My go-to snack ever since childhood has been a can of chickpeas with salt and pepper. I just cannot get enough chickpeas – I love them! When other kids were bringing peanut butter and jelly sandwiches to school, I was bringing hummus sandwiches on pita bread. When my college roommates bought cases of mac and cheese or ramen noodles, I was online ordering a case of chick peas from Amazon. That’s why a few years ago when I saw fresh, chickpeas in the pod on a cooking show, I knew I had to have them! I looked everywhere for the beans with no luck. Then this past week at my neighborhood Whole Foods, I saw none other than the beans starring at me from their almost hidden spot on the bottom shelf in the produce section.
After purchasing a few pounds of the chickpeas, I went to my kitchen to experiment. Eaten raw the chickpeas have a slightly sweet flavor with a tender crunch. They are everything I expected and more. While the beans are fabulous alone, combining them with these Mediterranean flavors brings out their whole flavor profile. This recipe has delicate, light flavors making it the perfect meal for any season.
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Summer has always been my favorite season. As a child, I would spend all day in the pool or playing outside with friends. Soaking in the sun and fun I stayed outside until sunset at which point I would come inside and eat everything in sight. I do not know if it was from all the energy I used playing, but my appetite was three times larger in the summer. Now as an adult (still a little bit of a scary phrase at 25), not much has changed. Of course I have to go to work on weekdays, but I rise extra early and stay out a little later to enjoy the outdoors. I feel very blessed to live in the San Francisco Area, as the sun shines bright and I am surrounded by the beautiful bay!
This weekend, to celebrate Memorial Day, some of my friends and I made a special trip to a local beach town, Pacifica. I was astounded by the beauty surrounding me – soft sandy beaches, rolling hills, magnificent houses, surfers galore, and gorgeous people everywhere you looked. The day was magical. After the beach, we all headed over to my house for dinner and judging from my summer appetite, I knew we would be hungry. This Caramelized Onion Crostini Recipe fit the bill. It has lightly toasted French bread with a little olive oil, goat brie cheese, and delicately caramelized onions. The mix of textures comes together perfectly, creating a savory delight with a tinge of sweetness from the onions. It was a pleasure to share this with such good friends on a special holiday weekend and boy did it start the evening right.
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We have had an exciting week. Stefanie’s cilantro garlic chicken wings were chosen as the recipe of the day at the Toronto Wing Festival. What a great feeling! Onto our mini caprese bites…
I had armloads of basil this week. My brother in law has the best garden and has been keeping me stocked with fresh herbs. I’ve made pesto twice this week, the first time in a food processor and the second time by hand. There is a big difference in taste but depending on time constraints either way works. I’ve poached the garlic so it doesn’t overpower the delicate tomatoes and mozzarella. These bites are easy to put together and any leftover pesto can be used in sandwiches or on pasta. [click to continue…]
Years ago my friend Carol Flynn introduced me to her homemade English Muffins. Filled with nooks and crannies, it’s hard to stop eating them. Not only are they great for breakfast, but they also make the best cheeseburger buns and delicious garlic bread. The dough comes together very quickly. Cooked on a griddle over low heat they need minimal attention. They are so easy to make they may become a weekly habit. [click to continue…]
Beet Chips with Cilantro Hummus is the perfect recipe to make for a fun get together. They compliment each other deliciously and is a great gluten free option.
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We have a large, wonderful family that is full of big eaters. Our celebrations are all centered around food, and we like to celebrate a lot. One of my favorite parts of these celebrations is sharing the kitchen with my family. People filter through helping me make the spinach pies, each time we share stories and laughter. And, then as soon as a batch is out of the oven I lose my current helpers, as they become consumed in eating them and gain a new group of helpers.
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I woke up with a craving for Little City’s almond encrusted portobello mushroom and spinach salad. With balsamic vinaigrette, shaved Parmesan and a balsamic glaze it is so delicious that it melts in your mouth. The mushrooms are roasted and cooled and can then be coated and refrigerated. Ten minutes before you are ready to compose the salad you cook the mushrooms for a second time. It’s easy to make, it looks beautiful and there is very little last minute preparation.
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The other day I invited 12 girl friends over for an impromptu dinner and everyone brought something. This is a perfect company dish; prep it early and about forty minutes to an hour before your guests arrive you can throw it together and let it sit at room temperature. It was delicious and this recipe could serve a much larger crowd. [click to continue…]
