I mean it. What you see here? It's all I got for you in the visuals department today. Not much to see but so much to taste, I promise!
This weekend we traveled up to Rochester, NY, to visit good friends with whom we hardly get to spend enough time. I'll admit that the idea of being away for the whole weekend right now seemed a little less-than-ideal, what with our child arriving in like 5 minutes and all that we have left to do to prepare.
But as we drove the 5 hours due North in the bright sunshine, it occurred to me that a little time away from home is just what I needed. Afterall, that meant time not spent folding laundry, cleaning the house, cooking dinner, being ordinary. It meant time spent sleeping late, brunching, laughing, and reconnecting. With my two-steps-ahead-of-myself brain, I sometimes forget how important all of that can be.
That said, I blame a throw-together Sunday night dinner and a rushed attempt to photograph it on a relaxing weekend and a long journey home. If you ever find yourself in need of a quick, healthy, throw-together meal, let me make it extra-easy for you like I did for myself last night: pick a protein and then make a side dish that includes both a starch and a vegetable all mixed up together. Bonus: make it taste delicious and you'll cap off the weekend in style.
I made this broccoli and chickpea salad with its creamy, citrus dressing as a side dish for grilled honey-mustard salmon (think whole-grain mustard, honey, and soy sauce mixed together and brushed over the salmon before grilling). This salad came together in minutes, and can be as flexible as your pantry contents allow. Its best if the flavors are left to marry for a bit, but this step can be omitted if you're in a rush. I get it, I really do.
For the record, today feels extra Monday-ish. As in pass me an extra cookie and let's flip to Tuesday ASAP.
Creamy Broccoli and Chickpea Salad
Adapted from Our Lady of Second Helpings
6-8 c broccoli florets (about 1 head), chopped into small pieces
3 green onions, thinly sliced
1/2 c raisins, lightly packed
1/4 c pepitas or sunflower seeds (shelled)
15-oz can chickpeas, rinsed and drained
1/2 c (4 oz) plain, non-fat Greek yogurt
1 tbs whole-grain mustard
2 tbs apple cider vinegar
1 tbs honey
1 tbs orange zest
Combine the first 5 ingredients (through chickpeas) in a large bowl. Toss well to mix.
In a measuring cup or small bowl, combine the yogurt, mustard, vinegar, honey, and orange zest, stirring with a whisk until smooth. Season with salt/pepper as desired.
Pour half the dressing over the broccoli salad, and stir well to coat. Add the remaining dressing as needed to coat the salad but not drown it. It's best to let this stand in the refrigerator overnight, but at the least let stand for 10-15 minutes prior to serving so the flavors can mix.