This Monday, like no other, calls for a healthy start. We got home late Saturday night after spending the week in Chicago. We ate way too many things at way too many places… which is generally how our vacations go. The difference this time is that because we’re food blogging now, I’d make the excuse that we were eating in the name of “inspiration”, or even more ridiculous “research.”
While I might have brought home a few new ideas, I also brought home probably a few extra pounds. So this week is gonna be a healthy one. Yesterday we went to the farmers market and loaded up on fresh vegetables. Light, simple, refreshing food is on the agenda (along with some pilates).
serves 2 as a full meal, 4 as a side
3-4 assorted peppers, quartered, grilled, chopped
1/2 cucumber, chopped
1.5 cups chickpeas, fresh (cooked), or canned and drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1 shallot, chopped
1/4 cup pine nuts, toasted (or other type of nut)
1/4 cup ricotta salata or feta (optional)
pinch of red pepper flakes
salt & pepper, to taste
1 clove garlic, minced
3 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon dijon
Slice peppers into quarters, removing stems and seeds. Toss with a bit of olive oil, salt, and pepper. Grill peppers, a few minutes on each side. Let cool and chop into 1/2 inch pieces.
Whisk dressing together, set aside.
Toss everything together, tossing in as much (or little) dressing as you like, tasting as you go. This salad is best if you let it sit for 20-30 minutes in the fridge for the flavors to develop.