Tattoo Artist Magazine

By Stiff My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer's market. Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my fiancé is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.

Summer Bean Salad

1 Can of garbanzo beans 1/2 English cucumber 1 M. Tomato 1 Stalk of celery 1/2 c. Crumbled Feta 1 Lemon 1 Handful of dill weed 1/3 c. Olive oil 3 T. Red wine vinegar 1 t. Garlic powder 1 t. Onion powder Salt and Pepper Serving size: 4 Wash all veggies.  Drain and rinse beans and add to large mixing bowl.  Chop celery into small bite size pieces and add to mixing bowl.  Halve the cucumber length wise and then again so now they’re in quarters.  Chop the long quartered pieces into smaller bite size pieces and add to mixing bowl.  Core the stem off of the tomato and cut in half from the top of the tomato, down.  Then slice orange like slices of the tomatoes.  Remove the seeds and discard.  Cut tomato into smaller bite size pieces and add to mixing bowl.  Finely chop the dill weed and add to mixing bowl.  Add juice of one lemon, olive oil and vinegar to the bowl and mix until well combined.  Add garlic powder, onion powder, salt and pepper and combine thoroughly.  Taste and add more olive oil if it is too citrusy or vinegary.  Once you’ve reached desired taste for salad, add feta and mix into salad. Plate and serve. (Stiff is an amateur home cook and food blogger. Stiff can be found at a grocery store, Instagram @stifferoni and Tumblr:

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Written by 24471382 — July 19, 2012

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