We did it! We made it to Wednesday! Congrats to you all (and patting myself on the back). The weather here in DC has been so incredibly nasty for so long, but today we have sunny and 60 degrees! During this mid 40's and rainy weather, I always find myself wanting to stay in and have a junk food party. After a weekend of just that, we are looking forward to getting back on track here in the Mabee household! This is one of my favorite lunch salads that keeps me full until dinner, and is as healthy as it is satisfying! I like to make the dressing, and toss together with the chickpeas, then divide into my lunch containers. Then, I add a handful of the arugula, the feta cheese, and the avocado in a zip lock bag with the air sucked out of it. Then, when it is lunch time the next day, or even three days later, all you have to do is empty the avocado in to the bowl and shake it all together to combine. Simple! If I am eating this on the spot, I still follow the same basic method, where I toss together the dressing, chickpeas, and arugula, but then top the salad with the avocado and feta, just for presentation purposes. Trust me, you will LOVE this salad!
During insanely hectic weeks like this one has shaped up to be, I am so glad to have something warm, delicious, and easy to simply reheat to look forward to when I get home! I made this soup on Sunday, which really only took about an hour, and it has saved me a few late nights already this week. I am already counting down the minutes until dinner time tonight, cause I know exactly what I will be having! As soup weather carries on (excuse that today is another mid 50's day in DC!!!), this is a perfect meal to make for an easy group entertaining dinner, or to pack away as lunches or dinners for the week!
Ever since Banza Chickpea Pasta came on the map, I have had this recipe of Ina's on my mind to make literally as soon as possible. I cant even describe how cheesy and delicious it is, and it is, and was, hands down my absolute favorite pasta dish pre-allergy life. The crispy noodles on top layer are just as delicious as the creamy noodles on the bottom layer, and the combination of cheeses is sheer perfection. I decided this was going to be the perfect dinner for Wes and I for New Years Eve, since pasta has been something we thought we had kissed goodbye years ago. Our only changes are to swap goat cheese for the gorgonzola (neither of us are big fans), and we upped the basil). It did not dissapoint in the least, and we have been enjoying the leftovers just as much as the night of.
You, of course, can use real penne for this, but I promise (especially with those New Years resolutions staring us in the face), you will not notice the difference! I was crossing my fingers that the pasta would hold up to both boiling and baking (you never know with gluten free products), but it worked perfectly the night of, and for every leftover serving. We both had nothing but good things to say, so give it a try!! And also get excited for many more recipes of my favorite pastas... now chickpea style!
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