Tag Archives: potluck

Chickpea Salad with Golden Beets and Mint

This recipe was a random test and it turned out delicious; I decided to cube the beets before roasting them and it gave a nice char and added flavor!

beet and chickpea salad


Golden beets, 2

Chickpeas, 1 can


Curry Powder, 2 tsp

Pomegranate Vinegar or Lemon, 1 tsp

Olive Oil, 2 Tbsp (one for roasting, one for salad)

Salt and Pepper

1. Peel and cube beets. Add to a baking tray (one even layer) with olive oil and salt and pepper. Roast at 375 until cooked–about 15 minutes.

2. Rinse chickpeas, chop mint, and add to a bowl with the roasted beets.

3. Add curry powder, vinegar, olive oil then salt and pepper to taste.

4. Mix until well combined. Can be served immediately or good for several days in the fridge.

This is a great side salad for a meal, added to a grain: rice/quinoa etc, put atop a greens salad, or eaten as is.


Asparagus Pea and Goat Cheese Frittata

I love frittatas!

asparagus fritatta

Follow the recipe and add in any combination of veggies that you have on hand–you can’t go wrong!


6-8 Eggs, you can mix whole and egg whites to cut down on the fat

1 Onion

1-3 cloves Garlic

Olive Oil

1 bunch Asparagus, cut off tough ends and then cut remaining into ~1 inch pieces

1 cup Peas

1 handful Parsley, Italian

Goat Cheese

Salt and Pepper

Crushed red pepper flakes

1. Sautee onion and garlic in olive oil. Once golden, add crush red pepper flakes, salt, and asparagus and cook for 3-5 minutes before adding peas and herbs. Don’t overcook the veggies in the pan because they’ll cook more in the oven.

2. In a bowl, beat eggs. I like to use a combination of whole eggs and egg whites.

3. Add sauteed veggies to the bowl with eggs and mix until combined.

4. Pour batter into a sprayed pie dish. You could use a cast iron pan but I think the pie dish is easy to handle.

5. Put drops of goat cheese over the top of the egg dish.

6. Bake at 350 for 25-30 minutes, until it is obviously cooked through and no wiggly egg. Sprinkle salt and fresh pepper on top.

Serve warm or room temperature. You can keep unrefrigerated for a day, any longer than that keep in the fridge.

Serve with a side salad, on its own, or as a side dish with a meal.

This is a great dish to bring to a potluck because you can make it ahead of time and one dish can feed a lot of people (for not that much $$)!

Fresh Pasta Salad





Red Onion

Lemon, zest and juice

Cherry tomato


Green beans

Marinated Artichoke Hearts

Toasted Sesame Seeds

Olive Oil

Salt and Pepper

1. Dice red onion and add to bowl with lemon zest and juice. Allow to sit for a few minutes so the acid can break down the onion.

2. Chop the other veggies then add to bowl with onions, add sesame seeds.

3. Cook pasta.

4. Add cooked pasta to bowl with veggie salad. Season to taste and add olive oil and mix together.


This is a great make-ahead dish that can be easily transported to work, a potluck, or made ahead for a meal.

Use this recipe as a platform but use any fresh vegetables and any type of pasta that you have. Keep it fresh and it’ll be delicious!