Arugula, Tomato, Chickpea Salad

 We've all been there. You're about to head out of town, you're trying to finish what's left in your fridge so it doesn't spoil while you're away, and you feel like you've landed on an episode of iron chef. . . This also happens to me on any given weekday, particularly later in the week when I'm due to visit the grocery store. So starts this miniseries of posts- Kitchen Sink Salads. I'll post the hodgepodge salads that turn out well and hopefully help you when you're left with half of this, a cup of that, one of this, two of that, etc. The amounts I list are totally arbitrary- take what you've got and make it your own!

Arugula, Tomato, and Chickpea Salad

4 cups of arugula
1 slicing tomato cut into eighths
1 cup of chickpeas, drained and rinsed
1/4 cup of pecorino romano cheese
1 tbsp olive oil
1/2 tbsp vinegar (I used balsamic)
kosher salt
freshly ground black pepper

-In a large bowl, toss tomatoes in olive oil, vinegar, kosher salt, and pepper. Fold in arugula, chickpeas, pecorino romano, and season to taste.

Blueberry Mint Arnold Palmer

We're having a heat wave, a tropical heat wave and the last thing I want to do is turn on the oven. I am willing to turn on the stove, briefly, to make iced tea and enjoy one of the best perks of my new apartment. Ice cubes!!! As simple as ice may be, my shoebox freezer in my old apartment did not have space for ice cube trays hence my current joy for crisp, cool, beverages on a hot day. Here's a new twist on the classic Iced Tea/Lemonade Arnold Palmer. Lightly crush or bruise the mint before adding it to the glass to infuse the drink with more mint flavor.

Blueberry Mint Arnold Palmer

2 heaping tablespoons loose Earl Grey tea
4 cups boiling water
lemonade (or lemon juice and simple syrup to add to taste)
blueberries - fresh are best as they won't stain your drink
fresh mint
ice cubes

-Boil water, pour into a heat-safe container and steep tea leaves until the mixture cools to approximately room temp.
-In a large glass filled with ice, mix 1 part lemonade with 3 parts iced tea (or to taste). Garnish with mint and blueberries.