When you think of stocking your pantry with baking needs, usually garbanzo beans don't come to mind. It's time to change that thinking, for a number of reasons. Baking with garbanzo beans:

• instead of flour adds protein and fiber to your baked goods
• allows people on gluten-free diets to enjoy sweet treats
• creates treats for people on low-carb diets
• adds more nutrition to your baked goods; they really do become a viable food

OK, but how is that going to taste? I've been baking with garbanzo beans for years, namely this recipe for Lemony garbanzo bean cake. I've only gotten rave reviews, and I've even served it for Easter dessert. It is a rich cake bursting with lemon flavor.

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Yes, I'm still trying to increase the amount of beans we eat, as I had mentioned when I posted the polenta and butter bean recipe earlier this month. We love beans, don't get me wrong. What we are finding hard is summertime bean dishes.

It's easy in the wintertime to do a one-pot hearty bean stew or something of the sort, but when we crave grilled food, it isn't as easy to serve up beans with no meat.

This recipe for Chick pea and black bean salad is summery enough to steer us away from our grill once in a while (although I'm sure tempted to serve it alongside a medium-rare grass-fed beef burger). It calls for tomatoes, red and green peppers, onions and other bounty we are getting from our CSA Farm share right now, so that makes it a fresh and nutritious choice.

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My little guy loves brown rice salads. He cannot wait to see what "chunks" I have included in my latest recipe. If your kids (or significant others!) are plain rice eaters, why not help them branch out a bit by adding some nutritious "chunks" to their rice.

You may be dealing with picky eaters, so start slowly, adding things you know they'll love. Some pretty safe bets:

• corn kernels
• sweet peas
• steamed carrots
• raisins
• slivered almonds

Now you've been successful, so push the envelope a bit and try:

• chick peas
• chopped spinach
• zucchini
• broccoli
• butternut squash

A delicious source of vegetarian protein? Quinoa, of course! It is not a true grain, so it is more protein than carbs, and it offers a plethora of vital minerals as well.

Zucchini, chock-full of vitamin C and minerals, is abundant this time of year and healthy.

Garbanzo beans: high in potassium, vitamins B and E, and fiber; another powerful legume.

How can you go wrong combining these amazingly healthy foods in one delectable dish?

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