We’re Baaaaaack!!!


So how long has it been friends? One, oh geez, TWO YEARS?!

How ya been? Wonder where we went?

I guess you could say life happened for us; just a few changes since we last spoke. We moved back to Vermont. Harrison took over a responsible restaurant with national acclaim. I worked for a young inspiring magazine helping their business grow. We then followed our hearts back to our hometown. And oh yeah, we had a kid. He’s pretty awesome. We’re pretty proud.

 

Andrea

 

Harrison

 

A lot has happened but we can honestly say that we are finally hitting a joyous stride as we lay down roots with our boy here in the place we always thought we needed to leave.

View of Pilot Mountain, MingleWood Farm, TowniesWS
And with that, we are taking a closer look at our new-again city of Winston-Salem, North Carolina over at our new site, TowniesWS.com 

Winston Salem, NC - TowniesWS.com

 

There, we will be showcasing the doers, makers and innovators that are helping to make our “little-city-that-could” shine. Of course there will also be seasonal eats from Harrison, photo essays from me, as well as some creative inspiration for all of you out there.

artist palette, TowniesWS.com

Homegrown Tomatoes, TowniesWS.com

Summer Tomato Beet Salad, TowniesWS.com

 

We’d love to have you follow along with us in this next chapter. Big plans in store. Here’s to the ride!

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Q&A Tuesday: Tony Bono of Flora Ridge Farm

“You’ve heard of enlightenment, right,” he says.

“Well this is en-lettucement.”

A pause.

We crack up. The tour continues.

We walk through the greenhouses with him spouting knowledge, me with pad of paper and number two pencil in hand.

Flora Ridge-6

I was spending the morning with Tony Bono of Flora Ridge Farm. It’s a hydroponic operation that he and his wife, Joy have run for over ten years in Mount Airy, North Carolina.

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By the elaborate setup, I had assumed Tony had always done this. But like a growing number of today’s family farms, Flora Ridge is a first (and possibly single) generational farm.

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“I started out in restaurants,” he shared. “My dad owned a popular sandwich shop in Pennsylvania, and I opened my first deli at 21. I make the best cheese steak sandwich you’ll ever taste!”

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But just as business was peaking, he decided to move on. “I was young and owning your own restaurant is so demanding.” It’s one of the reasons he has so much respect for his customers in the restaurant business.

WELL, THAT BEING SAID, HOW DID YOU GET INTO HYDROPONIC GROWING TONY?

He said he had held several jobs and endured a lot stress. One day he decided to follow what felt best, what he loved to do.

Flora Ridge is such a technical operation. It amazed me to find out he’s self-taught with a bit of help from his equipment supplier, Crop King.

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He said it’s “a lot of trial and error and a lot of investigation.” Sometimes you try growing something you think will be just great and then it doesn’t sell or it’s growing cycle is too long or the pattern of growth doesn’t work well with the setup.

“You have to keep adapting.” It reminds me of advice I was given to fail fast and not be afraid to fail often.

WHY HYDROPONIC?

He hunches over to the ground. “Well, for starters, why do I want kill my back doing this when I could stand upright and work like this.”  He stands beside the waist-high growing tables.

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It’s doesn’t work for vegetables that grow deep like roots or high like corn, but for greens the man does have a great point.

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“Plus plants receive nutrients when it rains.” Here, they are continuously being fed hydroponically.

Also working in the greenhouse keeps his work schedule more consistent. Pouring rain or bitter cold weather doesn’t slow him down. He says “neither does a thunderstorm”.  I look around at the metal structure rods and tell him with a smirk that I would pass.

Tony and Joy start the plants as seedlings in rockwool cubes. Rockwool is a horticultural growing medium made from natural ingredients like volcanic rock. It gives seeds a moist, oxygen rich place to root without the need for soil.

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Each greenhouse includes an intricate filtration system that is monitored electronically. The system can even send Tony text alerts if anything, like PH, is off.

To harvest he pulls each row out and carries them out on his head. He swears it’s not as awkward as it sounds.

They harvest, clean the row and then start again.

More than seven varieties of lettuces and romaine are grown onsite, plus basil, arugula, watercress and spinach.

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“Spinach has been selling like crazy!” He continues to increase his harvested supply for farmer’s markets and easily sells fifty pounds in a single market. He’s been asked to grow spinach year-round to meet demand but, even in a controlled environment, he says it thrives best in cooler months. I picked up some for Harrison and I while I still could. (New spinach recipe coming later this week!)

