In The Kitchen – May 2026
It’s May, and we’re thinking a little lighter. But we still need to make sure we’re enjoying our protein and summer veggies. We think these recipes address that…except, of course the Mug Cake Treat! But you know how we feel about dessert. No matter how healthy the meal and our intentions, a deliciously decadent dessert can do no harm!! LOL! Bon Appetit!!
3-INGREDIENT MUG-CAKE TREAT
3 Tbsp. boxed fudge cake mix
1 Tbsp. semi-sweet chocolate chips
2 Tbsp. water
Add all ingredients into a microwaveable mug and stir until well combined. Microwave for 50 seconds. Let cool, then start eating!! Top with whipped cream, ice cream or any topping you desire.
SESAME-SEAWEED RANCH DRESSING
2 Tbsp. sesame seeds 1/2 C. mayonnaise
1/2 C. plain whole-milk Greek yogurt 1/4 C. finely chopped chives
Zest of large lemon
1 Tbsp. fresh lemon juice 1 tsp. salt
1 tsp. garlic powder 1 tsp. onion powder
1 .35oz. pkg. seaweed snacks
Toast sesame seeds in small skillet. Crush toasted seeds and transfer to a medium bowl. Add mayonnaise, yogurt, chives, lemon zest and juice, salt, garlic powder, onion powder and 3 Tbsp. of water to bowl. Whisk to combine.
Finely crumble seaweed over dressing and whisk again. Dressing should be thick but pourable. If needed, thin with water. Makes about 1 ¼ cups.
CHEESY CHICKPEA SALAD TOAST
6 Tbsp. unsalted butter, room temp.
2 Tbsp. olive oil, plus more for drizzling
8 thick slices sourdough bread
2 15oz. chickpeas, rinsed
1/2 small red onion, finely chopped
2 celery stalks, finely chopped
8 oz. extra sharp cheddar cheese, coarsely grated
1/2 C. coarsely chopped sweet gerkins
1/2 C. coarsely chopped dill
Heat broiler. Heat 3 Tbsp. butter and 1 Tbsp. oil in large skillet. Cook 4 slices of bread, turning once, until golden brown and crisp. Repeat with 1 Tbsp. oil and remaining butter and 4 slices of bread. Arrange bread on baking sheet.
Place chickpeas in large bowl. With a wooden spoon or your hands, coarsely mash some of the chickpeas, keeping pieces fairly large. Add onion, celery, cheese, gerkins and dill. Drizzle with oil and season with salt.
Pile some chickpea salad on top of each toast, covering edge to edge. Broil until cheese is melted, about 3 minutes. Sprinkle toast with salt and hot sauce if preferred.
PASTA, CHICKPEAS, AND SWEET PEPPER
6 Tbsp. olive oil
1/2 tsp. crushed red pepper flakes
2 medium garlic cloves, smashed and peeled
1 medium yellow bell pepper, cut into small dice/pieces salt
2 1/2 C. chickpeas, plus 1 1/4 C. reserved cooking liquid
1/2 C. canned diced tomatoes
1 C. vegetable broth
1 lb. penne pasta
Parmigiano Reggiano shavings for garnish
Heat 3 Tbsp. of oil with red pepper flakes in saucepan over medium heat. Cool to room temp.
Heat remaining 3 Tbsp. oil and garlic in a large pot over medium heat, turning garlic until golden brown. Add peppers and ½ tsp. salt and cook, stirring occasionally, until tender and brown, about 6 minutes.
Add chickpeas and using back of spoon, gently mash some against side of pot. Stir in ¾ C. of broth and tomatoes. Simmer about 20 minutes.
Prepare pasta per instructions. Save 2 C. of pasta water. Add pasta to chickpea sauce and cook, tossing gently, until the flavors meld, about 2 minutes. Add pasta water as needed. Serve with drizzled olive oil and parmigiano shavings.
