Tag Archives: easy

Shrimp, Avocado, and Grapefruit Salad

avocado shrimp salad

It may sound cliche, but “less is more” and “what you see is what you get” are perfectly descriptive of this clean and refreshing salad. Layered with citrus, briny shrimp, sweet onion, and creamy avocado, each ingredient hits the right spot and unites in a light and lovely summer lunch or salad course.

Shrimp, Avocado, and Grapefruit Salad
Serves 2 to 4

1/2 small red onion, thinly sliced
Salt
Fresh lime juice
Extra-virgin olive oil
12 large (16/20) shrimp, peeled and deveined, tails intact
Extra-virgin olive oil
Freshly ground black pepper
1 large avocado, halved, pitted and cut into 1/4-inch slices
1/2 ruby grapefruit, sectioned, membranes removed
2 tablespoons chopped Italian parsley leaves

1. Salt the onion slices and place in a colander in the sink or over a plate for 20 minutes. Rinse with cold water and blot dry, then toss the slices with 1 tablespoon lime juice.
2. Heat 1 tablespoon oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, add to the skillet, and cook until colored on both sides and cooked through, 3 to 5 minutes, turning as needed. Transfer to a plate.
3. Halve and pit the avocado, then cut into 1/4-inch slices
4. Cut away the skin and pith of the grapefruit, then cut away the membranes and seed the segments.
5. On individual serving plates, layer the avocado, grapefruit, onion, and shrimp. Drizzle with olive oil and a squeeze of lime juice. Season with salt and pepper and garnish with parsley. Serve immediately.

 

Simple Roasted Potatoes with Thyme and Sea Salt

Potatoes Sea Salt Thyme TasteFood

Sometimes it’s necessary to state the obvious. These roasted potatoes are a standard accompaniment to meat and fish. They may be predictable, but they are also a classy reflection of simplicity. The ingredients are minimal (it’s all about the potato) and the method is easy (toss and roast). The results are, well, obvious: delicious crispy, salt-tinged potatoes. That’s the kind of predictability I will rely on any day of the week.

Roasted Potatoes with Sea Salt and Thyme

Salt the potatoes just before roasting to prevent them from exuding water.
Serves 4 as a side dish.

1 1/2 pounds small or new organic potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
Fine sea salt and freshly ground black pepper
3 to 4 thyme sprigs
Sea salt flakes for garnish
Fresh thyme leaves for garnish

Preheat the oven to 425°F. Quarter the potatoes (or halve if very small) and place in a large bowl with the garlic. Drizzle the oil over the potatoes and toss to coat. Season with salt and pepper and toss again. Dump the potatoes onto a rimmed baking sheet and spread evenly. Scatter the thyme sprigs around the potatoes. Place the baking tray on the lowest rack in the oven and bake 30 minutes without disturbing. Move the baking tray to the top half of the oven and continue to bake until tender and golden, 20 to 30 minutes more. Remove and transfer the potatoes to a bowl. Pour in an extra glugg of oil and stir to coat. Garnish with additional sea salt and fresh snipped thyme leaves.

Coconut Chicken and Vegetable Curry

coconut curry tastefood

Move over turkey. It’s time for a holiday dinner time-out. This easy curry is a one-pot wonder – warming and spiced, creamy and filling, and simply prepared in 30 minutes. It’s perfect fare for a cold winter day and a welcome dinner option following an afternoon of cookie-baking.

Coconut Chicken Vegetable Curry

The beauty of this recipe is its flexibility. Feel free to switch up the vegetables to your taste. Chicken thighs may also be used in place of the breast meat – just adjust the cooking time accordingly. Serves 4.

