Summer Chickpea Salad

 

This is one of my very favorite recipes, especially in the summer when almost all the ingredients can be picked up at my local farmer’s market. Full disclosure, this is not my own recipe, but reblogged from one of my very fav food blogs, How Sweet Eats. Jessica recommends the salad be enjoyed on bread but I love it so much, I eat it as a lunch salad by itself. It also maintains extremely well in the fridge as I usually make it on Sunday & enjoy throughout the week.

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

yields: serves about 4                          total time: 30 minutes

What You’ll Need: 

3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2-3 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

The How To:

In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. Separately, in a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving.

Check out How Sweet Eats for this recipe & many fantastic others!

Cheers!

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Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms & Goat Cheese

Happy Holidays, loves!

Anyone else in full winter mode? I’m craving cocoa, hearty food and just want to watch Christmas movies by the tree. A few weeks ago my friend instagrammed a picture of incredible gnocchi so of course I had to ask. She turned me onto Half Baked Harvest and now I’m so obsessed! The recipes on Tieghan’s blog are incredible!

Today I’m re-blogging:

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms & Goat Cheese
(because you need this in your life)

What You’ll Need

Gnocchi:

1 cup of mashed sweet potato
1 cup pureed burrata cheese  (I mixed whole milk with burrata)
2 large eggs
1 teaspoon kosher salt
1/4 cup fresh parmesan, grated
3-4 cups all-purpose flour

Brown Butter Balsamic Sauce + Mushrooms

1 1/2 pounds cremini mushrooms, sliced
6 tablespoons butter
2 cloves garlic, minced or grated
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1/4 cup balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon salt
4 ounces goat cheese, crumbled

How To:

Gnocchi: Mix mashed sweet potato, pureed burrata, eggs, salt and parmesan together in a large bowl. Add 2 1/2 cups of the flour and mix well with your hands. The dough should be very sticky. Add another half cup of flour and mix in. You want the dough to still be pretty sticky, but sturdy enough to shape into a ball. If it’s not, keep adding a little flour at a time until you can get a soft dough that will be rollable.

Spread some flour on a large work surface. Section off the dough into several smaller spheres. Take one piece and roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the width of a fork. Dust the gnocchi with a little flour and press the tines of a fork into each individual piece. This create ridges for the sauce to stick. Repeat this process with the other piece of dough and place the gnocchi on a large plate, cover and set aside. *Note: this dough freezes extremely well!

Bring a large pot of salted water to a boil.

Mushroom & Brown Butter Sauce: In a medium skillet over high heat, add 4 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer but do not stir. Let them sizzle until they have caramelized on the bottom, approximately 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper to taste. Continue to cook without stirring for about 5 minutes. Add the remaining butter and cook until it begins to brown. Once the butter is browned reduce the heat and add the garlic, thyme and rosemary and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce. Then stir and remove the pan from the heat and slide the mushrooms and sauce off to the side.

Add the gnocchi to the salted boiling water. Boil the gnocchi until they float, then remove them with a slotted spoon and add them right into the skillet with the mushrooms/sauce. Return the skillet (with the mushrooms and gnocchi) back to medium heat and allow the gnocchi to get a little crisp on each side (roughly 2 minutes per side). Stir the gnocchi into the sauce and mushrooms and serve, topped with crumbled goat cheese.

Enjoy!

What are some of your winter favorites?

Cheers!

Roasted Cherry, Coconut & Quinoa Breakfast Bowls

As you can tell, I love trying recipes from my favorite cookbook Seriously Delish. I’ve been on a bit of a quinoa kick and when I saw all the perfect summer cherries at the grocery, I couldn’t wait to try this recipe.

Roasted Cherry, Coconut & Quinoa Breakfast Bowls

What You’ll Need:

1 1/2 cups fresh Bing cherries, pitted and stemmed
1/2 cup quinoa (pre-rinsed)
3/4 cup canned light coconut milk. plus extra for drizzling
1/3 cup water
2 teaspoons vanilla extract
1/4 teaspoon salt
pinch of ground nutmeg
2 tablespoons unsweetened, flaked coconut
2 tablespoons sliced almonds

The How To:

  1. Preheat oven to 400F. Place cherries on a baking sheet and roast for 20 minutes, tossing once during cook time.
  2. While the cherries are roasting, place the quinoa, coconut milk, water, vanilla extract, salt, and nutmeg in a small saucepan over medium head. Bring the mixture to boil, then immediately reduce the heat to a simmer, cover, and cook for 15 minutes.
  3. Remove quinoa from the heat and fluff with fork. Stir half of the roasted cherries into the quinoa and spoon it into bowls. Top the quinoa with the remaining cherries, a drizzle of coconut milk, a sprinkle of toasted coconut & almonds.
  4. Enjoy.

I love this easy breakfast and it’s easy to assemble in the morning if you want to have your quinoa pre-made. Also… it’s also delish as breakfast for dinner. I think next time, I may try vanilla almond or rice milk.

Cheers!

