This goes out to Lou and my mom.
Here is the Pasta with Chick Peas Recipe –
I know this is weak sauce of me but I am tooooooooo tired to type this all up.
Mom, just click on the picture, it will get bigger. But it can get even bigger so click on it again and then it should be legible. If it doesn’t work, call me.
It comes from the cook book that is currently dominating the Dawsons’ dining experience.
Confession: I have a little crush on Jamie Oliver. I think he’s cool. A good cook and he seems to be a really good guy too.
P.S.
I went to our local farmers market yesterday, and got a bunch of stuff without any idea of what I would make.
I came up with this and it was pretty delicious. And healthy. So I thought I would chuck it into the mix. In case you were interested.
In a bowl combine:
artichoke hearts, fresh tomato, sweet onion, garlic & a glug* of good balsamic vinegar. Heat mixture up in a pan with olive oil until the mixture is warm. Put aside.
take a loaf of crusty bread and cut it in half. Drizzle with good quality olive oil and a little salt – in same pan toast the bread.
Once the bread is toasted to your liking put some fresh mozzarella on bread, the artichoke mixture and a little arugala.
You won’t be sorry that you did.
(* that is what Jamie always says – giggle, giggle – I want to be cool like HIM! I’m trying pretty hard, is it working?!)
August 9th, 2009 at 7:41 am
Thank you for the recipe! Sounds delish!
August 10th, 2009 at 11:40 am
We had the chick pea pasta soup with the Zimmers last night and it was delish! I loved it. So, so yummy. And I’ve loved going to the Farmer’s Market this summer. It’s so much more fun (at least for me) to go to the market and buy some stuff and figure out what I’m going to make from there. And I love the anticipation and wondering about what treasures I’m going to find that week. It may sound silly, but I wanted to victory dance when I saw the first tomatoes appear last week.
I’ve definitely got to try your crusty bread recipe. We’ve done a caprese salad a top crusty bread. We toast the bread, rub a little garlic clove on it, drizzle with olive oil and top with tomatoes (salted, of course) and mozzarella and basil. So good! We’ll also just top bread with some salami and different, fun cheeses. Basicly, I’ve tried to turn on the stove as little as possible this summer, so we’ve eaten a lot of these “crusty bread combos.” Some of my other favorite farmer’s market dishes this summer have been boiled beets with some kind of strong cheese (feta or goat or blue cheese), french carrot salad and mixed green salads. Oh, man, what am I going to do when the winter rolls around?