This easy to make snack is crunchy, healthy and delicious!
2 cans chickpeas (garbanzo beans)
Pre-heat oven to 400 degrees. Drain, rinse and throughly dry chickpeas. Lightly coat chickpeas in oil and sprinkle with salt. Roast on a baking sheet for about 40 minutes, shaking pan every 10 minutes.
Toss with your favorite seasoning. *Here are some ideas.
If you’ve read my previous post, then you know that I just harvested an array of multicolored Heirloom tomatoes from the garden. All shapes, colors and sizes: Cherokee Purples, Yellow Valencia, Purple Russian and Oxacan Jewels just to name a few. Since these vibrant beauties are ripe and ready to eat, I’ve decided to add them to as many dishes as possible this week. Therefore, for today’s post I married the Heirlooms with one of my favorite snacks: edamame. Healthy, easy to make and gorgeous to look at, this is the perfect salad to enjoy during the warm days of summer.
Heirloom Tomato & Edamame Salad
2 cups edamame, cooked and cooled Heirloom Tomatoes, chopped (I used 6 small tomatoes) 3 tablespoons soy sauce 1/2 tablespoon olive oil (if you have sesame oil that would be a great substitution) Green onions, chopped Sea salt, to taste
Bright, colorful and delicious – this is an easy-to-make side dish that’s bursting with zest and spice.
Orange-Ginger Carrot Circles
6 medium-large carrots, peeled, washed and sliced into circles
1 medium orange, juiced
1 tablespoon orange zest, about 1/2 orange
1 tablespoon honey
2 teaspoons butter
3 teaspoons ginger
Salt & pepper, to taste
1 cup water
Garnish: orange zest and ginger
Combine all ingredients plus 1 cup of water in a medium saucepan over medium heat and bring to a boil. Reduce heat, simmer and stir occasionally for about 15 minutes or until liquid is absorbed. Garnish with fresh orange zest and freshly grated ginger.
Spruce up a side of carrots with this delicious and easy to make brandy-glazed recipe. Slightly sweet and full of flavor! Don’t have brandy in your bar? Substitute with any brown spirit to add depth and richness to the dish.
Melt 1 tablespoon butter in a cast iron skillet or large saucepan over high heat. Add the carrots. If the pan is too small for all of the carrots, add them in two batches. Cook for a minute to 90 seconds, just until the carrots are slightly brown. Remove from pan and set aside. Reduce heat to medium and add the remaining butter and brandy. Be careful and stand back, just in case. Once butter is melted, add the brown sugar and stir in the carrots. Cover and simmer for about 5 minutes. Add salt and pepper, cover and cook until carrots are done and glaze is thick – another 5 minutes or so.
Remove carrots from pan and serve immediately. Garnish with chopped chives.