Back when I was killing time with my friend Torey spectating a Spartan Race in Vermont (a state worth visiting, by the way), I mentioned to her I was trying to eat more lean protein and that I’m really into chickpeas as one source. She mentioned a particular recipe, and even more impressively, remembered to email it to me later the next week once we were both back on our respective coasts. It’s a happy coincidence that the kitchn is one of my favored sources for recipes too, yay! I roasted a sweet potato the first time, and grossly underestimated the amount of time for that to finish baking in my toaster oven, so if you do the sweet potato, try starting that a bit early, or cut it up to help it cook. Note: there is no recipe directly in here for sweet potato, only a link.*
Fresh back from a cross-country road trip through 4 national parks, three rolls of campfire-cooked Pillsbury products, and too many kinds of 80+-degree weather, I give you…
Cold Zucchini Basil Salad A variation from simply real health I googled after a random Instagram find.
1 large heirloom tomato, sliced into bite-sized pieces
3-4 zucchini total (prefer a mix of green and yellow summer squash)
1/4 c goat cheese
A handful of basil, rolled and chopped into ribbons
olive oil (the highest quality you have on hand)
Salt & pepper, to taste
1 fresh lemon
1/4 c slivered almonds
1. With a vegetable peeler, thinly scrape the zucchini and summer squash into long ribbon slices, tossing the seedy core, or saving it for a Sunday frittata mix.
2. Add the ribbons to a bowl, season with sea salt* and pepper*, basil, drizzle with olive oil* per preference. [*NOTE: if you want salad for later, pack the zucchini separate from the olive oil, salt, pepper and lemon juice to keep the crunch, and combine just before eating]. Toss to mix.