So you all might have thought I purchased those pretty awesome purple carrots... no I didn't. I actually bought some a while back from the same vendor and cooked this (scroll down). I did how ever manage to buy the candy cane beets, which are boiling up a storm as we speak... or as I write?
Whichever, I picked up a few other things too. Truthfully if it was earlier and I wasn't planning to go anywhere else I would have bought sooo much more. I didn't think it was a good idea to carry a big ol' piece of raw meat or cheese in my purse while I went on a attempt to find some new 'underthings'. I just couldn't imagine walking into the arie store knowing what my purse withheld, and on the other hand it I don't know... might go bad.
[Market tomatoes, pear shaped] I fell in love with these as soon as I saw them and knew immediately that I was gonna put these babies in pasta. This is a pretty basic pasta: tomatoes, basil, garlic, olive oil, lemon, and salt and pepper.
[Dried Cranberries] One of my favorite things is dried fruit. So when I decided to make some chocolate oatmeal cookies I had a thought. Why not put some cranberries in there too? I'm glad I did, cause these are my favorite new cookie.
[Fresh Herbs] At least I could carry these in my bag with little wilting. I've been eyeing up these chickpea patties for a couple of weeks. So when I finally had a chance to make them I couldn't resist adding fresh herbs.
2x 400 g cans chickpeas, rinsed and drained
3 green onions
2 cloves garlic, chopped
1/2 cup chopped flat-leaf parsley
1/4 cup chopped basil
2 tsp finely grated lemon zest
2 tbsp self-raising flour
1 tsp ground cumin
1 tsp ground coriander
sea salt and black pepper
1 1/2 tbsp olive oil
1/4 sesame seeds (I even added some sesame oil for more flavor)
Add everything but the sesame seeds to the food processor and process for 2-3 min until a thick paste forms. Add the sesame seeds and shape 1 tablespoon of the mixture into patties. Heat a frying pan with olive oil and cook the patties 2-3 minutes on each side. Feel free to add a little more of the herbs or garlic or anything you fancy cause these can tend to get bland, but done nice, they can taste pretty darn good.
recipe adapted from Donna Hay