Happy Friday, friends!
I have two exciting things for this post to kick-off the weekend.
Number 1: My Open Sky Shop Grand Opening!
Today is the day of the GRAND OPENING of my Open Sky Shop. I have added a bunch of fun new products for you to check out, and two of them are on sale!
are both on sale for a limited time only. Aren’t they beautiful? Who doesn’t like some good stoneware?
Check them out and take advantage of the sale while you still can!
Number 2: A New Recipe!
The sauce is thick and creamy, without actually containing any cream.
Yep, it is neon-green. But that just makes it more fun, right?
This is super-filling, but oh-so-good. Since the sauce was inspired by the beloved Green Monsters, I’ve dubbed it…
1/2 c. chickpeas (soaked, cooked and drained, or canned and drained)
1/4 c. tahini
1/3 c. water
4 T. olive oil + 1 tsp olive oil
1 1/2 -2 c. spinach
Salt, pepper, and chili powder to taste– blend
1/3 c. onion
1 c. broccoli (I used defrosted frozen broccoli)
2/3 c. whole grain pasta, cooked
Blend the chickpeas, tahini, 4 T. of oil, water, spinach and spices in a food processor until smooth. In the meantime, prepare the pasta.
Heat the onion and broccoli in a skillet over medium-high heat with 1 tsp. of olive oil. When tender, add the chickpea blend to the skillet and cook until heated through.
Serve over pasta.