Feta and Tomato Braised Chickpeas

Ingredients: 2 tablespoons olive oil 10 plum tomatoes (about 2 1/2 pounds total), cored and diced 3 cloves garlic, minced 2 tablespoons coarsely chopped fresh oregano 2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups) 1/2 teaspoon kosher salt Freshly ground black pepper 4 ounces feta cheese, crumbled (about 1 cup) Crusty bread, for…

Burrito Bowl with Roasted Corn and Poblano Pepper

Ingredients: 1/2 cup brown rice 2 medium ears sweet corn, kernels removed 1 medium poblano pepper, diced 1 1/2 tablespoons olive oil, divided 1/4 teaspoon chipotle chili powder 1/4 teaspoon garlic powder 1 garlic clove, minced 1 cup black beans, drained and rinsed 1/4 teaspoon cumin 1/4 teaspoon freshly cracked black pepper 2 tbsp vegetable…

Roasted Corn and Edamame Salad

Ingredients: Freshly cut kernels from 3 to 4 ears fresh corn 3 cloves garlic, not peeled 1/2 tablespoon vegetable oil 1 teaspoon mild chile powder 1/2 teaspoon ground cumin Kosher salt 1/2 pound shelled edamame 1 red bell pepper, seeded and diced, or 2 plum tomatoes, seeded and diced 1 cucumber, peeled and diced 3…

Roasted Veggie Chickpea Salad

Ingredients: 1/2 pint grape tomatoes, halved 1/2 poblano pepper, seeded and chopped 1/4 red onion, chopped Corn kernels cut from 2 fresh cobs of corn 2 cloves garlic, minced 2 tbsp. olive oil, divided Coarse salt and freshly ground pepper 2 cups cooked chickpeas 2 oz. crumbled feta cheese 1 tsp. red wine vinegar 1…

Tomato Artichoke Soup

Ingredients: 1 large onion 3 cloves garlic 1 15-ounce can artichokes 3 tablespoons butter 3 bay leaves 2 23-ounce cans diced fire-roasted tomatoes 1 cup water 1 teaspoon dried oregano 2 teaspoons dried basil ¼ cup grated Parmesan cheese ½ teaspoon kosher salt Croutons and additional cheese for topping Chop onion and mince garlic. Drain…