Tired of hummus? Same old, same old dip? Don’t just spice it up, triple spice it up!
Fresh out of chickpeas after last weeks bean filled bonanaza, I had a can of cannellini to spare. Instead of using them in their standard Italian preparation, I took them on a new flavor journey.
Lately I’m dropping beans into bowls like they’re hot …
1) ’Cause they’re easy to cook (hello, can opener!) and prepare well ahead of time.
2) They’re inexpensive, while also being filling. See more on #3
3) Finally, they add a meatless, high fiber protein pop to mealtime.
Summer is coming to a close and after a trip to the market, where I spied an abundance of corn, I knew I had to make a flavor packed grain salad before the time was up. For me, NJ and LI corn are a weakness, unlike their men. I kid, I kid - and that's a whole different newsletter! Pairing corn with farro, fresh veggies, cilantro, scallions, zesty lime and smoked paprika makes for a Mediterranean meets southwestern flavor profile.
Read More