2 tablespoons extra-virgin olive oil, divided
1 pound chicken breast, cut into 3/4-inch pieces
Salt and freshly ground black pepper
1 large yellow onion, chopped
1 large carrot, sliced
1 poblano pepper, seeded and sliced
2 garlic cloves, minced
1 tablespoon grated peeled ginger
2 tablespoons curry powder
1 (28-ounce) can Italian plum tomatoes with juice
1 (15-ounce) can coconut milk
1/2 bunch lacinato kale, tough stems removed, coarsely chopped
1 red jalapeño pepper, sliced
Chopped fresh cilantro

1. Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook until the chicken colors on all sides, turning as needed, 3 to 4 minutes. Remove the chicken from the pot and set aside on a plate.
2. Add 1 tablespoon oil to the same pot, then add the onion and carrot and saute until the carrot brightens in color and the vegetables begin to soften, about 3 minutes. Add the poblano and saute 1 minute. Add the garlic and ginger and saute until fragrant, about 1 minute. Add the curry powder and cook, stirring, to coat the vegetables and lightly toast the spice. Pour in the tomatoes and coconut milk and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Partially cover the pot and simmer until the vegetables are tender, about 15 minutes.
4. Return the chicken to the pot and stir in the kale. Continue to simmer until the chicken is thoroughly cooked through and the leaves are wilted, about 5 minutes. Serve the curry in bowls with basmati rice. Garnish with the jalapeño slices and fresh cilantro.

Gemelli Pasta with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs

Tomato Pasta Plate x

Are you looking for an easy and healthy weeknight meal? Here is a light and fresh pasta dinner that is guaranteed to please everyone. I make this recipe when I have gads of cherry tomatoes on hand. Slow roasting coaxes out their natural juices and sugars and intensifies the tomato flavor. Fresh arugula is tossed into the mix, slightly wilting from the heat of the cooked pasta. The final touch is a shower of toasted olive oil breadcrumbs, which adds comfort and a rich crunchy texture to the dish.

Gemelli Pasta with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs
Serves 4

Roasted Tomatoes:
1 pound grape or cherry tomatoes
3 unpeeled garlic cloves
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 thyme sprigs

Olive Oil Breadcrumbs:
1/2 cup fine breadcrumbs (or panko)
2 tablespoons extra-virgin olive oil
2 tablespoons finely grated Pecorino Romano cheese

Pasta:
1 pound gemelli or fusilli pasta
2 large handfuls of arugula, about 3 cups
1/3 cup finely grated Pecorino Romano cheese
2 tablespoons extra-virgin olive oil, or to taste
Freshly ground black pepper

Roast the tomatoes:
Heat the oven to 400°F. Scatter the tomatoes and garlic cloves on a rimmed baking sheet. Drizzle with the oil and season with salt and pepper. Stir to coat. Scatter the thyme sprigs over the tomatoes and transfer to the oven. Roast until the tomatoes are softened and begin to release their juices, about 25 minutes. Remove the tomatoes and discard the thyme sprigs. Peel the skin away from the garlic and finely chop the cloves. Transfer the tomatoes, garlic, and any pan juices to a large serving bowl.

Toast the breadcrumbs:
Reduce the oven heat to 350°F. Sprinkle the breadcrumbs on the same baking sheet. Add the oil and stir to coat. Return the baking sheet to the oven and toast the breadcrumbs until golden brown, 2 to 3 minutes. (They will brown quickly so watch them carefully.) Remove and immediately transfer the breadcrumbs to a small bowl to prevent further cooking. Cool 5 minutes, then stir in the cheese.

Make the pasta:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente; drain. Add the pasta to the tomatoes. Add the arugula, cheese, and oil. Toss to combine and slightly wilt the arugula. Add half of the breadcrumbs and stir once or twice to blend. Divide the pasta between serving plates. Garnish with the remaining breadcrumbs and freshly ground black pepper. Serve immediately.

Back to School Basics: Easy Granola

Basic Granola TasteFood

Everyone needs a good granola recipe up their sleeve. Homemade granola is a healthy pantry staple, great for quick breakfasts and wholesome snacks. It’s also very easy to make, requiring only 30 minutes. I follow a basic ratio of 2 cups oats to 1 cup coconut to 1 cup nuts to 1 cup dried fruit. To that I embellish, adding different grains and seeds such as flax, sunflower, or even wheat germ, depending on what I have on hand.  Use this recipe as a template and mix and match your favorite nuts, fruit, and seeds to your taste – and consider doubling the batch, because it’s guaranteed to be gobbled up.