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WHAT HAVE YOU LEARNED THE HARD WAY?

“Not to just grow what everyone wants you to grow.” Early on he learned that with the growing cycle lasting a few months, by the time it was time for harvest chefs had changed their menus and the item was no longer needed.

Although he is more calculated now, he still is open to growing specific items for some chefs and is working with Chef Tim at Spring House on a special crop now.

WHAT DO YOU LOVE MOST ABOUT THIS LIFE?

He says he loves the feedback and appreciation shared by customers at the markets, like “this is the best spinach I have ever had.” The growing process is also quite therapeutic for him.

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WHERE CAN WE BUY AND TASTE FLORA RIDGE PRODUCTS?

Farmers Markets

Farmers Curb Market in Greensboro

Reynolda Village Farmers Market in Winston-Salem, NC

Hickory Farmers Market in Hickory, NC

Restaurants/Caterers

 Five Loaves CateringGuilford CollegeJeffrey AdamsMozellesMeridianPrimlandRyan’s Spring HouseThe Old Fourth Street Filling Station

________________________________________

Until we en-lettuce again,

a+h

October Farm to Table Supper at Stauber Farm

“They bumped into one another and it was like a bolt of lightning struck.”

This, according to Mrs. Taft, is how the idea for our first farm to fork dinner in North Carolina came about.

The “they” were Harrison and Dr. Charles Taft. The two had always had the idea of a Stauber farm dinner in the back of their minds. And when their paths continued to cross when we arrived back to North Carolina we knew it was inevitable. A supper (as we say in the south) must be held.

For us, Stauber Farm is a dream. It’s a picturesque backdrop perfect for continuing the work we were doing in Vermont with our dear friends at Sandiwood.


So when Dr. Taft proposed our first farm dinner at Stauber, we let loose of our busy schedules and dove right in.

Charles and Lamar Taft are the owners and keepers of the historic rolling farmstead dating back to the 18th century and located just outside Winston-Salem. Since purchasing the Stauber Farm over 20 years ago, they have worked to maintain its historic integrity and keep with sustainable practices to preserve the land and home. They have also introduced heritage breed animals for breeding and market including St. Croix sheep which are among the American livestock breeds threatened by extinction. It is the hope that more breeders will recognize the excellent qualities of the St. Croix through their efforts and that they will produce them in greater numbers and the breed will have a chance at survival.

The Tafts were so warm in welcoming us into their world. Over bowls of lamb stew and candlelight we exchanged stories from Vermont, passion for sustainability and good wholesome food and a love for the community that only food can build.

As the hosts they pulled together a tremendous guest list of like-minded folks to share in this trial run. We watched the list grow from 10 to 20 to 30 and finally settle around 40 to be served. We were overwhelmed by the instant enthusiasm. We had a short window to plan and we were humbled by the generous support of friends and family who volunteered to “do anything” to help get this first dinner off the ground. We love you guys. Thank you.

In addition to supplying Harrison with freshly processed roosters and tender lamb, the Tafts shared sweet potatoes, kale, tomatoes and greens.

They also put Harrison in touch with other farmers including Issac at Harmony Ridge Farm and Cynthia at Billy Place Farm.

We used thick cut bacon given to us by Meadow Family Farms, earthy shiitake mushrooms from Myers Mushrooms, freshly baked bread from our good friend Jim Dumont of Bread Men, and roasted almond gelato from our girl Ciska over at Café Gelato. We also paid Lillian at West Bend Vineyards a visit for bottles of her perfectly paired wines.

A tremendous thank you to everyone for your contributions! We’re proud to say that everything on our menu, except for a few minor elements and a couple of Vermont cheese and butter favorites (we had to represent!) were sourced from within a 50 mile radius. And most of the ingredients were sourced straight from our supper’s guests.


The sense of community, a newly discovered community in North Carolina, energized us. And Lord knows we needed that energy on Monday as outlying winds from Hurricane Sandy foiled our cooking and setup plans. But it’s moments like those … you know when you are two hours out from your guests arriving and your dining tent is deemed unsafe ….or when the grill will not seem to hold heat to properly cook for 40 important guests…. that you really cherish that community that supports you. Everyone rose up and created the loveliest plan B – like it was always meant to be.

