Crispy Roasted Chickpeas

Roasted chickpeas make a great protein-packed vegan snack! Enjoy them on their own, or add them to your favorite healthy dishes for crispy texture.

1½ cups cooked chickpeas, drained and rinsed

Extra-virgin olive oil, for drizzling

Sea salt

Smoked Paprika, curry powder, or other spices, optional

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

• Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.

• Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.

• Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!

• Remove from the oven and, while the chickpeas are still warm, toss with pinches of paprika, curry powder, or other spices, if using.

Greek Three Bean Soup

I have been studying the Blue Zones Diet and came across an article about a Greek Family who have numerous people who are well over 100 years old. They say this is the lunch they have been eating every day for over a hundred years. So I made it and fell in love with it. Because most days I am cooking all day for my clients I tend to eat smaller lunches than the other day but I do snack on fruit during the day. So now I have this for lunch every day and it is perfect with a small salad or piece of fruit.

Three-Bean Vegetable Soup

Serves 4

3 cup dried beans (I use canned cannellini and light red beans beans and do not add the garbanzo beans as I am not a fan)

4 T olive oil
2 large yellow onion, diced
2 t. garlic, minced
2 cup diced carrot- sliced
2 cup diced celery
1 head cauliflower- small flowerets
2 cups green beans
12 cup vegetable broth
2 14 oz can petite diced tomatoes
3 T Balsamic vinegar
4 bay leaves
2 T each of thyme, oregano and basil
2 ½-3 t. fine grain kosher salt
½ teaspoon red pepper flakes
6 cup kale- washed and rubbed vigorously. This helped break down the fiber and makes it easier to digest.
2 cup diced sweet potato

Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.

Add carrots, celery Continue cooking for 6-7 minutes.

Add broth, vinegar, bay leaves, seasoning, salt and red pepper flakes. Let simmer a few minutes then add cauliflower and green beans and simmer 30 minutes.

Then add beans with some of the liquid that is in the beans and simmer45 minutes.

While the soup is simmering dice the sweet potatoes a little bigger than one inch (they shrink when roasted because of the high amount of liquid). The coat them with olive oil and season with garlic granules, salt and pepper. Roast in a preheated 450° oven for 35 minutes.

When soup has simmered45 minutes add the kale and simmer until done but still bright green. Remove from heat and add sweet potatoes.

Serve with pesto.

Roasted Leeks with Parmesan and Butter

• 6 leeks
• 3 tablespoons olive oil OR butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup Parmesan – grated- I use non-dairy Parmesan alternative

• Preheat the oven to 425°F.

• Trim the hairy bottom of the white part of the leeks. Trim the dark greens, leaving the white and light green parts.

• Cut the leeks in half lengthwise, then rinse them well (there’s often dirt trapped in there) and dry. Arrange them in a 9 X 13 baking dish, cut side down.

• Drizzle the leeks with olive oil and use your hands to coat them thoroughly. Sprinkle them with salt and pepper.

• Roast them for 20 minutes. Remove from the oven, turn so that their cut side is up, and sprinkle with the Parmesan.

• Continue roasting until the leeks are fork-tender and golden brown, 5-10 more minutes. Serve immediately.

Tuscan Beans With Fresh Tuna

6 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
16 fresh sage leaves (8 chopped, 8 whole)
2 15-ounce cans cannellini beans
3/4 pound kale, stems and ribs discarded, large leaves torn in half
Kosher salt and freshly ground pepper
1 cup grape tomatoes, thinly sliced
3 inner stalks celery, thinly sliced (with some leaves)
1/2 cup chopped pitted Kalamata olives
1/3 cup chopped roasted red peppers

4 6 ounce tuna steaks- seared for two minutes per side and sliced thin

1. Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.

2.  Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
3.Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.

BLT Bean Salad

All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It’s a great way to use up those pantry beans in a summery salad you’ll want to enjoy all year round.

2 slices Canyon Rach Gluten free bread, cut into 1/2-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon (about 4 ounces), sliced into 1/4-inch-thick pieces
1/2 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup fresh dill
3 tablespoons mayonnaise
3 tablespoons plain yogurt
1 1/2 tablespoons fresh lemon juice
One 15-ounce can Great Northern or cannellini beans, drained and rinsed
1 heart of romaine, cut into bite-size pieces
1 cup cherry tomatoes, halved

1. Preheat the oven to 400 degrees F.
2. Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes. 
3. Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain. 
4. For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper. 
5. To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.

Mediterranean Bean Soup Recipe With Tomato Pesto

This is my new favorite soup!  This Mediterranean three bean soup recipe is one power-packed vegetarian and gluten free dinner to feed a hungry crowd! And if you ever thought beans are boring, this delicious, cozy soup, finished with a bold tomato pesto will blow your mind!

Extra virgin olive oil

1 Large russet potato peeled, diced into small cubes
1 medium yellow onion chopped
1 15- oz can diced tomatoes
1 tablespoon white vinegar
1 tablespoon ground coriander
1 teaspoon Spanish paprika
Salt and pepper
5 cups low sodium vegetable broth, or broth of your choice
8- oz frozen spinach, no need to thaw
15- oz can red kidney beans, drained and rinsed
15- oz can cannellini beans, drained and rinsed
15- oz can chickpeas, drained
Basil leaves for garnish optional
⅓ cup toasted pine nuts for garnish optional

For Tomato Pesto Sauce

2-3 large garlic cloves, you can start with less garlic if you’re not sure
1 ½ cup diced fresh tomatoes
15-20 large basil leaves
½ cup Private Reserve Greek extra virgin olive oil
Salt and pepper
⅓ cup grated Parmesan cheese

• In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.

• Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.

• Uncover, add the vegetable broth and frozen spinach. Raise the heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).

• While the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in the grated Parmesan.

• When the soup is ready, remove from heat. Stir in the tomato pesto.

• Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts.