Garbanzo Salad

Quick, easy, delicious and nutritious. Adjectives that only begin to describe Kathy's Garbanzo Salad.  After scoring some beautiful fresh parsley at a local farm stand, I made this salad to accompany our dinner. Simple to make yet, bursting with flavor, color and texture. The salad that I had intended to be side dish, stole the spotlight and became the star of our dinner table. Thanks for sharing Kath! 

The recipe is as follows: 

6 oz. drained chickpeas 

1 oz. shredded swiss or cheddar

1 medium tomato, diced

1/4 cup scallions, sliced diagonally

1 tbsp. fresh flat leaf parsley

1 tbsp. olive oil

1 tbsp. lemon juice

1/2 tsp. salt

1 garlic clove, mashed

dash pepper

8 romaine lettuce leaves (for garnish)

In a medium bowl, combine chick peas, cheese, tomato, scallions and parsley.  In a small bowl, combine oil, lemon juice, salt, garlic and pepper.  Pour over chick pea mixture and toss to combine.  Line serving platter with lettuce leaves and top with chick pea mixture.  

Notes: Instead of Swiss or cheddar, I used provolone since we had a that on hand

       

Grandma Benoit's Congo Squares

I love the idea of baking the same thing that my great grandmother made years ago.  One of the most wonderful things about food is that recipes can live on even after their creators pass on.  So, here's to you Grandma Benoit.  Even though I never had the chance to meet you, I feel like you're in the kitchen with me helping me to make these Congo Squares.  I'll be bringing them to share tonight at Board Game Night. 


Thanks Meme for sharing the recipe:  


2 1/4 cups flour
2 1/2 teaspoons baking powder 
1/2 teaspoon salt
2/3 cup margarine
1 lb. brown sugar
3 eggs
6 oz. chocolate chips
1/2 cup chopped nuts (optional)


Preheat oven to 350 degrees. Melt margarine in a saucepan.  Mix in brown sugar.  Add eggs one at a time.  Add all dry ingredients. Stir in chocolate chips and chopped nuts.  Spread in an ungreased jelly roll sheet. Bake 18 minutes. 


Notes:  I opted not to add nuts and instead threw in a few extra chocolate chips which made the inside extra chocolaty.  Also, as usual with my oven, the cooking time was a little longer.