Again, with the freaky hot weather here in LA this past week, but that hasn’t stopped me from making soups and stews – they just feel right this time of year. I’ve also been incorporating beans more – a good bang for your buck nutrition wise and health wise.
At the Virginia Park Saturday Farmer’s Market in Santa Monica, there’s a lovely lady who sells fresh shelled beans of all sorts. We tried her black beans in BLACK BEAN CHILI W/ SQUASH & CHARD and they were great. I’ve also used her fresh chickpeas in HUMMUS – a nice alternative for school lunches - and my kids, who love the food processor, love to make it as well as eat it. Accompanied by TOASTED PITA THINS, you are all set and no chemicals that you can't pronounce!
Finally, check out the BRUSSEL SPROUTS recipes, if all you’ve ever had is overcooked, long since harvested sprouts, give them a chance – you’ll love them.
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