1/2 cup diced cheese – feta or queso fresco or similar
2 cups fresh spinach
1 clove of garlic, peeled and minced
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon dried parsley
Salt and pepper to taste
Mix all of the dressing ingredients in a jar. Shake fully. Let sit for approximately 30 minutes before using. Mix the salad ingredients in a large bowl. Top with dressing and mix fully. Refrigerate until ready to eat.
This is amazing. I made the pesto from my garden basil. I have used the standard pine nuts as well as pecans. Both turned out fabulous but I think we really enjoyed the pecan version better. That recipe will follow shortly.
1/2-3/4 cup prepared pesto
1/2 cup mayonnaise
1 pound pasta, cook al dente, cooled and drained
1 can chickpeas, drained
1/2 cup shredded parmesan cheese
1 tablespoon fresh chopped green onion
Mix together the pesto and mayonnaise fully. Add in the parmesan. Finally, mix in the chickpeas and pasta.
This is a wonderful fall side dish. It bakes in the oven for about an hour and feeds 4-6 servings. It has been a personal favorite of mine for years. Sometimes I also add roughly chopped or pearl onions. Sometimes I also add carrots. What I like most are the tiny crunchy chickpeas that add texture to the dish.
1 can chickpeas, drained and rinsed
1 large sweet potato, peeled and diced
1 large russet potato, peeled and diced
4 cloves garlic, whole and peeled
3 tablespoons olive oil
3 teaspoons brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
2 sprigs fresh rosemary
crushed red pepper – optional
Pre-heat the oven to 425 degrees. Place the potatoes, whole garlic, and chickpeas into a 9×13 baking dish. Mix the olive oil, sugar, and spices in a small bowl. Pour this mixture over the potatoes and stir to mix. Bake for 45-60 minutes stirring every 15 minutes.