Lil Poppers

I first came upon chickpea poppers, as I fondly like to call them, in a Canyon Ranch cookbook while searching out healthy snacks to serve at a party. Many many variations later, I have kept them in rotation for parties or solo dining. The lifespan of the little poppers is short, but they can be revived when thrown into the oven and re-heated for 5 minutes. What makes the poppers so great is that they are able to scratch that crunchy, salty, itch which creeps over you during cocktails. They can also serve as a salad flavor booster, standing in for calorically dense croutons.

Sort-of-Salmon Nicoise

Nothing personifies summer more to me than sipping crisp rose and eating chilled oysters or tart and tangy ceviche. Aside from the sticky and thick atmosphere that engulfs New York, summer pleasures can be simplified into hours slipping away at an outdoor cafe with animated conversation and ice cold wine. It also marks the beginning of my CSA. This is my second year as a supporter and participant in a local organic farm share. I love the unpredictability and challenge of receiving a bounty of produce and farm fresh eggs every week. There is also an inexplicable freshness and crunch that the produce has that you cannot obtain from your local Whole Foods. This past week’s bounty consisted of: kale, swiss chard, zucchini, green beans, mint, basil and mixed greens.