I have a new favorite cookbook. I love, love, love, this book! The name of the book is Everyday Food From the Kitchens of Martha Stewart Living. You may have seen a magazine by the same name. It's divided into seasons which is a nice change. All the recipes are my kind of cooking. Everything is simple, quick, and easy!
I found it walking through my local Meijers grocery store. I started to not buy because I have so many cookbooks, but turned around and put it in my cart. I'm so glad I did. So many of the recipes are already gluten free or can easily be converted. I have already made numerous recipes from it.
Today I thought I would share one of my favorites from the book. It's a salad that is so simple for summer. This would be great for a cookout or picnic!
Broccoli, Chickpea, and Tomato Salad (print recipe)
From Everyday Food
1 pound broccoli
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, minced (I used a sweet onion)
1 pint cherry tomatoes
1 can (15 oz.) chickpeas, drained and rinsed
fresh ground pepper
1. Cut the florets from the broccoli. In a large pot fitted with a steamer basket, bring 1 inch of water to boil. Add the broccoli in a single layer. Cover; steam until crisp-tender, about 5 minutes. (I did not do this part, but simply added my broccoli raw. )
2. In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.
3. Add the tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature.
Lastly, one my favorite flowers blooming in my yard. Siberian Iris. It blooms just for a short time in May! Hope you are enjoying spring as much as I am.