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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Grilled Peaches

One of the best summer treats, in my opinion, is a perfectly grilled peach. Fantastic for a dessert that will leave you guilt free and convenient at your cookouts, these peaches are quick and easy. My favorite way to cook is to leave your guests wondering how you did it all, when in fact, the recipes are all incredibly simple- hello, these peaches!!! If you’re feeling like you need a little something extra, some whipped cream, greek yogurt or even ice cream goes perfectly on the side.

What You’ll Need:

– 4 ripe peaches, halved and pitted

– 2 teaspoon brown sugar

– 1 teaspoon cinnamon

– half a stick of butter

– tiny pinch of salt

The How To:

1. Cut the peach in half and remove pit.

2. Melt butter and add cinnamon, brown sugar and tiny dash of salt. Mix well.

3. Heat grill to high and brush or drizzle the halved peaches with the butter mixture.

4. Place skin side up on the grill until cooked through. (Personally, I like to flip them so the skin side gets a little brown)

5. Top with a sprinkle of cinnamon and brown sugar and garnish with fresh mint.

6. Enjoy!

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!

Simple Guacamole

As promised, today I’m sharing my guacamole recipe. It’s perfect for a summer snack and great to take to a get-together. I don’t especially prefer cilantro so you’ll notice this recipe does not include it but I promise, this recipe couldn’t be simpler.

 

What You’ll Need:

2 ripe avacados

2 tomatoes

1 lime or lime juice

1 red onion

salt & pepper

The How To:

1. Dice your avocados, tomatoes and red onion and combine in a bow.

Hint: When dicing your tomatoes, remove seeds so your guac will not be watered down.

2. Squeeze a wedge of lime into the mixture.

3. Add a pinch of salt and pepper.

4. With a fork, mash up the guacamole. I prefer my guac on the chunky side, better to scoop up with chips that way. But you can continue to mash to your preferred consistency.

5. Enjoy.

Tip: If you have left over guacamole or make it too early (let’s be honest, there’s never left over guac) place the pit of the avocado back into the guacamole. It will prevent it from turning brown.

I will definitely be making this guacamole this weekend to share!

Cheers to the freakin’ weekend!!

Broccoli Cheese Spaghetti Squash

Happy Monday, friends! I hope you all had lovely weekends. I did a lot of celebrating so I’m ready for a bit of a reset. This broccoli cheese spaghetti squash tastes delicious but is pretty much guilt free and vegan (well, except for the cheese!)

Ingredients:

1 2 1/2 to 3 pound spaghetti squash, halved lengthwise and seeded
1 tablespoon extra virgin olive oil
1 bunch broccolini (or broccoli), chopped
4 cloves garlic, minced
2 tablespoons water
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

The How To:

1. Preheat your oven to 450 degrees fahrenheit
2. Place halved squash cut side down in a microwave safe dish. Add two tablespoons of water. Microwave on high for about 10 minutes.
3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini (or broccoli) and garlic, stirring frequently for 2 minutes. Add water and cook, stirring under broccoli is tender, about 3-5 minutes. Transfer into large bowl.
4. Use a fork to scrape the squash from the shells into the bowl. Place shells on a baking sheet. Stir 3/4 cup of mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide the mixture between the shells and top with remaining cheese.
5. Bake on lower racks for 10 minutes. Move to upper rack and turn the broiler to high and broil, only about 2 minutes.
6. Enjoy!

Cheers,