So it's been a while. (Nice ice breaker, right?)
I've debated how I was going to write my first post 'back', rehearsing it in my head, typing it, erasing it. Do I just start posting recipes again? Do I explain my hiatus? I don't know, I felt torn, I want this to be primarily a resource for food related recipes and conversation but since food is such a big part of my life, it's only natural that this blog becomes personal as well. Knowing that the former is the priority though, I'll keep the non-food related chatter short and simple: seven weeks ago someone very close to Doug and I was involved in a serious accident. The good news is that they will be ok, will recover 100% and will be able to indulge and critique my cooking for a long, long time. Thank god. The bad news is that 400+ mile weekly traveling to be with family has put a damper on my time in the kitchen and ultimately NNMM has suffered. I can't say that I will be back 100% from now on, as we are still planning to continue to travel through the summer, but I will be posting here and there and hopefully come Fall be back full time.
I have really missed blogging though and do have some great recipes that I can't wait to share. The first of which I am posting below. This chopped chickpea salad is fabulous and perfect for all the upcoming summer parties. Inspired by my favorite sandwich at Tom Colicchio's gourmet sandwich shop chain, 'Wichcraft, the flavors of this salad are light and fresh and can be eaten as is, atop crackers, fresh greens or as I get it at 'Wichcraft, sandwiched between two pieces of your favorite bread (make sure to drizzle the bread with additional olive oil).
1 can chickpeas, drained and washed
1 clove garlic, pressed, minced or grated
1 1/2-2 tbsp. olive oil
1/3 cup kalamata olives, coarsely chopped
1/3 cup roasted red peppers, chopped
juice of 1 lemon
1 1/2 tsp. lemon zest(zest of 1/2 medium-sized lemon)
1/2 cup flat leaf parsley, chopped
Directions: Pour washed chickpeas in a medium bowl and add or grate garlic into bowl.
Add 1 1/2 tbsp. of olive oil and using a potato masher, coarsely mash chickpeas (do not over mash- you want a coarse chop as opposed to a paste.)
Add kalamata olives, roasted peppers, lemon juice, zest and parsley. Mix to combine, adding more olive oil if needed.
Let rest for a few minutes before serving to let the flavors blend.
Serve cold or at room temperature on crusty bread, crackers or as is.
Can be stored in the refrigerator in tightly sealed container for two days.
Inspired by: 'wichcraft