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Cheesy Sweet Corn Fritters with Sauteed Tomatoes

Cheesy Sweet Corn Fritters with Sauteed Tomatoes | doughseedough.net

I can’t believe summer is coming to an end; how is it almost September? The last few months flew by – a blur of work, school, and so many great vacations. I haven’t been able to cook much this summer – I spent most of my days traveling for work or traveling for fun – so every moment I get in the kitchen is extra special.

Mike and I finally had a quiet weekend at home to get caught up on housework and finally relax. A trip to the farmers’ market inspired this dish packed full of local foods – sweet corn, gorgeous cherry tomatoes, zucchini, and cheese. Seriously – there is nothing quite like Wisconsin sweet corn (sorry, Cape Cod, but the corn we had out there was terrible).

Cheesy Sweet Corn Fritters with Sauteed Tomatoes | doughseedough.net

I served these fritters with a side of zucchini noodles sautéed in a bit of olive oil and lightly seasoned with some roasted red pepper and garlic seasoning we got from Soulard Spice Shop.

Cheesy Sweet Corn Fritters with Sauteed Tomatoes| doughseedough.net

 

Cheesy Sweet Corn Fritters with Sautéed Tomatoes
serves 6

3 tablespoons olive oil
1 large red onion, finely chopped and divided
1 red bell pepper, finely chopped
1 – 2 small green chile peppers, minced (optional)
2 ears sweet corn, kernels removed
2 1/3 cup yellow corn meal
1/4 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cayenne pepper, divided
1 cup buttermilk (or combine 1 cup milk with 2 teaspoons white vinegar and let sit for 5 minutes)
1 egg
2 cups shredded sharp cheddar
2 tablespoons basil, roughly chopped
1 pint cherry tomatoes, halved

  1. Heat 1 teaspoon oil in a large non-stick pan over medium-high heat. Add half the onions and sauté for 1 minute. Add the bell pepper and chile peppers and cook for an additional 2 minutes, or until vegetables begin to soften. Add sweet corn and cook for two minutes, or until corn softens. Season with salt and pepper to taste. Set vegetables aside to cool.
  2. Meanwhile, combine the corn meal, flour, sugar, and 1/2 teaspoon of the cayenne in a large bowl. In a small bowl, whisk together buttermilk and egg. Add the buttermilk mixture to the dry ingredients and mix until just combined. Stir in the vegetables, cheese, and basil.
  3. Heat 1 teaspoon oil in a large non-stick pan over medium heat. Add the remaining onion and cook until softened, about 2 – 3 minutes. Stir in tomatoes and season with remaining 1/2 teaspoon of cayenne, salt, and pepper. Cook until tomatoes begin to soften, about 2 minutes. Set aside and keep warm.
  4. Heat a very thin film of oil in a large non-stick frying pan over medium heat. Working in batches, cook 1/4 cup scoops of batter in the oil. Cook 2 minutes per side, or until fritters are golden brown. Repeat with remaining batter, adding more oil as needed. Serve fritters immediately with sautéed tomatoes.

recipe adapted from Weeknight Fresh & Fast

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Slow Cooker Beef & Veggie Chili

Is it cold where you live? Do you have mountains of snow outside your window? Are you short on time? Do you hate doing dishes? Do you love comfort food that warms you up? If you answered yes to any or all of those questions, this chili is for you. Tossing everything into the slow cooker means you don’t have to spend hours standing over the stovetop, stirring and tending to your chili. Plus, who doesn’t love coming home after a long day to a house that smells amazing?

Slow Cooker Beef & Veggie Chili | doughseedough.net

Slow Cooker Beef & Veggie Chili

1 tablespoon olive oil
1 pound 93% lean ground beef
2 medium onions, diced
8 cloves garlic, minced
1/3 cup chili powder
1 tablespoon ground cumin
2 bell peppers, diced
8 ounces cremini mushrooms, chopped
16 ounces tomato sauce
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans kidney beans, drained and rinsed
1 jalapeno, seeds removed and minced (optional)

for serving (optional):
cooked macaroni noodles
fat free Greek yogurt or sour cream
shredded cheese
thinly sliced green onions
jalapeno slices
hot sauce
diced onions

  1. Heat oil in a large skillet over medium-high heat. Add beef, onions, and garlic and cook until beef is no longer pink, about 7 minutes; stir with a spoon to break beef up into smaller pieces. Add chili powder and cumin and stir to coat. Cook for 1 – 2 minutes or until fragrant, stirring frequently. Transfer mixture to a slow cooker.
  2. Stir in bell peppers, mushrooms, tomato sauce, diced tomatoes, and kidney beans. Cover slow cooker and cook for 6 hours on high or 8 hours on low. Season with salt and pepper to taste before serving  toppings of your choice.