Easy Granola:

Be sure to add any of the fruit after the granola has cooked to prevent the fruit from burning. Makes about 5 cups.

2 cups old fashioned oats
1 cup unsweetened grated coconut
1 cup coarsely chopped raw almonds
1/4 cup pepitas or sunflower seeds (optional)
1/2 teaspoon salt
2 tablespoons maple syrup
2 tablespoons brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup raisins, or more to your taste

Preheat the oven to 300°F. Combine the oats, coconut, almonds, pepitas, and salt in a large bowl. Whisk the syrup, sugar, oil, vanilla, and cinnamon in a small bowl. Pour over the oats and stir to thoroughly coat.

Spread the mixture on a rimmed baking sheet lined with parchment or a silpat. Bake until light golden, about 25 minutes, stirring once or twice. Remove from the oven and add the raisins, stirring to blend. Cool completely. Store at room temperature in an airtight container for up to one week.

This recipe also appears in my Food and Drink column at Marin Magazine.

30 minute Dinners: Spaghetti with Shrimp, Broccolini and Basil

broccoli shrimp tastefood

This light and lovely dish is healthy, low maintenance, and delicious. A series of quick cooking steps ensures that each component is perfectly cooked before tossing together to serve. Tender broccolini spears and sweet shrimp are independently sautéed with chili flakes and olive oil just long enough to brighten in color and coax out their natural flavors without overcooking. A simple tomato sauce consisting of plum tomatoes and garlic has a short simmer just long enough to blend while still tasting fresh. Then all of the elements come together in a big serving bowl with a shower of fresh basil leaves which release their aroma in the warmth of the dish. This recipe is a keeper and can be prepared in less than 30 minutes. It’s perfect for easy family dinners and simple cooking on a warm summer day.

Spaghetti with Shrimp, Broccolini and Basil
Serves 4

1 pound spaghetti or linguine
Salt
Extra-vrigin olive oil
Crushed red pepper flakes
3/4 pound broccolini, ends trimmed, cut into 1-inch pieces
3/4 pound medium shrimp, peeled and deveined, with tails intact
1 large garlic clove, minced
1 (28-ounce) can Italian plum tomatoes
Pinch of sugar
1/2 cup whole basil leaves, torn if large
Freshly ground black pepper

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente. Drain  and transfer to a large serving bowl.
2. While the pasta is cooking, heat 1 tablespoon olive oil and a pinch of red pepper flakes in a skillet over medium-high heat. Add the broccolini and sauté until bright in color and crisp-tender, 2 to 3 minutes. Transfer the broccolini to a plate and lightly season with salt.
3. Add 1 tablespoon oil and a pinch of red pepper flakes to the same skillet.
Add the shrimp and cook over medium-high heat until pink on both sides and just cooked through, 2 to 3 minutes. Transfer the shrimp to another plate and lightly season with salt.
4. Add 1 tablespoon olive oil to skillet. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, and the sugar. Simmer over medium-low heat until slightly thickened, 5 to 7 minutes, breaking the tomatoes apart with a spoon.
5. Add the tomato sauce, shrimp, broccolini, and basil to the spaghetti and gently stir to thoroughly combine. Garnish with a generous grind of black pepper and serve immediately.

 

Weeknight Dinners: Spaghetti Bolognese


Spaghetti Bolognese – Posted by Lynda Balslev

Things are a little busy around here – more on that later. For now, I share with you a favorite recipe that’s perfect for the fall. It’s also perfect for busy schedules, when you can make a big batch of the sauce and keep it on hand for weeknight dinners. If you don’t have a recipe like this in your weeknight repertoire, then you should. We refer to it as Spaghetti Bolognese in our house, and before someone writes to inform me that this is not an authentic bolognese sauce, I’ll save you the time and announce it right here: This is not an authentic bolognese sauce – but it’s our version, and somewhere along the way it was assigned the name “bolognese” (probably my fault) and since then it’s stuck. More importantly, my entire family loves this sauce, and we’ve become quite attached to it’s name, so we’re are standing by it.

