I've been spending a lot of time in cafés recently, enjoying fresh brews and fresh noms.  Usually I'll opt for baked goods (of course), but sometimes I'll venture for something more savoury.  I've been very lucky in these food forays: at Iris Café in Brooklyn Heights, I discovered the most delicious avocado sandwich, and most recently, at Argo Tea in Columbus Circle, I stumbled upon a heavenly chickpea salad.  I've since recreated both, with my own modifications, and I can't tell you how thrilled I am with the results.  I'll post the avocado sandwich recipe soon.

Chickpea Salad
Inspired by Argo Tea and adapted from Rachel Ray

1 15oz can of chickpeas, drained and rinsed (you can certainly boil your own, if you're so inclined)
1 large celery rib, leaves included, finely chopped
1 red pepper, finely chopped
1/2 red onion, finely chopped
3 tbs fresh cilantro, chopped (note to cilantro haters: fresh parsley is a great substitute)
1/2 tsp dried red pepper flakes
1 large clove of garlic, minced and mashed (or just pressed through a garlic press)
Juice of one lemon (for a bigger kick, add a bit of zest, too)
3 tbs extra virgin olive oil
Sea salt and freshly ground pepper to taste

Mix all the ingredients together well.  Refrigerate for two hours, or overnight -- trust me, you'll want to let the flavours blend and intensify.

Note: After spying this post on Smitten Kitchen, I can't wait to smash the leftovers and schmear it onto a sandwich.  Better yet, an open-faced sandwich.  I'm thinking a crusty bread, like a good sourdough from Sullivan Street Bakery, rubbed lightly with garlic, a thin spread of tahini, the chickpeas, and then crumbled goat cheese on top.  Oh dear god, I just drooled on my keyboard.

by me and Amy :)

yes, i said it.  and i meant it.  i've concocted THE PERFECT raspberry mojito. 
i mean, come on, just LOOK at it.  doesn't it just scream perfection?  (and humility on my part?!)

i was first turned on to raspberry mojitos when i was in miami several years back, at my cousin's wedding.  the barkeep had fresh fruit on hand, and a vigorous muddling technique -- a key, but often overlooked, step in the mojito-making process.  needless to say, it was love at first sip...and second...and third...and...

Steph's Perfect Raspberry Mojito
I should really credit the bartender who introduced me to this particular libation, but I remember neither his name, nor his recipe (a testament to how good his drinks were).  This recipe is just what I've found has worked well for me over the years.  It's my favourite drink to make at parties because it's just so damn easy, especially since I stumbled upon using ginger ale, thus eliminating the need for measuring sugar or making simple syrup. 

1 1/2 oz white rum [I would always recommend using the best alcohol you can afford, but to be honest, I've used plain old Bacardi and it worked just fine.]
1 pint fresh raspberries [Local, from the farmers' market.  None of this flown in from Chile business.]
Fresh mint leaves and mint sprigs [Hyper-local, from the garden.  Or from the market if you haven't got a green thumb.]
Ginger ale [I may be biased because I'm Canadian, but I SWEAR, Canada Dry is the best type to use.  I think it's because it's sweeter than most other brands.]
Lime wedges
Straws
Ice

Muddle mint leaves, fresh raspberries and lime juice in the serving glass (no need for a mixing glass because I like to keep all the goods in the drink -- it looks good, illustrates the freshness, and cuts down on dishes).  I typically use about 7 mint leaves, a small handful of raspberries (about 6) and the juice of a lime wedge.  Add 1 1/2 oz light rum and ice into the glass and stir well (you can shake the rum and ice in a cocktail shaker, but again, really no need for the added pomp).  Top with ginger ale.  Garnish with fresh mint sprig and a fresh lime wedge, and add a straw (otherwise, your guests will be eating, rather than drinking the cocktail!).  Enjoy!

Aren't they crazy looking?!  And that name--THAT NAME!!  When I saw them at the market, I just KNEW I had to get them.  A bit of background: fiddlehead ferns are one of the first vegetables to grace our tables each spring and not only are they only around for a few weeks, much like morel mushrooms, you have to go foraging and hunting for these babies.  Don't you love foods with mystique?!  I can't wait to have these again--next time with morels :) 

I kept the ingredients and process really simple tonight:

Farmers' Fiddlehead Ferns
Adapted from The Heart of New England

1lb fiddlehead ferns, ends trimmed and washed gently to get the thin brown chaff off
3tbs grapeseed or olive oil
2 cloves garlic, minced
1/4 onion, diced
Kosher or sea salt, and freshly ground black pepper

Heat oil in skillet over med-high heat.  Add garlic, onion and fiddlehead ferns, and sauté covered for 3-4mins, then uncovered for 3-4.  Season to taste. Enjoy!

Probably one of the best things I've made in a while. Cranberries, cashews, walnuts, almonds, oats, sunflower seeds, flax seeds, raisins, and honey--all raw, all organic, all delicious.

Flesh was sweet and crunchy. Two tiny seeds, but a gaping hole at the bottom where a pit would have been found.

Come on, people- no one's correctly guessed the last exotic fruit question and I need some answers!