This is my version of my favorite side dish (that is sadly no longer on the menu) at Ria’s Bluebird
2 cans of chick peas, drained
4 ounces of feta cheese, crumbled
1 pint of grape tomatoes, halved
3-5 sprigs of fresh rosemary, chopped
Salt, pepper and really good extra virgin olive oil to taste
Mix, chill, serve
Yum.
Preheat oven to 350
2 large garlic cloves
Olive Oil
1 Medium onion, sliced
1 red bell pepper, seeded and diced
1/4c white wine
5-6 yukon gold potatoes
1 cup water
1/2 cup chopped fresh basil
4 tomatoes on the vine
salt and pepper
Handful of fresh parmesan
Handful of fresh breadcrumbs
Drizzle Olive Oil in the bottom of an 8 x 8 baking dish
Heat a pan on [...]