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Easy Slow Cooker Italian Chicken Sandwiches

Football season is over this weekend. I don’t know what I’m going to do with all my extra time. What am I going to eat now that game foods are out? I’m assuming that eating spinach artichoke dip for lunch isn’t acceptable unless you’re watching football. On second thought, it’s probably not acceptable during football season either.

Once in a while, I will eat real food during a football game. You know, something that isn’t 99% cheese. Like this super easy slow cooker Italian chicken sandwich. Holy bucket of yum, I tell ya. If you don’t have your Superbowl menu set yet (shame on you!), make sure you get this delicious sandwich on there! Your friends and family will thank you.

Slow Cooker Italian Chicken Sandwiches |doughseedough.net

Easy Slow Cooker Italian Chicken Sandwiches

3 pounds boneless, skinless chicken breast
1 envelope Good Seasons Zesty Italian salad dressing mix
8 ounces pepperoncini slices, drained + 2 tablespoons liquid
8 ounces hot giardiniera, drained
2 cups low-sodium chicken broth

for serving
whole wheat buns
provolone cheese slices
giardiniera
pepperoncini

  1. Place chicken in the bottom of a slow cooker and sprinkle with dressing mix. Top with pepperoncini, giardiniera, and chicken broth. Cover and cook on low for 6 hours.
  2. Remove meat from slow cooker and shred with two forks. Alternatively, place the chicken into the bowl of a stand mixer fitted with the flat beater. Beat on low for 30 or so seconds or until chicken is shredded. Return shredded chicken to slow cooker for 5 minutes.
  3. Scoop chicken onto buns and top with provolone cheese, giardiniera, and pepperoncini. Serve immediately.


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Easy Pepper Steak with Mushrooms

I’m spending more time than ever just cooking for one. The weekdays Mike and I spend together are rare, and when we do get the chance to enjoy each other’s company during the week,  the last thing I want to do is spend hours cooking. My cooking style has evolved. I’m focusing more on super quick and easy dishes now more often than not. I don’t see this changing in the near future, either. I’ll be going back to school for my master’s in January (!!!) which means even less time in the kitchen.

For this recipe swap I was assigned Angie’s blog, My Chicago Kitchen. I looked through a bunch of her recipes before settling on this pepper steak dish. Quick and easy? Check. Delicious? Check!

Easy Pepper Steak with Mushrooms | doughseedough.net

Easy Pepper Steak with Mushrooms

slightly adapted from My Chicago Kitchen originally from Elly Says Opa

1 pound flank steak, cut against the grain into thin strips
3 tablespoons low sodium soy sauce, divided
1/2 teaspoon ground white pepper
1 tablespoon cornstarch
1/3 cup beef broth
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
3 cloves garlic, minced
8 ounces mushrooms,  sliced
salt & pepper, to taste
cooked brown rice,  for serving

  1. In a shallow bowl, marinate the flank steak in 2 tablespoons of the soy sauce for 15 minutes. Season with a touch of ground white pepper.
  2. While the beef is marinating, make the sauce. Mix the remaining tablespoon of soy sauce with cornstarch. Add beef broth and whisk until corn starch is dissolved. Mix in red pepper flakes. Season to taste with salt and pepper.
  3. Heat oil over medium-high heat. Add the onion and garlic and cook until onions are tender-crisp. Increase heat and add beef and cook until no longer pink in the center. Add peppers and mushrooms to the pan and cook until peppers are tender-crisp.
  4. Pour in the sauce and stir to combine. Bring sauce to a simmer; it will thicken as it warms. Serve hot over brown rice.


