BEAN SALAD with New Potatoes and Snow Peas

I had no idea what I was going to make with the beans I had soaking all day.  This salad was easy, and used all the spring bounty I had sitting in the fridge and cupboard.  I used dried beans, but of course you can always used canned, just make sure you buy Eden Organic canned beans, because their cans are plastic BPA free!

BEAN SALAD with New Potatoes and Snow Peas

1 1/2 pounds small organic new potatoes

1 1/2 cups cooked organic kidney beans

1 1/2 cups cooked organic chickpeas

1 1/2 cups cooked organic pinto beans

6 oz steamed snow or string beans, cut in half

1 bunch organic green onions

1/2 cup e.v olive oil

1/4-1/2 cup organic local apple cider vinegar

1-2 tsp local honey

2 cloves organic garlic, smashed and chopped finely

1/4 tsp organic red pepper flakes

1-2 tsp organic dijon mustard
2-4 tsp umeboshi vinegar

sea salt and pepper

1/4 cup minced fresh organic parsley leaves

Method:  Boil the potatoes in salted water until tender.  Meanwhile, whisk the oil, vinegar, honey, garlic, red pepper flakes, mustard, salt and pepper together in a small bowl.  Drain the cooked potatoes and keep whole or cut in half.  Pour some of the salad dressing on the potatoes while they're still hot so they soak up the flavour.  Combine the potatoes with the beans, peas, scallions and parsely.  Stir in the rest of the dressing.  Allow to marinate for at least 30 minutes before serving.  Check for saltiness and adjust as necessary.

PASTA with Chard and Chickpeas

     I made a salad last night that didn't really pair well with the Cornmeal Sloppy Joe Pizza.  What I wanted was a tabouli style chickpea salad, but tomatoes aren't in season, neither are cucumbers and so the salad just kinda sucked.  But tonight, it transformed into a very tasty pasta dish once I sauteed it with lots of garlic and fresh Pasture Hill Farm chard.  We didn't quite have enough of one style of pasta, so I mixed penne, elbows and fusilli.

PASTA with Chard and Chickpeas

1 pound organic kamut pasta

1 bunch organic fresh chard, chopped in large chunks

5 cloves organic garlic, smashed and minced

2 cups organic chickpeas, cooked

3 Tbsp capers

2 Tbsp organic butter

1/4 cup e.v olive oil

fresh romano cheese, grated

sea salt and pepper

Method:  Bring a large pot of water to boil, and cook pasta to al dente.  While you wait, heat a large skillet over medium high heat, melt the butter and half of the olive oil in the pan.  Saute the chard, garlic and chickpeas and some sea salt until the chard wilts, about 4 minutes.  Reduce heat to low, add the capers, cover and keep warm until the pasta is done cooking.  Drain the pasta, stir into the chard, drizzle with the remaining olive oil and serve with lots of fresh cheese.

Almond Butter Hummus

Sometimes it takes running out of an ingredient you need when you're in the middle of making something to encourage you to try something new.  And so it was this morning when I was making this hummus.  Ran out of tahini, so subsituted almond butter and it was delicious!  

ALMOND BUTTER HUMMUS

3 cups fresh cooked organic chickpeas (or canned)

5 cloves organic garlic

1/4 cup organic tahini (or use all almond butter)

1/2 cup raw almond butter

1 1/2 Tbsp organic tamari

1 1/2 organic lemons, fresh squeezed

1 tsp organic cumin powder

1 tsp sea salt

1/4 cup water

Method:  Combine all ingredients in a food processor and mix until thoroughly combined.

Rushing Clouds Dinner

As we ate our supper this evening I looked out at the sky and saw lovely rushing clouds moving past us.  This meal was chosen after a phone call from my sister.  She was excitedly telling me about a great deal she found on a Jamie Oliver cookbook.  I asked her to look up a recipe for chickpeas in it but found none.  But she did find a great one in an International Vegetarian cookbook she owns.  It's a great recipe.  I decided to serve it with Thai Chili Sauce and quinoa.

MOROCCAN CHICKPEAS with Butternut Squash and Zucchini

2 cups cooked organic chickpeas

2 cups organic butternut squash, cubed

3 organic tomatoes, chopped

1 Tbsp fresh ginger, grated

1 tsp organic cumin powder

1 tsp organic paprika

1/4 tsp turmeric

1/4 tsp cayenne

1 2" piece organic cinnamon stick

3 Tbsp olive oil

1 organic onion, sliced into half rings

3 Tbsp organic raisins

3 1/2 cups stock

1 tsp sea salt (but this depends on what stock you use)

1 cup organic zucchini, sliced

1/2 cup organic frozen or fresh peas

cilantro or parsley for garnish

Method:  Saute onions and cinnamon stick in olive oil.  Add spices, stir and then add tomatoes, squash, chickpeas, salt, raisins and stock.  Bring to a boil and then simmer on medium low until squash is soft.  Add the peas and zucchini, cook uncovered until it thickens.  Serve on quinoa or cous cous.

Prep Time- 10 minutes  Cooking time- about 15-20 minutes

QUINOA

1 cup organic quinoa

1 3/4 cups water

pinch of salt

1 Tbsp organic butter (optional)

Method:  Rinse quinoa in a sieve.  Combine quinoa with water, butter and salt in a pot.  Bring to a boil, reduce heat to low, cover and cook about 10 minutes, or until all water has been absorbed.  Remove from heat and let rest 5 minutes.  Fluff with fork and serve.

YOGURT SALAD DRESSING

2 heaping tablespoons organic full fat yogurt

2 Tbsp organic apple cider vinegar

3 Tbsp olive oil

1 Tbsp local honey

some sea salt

some black pepper

Method:  Whisk all ingredients together in a bowl.