za’atar tomato & chickpea flatbread

ingredients 10-ounce can seasoned chickpeas, drained (like TJ's cumin parsley chickpeas)2 pieces naan or other large flatbread1 large heirloom tomatoza'atar, to taste½ cup plain yogurt¼ cup finely chopped parsleycitrus hot sauce (like TJ's yuzu kosho hot sauce), to taste method Thinly slice the tomato and place in a single layer. Sprinkle with za'atar and salt,... Continue Reading →

artichoke & green chile dip

lightly adapted from The Meaning of Pie. ingredients 1 cup shredded Parmesan or sharp cheddar (aged at least 18 months) cheese¾ cup mayonnaise1 can (14 ounces) artichoke hearts1 can (4 or 4.5 ounces) chopped green chiles method Preheat the oven to 325 degrees F.Drain and squeeze as much moisture as possible from the artichokes, and... Continue Reading →

bruschetta lentil salad

This goes great with crackers for an appetizer or light lunch! ingredients 1 lb cooked brown lentils (from about 5 1/3 oz dry lentils) 6 oz feta, crumbled 4 Roma tomatoes, seeded and diced 3 Tbsp olive oil 1/2 Tbsp balsamic vinegar 10 leaves fresh basil, chopped 1-2 cloves garlic, finely minced 1/2 tsp honey... Continue Reading →

15-minute penne with vodka sauce

ingredients 6 oz whole wheat penne 1 1/3 cups frozen peas 2 servings (~3.5 oz) Gardein seven grain crispy tenders 16 oz vodka blush sauce (from refrigerated section of grocery store) optional toppings: shaved parmesan, basil, freshly ground black pepper method Bake the chickn tenders according to package directions. While they are baking, cook the... Continue Reading →

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