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Niu Rou Mien (Taiwanese Beef Noodle Soup)

I’ve realized that some dishes are just better when my mom makes it. My mission this time was to replicate the delicious beef noodle dish I ate growing up – niu rou mien. I asked her for a recipe, and she told me to just come over and watch her make it and take notes. She ended up sending me an email with a rough draft of a recipe; I’ve done my best to assign amounts to the various ingredients.

This recipe is long. It has many, many ingredients. I thought about finding shortcuts, but I honestly don’t think there are any. This recipe is truly a labor of love and it’s not something you can cheat and simplify without sacrificing taste.

One thing I noticed from pouring over niu rou mien recipes is that most of them instructed you to boil the beef to get rid of the impurities. If you have bone-in meat, you’ll want to make sure you boil it or you will end up with a film of gunk on your finished product. And that would be a major bummer after you spent all that time prepping and cooking, right?

This dish is my childhood in a bowl. And I’m so happy that I have been able to recreate it in my kitchen.

Niu Rou Mien (Taiwanese Beef Noodle Soup) | doughseedough.net

 

Slow Cooker Niu Rou Mian (Taiwanese Beef Noodle Soup)

3 pounds beef shank and/or chuck roast  (I used 1 1/2 pounds each)
2 tablespoons canola oil
2 medium onions, chopped
10 cloves garlic, peeled and smashed
2-inch piece ginger, thinly sliced
2 tablespoons fermented black beans
2 teaspoons five spice powder
2 tablespoons Sichuan bean sauce
1 tablespoon hot chili sauce
1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work)
1/3 cup low-sodium soy sauce
1/3 cup dark soy sauce
1 tablespoon rock sugar
2 cups beef broth
2 tomatoes, quartered
5 green onions, cut into thirds
3 dried chili peppers, optional
8 hard boiled eggs, peeled
1 tablespoon Sichuan peppercorns
5 star anise
2 cinnamon sticks
2 bay leaves
5 large carrots, sliced

for serving:
baby bok choy, blanched
noodles of choice, cooked (I prefer medium-width Chinese noodles)
green onions, thinly sliced
rice wine vinegar
pickled mustard greens, recipe below

  1. Bring a large pot of water to a boil. Add beef and reduce to a simmer. Cook until beef is cooked all the way through. Skim off the impurities floating on top of the water. Remove beef and reserve the cooking water.
  2. Heat a large pot over medium-high heat and add the oil. Brown the beef on all sides. Remove beef from pot and place into the bottom of a slow cooker.
  3. Add the onion, garlic, and ginger into the pot and cook, stirring frequently, for 2 minutes. Add the black beans, five spice powder, Sichuan bean sauce, and hot chili sauce and stir to combine. Stir in the Shaoxing wine, both types of soy sauce, and rock sugar and cook until the sugar has dissolved. Pour mixture on top of the beef.
  4. Add in the beef stock, tomatoes, green onions, chili peppers, and hardboiled eggs. Add the Sichuan peppercorns, star anise, cinnamon sticks, and bay leaves (optional: combine these ingredients in a cheesecloth and tie it up to make removing all the little pieces a bit easier at the end.) Top everything off with stock and six cups of the reserved cooking water (or use 8 cups of beef stock). Cover and cook on low for 5 – 6 hours or until the meat is tender. Add carrots and cook for an additional 30 minutes or until carrots are tender. Taste and add more soy sauce if necessary.
  5. To serve, place noodles in a bowl and top with bok choy. Ladle scoops of the beef stew on top. Garnish with green onions and the pickled mustard greens relish. Top with a splash of rice wine vinegar, if desired.


Pickled Mustard Greens Relish

10.5 ounce package mustard greens
2 hot chili peppers
2 tablespoons sugar

  1. Rinse the pickled mustard greens and soak in water for 30 minutes. Change the water twice during this time period to get rid of excess salt.
  2. Dice the mustard greens into pea-sized pieces.
  3. Heat a nonstick pan over medium heat and add the mustard greens. Cook for 2 minutes. Add in chili peppers and sugar and stir until sugar is evenly distributed. Continue to cook, stirring frequently, until water has evaporated.
  4. Allow to cool and store in the refrigerator in an air-tight jar.

