elleCUISINIERS

I got this recipe from Giada DeLaurentis off of the Food Network.

I made it last night with a simple lemon and butter pasta topped with a bit of salt and pepper chicken {though, after the article posted below from the New Yorker, I think I could skip the chicken next time and it would be just as good}. It is divine.

{the Salad} Here's what you need:

2 zucchinis
1/2 red {med-large} onion, cut into slivers
1-2 ears of fresh corn; kernels cut off
1 head of romaine lettuce, washed, rinsed, cut or torn
2 medium tomatoes, diced
1 12 oz. can of rinsed and drained garbanzo beans
wedge of Parmesan cheese
{the dressing} Here's what you need:
1 lemon {use the juice and the zest}
1/2 C. extra virgin olive oil
pinch of salt
pinch of pepper
1 t. honey
Whisk all of this together and toss with the salad ingredients. Knife off small bits of the Parmesan wedge for garnish and a salty *bite*. There is enough in this salad to keep you satisfied and not likely to faint if served with the pasta or a hunk of buttered whole wheat bread. I had fresh strawberries for dessert and went to bed 5 hours later feeling very good indeed.