Tuesday, October 19, 2010
Chickpea, green bean and tomato salad with lemon-rosemary dressing
1 cup green beans, cut in 1 inch pieces
1 cup cherry tomatoes, halved
1 cup diced cucumbers
1 cup cooked chickpeas
Juice and zest from 1 lemon
2 or 3 tbsp fresh rosemary, minced
1/8 cup olive oil
2 tbsp dijon mustard
1 tbsp honey
salt and pepper
Steam green beans for 3 to 4 minutes, until beans are bright green. Rinse beans in cold water to stop them from over cooking. Combine beans, tomatoes, cucumbers and chick peas in a bowl. To make dressing, whisk together all ingredients and pour over salad. It'll be even more delicious after it's marinated for a few hours in the fridge.
Crustless Quiche with Swiss Chard and Potato
1 large bunch of swiss chard, leaves and stems separated
1 onion, diced
1 garlic clove, minced
3 large potatoes, thinly sliced
salt and pepper
1 cup milk, full fat yogurt or buttermilk
1 cup bread crumbs
1/2 cup to 1 cup crumbled goat cheese
Preheat oven to 350. Strip leaves from stems. Chop stems, and saute in a large pan over medium heat for 2 minutes. Add garlic, onion and fresh herbs, and saute for 2 more minutes. Add potatoes, a few tbsps of water, cover and cook for 5 minutes. Add swiss chard leaves, cover, and cook 2 more minutes, until wilted. Remove from heat.
Whisk together eggs and milk. Grease a round quiche pan or a 9x13 square pan with olive oil. Cover the bottom of the pan with bread crumbs. Cover bread crumbs with vegetable mixture. Pour egg mixture over vegetables. Crumble goat cheese on top. Bake for 40 minutes.