 

recipes slightly adapted from my Mama’s recipe


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SNAP Challenge 2014 Day 7 (+ a pasta recipe)

SNAP Challenge Day 7 | doughseedough.net

It’s done. Mike and I have finished the SNAP Challenge. We both agreed that this year was harder than last. We couldn’t figure out why at first – we had plenty of food (leftovers, even), but everything just seemed more difficult. We think it was partially due to the fact that we had to complete most of the SNAP Challenge apart. I also didn’t plan for enough snack foods throughout the week.

There are definitely things I’m looking forward to now that the Challenge is over – farmers’ market produce, sparkling water, breakfast sandwiches, ice cream… I actually even miss rice. Mike told me he’s craving chocolate and plans to eat chocolate everything for a day. I can’t control what he eats from 2 hours away, so we’ll see what happens 🙂

Doing this Challenge will never equate to what those who live on SNAP experience day-to-day, but this Challenge is always a great reminder of how much I have to be thankful for in life, and why I am never ever “too busy” to take time to volunteer. It reminds me to not judge people and the food choices they make. As a dietitian, my heart crumbles a little every time patrons at the food pantry choose 6 Slim Jim sticks over 4 cans of tuna. As a human, I now understand why they would make that choice.

Today we ate:

Breakfast: oatmeal with egg (me), oatmeal with agave (Mike)
Snack: apples
Lunch: pasta with zucchini and tomatoes in lemon-yogurt sauce
Snack: celery and carrots with Greek yogurt dip
Dinner: pasta with zucchini and tomatoes in lemon-yogurt sauce (me); chicken taco soup, corn on the cob (Mike)
Snack: peanut butter toast with banana (Mike)
Drinks: peppermint tea, water with lemon

Pasta with Zucchini and Tomatoes in Lemon-Yogurt Sauce | doughseedough.net

Pasta with Zucchini and Tomatoes in a Lemon-Yogurt Sauce

13.25 ounce package whole wheat spaghetti
1 cup nonfat plain Greek yogurt
1/2 cup shredded Parmesan cheese
1 lemon, zested and juiced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
olive oil spray
4 zucchini, cut in half lengthwise and thinly sliced into half moons
4 cloves garlic, minced
1 pint cherry or grape tomatoes, halved

  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/4 cup of pasta water and set aside. Drain pasta and set aside.
  2. In a large bowl, whisk together yogurt, Parmesan, lemon zest, lemon juice, salt, and pepper. Set aside.
  3. Heat a large pan over medium-high heat. Spray with olive oil. Add garlic and cook for 2 minutes. Add zucchini and cook, stirring occasionally, until just wilted. Stir in tomatoes and cook until softened, about 2 minutes.
  4. Transfer zucchini mixture into large bowl of yogurt mixture and stir to combine. Add the drained pasta and gently toss until well combined. Add the reserved pasta water 1 tablespoon at a time, as needed, to thin the sauce. Serve immediately.

recipe slightly adapted from Ezra Pound Cake


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SNAP Challenge Day 6 (+ chicken taco soup)

SNAP Challenge Day 6 | doughseedough.net

Mike and I were out running errands today and ended up at the mall around lunch time. We had been out all morning running from store to store looking at flooring. By the time we got to the mall to look at some clothes for Mike, we were hungry and tired. Mostly hungry. As we walked around, the smells from the food court, the samples from the pretzel shops and coffee shops tempted us.

It was so hard to walk past everything. I was speed walking as fast as I could manage to get away from whatever tempting food was lurking in the area. The chicken taco soup we had for lunch was so good after spending two hours in that Sbarro-Panda Express-Auntie Anne’s haze.

For the soup, I used farmers’ market sweet corn and just barely cooked it so that it still retained its delicious crunch. If you don’t have any fresh corn on hand, 1 1/2 cups of frozen corn will work just fine. But nothing will ever beat good ol’ Wisconsin sweet corn!