{Sweet Potato Galette with confit tomatoes, braised Stauber lamb, Goat Lady Dairy goat cheese & breakfast turnip}

{Kale Spanakopita with Goat Lady Dairy goat cheese, shiitake mushrooms, and ricotta}

{Sweet Potato Gnocchi with brown butter, sage, butternut squash, preserved lemon, crispy kale & Jasper Hill Bayley Hazen blue cheese}

{Butternut Squash & Apple Soup with nutmeg creme fraiche}

{5-Grain Oat from Bread Men}

{Smoked Whole Delaware Roosters with homemade green tomato & pear jam}

{Grilled & Roasted Stauber Farm Bone-in Leg of Lamb with a West Bend red wine reduction & mint gremolata}

{Pairing two classics: Braised Greens & Braised Cabbages with Meadow Family Farms bacon and sherry vinaigrette}

{Roasted Roots: sweet potato, beets, turnips, carrots, onion, radish & kolrabi from Harmony Ridge Farm, Billy Place Farm & Stauber Farm}

{Coffee Service featuring Krankies Coffee}

{Butternut Squash, Pumpkin & Salted Caramel Bread Pudding topped with whiskey creme anglaise & Cafe Gelato’s roasted almond gelato}

That evening, as the candlelight flickered and the platters were eagerly passed around five scattered tables snuggled indoors….

As friends hurried around the rooms with smiles and serving trays and worked back to back in the petite historic kitchen… we were reminded.


Warm camaraderie. Good Food. Big Laughs. Cherished Times.

This is what we’re here for. This is what we love to do.

Until we celebrate the community that food builds again,

a + h

Pigs and Pippens

How’s your October been friends? Ours is zooming by. This week we walked out of the kitchen and finally paused. Beautiful colors all around. Awestruck. It’s as if the leaves had changed overnight.

Don’t you just love this time of year?

Last fall, my mom came to visit us in Vermont for some foliage and apple picking. She and I continued that tradition here in North Carolina this weekend.


Only this year we threw in pork.

Saturday brought the annual Harvest Day at Old Salem.

This year’s celebration was all about the ‘pigs and pippens’.  Translation – apples!


We taste tested apples.

Some with more ‘character’ than others.

We saw them pressed.

(We did not wear costumes)

We bought apples. We (almost) bought ourselves an apple tree.

We learned a lot; like which apples are best for eating fresh from the tree, which are best for cooking, which are better for cider.

And did you know that there are over 500 old southern apple varieties still in existence today?

The nice folks at Century Farm Orchard gave us the rundown. These people know their apples. Their family has owned and operated their orchard for over 100 years. Today they focus on cultivating old southern apples that are available today while providing others with the opportunity to grow the apples that older generations grew for necessity. Century Farm is hosting open house events throughout November. We’re hoping to visit. Check out their website for more info. Maybe we’ll see you there…

All of that apple education worked up an appetite. Or maybe it was the smell of grilled sausages in the air… anywho… we followed our noses over to Meadow Family Farms for this:

Husband and wife team, Kenneth and Dani Strader run Meadows Family Farms with a focus on growing grass fed beef, free range pork and poultry. Thanks to their dedication, their customers (which now include us!) can enjoy protein products without added nitrates, hormones, growth stimulates, and chemicals or preservatives. They are also animal welfare approved and work everyday to “draw from the old to grow something new, always striving to enhance and preserve their farm for future generations”.

I raved so much about Meadow Family Farms to Harrison that he left the kitchen to come check them out. They were kind enough to send him home with samples – kielbasa, thick cut bacon, brats. We can’t wait to pair their pork with our fresh Levering Orchard Apples.

Mmmm… is it time for dinner yet?

Until we celebrate pigs and pippens again,

a + h

Farmers Market Huevos with Shishito Peppers and Tomatoes

For me, part of the fun of checking out a new city is exploring around, asking questions and uncovering its local gems. So in that spirit, we decided that when we moved back to Winston-Salem we would keep an open-mind and explore it as if it was new to us. Discover. Uncover. Be pleasantly surprised.

And with this little shift in perception, we have already stumbled across a whole other world that we maybe once overlooked. It’s also impressive to see what a difference a year or so has made. New local gems have seemingly sprouted up overnight – thanks no doubt to the dedicated work of some passionate people that we would like to salute.

