Coconut Collards with Spiced Chickpeas

Collard greens. Not something I tend to think of as a go-to green. If anything, collard greens make me think of a greasy-spoon, down-home Southern cooking restaurant we used to go to in New York called Mama's. They aren't something I'd really go out of my way for, usually. But they do work beautifully in my black bean very veggie soup. And now, I have another great recipe they shine in: coconut collards, complemented by spiced, nutty, hearty chickpeas. A filling side dish or meal.

Coconut Greens and Kuri Squash

Nothing fancy here. Just another simple, easy, healthy but yummy weeknight meal to add to the mix!

Tropical Take-Me-Aways

Ok, last "tropical" post, and then I swear, I'll jump on the pumpkin and butternut squash boat with the rest of the bloggers. (Although, to my credit, September and October are often summer-like months in the Bay area). Summer or Fall, these little desserts are good way to start off the weekend. Think Pina Coloda in a cake. Layers of soft sponge cake, rum pudding (yes, that's what I said), and toasted coconut. It's a dessert mixed with a healthy dose of the islands.