Today's recipe is in honor of the newly married Annie Harm and Louis Sigtermans. Eat well! Live well! Love well!!
It isn’t even summer yet. But we should be in planning mode for Memorial Day weekend, shouldn’t we? It’s less than a week away; is that possible? Where did May go? Our deck only got swept today and I’ve planted zero, zip, nada, zilch. (Too big of a chance of a freeze, still.) There are some new plants in their pots patiently waiting their turn out front and I can run them inside should a really cold snap appear, as it nearly always does. But last night, after a warm day, just felt like it was time to begin tossing easy no-cook dishes together — ones that get stuck back in the fridge for lunches or sides for the next night’s chop or fish so you don’t have to start dinner from scratch. (Something that might be good for, say, Memorial Day?!) I am, perhaps like you, a circuitous cook. There’s always something coming round tomorrow from what happened today or yesterday or last week or month. It’s conservative–in a good way, smart, healthy, and gives me more time for other things. I adore cooking but it’s not the only thing in my life.
Checking the pantry, there were lots of chickpeas; we love hummus. Artichoke hearts in a big glass jar from COSTCO jumped out at me, as did a forgotten can of hearts of palm, a Trader Joe grab, I think. My fridge and counter are always chock-full of fresh vegetables and I don’t go a day without olives or pickles somewhere along the way. I began chopping and tossed the ingredients in the bowl so that you could see them easily. I do the “recipe in a photo” for social media occasionally and someday I’ll do a little graphics study to improve my work. In the meantime, isn’t it fun to look at something like this and know you could make it? If you save the photo below, you can print it and put it on your fridge. The internet is full of chickpea or other bean salads, but this one is mine and, soon, yours. I do include a for real recipe; scroll down.
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