I've been loving the summer.
I'm currently reading this book.
I'm going to learn to cook with quinoa. Kate makes these amazing burgers.
Sam and I spend our Fridays getting bounty like this at the farmers market.
Really enjoying this blog.
Loving cloth napkins and thinking about ordering these.
Molly Wizenberg's chickpea salad has become a summer staple.
- 1 can chickpeas (garbanzo beans), rinsed, drained
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons fresh lemon juice
- 4 teaspoons extra-virgin olive oil
- 1small garlic clove, pressed
- 1/3cup(packed) freshly grated Parmesan cheese
Comebine rinsed and drained chickpeas, chopped basil, chopped parsley, lemon juice, extra virgin olive oil, and pressed garlic in a medium bowl. Add grated parmesan cheese and toss gently to blend all ingredients thoroughly. Season to taste with salt and freshly ground pepper.
Enjoy!
