Herbed Chick Pea Salad
So you might be wondering, what's with all of the salad and salsa recipes???  Well, I love to eat raw vegetables and I think salads and salsas make a great appetizer, snack, side dish and even main meal.  I also love to chop.  It is relaxing for me and the end result is a rather satisfyingly delicious and beautiful dish.
This salad is even more amazing served with my Dreamy Creamy Hummus and my Pita Chips or fresh pita bread.  

Main Ingredients:
​2 cans of Chick Peas (garbanzo beans) rinsed and drained
1/2 of a Vidalia Onion finely chopped 
4 Persian Cucumbers chopped (or 1 seedless cucumber)
4 large Radishes chopped 
2 cloves of Garlic minced
1 cup chopped fresh Arugula
Juice of a small Lemon
1 tbsp. Extra Virgin Olive Oil (a good drizzle basically)

Herbs and Spices:
Pink Salt and Pepper to taste
Fresh Parsley - a lot of it!  Chop about a half a bunch
1 tbsp. Mediterranean Herb mix (or Italian Seasoning)

Steps:
1.  Add all of the main ingredients into a medium sized bowl.
2. Add all of the Herbs and Spices. 
3. Mix everything together.
4. Serve.
5. It's all in the chopping :)

Another reason I love salads is although there is a lot of chopping there are not a lot of steps.  You chop, add to the bowl, chop add to the bowl, and keep going.  The kitchen stays clean too!  You are washing a bowl, knife and a cutting board.
Fresh, easy and super healthy.  This salad lasts in the fridge for almost a week too.

Mediterranean Baked Beans
Fresh alternative to BBQ baked beans and a great side dish.  
I happen to love this as a main dish for an easy and quick weeknight dinner. If you keep all of the ingredients stocked in your pantry you can whip it up any day of the week or when those  vegetarian friends surprise you and pop over :)

Main Ingredients:
1 can (15.5 oz) of Cannellini Beans, drained and rinsed
1 can (15.5 oz) of Navy Beans, drained and rinsed
1 can (28 oz) of Crushed Tomatoes
Extra Virgin Olive Oil
 1/2 Vidalia onion diced
2 large Carrots diced
3 cloves of Fresh Garlic minced

Spices:
Himalayan Salt and Pepper to taste
Pinch of Red Pepper Flakes
Fresh Basil chopped
1 1/2 tsp. of Mediterranean herb mix or Italian seasoning mix

Steps:
1. In a heavy saute pan drizzle in some olive oil - about a tbsp. or two
2. Add onion and carrot and saute.
3. After 5 or 10 minutes add the garlic and stir, don't let it burn!
4. Add the spices listed.
5. Add the crushed tomatoes, stir and simmer for 5 minutes.
6. Add all of the drained beans and fresh basil.
7. Simmer for 15 minutes uncovered and stirring all the while.
8. Remove saute pan from heat and place onto a baking sheet.
9. Sprinkle beans with feta cheese and parsley.
10. Bake uncovered in a 400 F oven for 30 minutes.
11. Serve with a salad or crusty baguette.

Blueberry Vanilla Compote
A one-pot wonder that perks up those Sunday morning pancakes.
It makes the house smell heavenly and the color is just as intoxicating as the scent.  Perfect on waffles and buttered toast too. If you love blueberries as much as I do you will be eating this delicious compote with a spoon!

Ingredients:
2 cups of fresh Blueberries
2/3 cup of organic sugar
Zest of one lemon
Juice of one lemon
1 tsp. of Vanilla extract 

Steps:
1. Pick a small stainless steel sauce pan.  Use stainless because blueberries do stain. 
2. Put all of the ingredients in the pan.
3. Stir all of the ingredients together before turning on the heat.
4. Turn the burner on low and let the mixture simmer low and slow with NO lid..
5. Stir occasionally every few minutes for about 30 to 45 minutes.
6. Blueberries will burst and syrup will thicken and the juice will evaporate making it a nice thick texture.  Not as thick as a jam and not as thin as a syrup.  A compote.
7. Let syrup cool in pan before transferring to a glass jar or serving dish.
8.  Serve with pancakes and a little sour cream mixed with sugar. DELISH!!!