Jessica Merchant's Blog, page 374

Tuesday Things.

1. Nothing makes me more excited than neon chalk being in the rotation for playtime.

2. How perfect do these whole wheat zucchini muffins look?! Craving them bigtime today.

3. Who else remembers loving this time back in the 90s because MTV’s Spring Break was on for a week straight? Gosh that was probably the worst thing I could have watched as a tween.

4. So.Much.TV.talk. Okay! Homeland? Killing it. The storyline with Carrie and her daughter kill me. Saul kills me. Ugh! If you are an Elijah lover on GIRLS like I am, then you probably agree that this was the best episode EVER. Yes, apparently I’m pro-GIRLS now that it’s coming to an end. Still watching Billions, Big Little Lies and The Walking Dead (with my hands covering my face). Oh and also, sometimes I’ll watch Grey’s as background noise while editing photos and I’m still convinced they are leading to a Meredith-Alex hookup. And I love that The Catch is back on! It’s so fun.

5. What do you guys think about the Love Actually mini film?!

6. With just one weekend of super perfect weather, I’m reading to start planting flowers and herbs for the year! Totally bummed that I technically probably should wait at LEAST another month (or two – let’s be real), but I’ve got the itch.

7. Who has a killer playlist on spotify right now? I’m in the midst of creating a new one, but desperately need some music inspo.

8. For some reason, this whole hand salad thing makes me laugh out loud. I need to get out more.

The post Tuesday Things. appeared first on How Sweet It Is.

Chicken Avocado Salad with Peanut Dressing.

This is me doing a salad faceplant.

I know! I’m aware. Salad and faceplant are probably not two words that you associate – especially together – when you visit this blog. But it’s happening.

Max’s current obsession is peanut butter toast. I’ve always given it to him as a snack or part of a meal, but it hasn’t been until recently that he decided that he LOVES it and asks for it multiple times a day. EVERY day.

It means we are going through a ton of peanut butter and I usually make myself a slice of peanut butter banana toast while I’m at it, sprinkled with hemp hearts, because it is THEEE ultimate snack. That has been one of my favorite post-workout snacks since I was in high-school. I just find it so satisfying!

So we obviously aren’t eating peanut butter toast today, but all that gibberish above has reignited my passion for peanut butter in a savory way. Thai food ranks high up there on my list of favorites, and the chopped peanuts on salads and noodle dishes are always something I really look forward to. But it wasn’t until recently that I made my own peanut dressing that I’ve been keeping in the fridge for weekday lunches.

I’ve made a thai dressing before WITH peanut butter, but it’s never been the star of the show. It’s just had a hint of peanut butter, mixed with lots of other flavors like sweet chili and garlic and what not. This dressing? It’s peanut butter BASED. It’s loaded with peanutty flavor.

I wanted to keep the salad simple. Definitely chicken, because chicken and peanut sauce is a thing. A thing I just really enjoy. One of the only ways I really enjoy chicken! I used our favorite method of broiling boneless, skinless chicken thighs and brushing them with a mixture of honey, peanut butter and apple cider vinegar until somewhat caramely.

WHOA. Chicken this way is freaking fantastic.

Tons of avocado because I have no idea how to make a salad without it. The base is full of napa cabbage and slaw mix, which we almost always have in our fridge because it’s our favorite taco topping and we use it every week. Especially right now, on fish tacos!

Some cucumbers for crunch, some lime juice and some crunchy peanuts. Because TEXTURE. It’s the highlight of my food life.

There are a few shredded carrots in the slaw mix, which is the only way I can do them. But if you want whole carrot sticks or chunks in here, go for it! And even though this isn’t technically a chopped salad, with the use of the slaw, I end up chopping it all up as I go to eat it. That way I get a bite of everything, which is my favorite way to salad.

Let’s make it a verb.

Also! Look at how GREEN this is! It’s perfect for the omg-it’s-April-and-almost-beach-season anxiety. Am I right?

The one last thing that tastes delicious with this is… some crushed pita chips. Use ’em as a topping or to scoop up the salad like salad nachos. SALAD NACHOs. Can we make that thing?

