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

This is a really easy and yummy beet green recipe.  Enjoy!

Cut greens off of the beets about an inch or two above the beet.  Hold the greens and rip off the greens and any stems that come with the greens.  Discard the harder stems.

Chop up a medium onion.  Heat about a tablespoon of butter in a frying pan over a medium flame.  Put onions in the frying pan and cook until onions are soft.  Put the greens in the frying pan and toss around in the butter.  Add about 1/4c. of vegetable stock and turn the flame down to medium low.  Cover the pan and let cook about 5 minutes.

Uncover the beet greens and let simmer until most of the liquid is gone.  Serve while warm with a little bit of balsamic vinegar sprinkle over the top.

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!!!

I admit it sounds weird.  I really wouldn’t have made it had they not been giving away samples at the CSA this week when I picked up my share.  Mom was skeptical when I said I was going to make it, especially since it had feta in it (she claims it smells and tastes like feet).

The recipe makes enough for a side salad for two people.

Salad:

1 slicing cucumber

1/2 c. blueberries

3 Tbsp feta cheese

 

Slice the cucumber, leaving the peel still on.

 

 

 

 

 

Add the blueberries and feta cheese.

 

 

 

 

 

(I picked these fresh of the bushes in the backyard this afternoon)

 

Dressing:

2 Tbsp balsamic vinegar

1/2 c. vegetable oil

1/4 tsp dijon mustard

Combine all the ingredients for the dressing and whisk together.

Pour dressing over the salad and toss.

 

 

 

 

 

 

 

 

I think I may put less oil in next time.  It was very yummy!  Mom even said that it made the feta cheese taste less “footy”.  😉