Sweet potatoes have gained a reputation of being healthier for you than white potatoes, and this is 100% true. Although both kinds of potatoes have similar profiles when it comes to carbohydrates and protein, their nutrient profile is very different.
Even though summer has come to an end, farmer’s markets across the country are still stocked with this season’s bounty of tomatoes, cucumbers and fresh herbs like parsley. This cucumber and garbanzo bean salad is the perfect end-of-summer dish, as it combines all of these farm-fresh ingredients into a healthy, tasty treat.
Summer is upon us! And that means a bounty of fresh fruits and vegetables. Produce not only tastes best when in season, but it is another way to eat sustainably. Right now, pineapple and cucumber are ripe. The sweetness of the pineapple mixed with the cooling effects of cucumber will help you beat the heat.
The credit for this delicious and rather eclectic salad mix is in part due to a friend of mine who introduced me to putting apricots (which are currently in season) into a salad. Personally, I would never have thought to add apricots but let me be perhaps the first to tell you, the combination is brilliant! If apricot is not your thing, you can always replace them with blueberries, which are also a tasty seasonal salad addition. Both create a wonderful blend of tastes with goat cheese and walnuts, which will also be a key element in this dish.