This is a republication of an old favorite from 2012. Hope you feel inspired to cook from it. I can always use some inspiration.
I’d promised to pass along my recipe for a yummy warm salad with garbanzo beans (aka chick peas), orange zest, tomatoes, and salmon to my friend. Having pulled the recipe out of the box, it was last spotted with a pile of papers in the office area. That was about a week ago. I seem to have misplaced the recipe card. I have searched for it under my chair, inside my books, and even online but to no avail. And thinking about it gave me the appetite to have it in my belly immediately. So this was my solution with what I had on hand.
Warm some olive oil in a skillet.
2 stalks of celery, half-inch sliced across
Half a red onion chunky chopped
A cup of red cabbage chunks
Sauté for two minutes to take a little of the edge off. Then add
Small can petite diced tomatoes
Can of garbanzo beans
Half cup each sliced dried apricots
And pitted kalamata olives
Then stir and add
Homemade balsamic dressing
Dash of Herbs de Provence
Salt and pepper
Juice and zest of an orange or even some fruit juice
Serve on a bed of mix greens topped with warmed salmon filet and a slice of toast. Because it was a warmed salad , it still feels good to eat even on a chilly day. And visually, it is an edible rainbow. Gorgeous red, purple, orange, and brownish purple chunks amidst little beige orbs and green crescent moons. All atop leafy greens and a salmon pink crown. I was even thinking a nut on top would be fun. Or crumbled feta or blue cheese.
This isn’t exactly what I had in the other recipe. And I didn’t have an orange in the house or I would have added the juice and zest. But it hit the zone if not the spot of what I was after. Righteous in many ways, sweet and salty, it reminded me of a caponata. Create variations according to your taste. Enjoy your food or you’re doing it wrong.
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