No picture this week. It was rainy and windy and I got home soaking wet. I was in no mood for photos.
Here is the list:
– Bok choy
– Swiss chard
– Garlic scapes
– Snap peas
What I do have is an amazing recipe from last week when I had arugula I didn't know what to do with.
Warm Chickpea Arugula Salad
Adapted from Mark Bittman's "How to Cook Everything"
3 T olive oil
1 T fresh ginger, minced or grated (I grated mine on a microplane)
1 T fresh garlic, minced or grated (once again, on the microphone)
1 t cumin (I used powdered)
salt and pepper
1-1/2 c canned chickpeas
1 T balsamic vinegar (the recipe called for rice wine vinegar)
1 t honey
1 small onion, halved and thinly sliced (the recipe called for red, I used white, it was fine)
4 c arugula leaves
1. Put olive oil in a deep skillet (aka stir fry pan) over medium heat. Add garlic, ginger and cumin and stir, until fragrant, 1-2 minutes. Sprinkle with salt and pepper, add the chickpeas, and cook stirring until the chickpeas are hot and well mixed with the seasonings, about 3 minutes.
2. Remove from heat and mix in the vinegar, honey and 1 T of water. Put the arugula and onion in a large bowl, pour the chickpea mixture on top and mix well.
Note: My mom makes an AMAZING warm caramelized onion salad along these lines. It takes a long time to make, and this is very similar, but so so quick! She adds either goat or feta cheese to her's, and I'm sure it would go amazing with this salad too.