Musings from the Moonroom

Thoughts on Art, Inspiration, Creativity and Spirit

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Summer Salad Recipe

To me, preparing, cooking and serving food is another form of creativity. I think it starts when we are kids. How many times were you told to stop playing with your food as a child? Were you really playing with your food or being creative with it? Like Richard Dreyfus in “Close Encounters of the Third Kind” when he starts building a mountain with his mashed potatoes. Wasn’t he just being creative?

Anyways, a while back I brought home a tasty salad from Debra’s Natural Gourmet. The ingredients were simple enough and using my creative skills, I gave a go at recreating the salad. It turned out pretty good and I thought you might enjoy it as well.

Marinated Artichokes, Chickpeas, and Cheddar Salad

NOTE: The ingredient measurements are guesstimates. I was not very exact in my re-creation of this salad and made it mostly to taste. Please adjust to your tastes accordingly.

Marinated artichokes-1 jar (6.5oz), drained rinsed, chopped
Chickpeas-1 can (15 oz) drained and rinsed
Peas-1 10 oz pkg frozen, thawed in the refrigerator (suggestion-use 1 cup unless you really like peas)
Cheddar cheese (small cubes) 1/3-1/2 c
Parsley (curly or flat leaf, your choice) 1/4 c chopped
Fresh lemon juice 1/2 c or to taste
Olive oil 1/4-1/3 c
Garlic 1 large clove chopped fine or to taste
Herbs du Provence 1/2 t to 1 T to taste
Sea salt to taste

Mix the first five ingredients together in a large bowl.

Mix the lemon, garlic, herbs de Provence and sea salt in a small bowl. Slowly whisk in the olive oil until the mixture emulsifies.

Pour the lemon and oil mixture over the artichoke, peas, cheese and parsley mix and gently stir.

Voila! Give it a taste and adjust the seasonings as desired.

Serve with whole grain crusty bread, your favorite bread, or pita.

Bon Appetite!

Marinated Artichoke, Chickpeas & Cheddar Salad