I think is was just a few days ago that I was saying how chilly it still was…….that has come to an abrupt halt the last few days. It was 95 degrees today……..
When the weather warms my appetite wains. I just don’t feel like eating when its hot……..besides the fact that, I would rather poke out my own eye than cook. Not a good thing for a food blogger huh!!!!
Tim and I were talking after we got back for the grocery store…..yes we HAD to go……it was Mother Hubbard’s Cupboard here………who ever invented air conditioning has our eternal gratitude! It is the best invention ever!!!!Continue reading “Roasted Beet Salad with Fuji Fried Goat Cheese”
Memorial Day…..the official start to summer……..and it’s usually cool and almost always rainy. But that will not stop the festivities of the long weekend with its BBQ’s, picnics, and camping.
It didn’t stop me from making Baby Red Potato Salad. I have been making my potato salad this way for years and never wrote the recipe down……until today. Over the years it has been tweaked numerous times……I think I have it down pat!
For potato salad, I like baby red potatoes. I think they have the right texture and leaving the skin on adds a nice color. Tip for boiling the potatoes: cube them first, they cook faster, and are easier to cool down after cooking. Don’t over cook them though, they will turn to mashed potato salad and you really want the cubes….trust me!
Chickpea, oh chickpea, how do I love thee……..let me count the ways……..
I eat chickpeas everyday, and no, I am not exaggerating. At the High School in my School District, we have a very large ala carte line with lots of great food items. We also have a rocking salad bar, on which we have chickpeas….a.k.a. garbanzo beans. I have a salad daily and I load on the chickpeas.
Chickpeas are a great source of protein (good for vegetarians), loaded with fiber, contains vitamins and minerals and significantly boosts your intake of manganese and folate. So kinda the Superman of Beans !!
Making a salad with them seemed like the natural thing to do. I made a kinda tuna salad from them. Mashed up the chickpeas, added shallots, celery, dill, and for extra crunch and yummy flavor, some crisp apples, and toasted pecans. Just add lemon juice and a touch of relish and you have a chickpeas salad that will rival a tuna salad any day of the week!
I wrapped mine in lettuce leaves, but it would be awesome on toasted whole grain bread, or stuffed inside a pita.
So, next time you want a light, refreshing, and crunchy salad……try making Chickpeas Salad with Apple and Pecans. Perfect for you vegetarians or if you want to try a meatless Monday!!
