Braised Green Bean and Chickpea Salad  serves 4-6

This salad is delicious served warm on its own or over rice or pasta, but also works well chilled.

olive oil

1/4 cup onion, chopped

1/4 tsp red pepper flakes

1/2 tsp salt

1 lb green beans

1 can of chickpeas/garbanzo beans (or 1 lb cooked)

1 Tbsp lemon juice

1. Heat a medium-sized pot over medium heat and add a drizzle of olive oil. Add the onion, red pepper flakes, and salt, and cook until the onion is soft.

2. Add the green beans and a small splash of water (or white wine) and cover, cook until the green beans are tender but not yet rubbery, about 5 minutes.

3. Add the chickpeas and cook an additional 5 minutes.

4. Drizzle with lemon juice before serving.

Cold Cucumber Salad   6-8 servings

This is a great salad to cool down in the heat of the summer.

2 cucumbers, sliced thinly

1 Tablespoon salt

1/2 cup white vinegar

1/4 cup dill, finely chopped

3 Tablespoons sugar

black pepper


1. Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.

2. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.

3. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.