Since we are on the topic of authentic vs. unauthentic Bolognese, let me explain:

Bolognese sauce is a meat ragu, often containing 2 to 3 kinds of meat (beef, pork, veal). My sauce calls for ground beef since it’s most readily available in organic, sustainable form in all of the markets I shop. If you wish, feel free to add pork, pancetta or veal to the mix.

Bolognese is typically not a tomato-rich sauce. The meat is the principal component, which is why it’s a ragu. My version is generous with the tomatoes, because, well, we like tomatoes, and we are happy to call our sauce a sauce.

Bolognese spices are minimal: salt, pepper, bay leaf, nutmeg – and no garlic (gasp). You can be sure there will be garlic in my sauce, along with a handful of my garden’s herbs, such as oregano and thyme.

Bolognese includes white wine and milk – yes milk.  Neither are in this sauce  – otherwise, at least one young family member would have rebelled years ago due to a mystifying bias against dairy. Instead, I add red wine, because it deepens flavor and acidity to meaty sauces, and (for some reason) there’s always red wine in our house.

Finally, bolognese is a hearty ragu, often served with thick hearty-type pasta such as pappardelle. We love pappardelle, but, unlike red wine, there’s rarely pappardelle in our house, so spaghetti is the go-to staple of choice.

The point here is this is a flexible sauce that tastes great no matter it’s name or its origin. More importantly, it’s a family staple that’s hugely popular, may be prepared in large quantities, easily frozen, and is unfussy in its use: Ladle it over pasta, between lasagna sheets or even call it a base for chili. It may be prepared within an hour for easy weeknight dining and tastes even better the next day.

Spaghetti Bolognese

This recipe may be doubled. Freeze the extras for later use.
Serves 4

2 tablespoons extra-virgin olive oil, divided
1 pound ground beef
1 medium onion, finely diced
1 small carrot, finely diced
1/2 celery stalk, finely diced
1/2 sweet red pepper, finely diced
2 large garlic cloves, minced
1/2 cup heavy-bodied red wine
1 (28-ounce) can Italian plum tomatoes with juice
1/4 cup tomato paste
1 bay leaf
2 teaspoons dried thyme or 1 tablespoon fresh
1 teaspoon dried oregano or 2 teaspoons fresh
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 teaspoons sugar, to taste

1 pound pasta – cooked al dente
Fresh parsley
Grated Parmigiano or Pecorino (they don’t do that in Bologna either) cheese

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the beef and cook, stirring, until brown, about 3 minutes. Drain the beef in a colander. Return the pot to the stove and add 1 tablespoon oil. Add the onion and cook over medium heat until beginning to soften, stirring up any brown bits, 1 to 2 minutes. Add the carrot, celery, red pepper, and garlic. Sauté until the vegetables soften and brighten in color, about 2 minutes. Add the wine and deglaze the pan, stirring up any brown bits. Add the tomatoes, bay leaf, thyme, oregano, salt and pepper. Return the beef to the sauce. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, stirring occasionally and breaking up any of the tomatoes with a wooden spoon, about 30 minutes. Taste for seasoning and add the sugar if necessary. Serve ladled over cooked pasta, such as spaghetti, pappardelle, or rigatoni. Garnish with fresh parsley and serve with grated cheese.

 

 

Gemelli with Roasted Tomatoes, Arugula and Breadcrumbs

Tomato Pasta Plate x

 

Are you looking for an easy and healthy weeknight meal? Here is a light and fresh pasta dinner that may be prepared in 30 minutes. I make this recipe frequently, especially when I have gads of tomatoes on hand – which at this time of year is all the time. Slow roasting coaxes out their natural juices and sugars and heightens their flavor. Fresh arugula is tossed into the mix, slightly wilting from the heat of the cooked pasta. The final touch is a shower of toasted olive oil breadcrumbs, which add a comforting and richly delicious crunch to the dish.

