This isn’t your typical potato chowder. That said, I’ll argue that it checks all the boxes – hearty, chunky, warming, satisfying. It’s the sort of bowl you want to enjoy on the coldest of days, or when you’re trying to shake off a chill after a day outdoors. The chowder itself is quite simple. It winks at the Japanese pantry with a finishing swirl of miso, and a touch of sake in the base. You can make it with whole dairy milk, or organic soy milk, and I can imagine a coconut milk version being great as well. To the potato chowder base I add some cooked green lentils (or mung beans) and blanched broccoli, as a protein boost and to work in some vibrant green – making this a true one-bowl meal. You can enjoy the chowder on it’s own, or finished with a spicy chile sauce. I’ve included a special recipe for that below as well. Enjoy!

Potato Chowder with Miso Broth: Inspiration

This inspiration for this came in a round-about fashion. Wayne and I went to a friend’s house for New Years Eve. Malinda made a beautiful meal inspired by this book. One of my resolutions for 2016 was to cook more in clay, and having that meal kick off the year seemed wonderfully serendipitous. Malinda’s meal was cooked in various Japanese clay vessels and donabe (hot pots). My thoughts on donabe cooking warrants a post of it’s own, but there are so many things I love about it – the way cooking vessels are used as communal serving vessels, the sensory theatre that happens as you lift the lid from a pot, passing shared plates…

There are just so many nuanced differences about cooking and serving in clay. And as far as technique goes, cooking in covered clay (for example in this sort of rice pot, or with this sort of smoker), is…different. Because you aren’t supposed to be checking on your progress constantly – you often cover and commit. It requires you to get to know your pots and stove (or heat source) in a more intimate way. Trust builds over time, because you can no longer rely on your eyes to tell you how things are progressing. It’s like shooting with an old film camera. Malinda sent me home with her copy of Naoko Takei Moore & Kyle Connaughton’s book – Donabe: Classic and Modern Japanese Clay Pot Cooking, and I used one of their chowder recipes (Salmon Chowder with Miso Soy-Milk Broth) as a jumping off point for this vegetarian version. For this recipe a donabe is not required, but you can use one if you have one. I’ll also include their Chunky La-Yu recipe below, a spicy toasted sesame and chile oil – you can make it ahead of time, and it’s good on everything, especially this chowder.

I posted a photo of the chowder to Instagram a couple of weeks back. Leftovers served over rice, with chile oil, and lots of broccoli. Enjoy! -h

More Soup Recipes

• Rustic Cabbage Soup
• Tortellini Soup
• Roasted Tomato Soup
• Lively Up Lentil Soup
• Split Pea Soup
• Miso Soup
• Ribollita
• Wild Rice Soup
• all soup recipes

Continue reading Potato Chowder with Miso Broth on 101 Cookbooks

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Coming up with inspired lunch ideas takes some effort. One of the things I’ve been trying to be better about is lunches on-the-go. Often times, let’s be honest, it’s re-marketing leftovers. Too often, if we’re not going to be home for the day, we just wing it. And I’m nearly always sorry we didn’t make the effort to pack a good lunch. This is especially true if we’re on some sort of trip, towing the Airstream. Because on those days parking dictates where you’re lunching. And just thinking about it is making me cringe. So yeah, we’re trying to do better over here and I thought I’d share some recent wins.

Lunch Ideas #1 

These lunch boxes (above) came together pretty quickly. Nearly everything was a leftover, or component of a previous meal. To pull it together I peeled and chile-dusted the hard boiled eggs, sliced the avocado and sliced the mandarin.

1. Spicy Sesame Coleslaw: You’ve seen it before, you’ll see it again. Lol. It’s my favorite coleslaw, and I’ll basically tuck in anywhere. Feathery green and red cabbages along with carrots, apples, and scallions tossed with a spicy, creamy sesame dressing.

2. Pickled Cauliflower: The pop of color you need in your lunch. This quick pickled cauliflower delivers a good amount of tang and crunch in the midst of less structured components. I make mine with chiles, mustard seeds and slivered onion, but you can play around.

3. Chile-dusted Hard-boiled Egg: Here’s how to make these. Combine equal parts chile powder and MDH chana masala powder in a small bowl. I like to use this Kashmiri chillie powder, but use what you have (and like). Hard boil eggs, peel them, rinse, dab each egg a bit on a clean towel to take off excess water, then roll them around in the spice mixture until completely covered. Slice and serve, or pack into lunch.

4. Turmeric-Scallion Tofu Spread: This is actually leftover wonton filling from my last round of wonton soup. But it’s also great as a lettuce wrap filling, cracker and sandwich spread, and on its own. Here, I nestle it into a stack of 2-3 little gem leaves. Get the recipe – it’s the first part of the recipe on this page, minus the wrappers.

