This just in from our friends at Delicious TV...There's still plenty of summer left! So, why not take advantage of the fresh bounty of the season.
From your friends at Delicious TV, we have a
Minty Tomato-Fennel Salad (below) that will certainly impress your friends.
And, as we are always on the lookout for yummy recipes, we just had to share the recipe for
Carrie's Cosmic Chickpea Soup (below) – provided by none other, than Carrie Corbin!
If you have a vegetarian recipe, you would like to share, please send it to us! Until then, visit
www.delicioustv.com for more information, and as always, please don't hesitate to contact us with any questions.
Happy cooking!
Selena & Nimmi
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Minty Tomato-Fennel SaladServes 4
Typically made with basil, I enjoyed a version of this salad in Rome. I was pleasantly surprised by my substitution of mint; I prefer the lighter, more complementary brightness that fresh mint imparts to raw fennel. For the dressing, I use lemon juice in place of a more acidic wine vinegar; the lemon enhances the combination of fresh tomatoes, subtle red onion, and the mild anise taste of the fennel. Serve the salad as soon as it is dressed, before the juicy tomatoes make it watery.
1 pound cherry tomatoes, halved
½ small red onion, chopped
½ fennel bulb, finely diced
¾ cups mint leaves, plus a few leaves for garnish
¼ cup extra virgin olive oil
Juice and grated zest of 1 lemon
Salt and freshly ground black pepper, to taste
Combine the tomatoes, onion, fennel, and mint in a large bowl. In a separate bowl, whisk the oil and lemon juice. Add dressing to taste to the salad and toss to combine. Season with a little salt and pepper. Garnish with mint leaves and a little zest and serve immediately.
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Chickpea & Pasta Soup2 tablespoons Olive Oil
1 large clove garlic, minced
1 19 ounce can of chickpeas drained and rinsed
5 cups vegetable stock
½ cup canned diced tomatoes, with liquid
1 teaspoon chopped fresh rosemary
Pinch crushed red pepper
¼ t salt
Freshly ground black pepper
½ cup dried short pasta
1. Heat a stockpot on medium and add the olive oil and garlic. Saute until golden, about 3 minutes.
2. Add the chickpeas, tomatoes, rosemary and red pepper
3. Bring to boil. Reduce heat to medium-low and simmer for 20 minutes.
4. Use hand blender to chop up the ingredients.
5. Add salt and pepper.
6. Return the soup to a boil and add the pasta, stirring frequently. Cook until the pasta is cooked, 8-10 minutes.
4 servings, 1 cup each
273 calories, 10 grams fat, 0 cholesterol, 36 grams carbohydrates, 10 grams protein,
6 grams fiber, 1025 sodium
