Make us your home page

Weekday dinner inspiration: Toasted Chickpea and Kumquat Salad and more

Mon | Meatless meal

It's kumquat season and Toasted Chickpea and Kumquat Salad (recipe below) is a flavorful way to use the local bounty. The skin is thin so you can eat it, but the seeds can be a bit bitter. Slice them thinly for the salad and pick out the seeds.

Tues | Hot stuff

Make a batch of Meatball Tortilla Soup to warm the soul tonight. Either fry corn tortillas cut in strips or use broken tortilla chips to float on top of the soup. To make the soup, saute thawed frozen meatballs in olive oil in a large pot. Drain off fat and add 2 cans of Mexican-style stewed tomatoes, a box of low-sodium chicken broth and 1 can each drained and rinsed black beans and corn kernels. Stir in 2 to 3 teaspoons of chili powder. Let soup simmer for about 15 minutes, until meatballs are cooked through. Serve with chopped cilantro and crispy tortilla bits.

Wed | Rotisserie chicken

A skillet is the place to start your BBQ Chicken Stir-Fry. Shred the chicken and set aside. Put 2 tablespoons of vegetable oil in a hot pan and add 2 cups of chopped frozen veggies. (I like the blend with corn and green beans.) Heat through, then add the chicken and a few tablespoons of your favorite barbecue sauce. Serve over rice.

Thurs | Seafood roast

To make Roasted Salmon With Tangy Tomatoes, place 1-inch-thick fillets in a shallow baking dish lightly coated with vegetable spray. Surround with chopped Roma tomatoes, whole grape tomatoes or halved cherry tomatoes (about 1 pound per four fillets). Season with coarse salt. Mix 1 tablespoon Worcestershire sauce with a spoonful of Dijon mustard and season with black pepper. Pour over fish and bake at 450 degrees for about 15 minutes. Serve with rice mixed with toasted almonds.

Fri | A Friday special

Baked Scallops Gratin is a luxurious way to serve tiny and sweet bay scallops. Preheat oven to 350 degrees and place scallops with some white wine and melted butter in a shallow baking dish. Add fresh lemon juice and salt and pepper. In a separate bowl, mix a bit of melted butter with fine bread crumbs and Italian seasoning. Sprinkle over the top of scallops; bake for 10 minutes and broil for 2 to crisp it up. Sprinkle with chopped fresh parsley. Serve with salad and bread to sop up the juices.

Janet K. Keeler can be reached at or (727) 893-8586. Follow @RoadEats on Twitter.


Toasted Chickpea and Kumquat Salad

Pasco County kumquats are in season now and this salad is a wonderful way to try them. In summer, substitute sliced fresh apricots or plums.

3 cups cooked or canned chickpeas, rinsed, drained and patted dry

2 teaspoons ground cumin

1 teaspoon ground coriander

2 tablespoons olive oil

For the dressing:

2 tablespoons olive oil

1 teaspoon grated orange zest

1 ½ tablespoons white wine vinegar

1 ½ tablespoons fresh orange juice

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the salad:

½ cup thinly vertically sliced red onion

10 to 15 kumquats, thinly sliced with peel and seeds picked out

4 cups baby arugula leaves

½ cup (2 ounces) crumbled feta cheese

Preheat oven to 450 degrees.

Combine chickpeas, cumin and coriander in a roasting pan, and drizzle with 2 tablespoons olive oil, shaking pan to coat beans. Roast for 20 minutes, stirring once.

To make dressing, combine remaining 2 tablespoons oil, zest, vinegar, juice, salt and pepper in a large bowl, stirring with a whisk. Stir in onion and kumquats, tossing gently to coat. Add warm chickpeas and arugula, tossing to combine. Sprinkle with cheese.

Serves 4.

Source: Adapted from Cooking Light

Weekday dinner inspiration: Toasted Chickpea and Kumquat Salad and more 01/20/14 [Last modified: Monday, January 20, 2014 5:57pm]
Photo reprints | Article reprints

© 2017 Tampa Bay Times


Join the discussion: Click to view comments, add yours

  1. Portobello Mushrooms With Tuscan Kale and Sweet Potato work as main course or appetizer


    I've made no secret of my mushroom love. As I've written, I like to divide them into two categories: the interesting varieties (oysters, shiitakes, morels, puffballs and the like) that I find at the farmers market or forage; and the less-interesting ones (buttons, creminis) I buy at the supermarket. The former I …

    Portobello Mushrooms With Tuscan Kale and Sweet Potato will work as a main course or an appetizer.
  2. Spaceballs 2 could really happen, Mel Brooks says


    When Mel Brooks talks about a sequel to Spaceballs, ‘80s fans are tempted to politely smile and nod our heads. It’s a joke, we figure, because how can you possibly recapture the magic of the 1987 Star Wars spoof, especially since John Candy has passed away. 

  3. Top things to do in Tampa Bay for May 23


    Frankie Valli And The Four Seasons: The original Jersey boy himself has produced hits like Sherry, Walk Like A Man, Rag Doll, December '63 and Grease during his long-lasting career both solo and with the Four Seasons. 7:30 p.m., Ruth Eckerd Hall, 1111 N McMullen-Booth Road, …

    Saint PAUL, MN - JULY 25: Frankie Valli & the Four Seasons perform at the 2010 Starkey Hearing Foundation 10th Annual "So the World May Hear" Gala at Saint Paul RiverCentre on July 25, 2010 in Saint Paul, Minnesota.   (Photo by Hannah Foslien/Getty Images for Starkey Hearing Foundation) *** Local Caption *** Frankie Valli
  4. Painted with suspense


    TAMPA — Sometimes a show comes along that does everything. It engages the senses on every level, tells a story that feels real and keeps you guessing to the end.

    Ned Averill-Snell, left, plays Latham and Landon Green is Stumpy, two working class painters working to convert a loft for a well-off couple.
  5. Review: ABC's 'Dirty Dancing' remake should be left in a corner


    It seems as if nothing is sacred anymore.

    Abigail Breslin and Colt Prattes perform the iconic lift in the Dirty Dancing remake on ABC.