Spiced Hanger Steaks with Spring Quinoa Salad

Happy Wednesday!

I know I mentioned on my last post that I was so happy to be back but I spoke a little too soon, came down with a nasty bug and it knocked me off my feet for a few days. Glad to be back and share this incredible recipe with you guys. Let me first mention that I hadn’t even planned on sharing this recipe but as I made it, realized I couldn’t keep it to myself. I actually stumbled upon this recipe when I could not make up my mind what to have for dinner the other night. After some random Google searches, this recipe thankfully popped up from Buzzfeed. I quickly snapped what is probably the worst iPhone photo ever but I was so hungry, I couldn’t wait!

Spiced Hanger Steaks with Spring Quinoa Salad

Serves 4

Total cook time: 20 minutes

What You’ll Need:

¼ small red onion, thinly sliced (2 oz)
2 tablespoons red wine vinegar
salt & pepper
1 cup quinoa, rinsed
1 pound hanger steak, cut into 4 pieces
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
2 tablespoons, plus 1 teaspoon olive oil
1 cup sugar snap peas, sliced (I actually added more,I love snap peas!)
2 ounces feta, crumbled

The How To:

  1. Toss the red onion, vinegar, and 1 teaspoon salt in a medium bowl. Let sit, tossing occasionally, until softened, about 15 minutes.
  2. Meanwhile, cook the quinoa in a pot of salted boiling water until just tender, 10 to 12 minutes. Fluff with fork. Note: When cooking quinoa, I like to use half water, half stock to add a little flavor. In this recipe, the cup of quinoa calls for 2 cups liquid, so I used 1 cup water & 1 cup beef stock.
  3. As the quinoa cooks, make the steak. Season the steak with the cumin, coriander, and 1 teaspoon each salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side 
for medium-rare. Let rest for 5 minutes then slice.
  4. While the steak rests, add the peas, feta, cooked quinoa, and the remaining tablespoon of olive oil to the onions and toss. Serve the steak over the quinoa salad.
  5. Enjoy!

via Buzzfeed

I promise you guys will LOVE it!

Cheers!

Cantaloupe- Basil Agua Fresca

My obsession with agua fresca began at a small restaurant I used to frequent in Pittsburgh. They make incredible agua fresca and as soon as I tried it, I knew I wanted to make some of my own. Unsure where to begin, I found this recipe in one of my favorite cookbooks, Seriously Delish. (Follow the author, Jessica Merchant, on her blog, How Sweet Eats– I’m hooked!) This agua fresco is amazing and perfect for summer if you’re in the mood for refreshing drink.

What you’ll need:

– 1 cantaloupe, peeled, seeded and cut into cubes

– a big handful of fresh basil

– 1 1/2 cups of water

– 3 limes

– 2 tablespoons granulated sugar

– fresh mint for garnish

The How To:

1. Add cantaloupe and half the bunch of basil into a blender and blend until completely pureed.

2. Pour the mixture through a fine- mesh strainer and use a spoon to press all the juice out of the pulp.

3. Combine cantaloupe juice, remaining basil leaves, water, lime juice and sugar into a large pitcher and stir.

4. Chill the mixture for about an hour or so.

5. Pour over ice and garnish with mint or basil.

6. Enjoy.

Cheers!

Homemade Avocado Toast

If you have an Instagram account, you’ve definitely seen this trendy toast on your timeline. Avocado toast is not only pretty, it’s delicious, adaptable depending on your taste and healthy. I like to keep mine pretty simple and you don’t have to be a professional chef in the kitchen to master it.

What you’ll need:

– 2 slices of bread (I prefer to use Ezekiel Bread)

– 1 avocado

– slice of lemon or splash of lemon juice

– 1 small tomato (4 slices)

– salt & pepper

The How To: 

1. Toast your slices of bread and allow time to cool

2. Mash avocado into a bowl and add lemon juice

3. Spread avocado evenly between the two slices of bread and top with slices of tomato

4. Top with a dash of salt & pepper

5. Enjoy!

Cheers

Restore Cold Pressed

Happy Tuesday, friends! Quick post today, but I want to share with you my newest obsession: Restore Cold Pressed. I stumbled upon this juicy gem and could not be happier. I’ve spent the past few days trying different juices, their avocado toast and an acai bowl. Every thing I’ve had there is absolutely incredible. Located downtown Cleveland on Huron, it’s perfect for a quick lunch (or breakfast) stop or for a leisurely sip in their zen space.

Immunity. Plant fix. Dre Day

Though these juices were all incredible, the Dre Day is my top pick. Watermelon and perfectly refreshing for summer.

This avocado toast is anything but basic.  I’ve always underestimated designer toast but this toast is out of this world. Trust me.

I’ll admit this is my first acai bowl but it certainly won’t be my last. I opted for strawberries, granola and chia seeds but Restore offers many add ins, so I’ll be back to check out some more variations.

If you haven’t been to Restore, you don’t know what you’re missing. I promise you won’t be disappointed.

Cheers!