5. Red-spiced Edamame: I’ll write this up as its own recipe soon, it’s a homemade spice blend made by crushing Kashmiri chillies, smoked paprika, brown sugar, sesame, dried onion flakes, salt, and a kiss of cardamom together. Sprinkle generously. There are a lot of other spice blend ideas in the Spice / Herb / Flower / Zest PDF that members get. Just about any of those are great here. Experiment!

6. Pepita & Curry Leaf Tadka: I’ve definitely over-stripped my young curry tree making this lately. Toast a cup of pepitas and set aside. Heat 2 tablespoons of oil in a small saucepan over medium-high heat, stir in 50-ish fresh curry leaves. Continue to stir and when the leaves begin to crisp up add 2 teaspoons black mustard seeds. Keep stirring and when the seeds have toasted a bit and stopped popping, add 1/2 teaspoon chile powder. Pour this over your pepitas, toss well, and salt to taste. good on everything, Including the soba in the next lunch.
Also: purple rice, sliced avocado, mandarin wedge, nutritional yeast kale chips

Lunch Ideas #2 

The one component of the lunch boxes (above) that wasn’t made ahead of time, was the soba noodles. I boiled them, and ran them under cold water just before packing up. 

6+. Soba with Pepita & Curry Leaf Tadka:  The same pepitas as above (lunch ideas #1), this time tangled with cold soba.

7. Vegan Tamagoyaki: This is a vegan version of tamagoyaki, the much-loved Japanese rolled omelette. I like to make chickpea-tofu version, and this one is lined with nori and seasoned with scallions and herbs. They’re fantastic lunchbox heroes because you can make and roll them ahead of time. They’ll keep for a few day so you can slice and go.

8. Blistered Artichoke Hearts: Leftovers from dinner the previous night. I cooked these from frozen. So easy, so good. I wrote a long post about how to cook artichokes – both fresh and frozen. So, if you love artichokes, but think they’re too much work, read this. Same goes if you think the frozen ones are going to be bad. They aren’t and they’re great in scenarios like this one, quick pastas, casseroles, etc.

9. Fava Beans Tossed with Citrus Olive Oil: These are fava beans that have been shelled, boiled for a flash, shelled again, and then splashed with a bit of lemon olive oil, and tossed with a pinch of salt. From previous dinner. I do the same with edamame, but favas are in season and I they’re worth all the shelling and peeling drama.

10. Kale Chips: Some extra crushed kale chips tossed with the remaining pepitas. My method for epic kale chips is this: buy curly kale, make sure it’s dry if you recently washed it. Toss the kale with olive oil and scrunch it all up with your hands, be sure it’s all coated. Toss with a lot of nutritional yeast, get a good coating going. Season with salt and bake at until the chips at the edges start browning. Toss well. Continue to bake until crispy but still mostly green. Or have a look at this kale chip recipe.

Also: blood orange wedges for dessert.

A Couple Pro-tips

There’s actually just one main tip, but I’ll add more as I think of them. Line your bentos with parchment paper for easy clean-up (pictured below).  This isn’t as important with stainless steel containers, they clean up quite quickly. Bentos, often made of cedar, are a bit more fragile and take more care if you want them to last for many years. Also, clean up as soon as you get home. The reset is key to looking forward to your next special box lunch.

More Lunch Ideas: Salads!

Salads are another favorite lunch idea. For the best experience, keep the dressing on the side and toss just before eating. Also, pro-tip, leave a good amount of room or headspace in your salad vehicle, so tossing is contained and less messy. For to-go or desk salads, I love bringing the components for a Nicoise salad or Nicoise-ish salad. The lettuces and other ingredients can stand up to transportation and you get a great mix of protein, greens, and veggies all in one lunch. See photo below.

Favorite Lunchbox Containers

Bentos: I have (and love) my small collection of bento boxes. They’re beautifully crafted and fit the perfect amount of food. They often come with small dividers to create separation between food, but you can also use lettuce, or other small containers to divide things up. 
Tiffins (or dhabbas): These containers have long been used in India to enable healthful, homemade meals outside the home. I have a circular, triple-stack stainless steel version I love for a number of reasons including durability, compactness, and security. The tiers nestle tightly making spills and accidents unlikely. I have my eye on a rectangular version as well.

Both bentos and tiffins have a tradition of enabling meals made with care and love. And continuing this tradition is something I try to channel when I’m packing a lunch for myself or someone I care about.

I don’t mind mixing different types of lunch containers. And sometimes I’ll make an individual lunch for each person, each in its own container. But, other times I think it’s fine to load up a few family-style containers and do it that way. I think that works great for components that can be more communal, like edamame, or a bunch of dumplings, a stack of paratha, vegan sushi or quesadillas, quinoa patties, etc.

Hot Lunch!

Use a thermos to bring hot miso soup or tea or rasam or whatever else you can think of. This is always the icing on the cake and unfailingly makes me happy (or happier!) When I really have things lined up, I’ll bring green tea, miso soup, or soba tea and a durable glass or two wrapped in cloth. Simply rewrap when you’re finished.

