Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Inspired by Tabbouleh, a Chickpea Salad to Make All Summer Long + Sourdough Discard Pancakes (Irresistible!) & More
|
Hi Friends, Nearly every other week, I make a batch of these slow-cooker chickpeas, and I am always astonished by how delicious they taste straight from the pot: perfectly cooked and seasoned, all for about five minutes of effort. In the winter, those chickpeas often become this curry or these taco bowls, and in the summer, I dress them with this cilantro-lime vinaigrette or toss them into this favorite chopped salad. My latest favorite use for them is in this herby tabbouleh-inspired salad, loaded with chopped tomatoes, cucumbers, red onion, and toasted pine nuts, dressed in a lemon vinaigrette. Whereas tabbouleh is known for being very lemony and parsley-dominant, this salad isnβt quite as sharp or herby, intentionally so as my children donβt love a very acidic dressing. The good news is that you can tailor this salad to your liking with more herbs, lemon, and veggies of all kinds. This time of year, I could eat this sort of salad morning, noon, and night β it is so refreshing, so satisfying, and just so darn tasty. As always, I hope you love it. Have a great weekend, Friends π
PS: This week I had to make more chocolate chip cookies for another event, this time not gluten-free. I now use a low-and-slow method to bake the cookies, which allows them to spread just a little bit more, and I'm loving the results. I've added notes to the recipe: Here's the gluten-free batch (same recipe but using Cup4Cup as the flour): Sourdough Discard Pancakes {New}In case you missed it, a few weeks ago, I created a Sourdough Starter from Scratch Challenge. If you have had any interest in building a starter from scratch, but have hesitated for whatever reason, now is the time! Click here to join the challenge. It will require no more than 1-2 minutes of work a day for the next 7 days. Every morning for the next week, you will receive an email with a short video showing you what to do.
Bonus: This is a zero-waste challenge! If you join the challenge, you'll receive lots of recipes that will put your sourdough discard to good use, namely this new favorite: βLight and Fluffy Sourdough Discard Pancakesβ
This is a simple, same-day recipe that will leave you with more than 2 dozen light and fluffy pancakes to enjoy now or freeze for later. Whatβs more, you can use as much as 200 grams of discard in the recipe (or less ... see recipe box for details). I find these pancakes irresistible right off the skillet: no syrup or butter necessary. My children disagree...
If you made the Sourdough Discard Waffles, this recipe will feel very familiar: it's nearly identical with the exception of the quantity of flour and a slightly different mix of baking powder and baking soda.
From reader Phoebe: "My children (and husband) devoured these!! I am on day 6 of the sourdough starter challenge and used some of the discard for these. SOOO crisp and delish!" βοΈβοΈβοΈβοΈβοΈ
β Review of the Week
ββοΈβοΈβοΈβοΈβοΈβ βQuick-Pickled JalapeΓ±osβ "I made these early yesterday and added them to my tacos that I made for dinner, and they are delicious! Iβm making homemade pizza tomorrow and will add on there as well. These will be a staple in my kitchen! π" β Jesse In Case You Missed Itβ4-Ingredient Roasted Red Pepper Dressing (No Peeling Required!): delicious on ....
... sturdy greens like Little Gems, Endive, and Radicchio:
β3-Ingredient Grilled Chicken (so fast, so tasty!)β
βEasy Charred Cherry Tomato Salsa β
β Popular Right Now
You Are Loving These 3 Recipes ...
PS: ALL the popular recipes right here β Popular Recipesβ Pizza Every Friday
In Friday's pizza newsletter, I said goodbye. It's been a wonderful 18 months, and I'm so grateful for the connections I made with so many passionate pizza people ππ
Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! πππππ₯π₯
5 Free Resources Available to You
PS: All previous editions of this newsletter can be found here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Hi Friends, When I read Susan Spungen describe this pan as her βride or dieβ grill accessory in a recent newsletter all about grilling, I ordered it immediately. It worked perfectly for these turkey burgers, which are very wet and prone to sticking/sliding through grill grates: I've since ordered two more for Father's Day gifts along with this bean spoon, which is back in stock, and which I just love. It's thrilling scooping beans out of a pot with an oversized spoon! If you're still looking...
Hi Friends, After dining at Ops in Brooklyn several summers ago, I returned home dreaming about the salad, the sole salad on the menu, an artful arrangement of Little Gems and radicchio drizzled with a roasted red pepper dressing. Ops, I learned, uses a mix of peppers, several vinegars, and herbs in their dressing, and I worried recreating it at home would be a challenge. Much to my surprise, it was not, thanks to the roasted red peppers, which lend so much depth of flavor on their own β both...
Hi Friends, Last week, in this salsa post, I shared a photo of three-ingredient grilled chicken tacos and promised to share "the recipe" soon. I've hesitated to share it sooner because it's hardly a recipe β it's taco seasoning + olive oil β and the last time I shared a recipe calling for taco seasoning, I received a comment from a woman who said, among other things, that my blog was "no longer relevant" to her. Simplified in a factory, she wrote, thanks but no thanks. Pointing to the "high...