Recipes By Justine Doiron
2 recipes found
Chickpea Fried Eggs
For weekday meals, well-seasoned chickpeas are a wonderful thing. They can sometimes wind up a bit dry when pan-fried, but an easy fix is cracking an egg on top. Plus, it’s an excellent way to take advantage of all those crispy chickpea edges. What you’re left with is a zippy, quick high-protein meal that can partner with rice, grain bowls or a big swipe of Greek yogurt.
Corn and Parmesan Pasta
If there is a sign at the farmers’ market saying corn is on sale, I am coming home with at least six ears. While I always have the best intentions of turning my first haul into a salad, I love making a dent in my stockpile with this creamy pasta. Summer corn has a nice sweetness that plays with the saltiness of the Parmesan, but don’t worry, frozen corn will get you great results. The main thing is to make sure to blend your sauce as smoothly as possible, so the corn can thicken into the creamy yellow, slightly cheesy sauce it is meant to be.