For instance, last Saturday we took a break from unpacking the dreaded moving boxes and headed over to the Cobblestone Farmers Market in Old Salem. The idyllic setting includes restored historic homes that now function as a living museum.

The Saturday market, which takes place from 9am – 12p, is adjacent to the historic Single Brothers Garden and restores a tradition that began over 200 years ago in historic Salem. (If you really want to ‘nerd out’ with us, check out this scoop on restoring traditional Salem food systems) It’s no wonder US News already named this new market one of the best in the country!

Fun fact – this is also where we said ‘I do’…


The Cobblestone Market is operated by Cultivate Piedmont, a program of the Carolina Farm Stewardship Association and also holds a Tuesday market downtown across the street from Krankies Coffee.


Vendors at this all-local, producers-only market are carefully selected based on their healthy, sustainable, and humane practices. We had the pleasure of meeting quite a few of these fine folks including Jeff from Sugarcreek Farms and Issac and Wendy from Harmony Ridge Farms.

From Jeff we scored these bright shishito peppers …


…and from Issac, these gorgeous sun-gold, black and red cherry tomatoes


After we begrudgingly returned home to get back to unpacking, we decided to take one more quick detour to use our fresh goodies (along with a nice chocolate pepper we had on hand from Sanders Ridge Farm) to whip up a little Littell comfort food.

A plate of bold huevos always makes unpacking a little brighter….

Farm Fresh Huevos with Peppers, Tomatoes and Onion

Ingredients

  • (5) eggs
  • (16) – (18) Shishito Peppers (cut in ½ and de-seeded)
  • (1) and (1/2) cups of assorted cherry tomatoes (cut in 1/2)
  • (1) medium onion (medium diced)
  • (1) chocolate pepper (de-seeded, small julienne, thinly sliced)
  • salt and pepper to taste
  • (1/4) to (1/2) cup of fresh salsa verde – depending on how spicy you want things
  • optional toppings – queso fresco and chopped cilantro

Directions
1.    Saute your onions and peppers until they begin to caramelize.
2.    Add in your tomatoes, salt and pepper and salsa verde. Sauté lightly.
3.    Then add your eggs. We recommend you actually crack your eggs directly into the pan. Stir to break up and cook your eggs thoroughly.
4.    Add your optional toppings after plate up and enjoy!

Chili Sweet Potatoes

Ingredients:

  • (2) sweet potatoes (medium dice)
  • (1) medium onion (medium dice)
  • (2) garlic cloves
  • (1) Tablespoon of Mexican Hot Chili Powder
  • (1) Tablespoon of chopped cilantro

Directions:
1. Saute your sweet potatoes, onions and garlic until tender and caramelization takes place.
2. Then add in your remaining ingredients, combine, lightly sauté and plate.

Until we find fresh inspiration again,

a + h

Chapter Two.

Farewell Vermont. You will be missed. It’s back to North Carolina we have gone.

We would be lying if we said we didn’t struggle with leaving; funny because we only moved to Vermont for Harrison to attend culinary school. But we ended up falling in love with the area with its contagious locavore lifestyle and deeply rooted good food community.


And we continue to crave the breads…

The cheeses…

The hidden treasures…


The beer…


I like to say that it was in Vermont that I finally entered food rehab. I went from microwaving to making from scratch; from drive-thrus  to farm stands; from cans and boxes to picking and canning. We moved for Harrison but in the end we think it might have been equally for me.

In Vermont my passion for food grew ten-fold. And so did my love for working side by side with Harrison. He cooks and I photograph. He explains how-to and I write. He learns hands-on and I read his textbooks to ask questions. He executes our event menus flawlessly and I make sure our guests are enjoying themselves. He continues to inspire me. I continue to challenge him.

Isn’t it funny where life leads you when you just let loose and let it?  If you were to ask me a year and a half ago if I could see myself working side by side with him day to day I would have thought you were nuts. But today I can’t think of any other place I would rather be.

For us, life has led us back to North Carolina to give his mom some much needed support with her thriving catering business with him in the kitchen and me in the office with coordination. And we’re looking forward to using our passions to create lasting food memories for clients.

