VEGETARIANS KNOW WHAT'S UP

Okay so I was skeptical about this salad because it seems super hippy dippy vegetarian blah. But no. It is so so so so so so delicious. It is so beautiful and tasty. I could write poetry about it.

LEMONY ZUCCHINI CHICKPEA AND GARBANZO BEAN SALAD

Directions:
In a large pan, cook onion and zucchini on medium heat until tender. Cook frozen lima beans according to package. Combine olive oil, lemon juice, red pepper flakes, and salt in a small bowl. In a larger bowl, combine lima beans, chickpeas, cooked onions and zucchini, basil, and parmesan cheese. Drizzle olive oil mixture and toss to combine.

       Ingredients:

• 1/2 cup fresh or frozen lima beans, blanched

• 1/2 cup drained canned chickpeas, rinsed

• 1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices

• 1/2 small red onion, halved and thinly sliced

• 1 tablespoon chopped fresh basil, plus small sprigs for garnish

• 1 ounce Parmesan cheese, broken into small chunks (1/4 cup)

• 4 1/2 teaspoons fresh lemon juice

• 3 tablespoons extra-virgin olive oil

• 1/8 teaspoon red-pepper flakes

• 3/4 teaspoon coarse salt

• Freshly ground pepper, to taste

Directions:

In a large pan, cook onion and zucchini on medium heat until tender. Cook frozen lima beans according to package. Combine olive oil, lemon juice, red pepper flakes, and salt in a small bowl. In a larger bowl, combine lima beans, chickpeas, cooked onions and zucchini, basil, and parmesan cheese. Drizzle olive oil mixture and toss to combine. 

Omg I am dying of happiness and currently eating it. It is so good. I could cry.

NEXT!

CHEEZY ZUCCHINI RICE

This one also. Omg. So good. I can't believe how good it is. This one uses chicken broth, so it's not technically vegetarian. But if we ever wanted to make it for Holly, we could use vegetable broth, I am sure.

Ingredients:

1 tablespoon olive oil

1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

Directions:

Heat the olive oil in a medium sauce pan over medium heat.

Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

• 
  
  
  
  NEXT!
  
  
  BROILED ALMOND BUTTER APPLE SANDWICH
  
  
  
  
  
  This one's easy.
  Ingredients:
  2 slices bread
  Half an apple
  Almond Butter
  
  
  Directions:
  Preheat oven broiler to 400F. Make sure rack is on the highest rung and put two slices of bread on the top rack - leave the oven door open. Watch it!!!! (This direction is for YOU, mama). Remove from oven when it is brown to your liking. On the OTHER sides of the bread (the untoasted sides), lightly coat with almond butter. Then place apple slices on one side of the bread. Put back into the broiler and heat until apples are tender. EAT!
  
  
  
  
  I have been cooking a lot, so that is all I will blog today. 
  
  
  Here's a picture of my Mystic River boating experience!