The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.
Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.
This was the year I fell in love with black eyed peas. (The food. Already loved the band.) They have a wonderful flavor, almost smoky, even without bacon or ham. Earlier this last summer we put them in a salad with feta and spinach. So so good. Continue reading “Hoppin’ John” »
Curry Roasted Cauliflower and Chickpeas with a Garlic Yogurt Sauce may just be my new favorite meatless meal and side dish. It’s so full of flavor and you will be fighting for the last bit of just charred cauliflower and rich, nutty chickpeas. I am officially obsessed with this dish. Between the roasted cauliflower, which […]
Yield: serves 6 Ingredients 1 cucumber, sliced 2 cups fresh blueberries 2 tbsp. green onions, thinly sliced 2 tbsp. olive oil 1 tbsp. lime juice 1/2 cup cilantro, coarsely chopped 1/4 tsp. salt 1/4 tsp. black pepper 1/2 cup (2 oz.) crumbled feta cheese, optional 1/2 cup cilantro, coarsely chopped 1/4 tsp. salt 1/4 tsp. […]
When I was growing up in Nebraska in the 1980s, my mom was the queen of what are now considered retro foods from that era. I have fond memories of her pretzel-crusted strawberry Jell-O and cream cheese “salad.” Of course, now that Im a food snob—or food elitist, as my dad would say—I have to […]
This crunchy salad makes a great first course or side, but is hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the seasonal veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri
“When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish,” notes Muriel Hollenbeck of Sedalia, Colorado. “I love recipes like this one that bring compliments and don’t keep me in the kitchen too long.”
Yield: Serves 2 Ingredients Dressing 3 Tbsp. lemon juice 4 Tbsp. extra-virgin olive oil 1 garlic clove, minced 3/4 tsp. dried Italian herb blend 1/4 tsp. kosher salt Salad 4 cups finely chopped tuscan kale 1 15-oz. can chickpeas, rinsed and drained 2/3 cup dried cranberries 1 cup edamame beans, cooked and cooled 1/2 cup […]
Yield: serves 4 Ingredients 1 Tbsp. + 2 tsp. shallots, finely chopped 1 Tbsp. fresh lemon juice + lemon zest 1 Tbsp. oil, safflower or sunflower recommended 1 Tbsp. + 1/2 tsp. fresh oregano, divided 1 tsp. raw honey 1/4 tsp. sea salt 1, 15-oz can garbanzo beans, drained and rinsed 2 oz. feta cheese, […]
Fresh peach quarters soaked in vinegar, sugar and warm spices is a classic Southern treat. Serve with ice cream, pound cake, roasted meat and veggies or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin