Cherry Chocolate Chunk Cookies

I went over to my friend Sarah's house the other day for an afternoon of baking with her and her friend Jenna.  Jenna is a personal trainer and trained pastry chef, so it was fun chatting with her.  While we were talking, she told me about her recipe for Cherry Chocolate Chunk Cookies - apparently, it is a big seller wherever she takes it!

She just emailed me the recipe - I haven't tried it yet, but I want to post it here so I don't lose track of it :)

1.5c flour
1t soda
1/2t cinnamon
1/2t salt
1c soft butter
1c brown sugar
2eggs
1.5t vanilla
3c oats
1c dried cherries
8oz choc chunks

Combine first four ingredients in separate bowl.
Beat sugar and butter til fluffy.
Add eggs one at a time beating until well combined.
Add vanilla.
Gradually add in first 4 ingredients til just combined.
Stir in cherries and chocolate.
Bake 350 10min or so

Braised Coconut Spinach & Chickpeas with Lemon

Omg this was amazing. I served it over quinoa, with fresh cilantro on top, and it couldn't have been more perfect. Make it this week and you won't be sorry :)

Braised Coconut Spinach & Chickpeas with Lemon

serves 4 as a main dish or 6 as a side

2 teaspoons oil or ghee
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish

Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.

Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.

Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Serving note: This is thick enough to eat on its own with a fork; it's not terribly soupy. But it's saucy enough to eat over pasta, rice, brown rice, quinoa, or another grain.

• http://www.thekitchn.com/recipe-braised-coconut-spinach-chickpeas-with-lemon-164551