Chicken Avocado Salad with Peanut Dressing

Yield: serves 2

Total Time: 30 minutes

Ingredients:

1 pound boneless, skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
3 tablespoons honey
2 teaspoons apple cider vinegar
2 teaspoons peanut butter
3 cups chopped napa cabbage
2 cups slaw mix (a mix of chopped cabbage and shredded carrots)
1 avocado, thinly sliced
1/2 seedless cucumber, thinly sliced
1/4 cup peanuts, chopped

peanut dressing

1/2 cup peanut butter
1 1/2 tablespoons low-sodium soy sauce
1 lime, juiced
1 garlic clove, minced
1/4 cup rice vinegar



Directions:

Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.

Season the chicken on both sides with the salt, pepper and paprika. Place it on the baking sheet and broil for 7 minutes, the flip and broil for 7 minutes more. While the chicken is broiling, whisk together the honey, vinegar and peanut butter. Brush it on the chicken and broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture and broil 2 minutes more. Remove the chicken and let it cool slightly. Slice into pieces

Combine the cabbage and slaw mix in a large bowl and toss it with a pinch of salt and pepper. Add the chicken on top along with the avocado, cucumber and chopped peanuts. Drizzle on the dressing, toss and serve!

peanut dressing

Whisk the ingredients together in a large bowl until smooth. This can be stored in the fridge in a sealed container for a few days!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

I already feel better about my cadbury egg mishap this weekend.

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Cheesy Baked Macaroni with White Beans and Bacon. {Video!}

Dinner tonight is on me.

This is the easiest dinner idea with just an extra layer of flavor added in. Crispy, crunchy bacon pieces and creamy white beans. I KNOW! More white beans. I can’t stop. We love ‘em!

Every week Eddie makes a version of this to take for (one of his) lunches throughout the week. He eats, like, three lunches a day and I’ve spoiled him with variety AND he basically eats dinner for lunch, so this is always an easy, go-to option. I’m actually mad that he started making it for his lunch because it’s one of my favorite dinners to make and now I feel like I can’t ever make it!

Just looking at this cheesy goodness makes me crave a big dish of it. Comfort food at it’s finest.

This recipe is in partnership with my favorites over at DeLallo Foods. I don’t buy any other whole wheat pasta (the selection in their store is insane!) and we should probably own stock in it. IT IS SO GOOD.

But the real star of the show here is their Spicy Arrabbiata Sauce. Ohhhh my word. You guys know that I don’t go nuts over spicy food and this just does the trick. It adds a little zing to the dish and it’s works with all the cheese.

Oh and If I’m making this for dinner and Max is going to eat it, I tend to use regular marinara or tomato basil. These sauces are what helped turn me into a tomato sauce convert!

P.S. don’t forget about my page of favorites over at DeLallo! You can receive 10% off your order with the code SWEET10. Woohoo!

Cheesy Baked Macaroni with White Beans and Bacon

Yield: serves 4 to 6 generously

Total Time: 1 hour

Ingredients:

1 pound DeLallo organic whole wheat elbow pasta
½ pound bacon, chopped
2 garlic cloves, minced
1 can white beans, drained and rinsed
1 jar DeLallo Pomodoro Fresco Spicy Arrabbiata pasta sauce
¼ cup finely grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh basil
8 ounces provolone cheese, freshly grated
fresh basil and oregano leaves for topping



Directions:

Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil for the pasta and cook according to the directions.

While the pasta is cooking, heat an oven-safe skillet or pot over medium-low heat. Add the bacon and cook until it's completely crispy and the fat is rendered. Once crispy, stir in the cooked pasta and white beans. Add the jar of spicy arrabbiata and stir. Stir in the parmesan cheese and a few fresh basil leaves. Top with the provolone cheese.

Bake for 10 to 15 minutes, until the cheese is melty and bubbly. Add extra parmesan and fresh herbs on top. Serve!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Look at that CHEESE. Dead.

The post Cheesy Baked Macaroni with White Beans and Bacon. {Video!} appeared first on How Sweet It Is.

Currently Crushing On.

{via}

Hi friends! What is up for the weekend?

We are super excited because spring has finally made its way here. I’m going to spend this weekend and most of the coming week preparing for the start of our kitchen remodel (terrified), writing my book (equally terrified), doing some minor easter decorating (fun!) annnnd spring shopping. We live a wild life.

Some things! Don’t forget about the NYC meetup I’m having at MacKenzie-Childs on April 22! I want to see YOU!

