1   15oz can chickpeas, rinsed and drained

1   14.5oz can diced organic tomatoes in juice

1/3 c. crumbled feta cheese

2 cups mizuna

4 tablespoons romano basil vinaigrette

1.  Toss together chickpeas, and tomatoes in a bowl.

2.  Season with vinaigrette.  Toss chickpea mixture with vinaigrette, then stir in mizuna and feta.  Season with salt & pepper if desired.

Serves 2

Nutrition Information (per serving)

377 calories

Total Fat 12.1g

Sat Fat 4.7g

Cholest 22.2mg

Sodium 1,673.7mg

Carb 51.5g

Fiber 17.8g

Sugars 10g

Protein 19.5g


So last week I got some Italian Flat beans in my CSA distribution.  I started nosing around my cook books and on the internet to find a recipe, but I didn’t find any that made me feel like trying them without tweaking them.  So, I came up with my own, which I was told tonight was a keeper.  🙂

3/4 lb Italian flat beans – ends snapped off and beans cut in two

2 red bell peppers, chopped

1 clove of garlic, minced

balsamic vinegar

pine nuts

extra virgin olive oil


Steam the beans for 8 minutes.  While the beans are steaming cook up the bell peppers in the extra virgin olive oil (once around in the pan) for about 2 minutes.  Add minced garlic and sautee for another minute.   Put into a bowl and set aside.

Once the beans are done, mix into pepper and garlic combination.  Mix well.  Add balsamic vinegar (eveball it to an amount you would like) and a handful of pine nuts.  Mix well again and serve.

Easy and yummy!!!

Here is another recipe from my CSA that I made this weekend.  Mom was very skeptical of this again.  She did know about the stinky feet cheese or fresh dill.  In the end, she was presently surprised and really liked it.

1 lb fresh beans (I used green, yellow, and purple)

1/4 c. Italian Salad Dressing

2 Tbsp Feta Cheese

2 Tbsp finely chopped onions

2 Tbsp finely chopped dill


Wash the beans and cut into pieces (about 2 inches long).  Steam for 5-7 minutes or until crisp-tender.  Rinse with cold water.  Toss beans with dressing, cheese, onion,  and dill.  Serve immediately or chill until ready to use.

Before you get excited thinking that this is a really difficult dinner, I’ll let you in on a secret:

I love this stuff.  It is great on chicken and pork.  I had two bone in, skinless chicken breasts.  I shook each of the breasts in this mixture until nicely coated, put on an foil covered pan, and set the timer for 45 minutes.  🙂

While the chicken was cooking I started working on the Swiss chard & cannellini beans. You will need:

  • Extra Virgin Olive Oil
  • 1 onion, chopped

  • 1 can of cannellini beans

  • 1 bunch of Swiss chard, rinsed & chopped

(put the stems & the leaves in 2 piles)

  • 1 can of diced tomatoes

(I would prefer fresh, but I refuse to buy the mush they sell in the grocery store.)

  • All-purpose salt free seasoning

Hit the frying pan twice around with the olive oil and heat (my flame was on 6 1/2 heat).  Stir in the onions and the Swiss chard stems. Stir while cooking for about 5 minutes (until the onion is soft.)

Stir in drained cannellini beans.  Watch out because the olive oil will still be hot and the residual liquid in the beans will cause the dish to sputter at you.  Add some of the All-Purpose Seasoning, reduce the flame to 5 and let the beans cook through for about 3 minutes.

Next, add the diced tomatoes (do not drain).  Mix thoroughly and heat the tomatoes through (about 2 minutes).

Finally, place the Swiss Chard leaves in the pan and mix in.

When the Swiss Chard starts to wilt, lower the flame to “lo” and cover the pan.

(This is a little trick that someone who ran a catering business told me.  If you don’t have a cover for a pan, use a dish.)

Leave the mixture simmer while your chicken finishes.  (It was about 10 minutes in my case.)

And here is the finished product:

I plated it along with the chicken breast for a nice Sunday meal.

Since there are only two of us, we had enough left over for another meal later this week!