Tag: chickpeas

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JUDI’S RECIPES – WEEK 16 – SEPTEMBER 21, 2021

SEPTEMBER 21, 2021

Hello Everyone,

Today is the first day of Fall. This means the bulk of the harvest is coming in! We’ll be getting all those hearty root vegetables, some fall greens, and ripe fruit. Lucky us!

Today’s recipe utilizes many of our early fall veggies and is a favorite of mine, because it is a salad.  Salads require a bit of preparation, but they are so worth it. If I’m ever stranded on a desert island, as long as there are salad palms around, I’ll survive.

Once you have the ingredients assembled, this recipe requires practically no time at all.

JUDI’S FAVORITE SALAD IN THE WHOLE WORLD

Quick-pickled onionsThese are delicious in or on almost anything, so make extra and store it in the refrigerator

1 small red onion, peeled and thinly sliced

1/2 cup apple cider vinegar

1/2 cup water

2 tsp kosher salt

1 tsp sugar

For the salad

2 cups kale, stemmed and chopped

1 cup shredded red cabbage

1 cup raw red beets, peeled and diced

3/4 cup cooked or canned and rinsed chickpeas

1/4 cup pickled red onions (see recipe, above

1/4 cup fresh cilantro leaves, torn

1/4 cup crumbled feta cheese

1/4 cup toasted pepitas (pumpkin seeds)

Extra-virgin olive oil and red wine vinegar, for the dressing

Kosher salt

1 avocado, peeled and cubed

Directions

  1. Pickle the red onion: Combine the vinegar, water, salt, and sugar in a bowl and stir until dissolved.  Add the onions and toss the mixture well. Let it sit for at least a half hour, stirring ocasionally.
  2. Combine the kale, cabbage, beets, chickpeas, pickled onions, cilantro, feta, and pepitas in a big bowl. Dress with oil, vinegar, and salt to taste. Top with the avocado.
  3. Enjoy!

I hope you enjoy this as much as I do.

HELPFUL HINT: the pickled onions will last in the fridge for about a week.

Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 15, 2020

SEPTEMBER 15, 202O

Hi Everybody,

I don’t think any of us will ever forget 2020. A year of trial, tribulation and great heroism.

This week we’re getting parsley. Most people consider it a garnish, to be served in a single sprig at the side of a plate. But, much more can be done with parsley.

Today’s recipe is a salad with chickpeas, garlic and parsley.

MARINATED CHICKPEAS WITH CELERY AND PARSLEY SALAD

8 oz. dried chickpeas, soaked in water overnight

5  cloves garlic

1/2 cup olive oil

1/2 cup red wine vinegar

2 tsp salt

1 TBS Dijon mustard

1 bunch fresh parsley (about 1 1/2 cups), coarsely chopped

1 bunch celery, thinly sliced

  1. Drain and rinse the soaked beans and boil in fresh water until tender, about 30 minutes.

  2. Coarsely chop the garlic and combine with the oil, vinegar, salt, and mustard.

  3. Drain the cooked beans and immediately dress with the vinaigrette. Combine the beans with the parsley and celery just before serving. Taste and correct seasonings.

    HELPFUL HINT: After washing the parsley, wrap it in a towel or paper towel and twist to drain the water.

    That’s it! A very simple recipe that’s very tasty.

    Enjoy!

    Have a delicious week.

    Best,

    Judi

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JUDI’S RECIPES – WEEK 2 – JUNE 16, 2020

June 16, 2020

Hi everybody!

It is good to know, in these difficult times, that fresh organic produce is available to us, and is ably provided by our farmer and our core group at the CSA site. Our pickup situation is temporary – we hope very temporary – but we are prepared to do it this way as long as it is necessary. We are happy to see so many returning members, and so many new ones as well!

This week we are getting garlic scapes, a favorite of our members. Scapes are the green shoots that emerge from the soil from the garlic bulbs planted the previous Autumn.

So, today’s recipe is Garlic Scapes Hummus.

 

GARLIC SCAPES HUMMUS

1  14.5-ounce can garbanzo (chickpeas) beans, + 1/4 c. liquid from the can

2 TBS tahini

2-4 garlic scapes, depending on your preference for garlic flavor

Juice of 1 lemon

1 tsp kosher salt

3/4 cup extra virgin olive oil

1. Place all the ingredients except the olive oil into a food processor. Process until smooth.

2. With the motor running, add the oil in a stream until the hummus is smooth and creamy (you may not need to use all the olive oil).

Serve with a puddle of olive oil on top of the hummus. Great with crusty bread, pita or raw vegetables.

HELPFUL HINT: You can add other things to hummus as well: roasted red peppers, lemon zest, nuts, etc.

Leftover hummus can be stored in a container with a tight-fitting lid and kept in the refrigerator for up to a week.

Enjoy!

Have a delicious week.

Best,

Judi