Thanks to everyone who entered the drawing for Fresh from the Farmstand by Gooseberry Patch. The winner is Laurie Maze. I’ll pop it in the mail Thursday.
If you are not Laurie Maze, you are eligible for a drawing for “Herbivoracious,” by Michael Natkin. This cookbook is nothing short of awesome. It’s so good I didn’t want to give it away, so the company sent me another copy. My copy has about 400 little post-it notes sticking out of it. I’ve tried to keep your copy clean.
It’s a vegetarian cookbook, but frankly, that’s beside the point. I’m writing about Portobelllo and Summer Squash Lasagna in July, straight out of this treasure trove.
If you want to enter the drawing, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS, and NAME OF THE BOOK. This information will not be stored or shared. I’ll pick a winner next Wednesday.

In the meantime, I’ll share another good-looking recipe, since there are so very many.
10-MINUTE CHICKPEA SALADWITH FETA AND BASIL (Don’t look away from the Chickpeas. There’s a lot more going on here than grainy garbanzos)
2 (15-ounce) cans chickpeas, rinsed and drained
Half a red onion, finely diced
Half an English cucumber, finely diced
1 jar roasted red or yellow peppers, coarsely chopped
8 ounces feta cheese, crumbled
1 garlic clove, crushed and minced
1 handful fresh basil leaves, torn
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1. Combine the chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice, and olive oil in a salad bowl. Toss well.
2. Taste and add salt and pepper as needed. Depending on how salty your feta is, you might not need any salt.
3. Serve right away, or refrigerate up to a few hours.
“Herbavoracious: A flavor revolution, with 150 vibrant and original vegetarian recipes,” by Michael Natkin