I hope this provides a bit of inspiration! It’s really wonderful to take a bit of time to sit down to a thoughtfully prepared, healthful homemade lunch and I’m never sorry about making the extra effort (in the long run). Even if it can make a morning a bit more demanding than usual, I know when I do it, I’ll eat better, feel better, and get excited about sitting down to lunch. Enjoy! -h

More Lunch Ideas

• Vegetarian Lunch Ideas: One Sauce, Three Lunches
• 10 Lunch Ideas that Spark Joy
• Otsu
• Vegan Sushi
• Quinoa Patties
• Mushroom Hand Pies
• Black Sesame Otsu

Continue reading Feel-good Lunch Ideas on 101 Cookbooks

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It’s hard to beat a bowl of pesto pasta. Today, I’m sharing a classic basil pesto pasta recipe from start to finish! You’ll learn how to make basil pesto from scratch and toss it with freshly cooked noodles in perfect proportions.

I like my pesto pasta saucy, so I used a generous amount of pesto here, which is more affordable when you’re making your own pesto. It takes ten minutes or less to make pesto in a food processor, but you could certainly use store-bought pesto if you have a favorite brand.

This vibrant pesto pasta is quick and easy to make for dinner on a weeknight. It’s also a lovely side dish to serve at a dinner party or casual summer cookout. Get ready for the best pasta pasta you’ve ever had.

Pesto Pasta Ingredients & Options

You’ll find the full recipe and an instructional video below. Here’s what you’ll need to make this recipe and why:

Pasta

The best pastas for pesto are spaghetti or angel hair, spiral shapes like rotini or fusilli, or farfalle (bow ties). Pesto clings well to these shapes, so choose your favorite. Try to buy bronze-cut pasta, which has more texture for grabbing hold of sauce (it’s the traditional Italian method to extrude pasta).

Tip: Be sure to salt your pasta cooking water well, or your pasta will never have as much flavor as it could have had.

Fresh basil

This recipe is the perfect use for a surplus of garden basil. You can also make it with a large container of store-bought basil. If basil is out of stock, make this recipe with arugula instead.

Tip: Store your basil at room temperature—the easiest way is with a paper towel in the container to absorb moisture, or better yet, store it in a vase with the stems covered by an inch of water. Basil is a warm-weather crop and does not like the refrigerator!

Pine nuts

Pine nuts are traditionally used in pesto. You can also use almonds, walnuts, pecans or pepitas (green pumpkin seeds). I’ve tried and enjoyed them all.

Tip: For enhanced nutty flavor, gently toast the nuts in a skillet before blending them into the pesto. I included this step in the recipe since it makes such an impact.

Parmesan cheese

Pesto typically includes Parmesan cheese, which offers some deliciously salty, nutty, cheesy flavors that complement the other ingredients. Technically, most Parmesans are not vegetarian but you can find versions made by Whole Foods 365 and BelGioioso that are.

Lemon juice

I like to add a splash of lemon juice to my pesto to brighten the flavors. It’s not essential, but I appreciate the extra boost of flavor.

Garlic

It seems like garlic cloves have grown larger in recent years, so use two small-to-medium cloves or one large. Too much garlic could overpower the basil. There’s no need to press or mince the garlic. Cut it into a few segments and let the food processor do the rest of the work.

Olive oil brings the pesto together. We’ll drizzle it into the food processor while it’s running to help incorporate it with the other ingredients.

Reserved pasta cooking water

Before draining the pasta, pour some of the cooking water in a heat-safe vessel like a glass liquid measuring cup. Pasta cooking water is like magic—it contains starches that create a creamy emulsion and help attach the sauce to the pasta.

Watch How to Make Basil Pesto

Pesto Pasta Serving Suggestions

Make pesto pasta when you’re craving a fresh bowl of noodles. Serve it as a base for protein or veggies, or as a simple side to accompany something like Eggplant Parmesan.

To bulk up your pasta with produce, consider adding marinated artichoke, avocado, olives, peas, tomatoes (try raw or roasted cherry tomatoes with small mozzarella balls) or zucchini (perhaps ribboned with a julienne peeler).

Pesto pasta is a lovely dish to serve in the summer when basil is in season, although I’ll gladly enjoy it any time of year. Here are some suggestions to help build out your menu.

More Pesto Recipes to Love

As you’ll see, I love a creative pesto recipe. Here are some fun ways to incorporate bold pestos and veggies into your meals:

Please let me know how your pesto pasta turns out in the comments! I love hearing from you.

Print

Pesto Pasta

Make pesto pasta for a quick and easy dinner! These saucy pesto noodles are made with homemade pesto, which comes together quickly in the food processor. This pesto yields ¾ cup, which will generously coat 8 ounces of pasta once cooked (you can stretch this amount of pesto to coat up to 12 ounces of pasta, or easily double the recipe to use an entire 16-ounce package of pasta).

