Broccoli, Chickpea & Avocado Sandwiches

http://cookieandkate.com/2016/broccoli-chickpea-pita-sandwiches/

We put two cans of chickpeas in it.  And probably used a whole lot of broccoli.  Pretty tasty really.  We roasted the broccoli. It could have used more sun-dried tomatoes too.

Ingredients

Broccoli chickpea salad

• 1 bunch of broccoli, florets removed and sliced thin
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
• ⅓ cup chopped sun-dried tomatoes*
• ⅓ cup finely chopped red onion
• ⅓ cup crumbled feta cheese or thinly sliced Kalamata olives
  

Lemon dressing

• ¼ cup olive oil
• 2 tablespoons lemon juice, to taste
• 1 ½ teaspoons Dijon mustard
• 1½ teaspoons honey or maple syrup or agave nectar, to taste
• 1 clove garlic, pressed or minced
• ¼ teaspoon salt, to taste
• Pinch red pepper flakes
  

Everything else

• 2 medium avocados, or about ¾ cup of your favorite hummus
• Salt, to taste
• 4 whole grain pita breads, or 4 large, thick slices of hearty whole grain bread
  

Instructions

1. To prepare the broccoli chickpea salad: In a medium mixing bowl, combine all of the ingredients as listed. Toss to combine.
2. To prepare the lemon dressing: In a small liquid measuring cup or bowl, combine the ingredients as listed. Whisk the ingredients together until emulsified. Taste, and add additional salt if necessary. The dressing should be a little tart, but if it’s too tart, add a little more sweetener to balance the flavors. If it’s not tart enough for your liking, add a little more lemon juice.
3. Pour the dressing over the broccoli chickpea salad and toss to combine. Set the bowl aside to marinate while you work on the rest.
4. To make the mashed avocado, halve and pit the avocados, then scoop the flesh of the avocados into a bowl. Mash them with a pastry cutter or a fork until they are mostly mashed, and spreadable. Season with a pinch of salt, and add more to taste.
5. To prepare the pita breads, warm them for a few minutes in the oven, or in a toaster oven, or even in the microwave. (If you’re using slices of bread, pop them in the toaster until golden.)
6. Spread mashed avocado (or hummus) over one-half of the top surface of each pita round, and cover the other half with a few generous spoonfuls of broccoli chickpea salad. (If you’re serving on toast, spread avocado over the top surface of each slice, and spoon broccoli chickpea salad on top.) Serve immediately.
   

Brats

You know, your standard, run of the mill, light the grill on fire, brats.

Chimichurri steak and kabobs

Made a rando Chimichurri sauce.  Sort of based on the grill books version. Skewered some zucchini, mushrooms, onions, tomatoes and peppers. Grill. Also grilled a couple steaks.

Pretty tasty.

Also made some watermelon agua Fresca. Blended watermelon with a couple limes and some water.

Green Lentils and Spinach with Hard-boiled eggs

http://letnacholibre.blogspot.com/2014/07/green-lentils-and-spinach-with-hard.html

Yum. Should have one and a halved in like last time but it worked out.

Glorious Mac and cheese

http://letnacholibre.blogspot.com/2014/01/glorious-macaroni-and-cheese.html

Used some smoked cheddar this time which was pretty good.

Veggie Frittata

Bok choy, zucchini, etc.

Huevos Rancheros

Crock pot refried beans. Huevos.

http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/

I think we tend to double this recipe and cook it in the big crock pot.

INGREDIENTS

1 onion peeled and halved
2 cups pinto beans dry, rinsed
½ jalapeño seeded and chopped (or other hot pepper)
2 cloves garlic minced
¾ teaspoons salt
½ teaspoon pepper
1 pinch cumin
6 cups water

INSTRUCTIONS

Combine all ingredients in slow cooker.
Cook on high for 8 hours, or overnight while you're sleeping.
Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).
Mash remaining beans with a potato masher and voila! You have homemade refried beans.