|Dill, basil & garlic scapes (not an herb)|
I had already planned to make a chicken and chickpea salad for lunches and thought this is the perfect spot for the basil. The neat thing about this basil is that it does not taste like normal Italian basil; it has more of a twist and spicier flavor to it. It was a great addition to the salad. I love this salad by itself or on a whole wheat pita with lettuce greens. So good! It's really great for lunch because it's not mayo-based and is easier to transport. I'll post the "recipe" at the end of the post.
|This yellowish tinge - that's using flash when blogging, evidently I will avoid this in the future.|
|Why didn't I use a more attractive serving plate? Well you get the picture folks.|
Next up was the dill. I really enjoy the taste of dill but honestly do not buy it often. I thought about putting it into cream cheese and using it as a spread or dip - J was excited at this idea as well. So while at the grocery store we had a great debate over fat free versus low fat cream cheese. We went with the fat free and I will tell you from here forward low fat is the way to go. The spread lacks something in its fat freeness. Oh well, lesson learned. I spread the mixture on a couple slices of bread and sliced some cucumbers for a light sandwich. Joel has been dipping random veggies in it all week. Overall it was fine but not great. I attribute this to the fat free business.
|Dill spread with cucumbers|
Chicken and chickpea salad
1 rotisserie chicken, off the bone without the skin
1 can of chickpeas rinsed
1/2 large red onion finely diced
1 green pepper finely diced
a handful of cherry tomatoes cut in half or quarters depending on the size of the tomatoes
Add all of the above ingredients to bowl and toss with balsamic vinaigrette.
2:1 ratio of balsamic vinegar to olive oil
salt and pepper to taste