While we’re here, we also strive to create new farm to table experiences with the community in our home state. Ultimately, it is our dream to one day have a small farm and cafe and do it all on one site. We’ll see…

So although the New England culinary adventure has ended, we know that a whole new adventure is about to unfold. We hope you’ll continue to join us here to share in new inspiration and continue to celebrate the community that food builds with us.

Hello Winston-Salem. Here goes…

August Farm Tour and Sunset Dinner at Sandiwood Farm

“Did you enjoy yourselves?” we ask. “It was magical”, they reply.

There was that word again. Magical. It has crept into my vocabulary here – into my journal, our conversations, it’s become a genuine feeling. Magical. As Disney as it might sound that is how I will fondly remember this summer in Vermont.

My friend Allison likes to say that “the stars aligned for us”. Harrison was just finishing culinary school and was hungry to get more hands on experience growing the food he prepares. Then our friend Sandi enters. Her parents have a small organic vegetable farm called Sandiwood Farm in Wolcott. We visit and poof, we’re then lending a hand with seeding, weeding and harvesting.

We also shared a common vision of creating farm-to-table dinner experiences there on the farm. But more than just a vision, we each possessed our own unique strengths that we could pull from to bring the concept to life. I could pull from my event planning and communications roots; Harrison, Sandi (and this month, Amy) brought menu design, cooking and catering talents; Sara and Bob of course offered beautiful harvests, a wealth of farming knowledge and an eagerness to share; and Dani, Becca and Kyle had the passion, resourcefulness and contagious enthusiasm to pitch in wherever needed to bring it all to life.








This week we hosted our third farm dinner and as I looked around it did feel as if the stars aligned. We were organizing, orchestrating and best of all, just laughing. And outside there were warm introductions between strangers, the crackling sounds of a bonfire, bottle after bottle of wine shared between new friends, the illuminating flicker of candlelight, the oohs and ahhs of each course, and the content smiles as the sun set. Yes, it was a magical.

{Heirloom Tomato, Sage Farm Goat Dairy Feta, Lemon Basil, Shaved Red Onion & Olive Oil}

{Heirloom Tomato, Blueberry, Opal Basil, Balsamic Reduction & Roasted Garlic Aioli}

{Crudites with baba ghanoush}

{Local Cheese Board includingJasper Hill Bayley Hazen Blue Cheese and Sage Farm Goat Dairy Sterling, Madonna & Feta Cheeses}

{Fried Fromage Fritters (goat and cow’s milk) with sun-gold tomatoes and a balsamic drizzle}

{Crostini with farm fresh egg, cucumber, radish, dill & a roasted garlic farm egg aioli}

{Chard Sushi}





{House Made Farm Egg Tagliatelle Pasta with oven roasted cherry tomatoes, heirloom tomato sauce, arugula sprouts, roasted garlic cloves & basil}


{Mixed Beans with dill and brown butter}

{Roasted Potatoes, Cippolini Onions & Locally Foraged Black Trumpet Mushrooms}

{Cider-Brined Grilled Pork Loin, Braised Belly & Braised Leg with a late-summer apple reduction}



{House Made Basil Shortbread Biscuits with Macerated Madeira Berries & Lemon Cream}

We will be taking a little of that magic with us to Winston-Salem, NC.

{Thank you Schlosser Family!}


Only a week and half left until we move…


Until we find fresh inspiration again,

a + h

June Sunset Dinner and Tour at Sandiwood Farm

“Our life is frittered away by detail. Simplify, simplify.”
― Henry David Thoreau

It rained. It poured. There was thunder. And lighting. In a word, the weather was – nasty.

It was the big debut of the new farm to fork dinner series at Sandiwood Farm. And the rain – that week of rain was spoiling all of our plans.

We began obsessing over those little details that we thought were ruined. No stunning sunset. No walking farm tour. Muddy grounds. Geesh … not even warm weather. “We should consider rescheduling”, we said. It’s our trial run and we were certain plan B just wouldn’t be as fun.

At least that’s what we had thought.

“It is what it is”, we repeated to one another as we pulled together to simplify the original plan. Without a word, we agreed to not give those uncontrollable details a second thought.

And so…

Behind the scenes, the harvesting room became an extra plating, prep and flower arranging station….


And our dinner table was reset family style in a greenhouse surrounded by growing tomato vines…


In the house, the kitchen came alive with direction and focus….

And the skies slowly cleared just in time for the evening’s guests to arrive.