1. Bring a large pot of salted water to boil for the pasta (it should taste salty). Cook the pasta until al dente, according to the package instructions. 
2. Optional, toast the nuts or seeds for extra flavor: In a medium skillet, toast the nuts over medium heat, stirring frequently (don’t let them burn!), until nice and fragrant, about 3 to 5 minutes. Pour them into a bowl to cool for a few minutes.
3. To make the pesto: Combine the basil, cooled nuts, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
4. Before you drain your pasta, place a liquid measuring cup in the sink. Then, pour about 1 cup of the pasta cooking water into the measuring cup before you drain off the rest of the water. Drain the pasta and return it to the cooking pot. 
5. Off the heat, toss pasta, pesto and small splashes of pasta cooking water together until you’re satisfied with the consistency (I typically use about ¼ to ⅓ cup of the reserved water). Taste, and season to taste with additional salt or grated Parmesan, if desired. Serve while warm; leftovers will keep well in the refrigerator in an airtight container for up to 4 days.

Notes

Recipe adapted from How to Make Pesto.

Make it gluten free: Substitute sturdy gluten-free noodles, such as a corn and quinoa blend.

Make it nut free: Use pepitas (green pumpkin seeds) instead of nuts.

Make it vegan/dairy free: Omit the Parmesan. You might like to finish your bowls with a sprinkle of Easy Vegan Parmesan Cheese.

Change it up: Basil pesto is the classic choice, but you could also use Arugula Pesto, Avocado Pesto, or Kale Pecan Pesto. You’ll need about ¾ cup pesto for 8 ounces of pasta.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Halloumi is all the rage these days, so I made it my personal mission before heading out on maternity leave to create the most epic salad using, you guessed it, HALLOUMI, as the hero ingredient. Let me introduce you to this crispy buffalo halloumi salad — it’s crunchy, a little spicy and seriously flavor-packed. Dare I say buffalo halloumi and blue cheese belong together?!

Where do I start?!

The hearty veggies and crispy halloumi keep well in the fridge for a few days, making this an optimal salad to prep ahead of time for lunches for the week.

It’s also super versatile — I love the flavor profile going on here, but a little intimidated by halloumi? I get it! Simply substitute the halloumi for my crispy pan-fried tofu.

Halloumi is technically a cheese! It’s a semi-hard cheese that originated from Cyprus and typically contains goats milk, sheeps milk and now more often than not, cows milk. The best part about halloumi IMO is it’s high melting point. This means that it doesn’t melt when pan fried or grilled, but instead gets this amazing crispy texture on the exterior while maintaining its cheesiness on the inside.

Ingredients Worth Highlighting

Halloumi: the star of the show! This semi-hard cheese has a high melting point, which means it gets an amazing crispy exterior when you pan fry it. Looking for a halloumi alternative also in the vegetarian department? I recommend subbing 1:1 for my crispy pan fried tofu!

Homemade buffalo sauce: I love Franks sauce as much as the next person, but I upped the anty by simmering Franks, butter and honey in a saucepan to create the most perfect spicy, sweet buffalo sauce to toss the halloumi in.

Hearty veggies: I’m talkin’ carrot sticks, sliced celery and red onion! Not only is this a vibrant combination, the flavors pair so incredibly nicely with the buffalo and blue cheese. Prefer a bed of field greens — go for it! The salad won’t keep as long, but would still be delish if you’re serving immediately.

• Where to find halloumi: Most major grocers carry halloumi in 8.8 oz. packages, so you will need 2 for this recipe. If you find halloumi in different sized packaging at your grocery store, this recipe does not need to yield 17.6 oz. of halloumi EXACTLY — anything close to that amount will work just fine. 
• What kind of halloumi will work? You can use pre-marinated halloumi or plain halloumi for this salad. I’ve tested this recipe with both, and both are delicious.
• Prevent sticky halloumi: Halloumi can get pretty sticky depending on what type of pan you’re using. I suggest using a non-stick pan. If you don’t have a non-stick pan, just be sure to watch the halloumi closely and move it around periodically with tongs while it’s in the pan.

Store this halloumi salad in an airtight container for up to 5 days in the refrigerator.

More of My Fave Salads

• Add the carrot sticks, celery, parsley, and onion to a large bowl. Whisk the white wine vinegar, olive oil, lemon juice, honey, and salt to a separate bowl. Pour the mixture over the vegetables and toss to coat. Transfer the bowl into the refrigerator.

• Next, prepare the buffalo sauce. Add the Franks, butter, and honey to a small saucepan and bring to a gentle simmer. Whisk and remove from heat.

• Heat avocado oil in a large skillet over medium/high heat. Add the halloumi to the skillet. Halloumi releases liquid before it browns, so give the first side a few extra minutes to brown. Gently move the halloumi around so it doesn’t stick to the pan.

