With fall in full swing and schedules filling up, it’s a great time to have some quick and easy recipes at the ready. These yummy and autumnal items from Jmore food guru Elite Jakob complement any meal.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Crispy Chickpeas and Tomato Salad
Ingredients
- 3-4 cups multi color cherry tomatoes halved (stem to tip)
- 1/4 cup chopped parsley
- 1/2 red onion, thinly sliced
- 1/3 cup chopped scallions
- 1 can chickpeas, washed, drained
- 1 Tablespoon olive oil
- 1/2 teaspoon paprika
For the dressing:
- 3 Tablespoons olive oil
- 1 lemon, juice
- 2 Tablespoons red wine vinegar
- 2 Tablespoons honey
- 2 Tablespoons grainy (or brown) mustard
- 1 Tablespoon Dijon mustard
- Pinch salt
- Pepper
- 1 garlic clove, minced
Instructions
- In a skillet, add 1 tablespoon olive oil and sauté the chickpeas. Add the paprika sprinkling all over the chickpeas. Sauté them until they turn darker gold and crispier. (They will get a little smaller.) Set aside.
- Add the tomatoes, parsley, onion and scallions to a salad bowl.
- Mix dressing ingredients well and add them to the vegetables.
- Add the chickpeas to the bowl and mix everything gently until the dressing is distributed evenly. Be careful not to squeeze the tomatoes or chickpeas.
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.
Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.
Stuffed vegetables invite creativity, but there are some "rules" when it comes to cooking. Vered Guttman shares six veggie-stuffing tips.