Gemelli Pasta with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs
Serves 4

Roasted Tomatoes:
1 pound grape or cherry tomatoes
3 unpeeled garlic cloves
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 thyme sprigs

Olive Oil Breadcrumbs:
1/2 cup fine breadcrumbs (or panko)
2 tablespoons extra-virgin olive oil
2 tablespoons finely grated Pecorino Romano cheese

Pasta:
1 pound gemelli or fusilli pasta
2 large handfuls of arugula, about 3 cups
1/3 cup finely grated Pecorino Romano cheese
2 tablespoons extra-virgin olive oil, or to taste
Freshly ground black pepper

Roast the tomatoes:
Heat the oven to 400°F. Scatter the tomatoes and garlic cloves on a rimmed baking sheet. Drizzle with the oil and season with salt and pepper. Stir to coat. Scatter the thyme sprigs over the tomatoes and transfer to the oven. Roast until the tomatoes are softened and begin to release their juices, about 25 minutes. Remove the tomatoes and discard the thyme sprigs. Peel the skin away from the garlic and finely chop the cloves. Transfer the tomatoes, garlic, and any pan juices to a large serving bowl.

Toast the breadcrumbs:
Reduce the oven heat to 350°F. Sprinkle the breadcrumbs on the same baking sheet. Add the oil and stir to coat. Return the baking sheet to the oven and toast the breadcrumbs until golden brown, 2 to 3 minutes. (They will brown quickly so watch them carefully.) Remove and immediately transfer the breadcrumbs to a small bowl to prevent further cooking. Cool 5 minutes, then stir in the cheese.

Make the pasta:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente; drain. Add the pasta to the tomatoes. Add the arugula, cheese, and oil. Toss to combine and slightly wilt the arugula. Add half of the breadcrumbs and stir once or twice to blend. Divide the pasta between serving plates. Garnish with the remaining breadcrumbs and freshly ground black pepper. Serve immediately.

Farmers Market Chicken Dinner

chicken platter tastefood

Grilled Chicken, Garlic Scapes, Potatoes, Lambs Lettuce, Lemon, Roasted Garlic

A trip to the farmers market yielded the ingredients to assemble this spring dinner. It didn’t require much: one chicken, a bunch of green garlic, potatoes and lambs lettuce. A good glugg of olive oil, a head of garlic, and a lemon plucked from our tree was all that was needed to bring this meal together. And a skillet and a grill.

chicken skillet

Green garlic is young garlic and resembles thick spring onions. Its flavor is buttery and milder than garlic cloves, and it’s delicious roasted and braised. In this preparation, the bulbs and white stalks were tucked under the chicken which nestled in a skillet surrounded by potatoes and the garlic head. The green garlic tips were chopped and tumbled with lemon zest, oil and a pinch of sea salt, for a bright gremolata garnish – and no waste. Lambs lettuce is mild and pleasantly nutty and best simply dressed so as not to overwhelm its delicate flavor. I dressed it lightly with oil and lemon and scattered it around the carved chicken. And the roasted head of garlic? Squeezed into the pan juices for deep flavor and a rich final touch.

garlic scapes

Roasted Chicken Platter with Potatoes, Garlic Scapes and Lemony Lambs Lettuce

The beauty of this recipe is its ease of preparation and one-skillet method. The veggies and chicken roast together – either on the grill or in the oven. Other vegetables such as onions and carrots may easily be substituted. Serves 4.

1 (4 pound) chicken
Salt
Extra-virgin olive oil
Freshly ground black pepper
3/4 pound garlic scapes
1 pound small yukon gold potatoes, halved crosswise
1 large head of garlic, outer layers of skin removed, top trimmed by 1/2 inch to expose the cloves.
1 untreated lemon, halved

Salad:
6 ounces lambs lettuce (mache)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt

