Spring is Coming!!! I picked these edible flowers at Green Gate Farms. I work there about twice a week doing all kinds of different tasks. Just about every time I go I do something different. I always get to pick some food and take it home with me. The white flowers are from the arugula plants and the yellow are from a more mild green called Mizuna.
2 c cooked Garbanzos (chickpeas)
1/4 onion
3 cloves garlic
olive oil
jar of good puttanesca sauce (I cheated!! I had one in my freezer)
capers and green olives, if desired (too make it more puttanesca-ey)
1 eggplant roasted and chopped (see previous post Roasting Eggplant)
Arugula
Heat the olive oil and cook the onion until it softens and becomes translucent. Add the chickpeas & garlic then cook for an additional minute. Stir in the pasta sauce, eggplant, capers and green olives (if desired)
Serve very warm on a bed of Arugula.
2 c cooked Garbanzos (chickpeas)
1/4 onion
3 cloves garlic
olive oil
jar of good puttanesca sauce (I cheated!! I had one in my freezer)
capers and green olives, if desired (too make it more puttanesca-ey)
1 eggplant roasted and chopped (see previous post Roasting Eggplant)
Arugula
Heat the olive oil and cook the onion until it softens and becomes translucent. Add the chickpeas & garlic then cook for an additional minute. Stir in the pasta sauce, eggplant, capers and green olives (if desired)
Serve very warm on a bed of Arugula.
No comments:
Post a Comment