To Serve (optional): pickles, cucumber, dijon mustard
Thinly slice the celery, dill and green onions
Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with a fork.
Combine the chickpeas with chopped celery, dill and green onions, mayonnaise, lemon juice. Add salt and pepper to taste. Add more mayo as needed.
Assemble the chickpea salad sandwich: with lettuce or sprouts, cucumber, mustard or pickles!
Dinner – Ashley & Val’s Taco’s
Everyone loves taco night; it’s easy, fun and inexpensive!
Two Rivers Meats is a staple in my kitchen. There is nothing better than knowing where your meat is from and how it was raised. Jackie from Lita’s makes the best flour tortillas, hands down, plus she’s pretty cool. Bonus, our good pal Val from Two Rivers Meats shares some of his taco tips!
“Always let your raw meat sit out at room temperature for 30 minutes uncovered before cooking. This will help it dry just a bit. If there is too much moisture you will end up steaming the meat more than browning it.”
First, cook your ground beef until it’s browned, and drain.Lower heat, add taco seasoning mix (I like to add a little tomato paste) and simmer.
“Cast iron is the best type of pan for browning ground meat and make it a larger one rather than a smaller pan. Don’t overcrowd the pan. Break it up into larger pieces and then let it cook to develop the caramelization of the meat. It needs to have long contact time with the pan to brown properly so resist the urge to stir as you break up the meat.”
Next, cook Lita’s Flour Tortillas in an ungreased hot pan, 30-45 seconds on each side. Wrap tortillas in a cloth to keep warm until serving.
Prep toppings such as avocado, cilantro, onion, tomatoes or sour cream!
Produce always tastes better when local and in season.
Grab some of our Organic Avocados, best deal in the city $1.49 each or Amy’s Refried beans!