1. If you have time, season the chicken all over including inside the cavity with salt. Place in a bowl or on a rimmed dish and refrigerate uncovered for a few hours. Remove from refrigerator 1 hour before roasting. Drizzle and coat with olive oil. Season with freshly ground black pepper.
2. Prepare a grill for indirect cooking over medium-high heat (about 400°F/ 200°C). If using an oven, preheat to 400°F.
3. Snip off the green stalks of the garlic scapes and set aside. Place the bulbs, the potatoes and garlic head in a large bowl. Drizzle with about 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat, then dump the vegetables into a large cast iron skillet (or grill-proof baking dish). Nestle the chicken into the center of the vegetables, breast-side up. Roast over indirect medium-high heat until the chicken is thoroughly cooked through, 1 to 1 1/4 hours, basting occasionally with pan juices and rotating the pan from time to time to ensure even cooking. Remove from heat and transfer the chicken to a cutting board. Let rest for 15 minutes.
4. While the chicken rests, squeeze the roasted garlic into the pan and gently mix around to combine with the juices and vegetables.
5. Finely chop the green garlic  tips and place in a bowl. Add 1 teaspoon finely grated lemon zest and juice of 1/2 lemon, 1 tablespoon olive oil, and a pinch of salt. Stir to combine.
6. Place the lambs lettuce in a large bowl. Whisk the oil, lemon juice, mustard and salt in a small bowl. Add to the lambs lettuce and toss to coat.
7. Carve the chicken into serving pieces and arrange on a large serving platter. Arrange the roasted potatoes and garlic scapes around the chicken. Scatter the lambs lettuce around the chicken and vegetables. Spoon some of the pan juices over the chicken and vegetables and sprinkle with the gremolata.

Mediterranean Smoked Sausage, Tomato and Chickpeas

TasteFood-Title-Mediterranean

~
Who knew when I packed my bags to move to Paris to study French cooking I would become a sausage fanatic? Considering that at the time I ate little meat, the thought of embracing all manners of sausages and charcuterie was an unlikely possibility. Yet, following my cooking program and culinary immersion in French cuisine (charcuterie is a French word, after all), a subsequent move to Switzerland (where sausage vies for popularity with chocolate) and meeting my Danish husband (who comes from a land where sausage carts are more prolific than Starbucks) my view of sausages understandably – and happily – shifted.

Now, years later, sausage has worked its way into my cooking repertoire. It’s a staple ingredient in my kitchen and a hands down family favorite. Packed with protein and spice, sausages are a handy and flavorful addition to pastas, soups, stews and casseroles – when we are not gobbling them up straight off the grill. And to think that all it took was a trip to France.

Smoked Sausage, Tomato and Chickpeas

This recipe is perfect for an easy weeknight dinner. The seasoned sausage infuses the dish with smoky spiced flavor, requiring little additional seasoning, and since the sausage is pre-cooked, the entire dish may be prepared in 15 minutes. The ragout is delicious as is or spooned over couscous for a Mediterranean inspired meal.

Start to Finish: 15 minutes
Makes: 6 servings

Ingredients:
1 tablespoon olive oil
1 (14-ounce) package Hillshire Farm Smoked Sausage, sliced on the diagonal, ½-inch thick
1 pound grape tomatoes
1 (15-ounce) can chickpeas (garbanzos), drained
1 clove garlic, minced
½ cup fresh cilantro leaves
Salt and freshly ground black pepper to taste
3 cups cooked couscous

Directions:
Heat oil in a large skillet over medium-high heat. Add the sausages and brown on both sides, turning once, about 2 minutes per side. Transfer with tongs or a slotted spoon to a plate lined with a paper towel.

Pour off all but 1 tablespoon oil in the skillet and reduce heat to medium. Add the tomatoes and cook, stirring occasionally, 5 minutes. Add the chickpeas and garlic, and continue to cook, stirring occasionally, until tomatoes begin to collapse, 5 more minutes. Return the sausages to the skillet and add the cilantro. Cook until heated through, about 1 minute. Season with salt and black pepper to taste. Serve over couscous.

Cooks Tip:
For extra heat, add ½ teaspoon cayenne when adding the chickpeas.

*Disclosure: This is a sponsored post. Hillshire Farm sponsored it and compensated me via a cash payment, gift, or something else of value to write it. Regardless, the opinions and thoughts are my own.