And if you want a fun treat this week, here is a video of Max and I making greek yogurt cupcakes with raspberry frosting. That little bug.

Here are some internet faves of the week:

dying over this hummingbird cake with lavender swiss buttercream.

blackened fish tacos are right up my alley.

whoa whoa whoa. a carrot cake gin fizz?! what?

this bolognese crispy rice bowl situation is calling me.

the prettiest strawberry rhubarb dutch baby.

these roasted beets with lemon tahini sauce are so pretty.

match ginger affogato. how refreshing!

loving the sound of this mediterranean chicken salad.

these easy cereal parfaits are super cute.

craving a rhubarb berry hand pie.

how wonderful does this blood orange margarita with rosemary look?

easy queso skillet dip looks soooo good.

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Puff Pastry Almond Croissants.

I’m being a total cheater today.

I knoooow that I just shared a super decadent and indulgent breakfast/breakfast for dinner recipe earlier this week, but I’m too excited about these cheater croissants to let them go one day longer. If you ever treat yourself to an almond croissant and a latte… well. Let me tell you.

WE CAN MAKE THEM AT HOME IN UNDER AN HOUR!

Sure, they aren’t huge and flakey with billions of layers, but they are still smaller and almost as flakey with a lot of layers. And a lot of flavor. Because we add extra butter.

And coffee. On the side! Of course.

I’m having (another?) major puff pastry moment. GOSH. Why is this stuff so good?

Yes, I know that I can make it at home, but I don’t have the patience. So quickie, faux croissants with puff pastry? I’m down.

That one time I made croissants – it was practically a two day process. And then I had to take all the croissants to my parents’ house because I could.not.stop.eating.them. Like, at all. Homemade croissants are a huge pain to make, but they taste so insanely phenomenal that you want to give up the rest of your life and open your own little croissant bakery.

I mean it doesn’t sound like a terrible idea. The pain of waking up at 3AM daily would surely be dulled by flaky butter layers of love.

Okay, so a few things!

The key is to roll out the puff pastry pretty darn thin.

And the triangles have to be rather small when you roll them, or else the center of the puff pastry won’t cook. And while you will have a flakey, golden croissant on the outside edges? When you bite into the inside, it will be a raw dough mess. Not so good. I learned the hard way.

And! You might need to tent the croissants with foil after 20ish minutes of baking. They will probably get darker than you’d like if you don’t. But this is a small price to pay for croissants in an hour or less. Right?

Guess what else we do with this? Brush them with ALMOND SYRUP.

UGH. It is so delicious. I want to eat it with a spoon. If you don’t use it all up, you can save it for some sort of delicious amaretto-ish cocktails.

This almond syrup might be my favorite part of this whole recipe. If you’re an almond freak like I am, you will die for this. The syrup holds the sliced almonds onto the croissants – it’s basically almond glue. In the most delicious way possible. You know how when you order an almond croissant, there is that delicious, almost sticky-like glaze on top of them? I’m guessing it’s some sort of syrup or glaze. We’re going with it.

And finally, if you’re reeeeeally feeling it, you can fill these with some almond paste or almond pastry cream. Really, what else do we need in this world?

Puff Pastry Almond Croissants

Yield: makes 6 to 8 croissants

Total Time: 1 hour

Ingredients:

2 sheets frozen puff pastry, thawed completely
1/4 cup unsalted butter, cut into pieces and refrigerated
1 egg + 1 teaspoon water, lightly beaten
1/2 cup sugar
1/2 cup water
1 teaspoon almond extract
1/3 cup sliced almonds
powdered sugar, for sprinkling
almond paste or pastry cream for filling, if desired



Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Make sure the puff pastry is completely thawed! Take one sheet, cover it with the pieces of butter, and top it with the second sheet. Use a rolling pin to roll the pastry into a much larger, thinner rectangle - at least double the size if you can. Be patience and gentle with the pastry since it can easily tear! You need it to be as thin as possibly or inside will not cook. If this intimidates you, can you simply roll out 1 plain sheet of pastry, slice it into triangles, and roll it up. It won't be quite as flakey, but it will still be delish!

Once you have your large rectangle, use a pizza cutter or knife to cut triangles in the dough - like a "zig zag" pattern - from top to bottom. Take the bottom of each triangle and fold it up, rolling it up into a croissant-like shape. Place it on the baking sheet and repeat with the others.

