Arugula and chickpea salad 

Ingredients:

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Cinnamon and spice candied almonds

Spiced Almonds

1 tsp virgin olive oil
1 lb raw, skinned almonds, or walnuts or peanuts
2 egg whites, lightly beaten
1/2 cup sugar
1 1/2 tbsp five-spice powder
1 tsp salt

1. Preheat oven to 300F. Lightly grease a cookie sheet with the oil

2. Put the almonds in a bowl. Mix the egg whites with the almonds and stir to coat. In a paper or plastic bag, mix the sugar with the spices and the salt. Drain the almonds in a strainer and drop them into the bag. Holding the bag shut, shake it to coat the almonds with the spices and the salt.

3. Spread the coated nuts in a single layer on the greased cookie sheet and roast, stirring occasionally, for up to 40 to 45 minutes, but checking at 30 minutes. To test for doneness, cut an almond in half and make certain the inside is opaque and crisp. Let cool, then transfer to a serving dish. These will keep for up to 1 week in a tightly covered container.

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quinoa salad with sweet corn and peas

Quinoa salad with sweet corn and pea

 Corn and Peas Recipe  

1 cup water
1 cup couscous
1 tablespoon olive oil
1 1/2 cups sweet corn kernels or frozen peas
1 cup sliced scallions
1 cup hot vegetable stock
3 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
Salt and fresh ground pepper to taste

1. In a medium pot, bring water to a boil. Add couscous and stir into water. Cover and remove from heat.

2. Place a sauté pan over medium-high heat, and add oil, corn and/or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.

3. Remove from heat, and add quinoa (or couscous or fregola) and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste. This can be served hot or cold, but it has the richest flavor while hot.

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 Curried Chickpeas [Veg]

Curried Chickpeas

1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp sunflower oil
Salt
1 16 oz tin of chickpeas, drained
1 tbsp lemon juice
Few cilantro leaves, chopped

1. Mix all the spice powders with about 4 tablespoons of water and reserve.

2. Heat the oil in a heavy-bottomed saucepan and pour in the spice liquid. Let it sizzle for one minute or so and add the salt and the chickpeas.

3. Pour in about 2/3 cup of water and bring to the boil. Simmer for a couple of minutes, crushing a few of the peas with the back of the spoon to thicken the sauce. This should be fairly liquid but have some consistency. Take off the heat and serve hot, sprinkled with the lemon juice and cilantro

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