Spring Chicken

March is almost over.

My freezer is almost clean.

I still have tons of soup and  jam but I think I can tackle those before summer sets in.

But don’t surprised if you find a jar of homemade chili with a side of peach jam and a box of raisins on your desk on Monday.

Here are some other things you might find stuffed in your mailbox:

*Italicized items made it to my belly in their entirety. 

Blueberry Jam (4 of 4 left)

Peach Jam (3 of 3 left)

Homemade Chili (4 of 4 left)

Homemade Vegetable Soup (5 of 5 left)

Broccoli Soup (1/2 left)

Butternut Squash Soup (2)

Broccoli (Half bag)

Mixed Vegetables (1 bag)

Almonds

Boca Burgers

Homemade Veggie Burgers (0 of 6 left)

Bananas

Blueberries

Cherries

Cranberries

Flax Seed (used in various recipes but is a never-ending supply)

Pantry

Canned black beans

Canned cannellini beans

Canned garbanzo beans

Canned water chestnuts

Canned refried beans

Canned corn

Canned Pineapple

Canned fire-roasted tomatoes

Paula Deen’s Peach Salad Dressing  (2 of 3 left)

Brown Rice

Quinoa

Bulgur Wheat

Split Peas

Corn Grits

Coconut Milk

Peanut Butter

Homemade Apple Butter (1 of 3 left)

Cashews

Raisins

Chestnuts

With spring in bloom and Easter right around the corner, I was in the mood for something

bright and colorful.

Maybe something with chickpeas to use up that last, lonely can in the pantry.

Could you eat this face?

No, not chick-a-dees!

I said CHICKPEAS!

As in garbanzo beans.

Combined with frozen cranberries that have been dried in the oven.

Moraccan Carrot Salad

with Chickpeas and Cranberries

1 (10 oz) bag matchstick carrots

½-1  cup dried cranberries

1 cup chickpeas, drained and rinsed

½ cup chopped parsely

1 tablespoon honey

2 teaspoons olive oil

1/2 lemon, juiced

½ teaspoon garlic

½ teaspoon cumin seed

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon cinnamon

Salt + pepper, to taste

Add carrots, cranberries, parsley and chickpeas to a large bowl.

In a small bowl, whisk together honey, olive oil, lemon juice and spices.

Pour over carrots.

Toss gently.

Refrigerate for two hours before serving.

Now who’s ready for April showers?

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5 thoughts on “Spring Chicken

  1. Wow…what a cool looking recipe…I wanna try it! And way to go on that March challenge…looks like youe rocked it! And sorry, I just have to point out, those are chicks, not chickadees….still funny though! 😉

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