Avocado & Chickpea Salad

Last night we needed a side to go with our burgers. Hubs suggested guacamole, but that wasn't as helpful but it did spark an idea to use the perfectly ripe avocados for a salad. I used up some "end of the week" produce and made up a dressing that was a mix between middle eastern and latin in flavor.

The result was quite tasty and can be good on a bed of lettuce like arugula. You can also easily modify it; add some diced bell pepper if you have it, radish, fresh corn, etc. Or turn it into more of a meal by adding some grilled chicken or serve it in a wrap with falafel. If you do give it a try, let me know what you think.

Avocado & Chickpea Salad

INGREDIENTS:

• 1 15.5oz (438g) can chickpeas, drained and rinsed (can do 2 cans if you like)
• 1-2 garlic cloves, grated (I like to use a microplane)
• 1 scallion, cut in half and diced (could also use about 1/4 cup of finely diced red onion)
• about a thumbnail size of jalapeno, finely diced (or more if you want more heat)
• 1 cucumber, cut in half and sliced (you want half moons)
• 1-2 handfuls cherry tomatoes (cut in half) or regular tomato, diced
• 2-4 TBSP oil, enough to coat
• 2 ripe avocados
• 2-3 TBSP pomegranate molasses (you can find this at Whole Foods in the syrup area)
• 2-3 tsp apple cider vinegar
• squeeze of lemon juice (1/4-1/2 lemon - squeezed for juice)
• 1 TBSP cumin
• salt & pepper
• 2 TBSP fresh cilantro, chopped (could substitute with parsley)

METHOD:
1) Combine everything in a bowl.
2) Stir gently to combine and make sure seasoning and dressing is evenly coating. Be careful to not mash the avocado up too much. But, it will break down a bit, which will add a creaminess to the dish.
Makes 4-6 servings.

Veggie Pasta Salad

This is so easy to make. I created it on a whim and I'd guess you could add tuna or chicken to bring it from a side dish to a complete meal.



Ingredients:
1 lb. Pasta - I like whole wheat veggie Rotini
1 8oz. bottle your favorite Creamy Italian dressing (I like Ken's)
1 red bell pepper
1 cubanelle pepper (or green bell pepper)
1-2 cans of large olives, sliced
1/2 onion, finely diced (can use vidallia or red or whatever)
1 sm. can sweet peas
1 package brocolli slaw (contains shredded brocolli and cauliflower hearts, carrots and cabbage)
1-2 packages of grape tomatoes, sliced in half

Directions:
Follow directions on pasta package and cook pasta. You can rinse it but I do not. To speed up cooling after draining, cover a baking sheet with foil (for easy cleanup) and spread the hot pasta evenly. Place in fridge - check and stir occasionally. It will cool down your pasta very quick. Warm pasta is OK but you don't want it hot.

In a large bowl (this makes a TON), combine all other ingredients except for dressing. Add cooled pasta. Cover with dressing. Stir to combine.

Chill and let the flavors mix. Then enjoy!

Note: You could easily substitute whatever veggies are in season as well.

Danica's Oat Bran and Flax Seed Muffins

1 ½ cup Unbleached Flour
¾ cup Flax Seed Meal
¾ cup Oat Bran (or Rolled Oats-milled)
1 cup Brown Sugar
2 Tsp Baking Soda
2 Tsp Baking Powder
½ Tsp Salt
2 Tsp Cinnamon
1 ½ Cup Carrot
2 Apples (peeled and shredded)
½ Cup Raisins (or Cranraisins)
1 Cup Nuts (Walnuts Chopped)
¾ Cup Milk
2 Eggs (beaten)
1 Tsp Vanilla

Optional: Substitute the fruit for any listed here: cranberry sauce, defrosted orange juice concentrate, bananas, cranberries, blueberries.

1) Mix Flour, Flax Seed Meal, Oat Bran, Sugar, Baking Soda, Baking Powder, Salt and Cinnamon in large Main bowl.

2) Stir in Main Bowl, Carrots, Apples, Raisins and Fruits.

3) In a separate bowl, combine Milk, Eggs and Vanilla. Pour into Main Bowl and stir. Don’t over mix.

Fill Muffin tins ¾” full. Bake at 350 degrees for 15-20 minutes. Cool and enjoy.