From my kitchens, classrooms & community tables

Recipes worth
making again.

Practical food with a story behind it—built on sound technique, generous flavor, and using what you have well.

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Chickpeas Three Ways recipe poster by Chef Matthew Tropeano
Charlie Cart Kitchen Project · Falmouth Public Library

The recipe library

Find something
good to cook.

Recipes from my kitchens, classrooms, demonstrations, and community tables—organized to help you get from an idea to the stove.

7 recipes

AppetizersCharlie Cart

Mediterranean Chickpea Dip

Creamy chickpeas, toasted cumin, peppers, feta, and herbs.

30 minutesServes 6–8
View recipe
Soups & SaladsPlant-Forward

Curried Chickpea Salad with Apple

A bright, crunchy lunch built from one humble can.

20 minutesServes 6–8
View recipe
DessertsLow-Waste

Chocolate Aquafaba Mousse

A light chocolate mousse made with the liquid from chickpeas.

20 minutes + chillServes 6
View recipe
Main CoursesCooking With What You Have

Arroz con Pollo, Pantry-Style

A flexible one-pot meal shaped by instinct and a well-used pantry.

45 minutesServes 4
View recipe
Main CoursesFrom Spoon and Seed

Eggplant Meatballs

A deeply personal family recipe built from humble ingredients and real technique.

1 hour 45 minutesMakes about 24
View recipe
Soups & SaladsSpring & Summer

Mediterranean Orzo Salad with Feta

Orzo, crisp vegetables, herbs, olives, feta, and a bright lemon dressing.

45 minutes + chillServes 5 or about 20
View recipe
Soups & SaladsPlant-Forward

Mediterranean Pearl Couscous & Kale Salad

Pilaf-style pearl couscous cooled in dressing with kale, vegetables, and herbs.

45 minutes + chillServes 5 or about 20
View recipe

The whole can

“One ingredient.
Endless possibilities.”

These recipes were developed for a community cooking demonstration built around economy, flexibility, and flavor.

Save the liquid from the chickpea can. It is called aquafaba, and by the end it becomes dessert.

01

Mediterranean Chickpea Dip

Serves 6–8

Print Recipe

Ingredients

  • 1 can (15 oz) chickpeas, drained (reserve the liquid)
  • ½ red onion, chopped
  • ½ red bell pepper, chopped
  • 1 clove garlic, minced
  • ½ tsp ground cumin
  • 2 Tbsp lemon juice
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • ½ tsp kosher salt
  • Pita chips or warm pita, for serving
  • Feta, chopped parsley, and fresh chives, for garnish

Make it

  1. Heat 1 Tbsp olive oil in a skillet over medium-high heat.
  2. Sauté the onion and red pepper until softened and lightly charred, about 6–8 minutes.
  3. Add the cumin and toast for 20–30 seconds, until fragrant. Add the garlic and cook for 30 seconds more.
  4. Remove a spoonful of the sautéed mixture and reserve it for garnish.
  5. In a food processor, combine the chickpeas, remaining sautéed vegetables and spices, lemon juice, salt, and remaining olive oil.
  6. Blend until creamy, adding a splash of cold water if needed to loosen.
  7. Spread into a dish. Top with the reserved vegetables, feta, parsley, chives, and a drizzle of olive oil.
  8. Serve with pita chips or warm pita.
02

Curried Chickpea Salad with Apple

Serves 6–8

Print Recipe

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¼ cup mayonnaise (4 Tbsp)
  • 1 celery stalk, small dice
  • ¼ red onion, very small dice
  • 1 scallion, thinly sliced
  • ½ apple, small dice (Honeycrisp or Gala work well)
  • 1 tsp curry powder
  • ½ tsp ground cumin
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh parsley
  • ½ tsp kosher salt
  • Freshly ground black pepper

Make it

  1. Toast the curry powder and cumin in a dry pan over medium-low heat for 20–30 seconds, until fragrant. Remove and let cool.
  2. In a bowl, mash about half of the chickpeas with a fork. Leave the rest whole for texture.
  3. Add the toasted spices, lemon juice, salt, and pepper. Toss to season.
  4. Fold in the celery, red onion, scallion, apple, and parsley.
  5. Add the mayonnaise a little at a time, starting with 3 Tbsp. Toss until combined.
  6. Taste and adjust the seasoning.
03

Chocolate Aquafaba Mousse

Serves 6

Print Recipe

Ingredients

  • ½ cup aquafaba (the liquid reserved from the chickpeas)
  • ¼ tsp cream of tartar
  • 2 Tbsp sugar
  • ½ tsp vanilla extract
  • 4 oz dark chocolate, chopped
  • Pinch of salt

Make it

  1. Place the aquafaba in a clean bowl. Beat with a mixer on medium speed until foamy.
  2. Add the cream of tartar and beat on high until soft peaks form. Add the sugar 1 Tbsp at a time and continue beating until stiff, glossy peaks form.
  3. Melt the chocolate in a heatproof bowl over simmering water or in the microwave. Stir until smooth, then let cool slightly.
  4. Gently fold one-third of the whipped aquafaba into the chocolate to lighten it. Fold in the remaining aquafaba until no white streaks remain.
  5. Spoon into serving cups and chill for at least 1 hour.
  6. Enjoy a light, rich mousse—no eggs required.

