Garlicky Chickpeas with Artichokes & Greens (gluten free, dairy free)
I’ve been making a version of this dish for many years, and what goes into it often depends on my mood and truthfully, whatever ingredients I have on hand. Before we had kids Ben and I would eat it over pasta with lots of freshly grated parmesan, and then we ditched the cheese and pasta and it became our favorite thing to take to the beach when we moved to Hawaii. Lately It’s been one of my go-to dishes for potlucks, and a couple of weekends ago I think it reached a new level when I was making it to take to a friend’s house and discovered that I only had one can of chickpeas (gasp!). So I tossed in quartered artichoke hearts and I have to say that the addition of those liver-healthy nuggets inspired some pretty amazing mouth-sounds from the hostess. True to form I used kale as my greens and added plenty of chopped up bacon, but you can use any hearty green or even spinach and omit the bacon to make this 100% plant based. I usually employ canned organic chickpeas for this recipe because it’s often a last minute deal, but feel free to use homemade beans instead. Either way, I hope you try it and love it!
INGREDIENTS:
3 tbsp extra virgin olive oil
One 14 oz can garbanzo beans rinsed and drained (go for organic and look for a BPA free can) or about 2 cups cooked
4 large cloves garlic, minced
Zest of one lemon
1/4 -1/2 tsp red pepper flakes (to taste)
2-3 big handfuls chopped kale, collards, or spinach
6-8 slices of nitrate & nitrite free bacon, cooked until crispy and chopped (omit for plant based)
1 14 oz can artichoke hearts, water drained and hearts quartered
1/4 cup each of chopped fresh cilantro and fresh parsley
Juice of one lemon
1/2 tsp-1 tsp Himalayan pink salt, to taste
DIRECTIONS:
Heat the olive oil in a large saucepan or skillet over medium-low heat. Stir in the garbanzo beans and the garlic and cook for about 5 minutes until the garlic is fragrant but not burned.
Add the lemon zest, red pepper flakes, and chopped greens and saute until the greens have wilted.
Stir in the artichoke hearts and bacon and toss gently to combine, allowing the artichoke hearts to warm through. Turn off the heat.
Add the fresh herbs, lemon juice, and salt to taste. Toss gently to combine and do a taste test. Add more extra virgin olive oil if it’s too tart or too dry. Adjust the salt or red pepper flakes if you want more of a punch. This recipe is really delicious and packs a ton of flavor, so if you’re not feeling it then make whatever alterations you need to really love it! Serve warm or at room temperature.
Grannies, Beets & Lacinato Kale Salad (vegan, paleo)
One of my favorite things about the summer season is getting together with family and friends, and all of the delicious food that goes along with it! I love having a few go-to salads in my back pocket for picnics and barbeques that I know I can execute perfectly, even at the last minute. This Beet, Kale, and Granny Smith Apple Salad features crisp, fresh flavors that are just perfect for a hot summer day. Roasting the beets really brings out their sweetness, and my tangy Honey Mustard Dressing ties everything together into perfect harmony. You can easily make this ahead of time by prepping each component separately a day or two in advance, and then just toss everything together right before serving.
INGREDIENTS:
Honey Mustard Dressing:
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 1/2 tbsp Dijon or stone ground mustard
3 tsp honey
1/4 tsp salt- more or less to taste
5 turns of the pepper mill
1/2 tsp minced garlic
1/2 tsp grated fresh ginger
Combine all of the ingredients in a blender, or whisk by hand, and set aside. This dressing can be made several days in advance, and stored in an airtight container or mason jar in the fridge.
For the salad:
1 tbsp extra virgin olive oil, for roasting the beets
1/4 tsp sea salt
freshly ground black pepper
1 large or 2 small red beets, peeled and thinly sliced into 1/4 inch thick half rounds
1 large Granny Smith apple, cored and cut into 1 inch cubes
1 bunch of Lacinato kale or green curly kale, ribs removed
1/4 cup Honey Mustard Dressing
Start by tossing your sliced beets in the extra virgin olive oil, sea salt, and a little freshly ground black pepper. Make sure each piece is well coated, then arrange the beets in a single layer on a baking sheet lined with parchment paper. If you are using a large beet, you may want to cut the half moons into quarters, so that the pieces aren't too big. Roast the beets at 350 degrees for 25-30 minutes, until fork-tender. Remove from the oven, and let cool while you prepare the rest of your ingredients.
Whether you are using Lacinato kale, or regular curly kale, you’ll want to first rinse the leaves well, checking for any little critters that might be hiding on the back of the stalks. Shake off the excess water, then remove the tough ribs. Discard the ribs, roughly the chop the leaves into bite sized pieces, and place the cut kale in a large mixing bowl. If you have a lot of excess water left on the kale, you can pass it through a salad spinner or use a clean kitchen towel or paper towels to remove the water.
Drizzle the kale with 1/4 cup of your prepared dressing, then get your hands in there and gently massage the leaves to break down the tough fibers. Add in the chopped apple, toss to combine, then add in the cooled roasted beets, and toss again, making sure that the beets and apples are well coated with the dressing. You can add more dressing to the mix if necessary.
Do a taste test, and add more dressing, lemon juice, or seasoning if needed. Enjoy immediately, or cover tightly, and store in the fridge for later. If you want to make this salad a day ahead of time, I recommend tossing the cut apples in a little bit of lemon juice to prevent them from browning. To preserve the crispness of the kale and the apples, I would prep and store each component separately, then assemble the salad right before serving, to prevent the kale from getting soggy.
I hope you love this salad as much as I do!
With Aloha,
Fauzia