Today we ate:

Breakfast: oatmeal with egg (me), oatmeal with agave (Mike)
Lunch: chicken taco soup
Snack: peanut butter toast
Dinner: spaghetti with zucchini and tomatoes in a creamy lemon-yogurt sauce (check back Monday for the recipe!)
Snack: peanut butter toast with banana

Chicken Taco Soup | doughseedough.net

Chicken Taco Soup

3 chicken breasts
olive oil spray
2 teaspoons chipotle chili powder
1 teaspoon cumin
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon ground black pepper
2 onions, chopped
4 cloves garlic, minced
1 –  2 jalapenos, minced
2 bell peppers, chopped
8 ounce can tomato sauce
2 – 14.5 ounce cans diced tomatoes
2 – 14.5 ounce cans black beans, drained and rinsed
5 cups chicken broth
2 ears sweet corn, kernels removed
garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips

  1. Preheat oven to 375°F. Spray a baking pan with olive oil.
  2. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt and pepper. Sprinkle a little bit of the mixture of the chicken breasts and set the rest of the spice mixture aside. Bake chicken in preheated oven for 20 – 25 minutes or until cooked through. Shred chicken with two forks.
  3. Meanwhile, heat a large pot over medium heat and spray with olive oil. Add in onions, garlic, and jalapenos. Cook for 3 minutes. Stir in the remaining spice mixture and stir to evenly distribute. Stir in tomato sauce, bell pepper, diced tomatoes, and beans. Stir in chicken broth and bring mixture to a boil. Reduce heat to a simmer and cook for 20 minutes. Stir in shredded chicken and corn and cook for an additional 2 minutes to heat chicken through.
  4. Serve soup hot with desired toppings.

 

recipe slightly adapted from The Pioneer Woman


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SNAP Challenge 2014: Day 4 ( + vegetarian lasagna rolls)

SNAP Challenge Day 4 | doughseedough.net

We’re over halfway through the Challenge, folks. Honestly? Today was the best I’ve felt so far. Maybe it was because I got to see Mike. Maybe it’s because I realized that we probably have enough food for the week. Either way, I’m going to go to bed happy and a little less worried tonight.

Today I ate:
Breakfast: oatmeal with egg
Lunch: vegetarian lasagna rolls
Snack: tortilla chips
Dinner: chicken taco soup
Snack: peanut butter toast, raisins

Today Mike ate:
Breakfast: oatmeal with raisins
Lunch: vegetarian lasagna rolls
Snack: peanut butter toast
Dinner: chicken taco soup
Snack: peanut butter toast

The recipe I’m sharing with you today is for spinach tofu lasagna rolls. Yes, tofu. Keep reading. Mike had the lasagna rolls during Day 3 of the Challenge. I asked him what he thought of the tofu and he just stared blankly at me… “what tofu?”

Apparently he thought it was just (really bad) ricotta! Well, surprise – there is no ricotta in this, either! I subbed in low fat cottage cheese (easier on the wallet and on the waistline) and mixed in plenty of good-for-you spinach.

{vegetarian} Spinach Tofu Lasagna Rolls | doughseedough.net

Spinach Tofu Lasagna Rolls

1 pound package lasagna noodles
1 teaspoon olive oil
5 cloves garlic, minced
19 ounces firm tofu, crumbled
3 cups chopped spinach
1 cup low-fat cottage cheese
2/3 cup shredded Parmesan cheese, divided
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups marinara sauce, divided

  1. Preheat oven to 350°F.
  2. Cook noodles according to package directions. Drain, and set aside on a large baking sheet to dry out slightly.
  3. Meanwhile, heat oil in a large nonstick pan over medium heat. Add garlic and cook, stirring frequently, for 30 seconds. Add tofu and spinach and cook, stirring, until spinach wilts, about 2 – 3  minutes. Remove pan from heat and let cool for 5 minutes. Stir in cottage cheese, 1/3 cup Parmesan cheese, salt and pepper.
  4. Spread 1 cup sauce in the bottom of a large baking dish. To make the lasagna rolls, place about 1/4 cup mixture on a noodle and spread across the entire noodle. Roll up and place the roll, seam-side down, in the prepared baking dish. Repeat with the remaining noodles and filling.
  5. Spoon remaining sauce over top of the lasagna rolls and sprinkle with the remaining Parmesan cheese. Bake in preheated oven for 20 minutes or until heated through and cheese is melted.


