With Humberto on the way, now’s the time to stock up on food stuffs for the storm. These three recipes don’t involve any electricity, making them safe-bets for when the lights go out.
Southwest Chickpea Salad
15 ounce can black beans rinsed & drained
15 ounce can chickpeas rinsed & drained
15 ounce can corn
1 pint cherry tomatoes chopped in half
2 medium avocado diced
1 small can of diced olives
Juice of one lime
2 tablespoons extra virgin olive oil
1 tsp cumin
¼ tsp chili powder
¼ tsp salt
1/4 cup cilantro chopped
1/4 cup feta cheese for garnish optional
In a large bowl combine black beans, chickpeas, corn, tomatoes, avocado, and olives.
In a small bowl whisk the lime juice, olive oil, cumin, chili powder, salt and cilantro.
Add to the salad and toss ingredients until combined, Garnish with feta cheese.
Tuna Stuffed Avocado
1 avocado halved and pitted
1 4.5 oz can tuna, drained
¼ cup diced red bell pepper
1 tablespoons minced jalapeno
1/4 cup cilantro leaves roughly chopped
1 tablespoon lime juice
Salt and pepper to taste
Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
Scoop the tuna into the avocado bowls. Season with salt and pepper.
10 ounces sliced deli meat
12 ounces marinated artichoke hearts
8 ounces sun-dried tomatoes
4 ounces pitted olives
2 bunches basil (about 16 leaves)
4 pieces brown bread, cut into quarters
⅓ cup pesto
Zest and juice of 1 lemon
1. Have ready 8 skewers. On each skewer, alternate spearing different ingredients. Fold the mortadella into quarters and the sun-dried tomatoes and basil leaves in half before skewering.
2. In a small bowl, whisk together the pesto, lemon zest and lemon juice. Pack the sauce to drizzle over the skewers right before eating.