Brush the tops of the croissants with the beaten egg wash. Place them in the oven for 20 minutes.

While the croissants are baking, heat the sugar and water over medium heat, stirring constantly until the sugar dissolves. Remove it from the heat, let it cool slightly, and stir in the almond extract.

After 20 minutes, remove the croissants and brush them liberally with the almond syrup, then press the sliced almonds onto the dough. Sometimes I brushed before AND after the almonds were on. Return the croissants to the oven and bake for 5 to 10 minutes, until the tops start to get really golden and the almonds are toasting. Gently cover the croissants on the sheet with a piece of foil so they don't burn and bake for 10 minutes more. You want to make sure the insides are done! You can even cut one open to see if you'd like. If it's still doughy, return the sheet to the oven for 5 minutes increments (still covered in foil) until done.

Let the croissants cool and then sprinkle them with powdered sugar and filling with almond paste or pastry cream if desired!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

(Besides the latte.)

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Pineapple Ginger Smoothie.

How thirsty is your Thursday?

We’re taking a slight break from our cocktails this week so I can tell you about one of the smoothies I am living and dying over today. If I’m not making a pitaya smoothie every day, I’m making this one! It’s pretty and golden and tastes like sunshine. Or so I pretend.

Even though last night it went down to 14 degrees (WHAT?), we are in full blown smoothie mode here. Max doesn’t want to touch a vegetable at the moment (um, where did he get that gene?) so making a smoothie each day is how I assure he is at least getting SOME sort of veg in his diet.

Eddie is still making his smoothie each morning too and would you believe that our Vitamix actually BROKE the other day? It just stopped working. I wanted to cry.

All those shoes I could have bought with that money.

And me?

Well, I’ve been on such a ginger kick lately. It’s not always my favorite flavor (though I won’t kick a piece of candied ginger out of bed… it’s so good) but a few weeks ago, I had a pineapple ginger juice that was UNREAL. Oh my gosh. It was to die for. I initially got it because I thought I was getting sick and wanted to kick the cold to the curb before it began. Lately I’ve been doing a lot of the raw garlic and ginger trick which has seemed to work, especially used in conjunction with apple cider vinegar, which you guys know I think is the best thing on earth.

Seriously, I swear it’s the cure for all things.

But anyway! While this smoothie doesn’t have any green, I haven’t been minding because the flavor is so good. It’s creamy from the coconut but still frosty and milkshake-like from the frozen pineapple. We basically keep a frozen fruit tree in our freezer because we make smoothie packs every week and like variety. My two go-to fruits are peaches and cherries (ahhh so good) but I always look some good pineapple chunks.

This here has a little zing from the ginger but it’s still sweet from the pineapple, which of course I loooooove. And Max loves too. I don’t know if he has had an actual milkshake yet, but he thinks that these are milkshakes. The day that boy has his first hot fudge milkshake… oh my.

Also! This sort of reminded me of my caramelized pineapple lassi, which is such a throwback. I was drinking those as I finished photography for my first book and it’s like I get in a pineapple smoothie mood every time I finish up a book. Or something.

There’s good reason!

Pineapple Ginger Smoothie

Yield: serves 2, is easily multiplied

Total Time: 10 minutes

Ingredients:

1 1/2 cups coconut milk
1 1/2 cups frozen pineapple
2 tablespoons hemp seeds, plus extra for topping if you wish
2 tablespoons unsweetened, flaked coconut
1 tablespoon chia seeds
1 teaspoon freshly grated ginger
1/2 teaspoon vanilla extract
pinch of salt



Directions:

Combine all the ingredients together in a blender and... BLEND! Easy peasy. You can top with a fresh pineapple ring or chunk if desired.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

I mean, I don’t think a drop of coconut rum would be HORRIBLE in it either…

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French Baked Toast and Eggs in Cream.

Ummmm yes. I am showing you something glorious!

When I saw this recipe concept for the first time, my jaw dropped. It was like all of my breakfast dreams had come true – and there wasn’t even cheese involved. Insane, right?

I am a perpetual lover of toast and eggs. They both make an appearance in my meals nearly every single day. While my go-to is usually avocado toast with an egg, if I’m out of avocado or used it for a salad or reeeeally just not feeling it sometimes, plain fried or poached eggs on sourdough never does me wrong.