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SNAP Challenge 2014: Day 2 (+ a recipe!)

SNAP Challenge Day 2 | doughseedough.net

 

Day two is done. For me, it was just as weird as the first day. I wasn’t feeling 100% like myself due to the obnoxious cold I get hit with. Here’s what I ended up eating:

 

Breakfast: oatmeal with raisins
Lunch: peanut noodles with shredded chicken and veggies
Snack: cottage cheese
Dinner: peanut noodles with shredded chicken and veggies
Snack: apple
To drink: crazy amounts of peppermint tea sweetened with a bit of agave, water with lemon

 

So let’s move on to what I’ve been eating the past few days: peanut butter noodles with chicken and veggies!

 

This dish was crazy easy and it’s super customizable. I used bell pepper and carrots as my veg in this dish, but just about anything you have on hand will work. Feel free add more soy sauce, if desired. I only used 2 teaspoons because I ran out and didn’t budget for it in my SNAP Challenge budget. The most time-consuming part was cutting all the dang carrots up. I didn’t have my mandoline or grater  with me, but I highly suggest you use one to make prep a little easier. Alternately, just chop the carrots up. A little less pretty, but just as tasty.

 

Another bonus? The noodles taste stellar hot or cold. I opted to eat mine mostly hot since it made my throat feel better, but you just follow your heart (stomach? taste buds?) and do as you wish!

 

Peanut Noodles with Chicken and Veggies | doughseedough.net

Peanut Noodles with Shredded Chicken and Vegetables

1 – 13.25 ounce package of whole grain spaghetti
3 boneless, skinless chicken breasts
2 bell peppers, thinly sliced
3 carrots, julienned
2/3 cup natural creamy peanut butter
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons sriracha, more or less to taste
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 cup cilantro, roughly chopped
  1. Place chicken in a large saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook until no longer pink in the middle and internal temperature reaches 165°F, about 12 minutes. Remove to a cutting board and let cool. Once cool enough to handle, shred with two forks.
  2. Cook pasta according to package directions. Drain pasta, reserving 2/3 cup of the pasta water. Set aside.
  3. While pasta is cooking, whisk together peanut butter, soy sauce, sesame oil, sriracha, garlic, and ginger. Whisk in 2/3 cup of hot pasta water to thin sauce. Taste, and add more soy sauce and sriracha if desired.
  4. Toss pasta, bell peppers, and carrots with peanut sauce. Garnish with cilantro and serve.

 


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Mediterranean Chopped Salad

I have a secret: I made this dish months ago. Back when spring was barely showing its face in Wisconsin. I took one bite of the salad and knew that this was going to be absolutely perfect for summer. The salad was delicious back in the spring when it was made from not-quite-in-season veggies. Now that it’s summer, I urge you to take advantage of the delicious, local veggies at a farmers’ market near you. I walk through the Appleton or Madison market every week and the bountiful produce makes my day. I can’t eat this salad right now (it doesn’t fit into my diet quiet yet), but I can dream about it. I’m hoping that my food issues get sorted out before the summer is over so I can take advantage of the fresh veggies from the market and in my garden.

Mediterranean Chopped Salad | doughseedough.net

Mediterranean Chopped Salad

1 medium cucumber, seeded and cut into 1/2-inch dice (about 1 1/4 cups)
1 pint grape tomatoes, quartered (about 1 1/2 cups)
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove, minced
1 (14-ounce) can chickpeas, drained and rinsed
1/2 cup pitted kalamata olives, chopped
1/2 small red onion minced (about 1/4 cup)
1/2 cup roughly chopped fresh parsley
1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper

  1. Place cucumber and tomatoes in a colander set over a bowl. Sprinkle with salt and gently toss to combine. Let stand for 15 minutes.
  2. In a large bowl, whisk together olive oil, red wine vinegar, and garlic. Add the cucumber, tomatoes, chickpeas, olives, onion, and parsley; toss to combine and let stand at room temperature for 15 minutes.
  3. Add romaine and feta and toss until ingredients are evenly distributed. Season with salt and pepper, to taste before serving.

 

recipe very slightly adapted from America’s Test Kitchen