Right now, I’m sitting on my couch watching Ina Garten work her magic in the kitchen (not my kitchen, sadly), and wondering how much longer I have to wait for dinner. Wiley called me earlier and said “let’s make flatbreads for dinner!” This sounds like a great plan to me. It has been cold and rainy all day and flatbreads remind me of having sunlit dinners in the back yard on a warm summer evening.
Last night we went to some friend’s house for a Valentine’s Day dinner party and we started talking about all of our favorite outdoor adventures when the weather is nice and I have a feeling our conversation put Wiley in the summer spirit.
Speaking of warmer weather, I am really looking forward to being able to visit the Saturday Farmer’s Markets soon! I’ve certainly been missing loads of fresh vegetables and fruits. The good news is, that time is coming, and coming quickly. Because I haven’t been able to go to the market much in the past few months, I’ve had to get creative with what little produce I can find that is organic. Last week, I made Garlic Spinach Hummus and it might just be my new favorite! It’s super easy, check it out.
1 15-ounce can chickpeas, rinsed and drained
2 full cups baby spinach
2 tbsp olive oil
2 garlic gloves
1 tbsp tahini
2 tbsp water
2 tsp sea salt
In a food processor, fitted with the blade attachment, add all of the ingredients and puree until smooth. You may have to scrape down the sides occasionally to incorporate all ingredients. Add more salt to taste.
Serve in a bowl with your favorite dipper!