Ah summer. When I was a kid summer was THE BEST. School was out, the weather was great, there were more things to do and everyone had plenty of time. I grew up in Michigan, and summer was definitely my favorite time of year. I remember swimming and bonfires and camping and FOOD. It was magical. We even ate differently in the summer. Fresh fruits and vegetables were plentiful, whereas they really weren't even available throughout the rest of the year.

As I grew older I somehow lost that summer magic. I moved to southern California with my husband and 3 kids, and summer became just another season, so much like the other seasons. I did my best to create the magic while my kids were young, but by the time they were grown it was gone.

Last year I caught myself dreading summer, and actually heard myself saying the words, "I hate summer." I realized it was time for an intervention. I made a "Summer To Do List" and forced myself to get out there and have fun. I went to the beach, enjoyed Shakespeare in the park, picnicked, swam, watched movies under the stars and ate homemade lavender ice cream AND recruited lots of friends and family to do it all with me. Summer was back! It was such a valuable lesson, as I learned that I have to continue to create my life, my fun.

So as June 21st approaches I've started my new Summer To Do List. I really don't need it anymore, but I'll keep it there as a reminder to create, to enjoy, to have fun.

This blog is part of that. Those of you who know me know that I love good food, and I love to share it with people I love. In an effort to try new things and eat healthily, I've challenged myself to make and share 60 Salads of Summer. My daughter Danica, who is a very creative cook, is helping me. And we're looking forward to sharing the fruits of our labor. I can't promise they'll all be healthy, but I can promise they'll all be delicious. Enjoy!

Sunday, August 3, 2014

35. Chickpeas with Tomatoes, Basil and Mozzarella


















This is a great lunch salad, that reminds me of a Caprese, with a little something extra.  Thanks to Aracely White for sending me the recipe.

I used jarred pesto from Trader Joe’s so it took only moments to throw together.  My friend, Sonja Lawrence, came over to taste test a few salads for me and gave it the thumbs up.

Ingredients

1 can chickpeas, drained and rinsed
1 cup grape or cherry tomatoes, sliced in half
1/4 cup fresh mozzarella
2 Tbsp fresh basil leaves, chopped
1/4 cup pesto
sea salt and ground pepper to taste

Mix all of the ingredients together and enjoy!

Serves 4
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