I initially decided to try this recipe because it looked healthy. Broccoli, chickpeas and that trendy, protein-rich seed quinoa. Yeah, OK, I’ll try it. Ho hum.
I love summer salads, especially this pasta salad. The flavors seem perfectly matched: salty but slightly sweet ham, pungent blue cheese, fragrant rosemary, crunchy pecans.
Every now and then I like to play with purchased sugar-cookie dough. See Jazz Up That Roll of Sugar Cookie Dough. It’s nice to have a few quick recipes up your sleeve; I try to keep one or two rolls of the dough on hand. This jam version turned out even better than I hoped. The jam didn’t make the cookies fall apart, and its flavor did penetrate the whole cookie.
I first made this for a church extracurricular activity.* I didn’t add the avocado because the salad was going to sit in a cooler for a few hours. Happily, it was a hit even without it. I added avocado to the leftovers at home, and yum, it was even better.