Last year, I didn’t eat meat or drink alcohol (unless I was at Blue Hill in New York since I made the reservation in November) for the month of January. This wasn’t a resolution so much as a staving off death measure. For whatever reason, December 2011 was so wet it required a Dryuary. Fortunately, December 2012 wasn’t quite so crazy and a full on Dryuary wasn’t required. But here’s a salad I’ve come to think of as the salad I eat with Rebekah. We made it together on a girl’s night recently and lately it’s worked its way into the assemblage/weeknight/healthy eating lineup. There’s lots of flavor and plenty of protein. 4 cups of greens (I like arugula, butter lettuce and romaine, probably because that was what was on hand) 2 ounces of feta; crumbled 4 ounces chickpeas 4 ounces olives 2 whole oranges; segmented 4 carrots rough chopped and steamed dressing 2 tablespoons olive oil salt (to taste- for me, around ¼ teaspoon) pepper (to taste- for me, around ¼ teaspoon) 1 tablespoon honey orange juice from the waste from segmenting the oranges 4 ounces fresh herbs (mint, thyme, parsley or some combination thereof are great) Steam the … Continue reading
Tag Archives: chickpeas
Turns out it’s scary to post a hummus recipe. There are so many, from so many parts of the world and they are thousands of years old. AND, people who know about hummus are kind of like people who know a lot about NY pizza, or the best Philly cheese steak, or fine wine. They’re passionate about their particular favorite and not particularly open to the other styles. In fact, I’ve read many recipes claiming to be the “real hummus” recipe. I do not have a sophisticated enough hummus palate to tell you when it’s Lebanese or Israeli. And I’m not offended by the addition of things like roasted red peppers and green peas. In fact, I actually really love those spreads and like to keep them around for healthy snacks. But I have learned I would be better off to call those types of appetizers green pea and chick pea spread so as to avoid irritating the serious connoisseurs of the world. Despite these concerns, I’m going to risk judgment and share how I personally make hummus. It’s easy, delicious, and a fun excuse to show off your Homemade Pita Bread skills too. I often roast the garlic, just … Continue reading
