Vegan Lemon, Arugula, & Apricot Side Salad:

Hey all! Happy Monday! I got back from Fort Lauderdale late last night, and I'm trying to get moving on this Bar prep stuff. I had another great weekend. We took a road trip to South Florida for my friend Liza's law school graduation party, and the weekend was full of fun and friends. Her party was full of delicious food, from gourmet grilled veggies to roasted artichokes and tomatoes. Did I mention that there were bottomless mimosas as well?...Coupled with beachfront views and an after party at the pool?...Clearly we all had a great time.

Anyways, I have so much to post. I will get to it. I promise. I have tons of new recipes that I can't wait to share, and I can't wait to finish writing my post that I've started on everything that has been going on in my life recently. It has been a whirlwind.

In the meantime, though, this salad is amazing. This was the first time that I can remember eating apricots (absent being in jam or in cookies), and I have to admit, I'm a little enamored. They're delicious and fresh, and they have a sweet yet tart flavor that pairs so well with the arugula and sesame oil in this salad. Serve with toasted baguette bread if you have it.

Ingredients:

2 cups baby arugula

3 apricots, thinly sliced

1 to 1 1/2 tbsp. sesame oil

2 tsp. lemon juice (or to taste)

1/4 tsp. Kosher salt

Instructions:

Add all of the ingredients to a salad bowl. Toss to coat.

Summer Chickpea Salad with Bell Peppers & Citrus:

It has been particularly rainy here in Florida over the past week or so. I'm convinced that I brought it back from home with me.

On my last day home, we went to my little brother's flag football game, where the rain was coming down sideways, and the temperature neared freezing. All in all, though, I love going to his flag football games.

There's something amusing about watching seven year-olds running back and forth down the football field, the overly-enthusiastic parents' yelling, and the excited look that my little brother gives me right before the play's about to start.

The rain is okay with me, but only because it reminds me of spending time with my family that day. I obviously picked the wrong week to go home because my family keeps bragging about how beautiful the weather has been all this week. They deserve it though, they've made it through the long, cold winter, and, believe me, that is a pretty tough thing to do.

Anyways, I'm sitting out here, on my patio, in the rain, with my squirrel and duck friends. It's cloudy and grey, but I'm a little thankful for the excuse to not feel obligated to be at the beach or the pool (though the beach sounds pretty awesome right about now).

Yesterday was a much nicer day, and I made this summery chickpea salad. It's so easy to make, and you can easily double it. The lemon and lime go so well with this dish. Cilantro would also be a nice addition, though I forgot to use it.

Fortunately, the outlook for the week ahead is sunny and hot, and it better be because I graduate from law school next weekend! I'm pretty sure that I deserve a pool day with lots of piña coladas and sun.

Ingredients:

1 15oz. can chickpeas, drained and rinsed

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 medium yellow onion, diced

2 tbsp. red wine vinegar

1 tbsp. olive oil

1 1/2 tsp. lemon juice

1 tsp. lime juice

1/2 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Serves 4.

Total Cook Time: 10 minutes.

Instructions:

Add all of the ingredients to a large bowl. Toss to coat, adding more salt/vinegar/seasonings to taste.  Serve wrapped in flour tortillas (optional).