Date Night with Orange, Hothouse Cuke and Chickpea Salad #ad

Disclaimer: I am a member of the Collective Bias Social Fabric Community.  The shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. Queers need love, too- if you need it, check out K-Y couples lubricant. Yes, this paid 1/4 of my rent. Warning! Descriptions of cute, queer dinner and relatively tame lovin’ underneath the covers ahead. Proceed at your own sexy risk…and have a happy V-day!DSC_8135What are you doing for Valentine’s Day? We’re planning by having a few date nights in advance of the big holiday. We’ve been doing a few of those lately, especially because I’ve been away on a few work trips for summer interviews. A few weeks ago, we gorged on $1 oysters at our favorite raw bar. Last week, we sprawled in front of a friend’s television to watch a marathon of our new guilty telepleasure, Cutthroat Kitchen. The premise is stupid. Alton Brown is inexplicably unlikable. We watched three hours of it. And tonight, we collaborated on a tasty vegetarian dinner and played with my new Rosle mandolin slicer and ended the night in a most delicious manner…read on to see what we did, and how I surprised my sweetie with some tasty treats. 

We decided to make polenta fries with tomato and fig aioli atop an orange, hothouse cucumber, and chickpea salad with big chunks of avocado. The slicer is simple to use and a ton of fun- it yielded paper thin slices of cucumber that made for gorgeous plating later on, and easy snacking during dinner prep. The dinner came together well, and fueled us for late-night eBaying and the remainder of the night, namely, a dance party on the floor with pillows, set to the sultry sounds of Ja Rule.DSC_8120We boned. Yes, girls do it, too.DSC_8144 - EditedOrange, Hothouse Cuke, and Chickpea Salad

Ingredients (serves 2)    
1 can of organic chickpeas
1 orange
1 lemon
1/4 cup of cilantro
1 teaspoon of salt
1/2 teaspoon of pepper
1 hothouse cucumber
1 tablespoon of mild harissa
3 tablespoons of olive oil
1 avocadoDSC_81401. Drain and rinse the chickpeas, and mix them with the juice and zest of the lemon and orange, salt, pepper, and cilantro. Mash gently until mixed together.

2. Using a mandoline or sharp knife, slice the cucumber on the thinnest setting- I used .05 inches. Mix half of them with the chickpeas, and add the harissa and olive oil. Store until ready to use, up to 3 hours.

3. Before serving, roughly chop the avocado and gently mix into the salad. Layer the reserved cucumbers on the plates and place the salad on top. Garnish with extra cilantro or chickpea fries.
wpid-IMAG1139.jpgLooking for more ways to spice up your love life and dinner menu? Check out the recipe tab on Foodette for more intermezzo and #KYdatenight for intercourse using K-Y Mine+Yours, now at Walmart. Mix if you’re so inclined. #CollectiveBias K-Y Mine+Yours now offers a Plated/Vudu coupon for a limited time- use this recipe alongside tasty recipes, or come up with your own dinner ideas!

Leave a Reply

Your email address will not be published. Required fields are marked *