This 100% plant-based, lemony herb “orzotto” with garlicky chickpeas is the perfect dish for any day of the year, including World Pulses Day (which is Feb 10th, by the way). It features my favorite pulse … chickpeas. What’s your fave? I’m a big, big, BIG fan of chickpeas (and all other pulses, for that matter!) since they’ve got the trifecta of good tasting + good for you + good for the planet! And they’re extra tasty when served in this “orzotto” recipe.
Here’s a twist on pasta salad that’ll be a highlight to any meal. It’s based on whole-wheat orzo and fresh baby arugula and provides a memorable balance of flavors, textures, and colors, along with a naturally sweet pop of California prunes. (Hint: Prunes offer potential bone health benefits!) Altogether, this salad is a delightful way to get fruits and veggies. In fact, it’s vegan—so enjoy it for Meatless Monday and beyond! Disclosure: (At time of posting) Jackie is a spokesperson for California Prune Board. She created this recipe on their behalf. The recipe is her original creation and is also available at californiadriedplums.org.
I had a mini-getaway to the Hamptons for a badly needed stress break. Clean air and a beachy breeze does wonders for the psyche! I also get slightly giddy over the farmstands and fresh produce that’s so readily available there. One of the local dishes that a friend served me while visiting was a corn and orzo salad picked up from my favorite little market, Round Swamp Farm. That provided the inspiration for this seasonal, vegan, pan-charred corn, orzo & greens salad. It’s absolutely scrumptious!