• Flip the halloumi on all sides. Remove from the skillet and toss with the buffalo sauce. Let it rest for at least 5 minutes.

• Top the carrot and celery salad with the buffalo halloumi, blue cheese crumbles, and blue cheese dressing. Enjoy immediately.

• I prefer to cut the carrot sticks, but you can use precut matchstick carrots.
• Most major grocers carry halloumi in 8.8 oz. packages, so you will need 2 for this recipe. If you find halloumi in different sized packaging, this recipe does not need to yield 17.6 oz. of halloumi exactly — anything close to that amount will be just fine. 
• You can use pre-marinated halloumi or plain halloumi.
• Halloumi can get pretty sticky depending on what pan is used. I suggest using a non-stick pan. If you don’t have one, just be sure to watch the halloumi closely so it doesn’t stick to the pan.

Calories: 476 kcal, Carbohydrates: 14 g, Protein: 21 g, Fat: 38 g, Fiber: 2 g, Sugar: 10 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography: photos taken in this post are by Erin from The Wooden Skillet.

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Crispy roasted chickpeas for the win! I could eat these like candy…granted, they’d be a savory and nutritious candy. But you know what I’m saying.

Roasted chickpeas aren’t just great toppers for soups and salads. They’re also delicious as a protein and fiber packed snack on their own. I love adding these crispy chickpeas in place of croutons when I need a little crunch in a dish. But to make sure I use up every last one, I snack on ’em too. Would be great in a kids lunchbox, as a chip alternative as well.

Want the recipe? 

Roasted Chickpea Recipe 

Ingredients

• 1 can chickpeas
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper

How to Make Crispy Chickpeas

Heat your oven to 375 degrees F and line a baking sheet with parchment paper.

In a bowl, toss the chickpeas in the olive oil, then spread them onto your baking sheet in a single, even layer.

Roast for 15 minutes, then remove from the oven.

In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper until thoroughly combined.

Sprinkle the spice mixture over the par-roasted chickpeas, then give the pan a shake to toss the chickpeas and coat them all over.

Return the chickpeas to the oven, and roast for another 15-20 minutes, or until crispy and browned. Set aside to cool.

Recipe Notes

Roasted chickpeas are a great source of fiber, making them a perfect vegetarian snack. 

You may be wondering why it’s necessary to roast the chickpeas in two batches. This process works best for getting the chickpeas super crispy. If you prefer, you can oil & season in one step and roast for 25-30 minutes, but please note that the chickpeas won’t be quite as crispy. 

Crispy Roasted Chickpeas

Brittni

Roasted chickpeas aren’t just great toppers for soups and salads. They’re also delicious as a protein and fiber packed snack on their own. I love adding these crispy chickpeas in place of croutons when I need a little crunch in a dish. But to make sure I use up every last one, I snack on ’em too. Would be great in a kids lunchbox, as a chip alternative as well.

• Baking sheet

•  Parchment paper

• Mixing bowl

• Mixing spoon

• Measuring cups

• Measuring spoons

• 1 can chickpeas
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper

• Heat your oven to 375 degrees F and line a baking sheet with parchment paper.

• In a bowl, toss the chickpeas in the olive oil, then spread them onto your baking sheet in a single, even layer.

• Roast for 15 minutes, then remove from the oven.

• In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper until thoroughly combined.

• Sprinkle the spice mixture over the par-roasted chickpeas, then give the pan a shake to toss the chickpeas and coat them all over.

• Return the chickpeas to the oven, and roast for another 15-20 minutes, or until crispy and browned. Set aside to cool.

Roasted chickpeas are a great source of fiber, making them a perfect vegetarian snack. 
You may be wondering why it’s necessary to roast the chickpeas in two batches. This process works best for getting the chickpeas super crispy. If you prefer, you can oil & season in one step and roast for 25-30 minutes, but please note that the chickpeas won’t be quite as crispy. 

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Let’s talk about Niçoise Salad. It’s an arrangement traditionally made with ingredients local to the Provencal city of Nice. Purists often argue that a proper salad Niçoise has a long list of hard nos. No lettuces, no boiled potatoes, green beans are out, avocados (lol), no vinaigrette, and on and on. The list is extensive and if you want a deeper dive into the history, read this. What is allowed? Olive oil-packed anchovies and raw tomatoes, and salt. Many versions have evolved from this including the one I make most.

Nicoise Salad: The Inspiration

In recent years Niçoise salad has become a frequent “go-to” when we have friends or family over. This is because arranged on a platter it is a gorgeous, abundant, queen of a salad. More important, in this modern age, it can accommodate nearly everyone’s dietary preferences. This is no small feat here in Los Angeles and a huge win-win in my book. This version works for vegans and vegetarians, people avoiding dairy, as well as anyone gluten-free. We’re vegetarian, but not every one is. If you want to shift things toward a more traditional Niçoise salad, you can retain the fish component. We all have a friend who is passionate about tinned fish – have them bring a favorite to serve on the side.

