef for her husband.

Sue's JA Magic

Tabuoli Salad


  • 1 cup extra fine bulgur wheat (Bob’s redmill preferred)
  • 2-3 Firm tomatoes or 8 roma tomatoes, very finely chopped
  • 2 cucumbers (seeds removed or use English cucumbers), very finely chopped
  • 1 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
  • 8 green onions, white and green parts, very finely chopped (or use 1 medium red onion)
  • 4-6 oz crumbled feta cheese
  • 2-3 T lemon juice
  • 4-6 T extra virgin olive oil
  • 1 t pepper
  • ½ t coriander


  • Kalamata olives
  • fresh mint leaves, stems removed, very finely chopped


  1. Wash the bulgur wheat and soak it overnight. Drain very well
  2. Very finely chop the vegetables, drain excess juice.
  3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season. Mix gently.
  4. Now add the lemon juice and olive oil and mix again.
  5. For best results, cover the tabouli and refrigerate until ready to serve, at least a couple hours ahead.

Thanks for joining us for this month’s Dish!

If you try a recipe or restaurant, be sure to let us know. Don’t forget to come back next month for more yummy favorites!