Wait—don’t dump that

Meet aquafaba.

That cloudy liquid surrounding your chickpeas is not waste. Its name comes from aqua (water) and faba (bean).

How does it work?

When chickpeas cook, proteins and other compounds move into the water. When whipped, they surround tiny air bubbles and keep them stable—much like egg whites.

Whip it → Fold it → Transform it

Use aquafaba for mousse, meringues, marshmallows, whipped toppings, mayonnaise, and more.

More from my kitchen

Recipes with a story.

Food shaped by working kitchens, family memory, resourcefulness, and the belief that humble ingredients deserve real technique.

04

Arroz con Pollo, Pantry-Style

Serves 4 · Prep 15 minutes · Cook 30 minutes

Print Recipe
“My first real brush with arroz con pollo was in the sweat and beautiful chaos of a New York City kitchen, working alongside a Dominican chef named Alex. That is where you learn that great food is not about luxury ingredients—it is about sharp instincts and pulling magic out of whatever is in the pantry.”

Ingredients

  • 1 lb chicken thighs or breast, cubed
  • 2 Tbsp olive oil or other cooking oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 medium bell pepper, any color, diced
  • 1 cup long-grain white rice
  • 2 cups chicken stock or water
  • 2 Tbsp tomato paste, or ½ cup diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • ½ cup sweet corn, canned or frozen
  • ½ cup green peas, frozen or canned
  • ¼ cup fresh garden herbs, chopped
  • Global spice blend: 2 parts smoked paprika to 1 part ground cumin
  • Kosher salt and freshly cracked black pepper

Make it

  1. Season the bird. Toss the chicken with 1 Tbsp global spice blend, a generous pinch of salt, and cracked black pepper.
  2. Sear and infuse flavor. Heat the oil in a deep skillet or heavy pot over medium-high heat. Brown the chicken for 3–4 minutes. Lower the heat to medium; add the garlic, onion, bell pepper, and another tablespoon of spice blend. Cook until soft and aromatic.
  3. Build the foundation. Stir in the tomato paste or diced tomatoes, coating the chicken and vegetables. Let it caramelize and darken slightly for about 60 seconds.
  4. Toast the dry rice in the mixture for 30 seconds. Add the stock or water, black beans, and corn. Bring to a hard boil, immediately reduce to the lowest heat, cover tightly, and simmer undisturbed for 15 minutes.
  5. Finish with steam. Scatter the peas and herbs over the top. Cover again, remove the pot from the heat, and let it steam for 5 minutes. Fluff gently with a fork and serve from the pot.

Pantry swaps: Replace the chicken with canned chickpeas or sliced sausage. Replace fresh peppers with chopped carrots or celery.

05

Eggplant Meatballs

Makes about 24 · Active 35 minutes · Total about 1 hour 45 minutes

Print Recipe
Eggplant meatballs served with marinara, Pecorino, and scallions
“This recipe goes back to my father making eggplant meatballs during the dog days of an Italian August to feed his family of twelve. It became part of my cooking at Spoon and Seed, and it remains deeply personal to me. The ingredients are humble, but making them well takes real feel and skill.”

Ingredients

  • 3 medium eggplants, about 2¾–3 lb total
  • 1 tsp extra-virgin olive oil, plus more for the garlic and pan
  • 1 large garlic clove, roasted and mashed to a paste
  • 2¼ cups well-drained roasted eggplant flesh, about 18 oz / 510 g
  • 1¼ cups finely grated Pecorino Romano, about 4½ oz / 128 g
  • 1 large egg, lightly beaten
  • 1¼ cups fine dry breadcrumbs, about 4½ oz / 128 g, plus more if needed
  • 1½ Tbsp basil pesto
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper
  • Neutral oil or olive oil, for shallow-frying
  • Warm marinara, Pecorino, and torn basil or sliced scallions, for serving