Niçoise Salad Ingredients

• Beans or lentils: For a vegetarian version (as pictured) replace the traditional fish component – tuna or anchovies – with beans or lentils. You see freshly shelled cranberry beans in the photos here (boiled until tender), but French lentils are another great option. Chickpeas or cannelloni beans also work well.
• Potatoes: Small, waxy potatoes are ideal here.
• Lettuces: Some camps embrace lettuces as a component here, others, not so much. I love to include pockets of perfect little gem lettuces. They’re great for scooping and wrapping other ingredients and lend a fresh bolt of green to the whole scene.
• Tomatoes: Ripe, seasonal, fresh tomatoes are the goal here. If you include cherry tomatoes, halve them. Larger tomatoes? Slice into quarters.
• Hard boiled eggs: Eggs bring the protein to this salad along with any beans or lentils you might include. I include my favorite way to hard boil eggs, no grey yolks, bright yellow yolks in the recipe below.
• String Beans: Tender, green beans (or yellow beans) are a key component. Getting their texture right is the challenge. Build for a flash, until they relax a shade and brighten a bit. Then shock them in cold water.
• Olives: Niçoise olives are the traditional choice, of course, but if you have other olive varietals on hand, do let that deter you from making Niçoise salad, or Niçoise-ish Salad.
• Artichokes: If I know I’m going to make a Niçoise salad, I’ll cook a bit skillet of artichoke hearts the night prior. Eat some with dinner, and save some in the refrigerator for the Niçoise the next day. Here’s how to cook artichokes along with some tips because I love them so much. 
• Vinaigrette: A strong vinaigrette is my preference here, and I include mine in the recipe below. Be sure to make it with good tasting vinegar.
• Lemons: If you have a grill going, grilled halves of lemon are a nice addition.

Niçoise Salad: How To Make Ahead

One of the things to love about Niçoise salad is that many of the components can be made ahead.

• Vinaigrette: Make the vinaigrette up to 4 days in advance.
• Artichokes can be cooked a day or two ahead.
• Potatoes, green beans, and hard-boiled eggs can be boiled a day ahead.
• Lettuces can be washed and dried a day or two ahead of time.
• Beans can been cooked from dried up to 2-3 days ahead.

More Salad Recipes

• Grilled Wedge Salad
• Roasted Tomato Salad
• Raw Tuscan Kale Salad
• Summer Fruit Salad
• Egg Salad
• Quinoa Salad
• Coconut Corn Salad
• Apple Salad
• All salad recipes

Continue reading Niçoise Salad  on 101 Cookbooks

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If you’re looking for low-lift, substantial, vegetarian or vegan sandwich ideas, you’re going to want to make a deli-sized container of this chickpea salad sandwich filling. It’s not only perfect for really great chickpea salad sandwiches, it’s also a favorite filing in lettuce wraps, and a legit snack spread throughout the week. When you go the sandwich route, it’s like a vegan “tuna salad” sandwich with chickpeas standing in for the tuna. Or chicken salad sandwich with chickpeas instead of chicken. This is not a new concept, but I thought I’d walk you through the version I make around here on many Sunday afternoons.

What I Love About This Sandwich

There are so many things I love about this sandwich. I love the garlic-rubbed crunchiness of the bread in contrast to the softer chickpea salad filling. And I love that it keeps me going for hours. Basically, it’s delicious, and it does the job. If you keep a big container of this in your refrigerator, not only can you make excellent chickpea salad sandwiches all week, you can switch it up all sorts of ways I’ll outline below.

Chickpea Salad Sandwich Ingredients

To take an average chickpea salad sandwich to the next level, pay attention to the ingredients first. I go strong a number of the ingredients others tend to be a bit shy about, but I find this approach delivers a chickpea sandwich filling that hits all the right buttons, and is even better on days two and three. The flavors really come together. Here are some thoughts on the ingredients in this sandwich, and how I choose (or deal with) each one.

