As we watch the Big Island grow from across the pond, I wonder if Kaua‘i isn’t still forming too. I only posit the question because it seems like Sleeping Giant is getting bigger. Regardless of regularly hiking the trail to
As we watch the Big Island grow from across the pond, I wonder if Kaua‘i isn’t still forming too.
I only posit the question because it seems like Sleeping Giant is getting bigger. Regardless of regularly hiking the trail to its summit, lately it just seems to take longer and require more effort to reach the top of the ol’ Nounou Ridge. Or maybe we’re just getting older.
Relaxing in the keyhole on the Giant’s chin, sucking down some water and inhaling a granola bar, we watched the white-tailed tropic birds ride the air waves in the Wailua sky.
Despite putting a little fuel in the tank at the halfway point, the descent inevitably involves pondering what meal we should have to replenish our energy reserves.
Our usual go-to is Papaya’s in Kapa‘a. After all that exercise, something healthy and organic is in order. But to save some dough and shave some time, we’ve been perfecting our own smoothies, acai bowls and other fast kine lunches.
After last weekend’s jaunt in the woods, we returned home eager to scrounge up something from our almost bare fridge that would satisfy our appetites. The dish that resulted — based on a Bon Appétit recipe — did the trick. It was quick, tasty, cheap and healthy, so I thought I’d spread the love.
Take one 15-ounce can of garbanzo beans, drain ‘em, rinse ‘em and throw ‘em in a big bowl. Add to it one pressed garlic clove, two tablespoons fresh-squeezed lemon juice, three teaspoons olive oil, two tablespoons each of fresh chopped basil and parsley, and a pinch of salt. Give the concoction a good mixin’ and then add about a third cup of Parmesan cheese. Toss it all together and serve.
It’s a lot more filling than it looks. We paired it with a couple slices of whole-wheat bread topped with a pesto we made the day before from some North Shore basil and walnuts.
I’m already envisioning spin-offs, like laying this little bean bonanza on a bed of Kilauea greens. Or sprucing it up with some flare from a local farmers market. Thai basil instead of sweet Italian basil would certainly give it a different punch.
Or maybe it’d be tasty to just take the whole thing, blend it into a hummus-like paste in the food processor and create a dip out of it. As always with cooking at home, the possibilities are only limited by your imagination and sense of adventure.
