Chick Peas, Peppers, Red Onion, & Celery Salad

By Kathryn Washburn Breighner

It is potluck night in Harbor Springs and I went on a search for something new to bring to the table. Nothing struck my eye in my recipe files so I came up with this simple salad based on what I had in the pantry and refrigerator. Simple, tasty, and a great winter salad----but I think I'll be serving this is warm weather months, too.

Presoak 1 pound of chick peas/garbanzo beans. I covered the beans with 2" of water, brought to a boil and and then simmered for 2 minutes, and the let stand, covered, off the heat for 1 hour. Then bring the beans back to a simmer, uncovered, for 20 minutes, or until cooked but still firm with a bit of crunch. Drain the chick peas and let them cool to room temperature.

In a serving bowl, add:
2 chopped peppers--I used a blend of red, yellow, and a bit of orange
1/2 medium red onion, chopped
4 stalks of celery chopped
The drained, cooled chick peas

I am a huge fan of flavored olive oils and vinegars and use Fustini's. For this recipe, I used 1/3 c of blood orange olive oil and 3 T pomegranate balsamic vinegar and 1 t Greek seasoning.

Pour the dressing over the salad and chill 1 hour before serving. This salad holds very well and can last for several days in the refrigerator--if it indeed lasts that long. Full of fiber, protein, and flavor!

One Pot Dinner: Sauerkraut, Carrots, Potatoes & Sausage

By Kathryn Washburn Breighner

I'm often looking for new ways to cook sauerkraut. Sauerkraut is a lot more versatile than many people think and it doesn't have to be sour. My Dad loved fried sauerkraut!

One pot cooking is so easy. For this recipe, I played with a version of slow cooked sauerkraut that I have used of Julia Child's that calls for soaking and draining the sauerkraut. The more it is soaked and drained, the less sour it is.  For this recipe, I soaked a 12-ounce package of  kraut in cold water for 10 minutes, drained and rinsed, and then repeated this step twice more for a total of 3 soakings--30 minutes of soaking and then draining. The rest is easy!

In an oven safe casserole dish, saute until soft:
1 medium onion, sliced
3 t olive oil
2 minced garlic cloves

To this, add:
drained kraut
3 peeled and sliced carrots
2 c cubed potatoes

Once the vegetables were coated with oil, add:
2 links kielbasa, chunked
4 c chicken stock
2 t caraway seeds
2 T dried parsley
1 t thyme
Pepper to taste (no salt needed)
Bring the stock came to a boil,  cover, and bake in a 350 degree F oven for 40 minutes. Served with a slice of thick bread---a perfect winter meal.