The June dinner menu was inspired by the fresh organic produce and herbs harvested that day on the farm, along with other locally sourced ingredients. Crisp. Spicy. Crunchy. Green. Sandi and Harrison took a simplistic approach in their preparation. Flawlessly and respectfully the ingredients just shined.

{Fresh homemade cheeses + goat cheese from our friends at Sage Farm Goat Dairy}

{Warm bread freshly baked that afternoon by local baker/NECI Grad, Trenton Chamberlain }

{Veggie Summer Rolls filled with freshly harvested ingredients from the farm and homemade ponzu sauce }

{ Bruschetta: Homemade Chevre with farm herbs, arugula pesto and Wild Branch oyster mushrooms }

{ Cream of Zucchini Soup with herb and green garlic croutons. Topped with a curry creme fraiche drizzle }

{ Baby Lettuces, shaved radishes, edible flowers and grilled scape and Sandiwood farm maple vinaigrette }

{ Fresh tagliatelle pasta with homemade fromage blanc and seasonal farm veggies }

{ 7-hour smoked chicken with herb pistou }

{ First picked strawberry cobbler topped with decadent dulce de leche whipped cream }

And at the end of the night, just as the warm strawberry cobbler was served, a stunning electric pink sky emerged.

In the end, it turned out to be a magical evening… a special experience for new friends and old. All thanks in part to that darn rain.

On behalf of Sandiwood Farm, we would like to invite you to our upcoming sunset dinners and farm tours. Each night sure to offer its own pleasant surprises along with the latest in farm fresh delights.


Upcoming Dates

July 24

August 21

September 20

October 10

Time: 6:00pm
Cost: $50/per person
BYOB and BYO appetite
These intimate meals will be capped at 20 guests, so RSVP early!

To RSVP or learn more, please email Sara at maplesyrup@myfairpoint.net or call 802-888-2881

Until we find fresh inspiration again,
A + H

Pasta Salad with Garbanzos, Tomatoes, Feta and Mint {Book Club}

Read any good books lately?  I have a few to share.   Quite a few actually thanks to cold winter nights tucked under fuzzy blankets and a shiny new library card.  Yep, I’m raging it up here in Brrrmont.

Last month I was up to host my book group with our pick, Blood, Bones and Butter by Gabrielle Hamilton.  And yes, go ahead. Add it to your must-read list.

Harrison was pulling an extra-long week at the restaurant, so I had to fly solo on pulling my hostess menu together. I cracked open the book and perused its pages for creative cooking inspiration and was able to piece together an eclectic assortment for the girls to share.

Since a good portion of the book takes place in Italy at summertime with bowls of fresh pasta around every turn, that was a must.

Plus there were prunes, so I extended those into a yummy local cheese and pate board.

And then there were mason jelly jars from which we drank our deep red wine.

The pasta recipe actually came straight from the Bon Appetit Fast Easy Fresh Cookbook he bought me.  It was a hit so I wanted to share… perfect to eat while day-dreaming about the warm summer months ahead.

Ingredients

  • (1) pound orecchiette (little ear-shaped pasta) … I used campanelle that I had on hand
  • (1) pound of Golden Grape or cherry tomatoes (scant 4 cups), halved
  • (7) tablespoons extra-virgin olive oil, divided
  • (1/3) cup chopped fresh mint plus sprigs for garnish
  • (1/3) cup thinly sliced green onions
  • (1/4) cup chopped fresh cilantro plus sprigs for garnish
  • (2) garlic cloves, minced
  • (1) 15- to 16-ounce can garbanzo beans (chickpeas), well drained
  • (6) ounces feta cheese, coarsely crumbled (about 1 ½ cups)


Directions

  1. Cook your pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
  2. Meanwhile, combine tomatoes, (6) tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in a large bowl.  Season to taste with salt.
  3. Heat the remaining (1) tablespoon of olive oil in a medium skillet over medium-high heat.  Add garbanzo beans and sauté until lightly browned, about (5) minutes.
  4. Add garbanzo beans and pasta to tomato mixture in bowl; toss to coat.
  5. Add feta and toss briefly.  Season to taste with salt and pepper.

Garnish with mint and cilantro sprigs.  Serve warm or let stand at room temperature up to (2) hours.  Makes (6) to (8) servings.

Until we pull inspiration from pages again,

A + H

{Photos by Andrea Littell}