Usually I have a title for my blog. I mean, I know what I am going to write about, what I want to share, what I have cooked, learned, enjoyed and all of this comes together as some sort of label or explanation or description, but this time it took me a moment or maybe I had a moment! It was probably due to the thought of posting a the photo of my dinner on Instagram and thinking of how to label it or describe it in few words. At the time smoked, raw & toasted didn’t come to mind, rather, the five ingredient dressing was giving me hashtag anxiety so to make it all a little easier (?) let me just blog it, (since its been awhile) …..this is a description of my dinner.
“Smoked”, a favorite, “Raw” a curiosity and “Toasted”, the perfect ending.
I really like Whole Foods Smoked Chicken. I usually go to Whole Foods to do my grocery shopping every couple weeks. Sometimes I will even just go for lunch on a Saturday or just for an ingredient, but it seems that every time I go lately I pick up some of their Smoked Chicken.
Below is the 1/2 Smoked Chicken I bought today.
My salad, spinach and frisse’ leaves topped with a super special dressing I have been so curious to try! I watched FullyRawKristina’s 9 year Birthday video and discovered her world. FullyRawKristina’s salad dressings sounded delicious, she describes them so well, she got me curious and hungry enough to try them out!
I tried Kristina’s Peach, tomato, bell pepper, avocado & basil dressing. I halved the recipe and it made 3/4 pint of dressing, enough for a few salads this week. This dressing would be a perfect sauce or cream for cold cuts, lettuce wraps etc. The others in her 5 FullyRaw Salad Dressings video sound delicious also!
Check them out; http://www.youtube.com/watch?v=n_z9xhwjOOw
Chickpeas! You can find all sorts of recipes online on how to toast them.
I used a can of organic chickpeas, rinsed them well, let them dry in a colander while I prepared the dressing, lined a baking sheet with parchment paper and tossed the dry chickpeas on the lined baking sheet with a little evo and a mix of salt and spices I bought at a Midwestern Meats, a Butcher & Deli in Mesa, Arizona.
You can use whichever spices you have in your home and prefer to.
I baked them for approximately 30 mins at 400*F, I took the pan out of the oven twice to roll the chickpeas around. They were the perfect topping to my dinner salad!
My dinner was smoked, raw, toasted & delicious 🙂