Wilted Green Salad with Fresh Chickpeas, Feta and Greek Yogurt

Craig Claiborne, the late pioneer of food journalism for the New York Times once wrote a New Year’s Day column that included the line, “Blessed indeed is the household whose refrigerator contains an overlooked tin of caviar.”  Yes, well.  For most of us, caviar times may be gone, but that only means the return of our salad days.  Substitute chickpeas for caviar and you’re halfway to Wilted Green Salad with Fresh Chickpeas, Feta and Greek Yogurt.

Flageolet Soup with Crème Fraiche, Tarragon and Mustard

After getting back from California we wanted to catch our breath with a simple dish that wouldn’t require a lot of effort. If it went with the the crazy New England weather this week, warm or cold, all the better. Herewith Flageolet Soup with Crème Fraiche, Tarragon and Mustard. Flageolets (fla-as in flag-zhay-oh-lay) are a small, delicate bean, usually (but not always, as you can see in the photos) an alluring pale green. If you examine them closely they’re covered with faint green stripes. They’re removed from the pod before reaching full maturity, which contributes to their delicate flavor. My first encounter with them was an impulse purchase – how could I not buy a package of beans the color of young grasshoppers?

Turkey Soup with Baby Bok Choy and Rice Stick Noodles

What a crazy few weeks it’s been–mostly due to Jody’s schedule around the opening of TRADE (doing well, thank you very much).  Five pounds of additional padding has mysteriously appeared around my waistline, the price for ignoring my bicycle and spending too much time sitting at the TRADE bar nursing a Delirium Tremens in hopes …