He is so happy with his new hat
Knowledge about plants that can cure or harm has been prized, and feared, for hundreds of years. In this enchanted book, you’ll find out which poisons are produced by which plants, and flip the pages to reveal history and folklore.
Ugly picture, SUPER easy and delicious dinner! This is a mix-it together, 5 minute, let it sit and come back to it meal. It’s perfect for when you’re rushed and only have a little time to cook.
Summer Chickpea Salad with Honey Garlic Lime Vinaigrette from How Sweet Eats
YIELD: SERVES ABOUT 4
TOTAL TIME: 35 MINUTES
- 3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
- 4 green onions, thinly sliced
- 2 ears grilled corn, cut from the cob (I used raw corn because it was fresh from the market (i.e., super delicious) and I am lazy)
- 1 pint cherry tomatoes, quartered
- 3 tablespoons chopped fresh basil
- 2 tablespoons snipped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 3 garlic cloves, minced or pressed
- 1 lime, juiced and zested
In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with coconut oil or whipped feta.
AHAHAHA, I’m sorry, I don’t know where this came from or who made it…but…AHAHAHA.
Australian Cattle Dog/Blue Heeler Appreciation Post