15 Nov 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Satur Farms Cherry Heirloom Tomatoes

Late Sunday night I received an order from Fresh Direct.  I received my usual household staples that I order on a regular basis and added other items that were promoted by the company as their weekly specials.  One of the week’s specials were Satur Farms Heirloom Cherry Tomatoes, and I couldn’t pass on what could be the last of the local crop.

As a little background, Satur Farms is a local farm on the North Fork of Long Island founded in 1997. The farm grows specialty salads, leafy vegetables, heirloom tomatoes, root vegetables, and herbs. They are committed to sustainable farming in the fields and the safe production of their vegetables.  And, as important they take care of their employes by ensuring them continuing and liveable wages.  As a consumer, I can count on their produce to be of the highest quality.

Last night I arrived home late and hungry.  Being on a no take-out mode, I opened my refrigerator to see what there was that could be put together quickly and be healthy. I have to fit into an outfit this weekend that I haven’t worn in 5 years.

Here is what I found-the fried chickpeas that I made the previous evening, a pint of Satur Farms Heirloom cherry tomatoes, black pitted olives and boiled shrimp.  So, I thru together a salad of tomatoes, chickpeas, onion, cucumber and olives.  The seasonings in the fried chickpeas-cinnamon and coriander, added a great taste to the oil and lemon dressing.  Put 8 shrimp on top of the salad and it was delicious, nutritious and low calorie.

Another Way To Use Chickpeas

Ingredients:

1 pint cherry tomatoes, cut into halves

1/2 onion, sliced thin

1 cucumber, peeled, seeded and cut into thin slices

1/2 cup fried chickpeas

1 tablespoon sliced black olives

1 tablespoon chopped parsley

2 tablespoons extra virgin olive oil

juice of one lemon

salt and pepper to taste

16 extra large cooked shrimp

Serves 2

 

 

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