•  Bread: I’m going to argue that there are two routes to go on the bread front. You’re either going to want to choose slices of good, hearty sourdough bread for this sandwich. Slices you can toast or grill brushed with olive oil and rubbed with the better part of a clove of garlic. Or, take the completely opposite approach by choosing a soft, pillowy squishy loaf of some sort of multi-grain sandwich bread. Maybe you lightly toast this bread, but maybe not. I most often opt for the toasted sourdough (pictured throughout), and tend to enjoy it open-faced this way, but there are times when I like this chickpea salad sandwich with a softer bread as well. I suspect you’ll know which camp you’re in from go.
• Chickpeas: You smash the chickpeas, and to do so you have a couple options. Because I will do just about anything to avoid unnecessarily having to wash an appliance, I typically hand-smash the chickpeas in a large bowl using a large fork, or (even better!) a potato masher. Some chickpeas are softer than others, it seems to vary from can to can, and I find chickpeas cooked from dry beans generally have more structure. If you end up with harder chickpeas, the fork method can be a bit frustrating. Grab a potato masher or a few quick pulses in a food processor also does the trick. You want to break down the chickpeas, not attempt to turn them to hummus, so go easy on the pulsing.
• Mustard: I prefer whole-grain mustard here, but if you have a Dijon-style mustard on hand, by all means use that. I also tend to dial up the mustard quite a bit – more assertive, but still balanced I’d argue. 
• Relish: I usually reach for whatever deli-style relish Wayne has in the refrigerator door. It’s usually on the sweeter side but doesn’t have to be.
• Walnuts:  I love the texture and substance a few toasted walnuts bring to this sandwich. Give it a go, even if you’re a bit skeptical. I found myself out of walnuts for this round of sandwiches and really enjoyed the pine nut swap!
• Chile: I always add a finely chopped serrano to this chickpea salad sandwich filling, it adds dimension more that spiciness, and a nice pop of green flavor. Optional, of course, but recommended.

Video: How To Make a Chickpea Salad Sandwich

Variations!

The recipe I’m posting down below is my base “go-to” chickpea salad sandwich recipe. But I love to play around. Here are some variations I’ve enjoyed over there years to encourage you to also experiment with the ingredients you have on hand.

• Ultra Hippie Chickpea Salad Sandwich: To the chickpea salad, add a couple handfuls of finely chopped kale & toasted sunflower seeds in place of the walnuts, and a tablespoon or so of nutritional yeast. Finish with crushed toasted nori or nori furikake.
• Spicy Chickpea Salad Sandwich: I love a spicy everything, but with this sandwich like the lead spicy component *on* the sandwich, not mixed in. Tabasco, Cholula, or other hot sauce sprinkled across the top of the chickpea salad component is where it’s at for me. Calabrian Chile paste is also A+ here as the spicy topping.
• Vegan Chickpea Salad Sandwich: To make this sandwich vegan, use your favorite plant-based, vegan yogurt. You basically want something to pull all the ingredients together, so if you don’t have a vegan yogurt on hand, you can experiment with a vegan mayo, tahini, or a combination of the two as well. Keep in mind, this is basically a vegan “tuna” salad sandwich, with smashed chickpeas standing in for the tuna. And similar to a tuna sandwich, it is very much about personal preference and ingredient ratios. 

The recipe included below is my base starting point, but play around a bit with the ingredients you keep on hand and love. Other things I like to mix in (not all at once): shredded basil in summer, a smoked salt, finely shredded cabbage, shredded carrots, a couple teaspoons of miso, a bit of preserved lemon. Have fun, experiment, and let me know any favorite combinations you come up with.

I hope you enjoy this sandwich as much as I do, it really is one of my favorite, easy, feel-good lunches. If you love chickpeas as much as I do here’s where you can browse more chickpea recipes – there are tons!

More Sandwich Recipes

• Frittata Sandwich
• TLT Sandwich
• Bruschetta
• Mushroom Scallion Tartine
• Egg Salad Sandwich
• Tartine with Lentils, Yogurt, Spinach, and Basil
• Roasted Mushroom Sandwich

Continue reading Chickpea Salad Sandwich on 101 Cookbooks

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Pizza Beans – if you love pizza, you are going to love this recipe! It is just like hitting the easy button. It tastes like pizza, is made with 7 simple ingredients in one pot, in about 15 minutes. Oh and kids (and picky adults) will love it. Whether you are looking for a simple dinner recipe or an easy afterschool snack, these cheesy marinara beans are the perfect solution.

If you are looking for more simple bean recipes, you should try my 3 Ingredient Black Bean Dip or Greek White Bean Salad next!

This site is all about helping you create simple, nourishing recipes in 20 minutes using 8 ingredients (or less). If you want to cook more at home but you’re short on time and overwhelmed by long lists of ingredients, you are in the right place! As a health and nutrition coach, I love helping you cook nourishing meals at home. If you are visiting Bites of Wellness for the first time, welcome! Find out more about me and the website.

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What are pizza beans?

In case you are wondering, what the heck are pizza beans, essentially they are white beans with marinara and cheese that are eaten on crusty bread or crackers – everything you love about pizza, but with beans!

Ingredients

• Veggies (I used green bell pepper and red onion, as these are my favorite toppings for pizza) – Use whatever you love for pizza here
• Marinara – use your favorite sauce
• Cheese – I used vegan parmesan cheese. You could use regular parmesan or your favorite mozzarella cheese.
• Fresh basil – adds a fresh pop of flavor, you could also use fresh parsley or simply skip this.
• Bread or crackers – use your favorite crunchy bread or crackers for creating that pizza experience at home .

Don’t have marinara on hand?