It’s good for breakfast, of course, but my real preference is eggs for lunch. In fact, sometimes I even hold off on eggs for breakfast just because I love them for lunch so much.

This is no exception, but I do find this to be such an awesome weekend breakfast or brunch. It almost reminds me of croque monsieur – but without the cheese sauce. And there are only FOUR real ingredients.

Okay… there is also salt and pepper. And chives if you want them. But to make the actual dish? Only four. Bread, butter, eggs and cream. DONE!

So here’s how it works. And it is OH SO good.

You butter some toast (brioche is best) and cook it in a skillet a la the grilled cheese method. Like just toast your bread and butter until golden and crunchy on the outsides. Just gotta give it some crisp!

After that, place it on a BUTTERED baking sheet. Obviously key. More butter please.

Crack an egg on each piece of bread. This can be tricky because it might want to slide right off, but be patient! If I can get the eggs to stay, so can you.

Next? Warm cream. Ohhhh yes. Drizzled right over the cracked eggs and then the remaining all over the toast and pan.

This is what the entrance to heaven looks like!

Bake the toast until the egg yolks are cooked to your liking. Then give it a good chive shower and go.to.town.

The cream thickens in the oven and becomes ALMOST cheese-like. Which is probably why I adore this so much.

Seriously, this is such a lovely, hearty, satisfying and comforting breakfast. And since you make it on a big sheet pan, you can serve a few people! I used a smaller pan here for four slices, but I bet you can easily fit six or even eight if you’re not worried about getting an Instagram friendly shot. Yeah, cue the eye roll.

It’s no biggie if you just want to make a slice or two for yourself either. You totally deserve it.

French Baked Toast and Eggs in Cream

Yield: serves 4

Total Time: 30 minutes

Ingredients:

4 slices bread
4 tablespoons softened butter
1 cup heavy cream
pinch of salt and pepper
4 large eggs
3 tablespoons chopped fresh chives



Directions:

Preheat the oven to 375 degrees F. Rub a baking sheet with 1 tablespoon of the softened butter.

Take the remaining butter and spread it on both sides of each slice of bread. Heat a skillet over medium heat and add the bread (most likely in batches), cooking until it is toasted and golden brown on both sides. Place each side on the buttered baking sheet.

Heat the cream in a saucepan over low heat until it is simmering. Seasoning it with the salt and the pepper. Drizzle a tablespoon or 2 evenly over each slice of bread.

Crack each of the eggs onto a slice of bread. Pour the remaining cream over the eggs. Bake the toast for 13 to 15 minutes - 13 minutes will still result in a mostly runny egg. Sprinkle on a bit of salt and pepper.

Cover with the chives and serve immediately!

[recipe barely adapted from saveur]

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Oh that is a dream right there.

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Tuesday Things.

1. I’ve become such a chocolate snob over the years that even a Reese’s peanut butter egg won’t really do it for me anymore. In other words, I would need the most high maintenance easter basket ever.

2. The prettiest things I’ve ever seen! Overnight beignets with strawberry powdered sugar.

3. Yes I’m always reeeeeally late on the trends but… metallic loafer slides. Thoughts? I feel like you need to be at least 5’10” for these to look cool, but I still sort of want a pair.

4. A few weeks ago I mentioned that I found book youtubers, but what I failed to mention is that I also found WRITING youtubers! Did you know there are all these people who give writing advice (some of it is pretty darn good) and thoughts? I have found myself in a deep dark youtube hole on long recipe days and for once, it doesn’t include beauty products! Apparently I’ve been living under a rock.

5. Ohhhh my word. How amazing was Homeland this week? I am blown away at how they can bring that show back. Also, seriously loved Billions. I LOVED that we saw a little tension between Bobby and Lara. I also am just really enjoying these final episodes of GIRLS. What the heck is going to happen? Except I want Jessa to stay away. And what did you guys think of This Is Us? I actually really loved it. I’m not ready to find out the end for Jack.

6. Have you heard of Whole Food’s “cheaper” new store, 365? Um, I need one in my life.

7. I had no idea what a snapstreak is. I don’t know if I love or hate this.

8. I’m horrible with change but know that it’s something that HAS to happen in a successful business. This article on how instagram changed before it had to is so interesting.

9. Thoughts on Beauty and the Beast? I didn’t see it yet and normally would wait until it’s can easily be bought on Apple TV (#lazy) but I don’t know if I can wait. So far, I’ve only heard good things about it!

