FloorCookies

This is a simple, healthy, and delicious snack. You can use canned chickpeas (garbanzo beans) or cook the dried ones yourself. It’s great on its own or as a way to enhance your salads.

It’s so easy to make this Middle Eastern classic, regardless of whether you start with dried chickpeas and cook them yourself, or if you are using drained canned chickpeas.

This recipe is one of the 120 vibrant vegetable recipes from the wonderful cookbook Plenty by Yotam Ottolenghi. The book was a present a few years ago from my dear friend, Kathy, and since then it inspires me to eat more vegetables.

I like to keep this delicious salad very simple using leftover rotisserie or cooked chicken (or turkey), celery, scallions (green onions), but sometimes I might add some grapes, chopped apples or pears, walnuts or almonds, fresh herbs, or chopped hard-boiled eggs.

I love quinoa and I love Anna Jones recipes. I have all her five cookbooks. Even though I’m not a vegetarian, I try to incorporate her vegetarian recipes into my cooking as often as possible.

Renowned chef and cookbook author Edna Lewis taught the American public to appreciate the traditional southern cuisine.

I love soups, at any time of the year! In this recipe, the crispy chickpeas, tahini, and rosemary are Anna Jones’ addition to the humble carrot soup.

These warm potatoes – a vegetarian entrée – are full of healthy greens, peas, and fresh herbs.

This dish – full of softness and sweetness – looks very festive because of its color and the pomegranate seeds. But the food will be equally delicious if you leave out the pomegranate.