The reason this recipe is so quick and easy is because we are using a jarred marinara sauce. If you want to make your own, check out my go to homemade spaghetti sauce recipe. It’s ready in just 2 minutes, you will need:

• Diced or Crushed tomatoes
• Balsamic vinegar
• Spices

How to make pizza beans

Chop and cook the veggies: Add veggies to preheated skillet (over medium low heat) and cook 4-5 minutes until soft.

Make the pizza beans: Add marinara, spices and beans to the pan. Cook 5-6 minutes to slightly reduce the sauce and get the beans well flavored.  After 5-6 minutes stir in half the parmesan cheese and fresh basil.

Add toppings and serve: Take off the heat and add the rest of the cheese and fresh basil. Serve on toasted crusty bread or your favorite flatbread crackers (or homemade crackers).

Top tips

• Rinse and drain the white beans well before adding to the sauce. Tip: I like to soak them in clean water for a few minutes, I find this really helps them become easier to digest.
• Use organic beans if possible, I find they are easier on your digestion.
• Be sure to use a marinara sauce that you love, it really is most of the flavor in this dish.
• Use whatever white beans you have on hand, I used great northern white beans, but you could also use cannellini beans or gigante beans or butter beans (fava beans).

Other additions

• Pepperoni, cooked sausage, etc – after stirring in the cheese on the stove, top with pepperoni and more parmesan and place under the broiler for 2-3 minutes. Top with the rest of the fresh basil and serve.
• Mushrooms , zucchini, red or yellow bell peppers – add these to cook with the green bell peppers and red onion. You may need to add 1-2 minutes of cooking time depending on how many veggies you add.
• Olives, banana peppers, roasted red peppers, artichoke hearts – these can be added with the white beans
• Mozzarella cheese – if you prefer a true pizza experience, top the entire (oven safe) dish with mozzarella cheese and place under the broiler for 2-3 minutes.
• Crushed red pepper flakes for some spice (add this with the salt and garlic powder).

What to serve with this pizza beans recipe

I like to serve the cheesy marinara beans with a simple salad, Greek Salad or a light soup (like this frozen veggie soup).

You can also serve these with air fryer roasted zucchini or sundried tomato broccoli.

Substitutions

If you can’t find a parmesan cheese you love, you can use your favorite mozzarella (regular or dairy free) or replace the parmesan cheese with cashew cream

• To make cashew cream: Soak 1/2 cup cashews in boiling water for 5 minutes, Drain the water. Add cashews and 1/2 cup water to a high speed blender along with 1/2 teaspoon salt and 2 tablespoons nutritional yeast. Blend until smooth. Pour this mixture in with the beans to create a thick, creamy sauce that will have the same flavors as adding cheese.

What to do with leftovers?

Keep the beans separate from any bread or crackers until you are ready to enjoy. Store the beans in the fridge in an airtight container for up to 4 days. Reheat in the microwave, on the stove or in the oven until bubbly.

I love serving the leftovers on crusty bread with a fried egg on top the next morning for breakfast.

★ Did you make this recipe? Please give it a star rating below!

• crusty bread or crackers – for serving
• 1 medium red onion
• 1 medium green bell pepper
• 1 jar marinara sauce – (19-25 oz jar)
• 2 cans white beans, rinsed and drained – 15 oz can
• 1 tsp salt – (or less depending on the sauce you use)
• 1 tsp garlic powder – (or less depending on the sauce you use)
• 1/3 cup parmesan cheese, divided – dairy free or regular
• 2 tbsp fresh chopped basil – optional

• Preheat a large skillet over medium low heat. Preheat the oven to 350F if you are planning on toasting your bread in the oven, otherwise use a toaster or crackers for serving.

• Chop the bell pepper and red onion.

• When hot, spray the skillet with oil (I used avocado oil) add the bell peppers and onions. Cook for 4-5 minutes until peppers start to soften.

• Pour in the marinara sauce, white beans, salt and garlic powder into the pan with the peppers and onions. Stir well and cook for 5-6 minutes to let the beans absorb some flavor. At this point also put the bread in the oven or toaster oven to toast.

• Stir in half the cheese and half the fresh basil. Continue to stir until cheese is melted.

• Take off the heat and add the rest of the cheese and fresh basil right before serving.

• Serve with toasted bread or crackers.

**Note: nutrition facts do not include bread or crackers.**
Tips:

• Rinse and drain the white beans well.
• Use organic beans if possible, they are easier to digest.
• Use a marinara sauce that you love, it’s most of the flavor!
• Use whatever white beans you have on hand.

Other additions

• Pepperoni, cooked sausage, etc. 
• Mushrooms , zucchini, red or yellow bell peppers 
• Olives, banana peppers, roasted red peppers, artichoke hearts 
• Mozzarella cheese – if you prefer a true pizza experience, top the entire (oven safe) dish with mozzarella cheese and place under the broiler for 2-3 minutes.
• Crushed red pepper flakes 

Nutrition Information

Nutrition Facts

Amount per Serving

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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