10. P.S. this is my 300th Tuesday Things post. 300! How, what, where, why? Thank you for reading and apologies.

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Marinated White Beans with Olive Oil Toast.

I have a new looooooove.

Even a new obsession, if you will. Shocking. I know!

Hiiii.

I’m back again with another one of my stupidly simple recipes – one I’ve been enjoying as we finished up the last few weeks of cookbook intensity. While I’ve been cooking so many crazy things lately in the kitchen – and LOTS of them all at once – it’s been so nice to enjoy some of these reeeeeeally easy meals for lunches or mid-afternoon snacks.

Guys. I don’t even know what I’m going to do when we’re no longer photographing and making 48 recipes per week. Ooomph.

I’m no stranger to marinated beans, doing it with these chickpeas last year and falling in major love. They quickly became a staple in, well, my life. I love having them just to snack on or throw in a salad or whatever.

Beans easily rank up there as one of my favorite foods, but chickpeas aren’t my number one. Roasted chickpeas miiiiight be number one, but I don’t always think to set my oven to 425 and roast ‘em. I’m impatient to say the least.

White beans however? THE BEST. I love their creaminess. They are hearty and comforting but light at the same time. And they go with SO many different flavors.

Yes you heard that. They go with all the things.

I didn’t stray much from my original marinated chickpea recipe. But here, I added a lot of feta, some chopped roasted red peppers and a few diced sun dried tomatoes. Lots of lemon juice! Tons of herbs, some seasoning and lots of olive oil.

Speaking of! I love taking some hearty bread and toast it in a skillet with olive oil. It gets so golden and crunchy and gives you the perfect vehicle for eating the white beans. The combo is embarrassingly easy, but it’s SO good that I can’t keep it hidden.

I love it when I find a lunch that tastes so good and comes together in minutes. Because a lot of times I don’t even realize I’m hungry until I start digging into an open cereal box.

I thought this was the most perfect recipe to bring the first day of Spring. OH my GOSH. It felt like winter lasted forever, so I could not be happier to switch over to a new season. I’m envisioning packing these beans into little jars and grabbing a crusty baguette, lots of cheese, some fruit and picnic blanket for the most perfect outdoor happy hour.

And wine! I mean, it’s definitely rosé season now, right?

Marinated White Beans with Olive Oil Toast









Ingredients:

2 (15 ounce) cans white beans (great northern/cannelllini), drained and rinsed
6 tablespoons olive oil
2 tablespoon red wine vinegar
1 lemon, juiced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons honey
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 ounces feta cheese, crumbled
1/4 cup chopped roasted red pepper
2 tablespoons chopped sun dried tomatoes

olive oil toasts

your favorite italian bread
high quality extra virgin olive oil



Directions:

Place the chickpeas in a large bowl. In a small bowl, whisk together the oil, vinegar, lemon juice, herbs, honey, garlic, oregano salt, pepper and red pepper flakes. Pour over the chickpeas. Stir in the feta cheese, red peppers and tomatoes. Cover the bowl in plastic wrap and stick it in the fridge for at least 30 minutes. It will have the most flavor that way - but you can obviously eat it right away!

To make the olive oil toasts, drizzle your favorite bread with olive oil - liberally! Heat a skillet over medium heat and add the bread to the skillet once hot. Toast until each side is golden brown and crunchy. Serve the beans on top of the toasts!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Yesssss this is totally a meal.

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Currently Crushing On.

{via}

Happy weekend! Keeping it short and sweet because we have a crazzzy busy few days. Hope you guys have a great one!

Favorite links on the internets this week:

oh my gosh. fruity pebbles french toast!!!

this just sounds SO good to me: coconut quinoa coleslaw.

scone sandwiches? i can totally get behind this.

craving these blackened salmon fajitas.

i will always love the classic momofuku birthday cake.

minty chip meringues that are adorable.

still in love with southwestern kale chips.

these hearty blueberry bran muffins look amazing.

these all natural fruit sodas sound ridiculously refreshing.

banana breakfast toasts are always welcome.

really wouldn’t mind having a holographic clock in my office.

this coconut and pistachio pudding cake sounds wonderful.

love the sound of this lemon line granita.

no bake cheesecake dip… 4 ways! whoa whoa whoa.

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