Roasted Chickpea and Sweet Corn Salad with Tomatoes and Avocado
Summer is an inspiring time to enjoy the local bounty. Simple, flavorful dishes are piled high with local ingredients, making them even better for you. This dish is inspired by a salad that I had while in Paris a few years back. I substituted chickpeas for shrimp for an even lower impact, less expensive dish. The garlic, corn, tomatoes, and onion are all local, though the avocado is just organic.
Spicy Melon Soup with Coconut and Lime
It’s been a busy week. The work day has extended long into the evenings and thoughtfully prepared meals have been hard to come by. It’s in these times that we often lose sight of our purpose. We often get so caught up in checking stuff off that we forget to participate in this life we’ve been given. And in fact it’s not an efficient way to live either. Taking time to do things right the first time is the most effective way to work. While intellectually I may know all this, actually living it is another matter entirely.