Make it

  1. Roast the eggplant. Heat the oven to 425°F. Prick the eggplants and rub lightly with olive oil. Roast on a parchment-lined pan, turning once, until collapsed and silky, 45–60 minutes. During the final 20 minutes, add the lightly oiled garlic clove wrapped in foil.
  2. Drain and measure. When cool enough to handle, scoop out the flesh. Drain in a fine-mesh strainer for 15–20 minutes, pressing lightly. Chop or mash until mostly smooth, measure 2¼ cups, and cool completely.
  3. Mix gently. Fold together the eggplant, Pecorino, egg, roasted garlic, 1¼ cups breadcrumbs, pesto, salt, and pepper. Do not beat or overmix.
  4. Rest and test. Let stand for 10 minutes. Form and cook one test meatball; taste and adjust the seasoning. If it will not hold a soft round shape, fold in breadcrumbs 1 Tbsp at a time. The mixture should remain moist, not stiff.
  5. Shape. Use a 2-Tbsp scoop to portion 24 pieces, about 1¼ oz / 33 g each. Roll gently with damp or oiled hands and chill for 15 minutes.
  6. Brown. Heat ¼ inch oil in a heavy skillet to 350°F. Fry in batches, turning carefully, until evenly deep golden brown, 5–7 minutes total. Drain and season lightly while hot.
  7. Serve over warm marinara with Pecorino and basil or scallions. For a softer finish, simmer gently in the sauce for 5 minutes—do not boil or stir aggressively.

Make ahead: Freeze shaped, uncooked meatballs in one layer, then transfer to a freezer bag for up to 2 months. Cooked meatballs keep refrigerated for up to 3 days.

06

Mediterranean Orzo Salad with Feta

Choose your batch · Half pan serves about 20 · Small batch serves 5

Print Recipe
“This is the kind of salad I want at a spring picnic or summer table: colorful, generous, sturdy enough to travel, and even better after the flavors have had time to come together.”

Ingredients

Half-pan batch · About 20 side portions

  • 1⅓ lb dry orzo
  • ½ large English cucumber, seeded and diced
  • 2⅔ cups grape or cherry tomatoes, halved
  • 1⅓ cups Kalamata olives, pitted and halved
  • 8 oz feta cheese, crumbled
  • ½ large red onion, medium dice
  • 1⅓ bell peppers, any colors, medium dice
  • ½ bunch flat-leaf parsley, chopped
  • 3 Tbsp chopped fresh dill
  • 1½ Tbsp dried oregano
  • 2 tsp dried basil
  • 1 Tbsp ground cumin
  • 1 Tbsp paprika
  • 1⅓ Tbsp minced garlic
  • Olive oil, kosher salt, and black pepper, for sautéing
  • Dressing: 1⅓ cups extra-virgin olive oil, 1⅓ cups fresh lemon juice, 1⅓ cups red wine vinegar, 2 Tbsp + 2 tsp Dijon mustard, 2 Tbsp dried oregano, 1 Tbsp honey (optional), 1 Tbsp kosher salt, and 2 tsp black pepper

Small batch · Serves 5

  • 5⅓ oz dry orzo (about 1 cup)
  • ⅛ large English cucumber, seeded and diced (about ½ cup)
  • ⅔ cup grape or cherry tomatoes, halved
  • ⅓ cup Kalamata olives, pitted and halved
  • 2 oz feta cheese, crumbled
  • ⅛ large red onion, diced (about ¼ cup)
  • ⅓ bell pepper, medium dice
  • 2 Tbsp chopped flat-leaf parsley
  • 2 tsp chopped fresh dill
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¾ tsp ground cumin
  • ¾ tsp paprika
  • 1 tsp minced garlic
  • Olive oil, kosher salt, and black pepper, for sautéing
  • Dressing: ⅓ cup extra-virgin olive oil, ⅓ cup fresh lemon juice, ⅓ cup red wine vinegar, 2 tsp Dijon mustard, 1½ tsp dried oregano, ¾ tsp honey (optional), ¾ tsp kosher salt, and ½ tsp black pepper

Make it

  1. Cook the orzo in generously salted water until al dente. Drain well, spread on a sheet pan or wide tray, and cool.
  2. Heat a thin film of olive oil in a skillet. Sauté the red onion and bell pepper until just tender. Add the garlic, oregano, basil, cumin, paprika, a pinch of salt, and black pepper; cook 1–2 minutes, until fragrant. Cool completely.
  3. Whisk the dressing until emulsified. Begin with about two-thirds of it; reserve the rest to refresh the salad before serving.
  4. Toss the cooled orzo with the sautéed vegetables and enough dressing to coat well.
  5. Fold in the cucumber, tomatoes, olives, parsley, and dill. Fold in the feta last so it stays in visible pieces.
  6. Chill for 2–4 hours. Taste and adjust with reserved dressing, salt, pepper, lemon juice, or vinegar before serving.
  7. For the large batch, transfer to one half-size 2½-inch-deep aluminum pan. Keep refrigerated or nested over ice until serving.

Make ahead: Prepare up to one day in advance. For the freshest texture, hold back a little cucumber, tomato, herbs, feta, and dressing to fold in shortly before serving.

07

Mediterranean Pearl Couscous & Kale Salad

Choose your batch · Half pan serves about 20 · Small batch serves 5

Print Recipe
“Pearl couscous gets treated like a pilaf here—built in the pan with vegetables, garlic, and warm spices—then cooled in a sharp lemon-herb dressing before the fresh vegetables and kale go in.”

Ingredients

Half-pan batch · About 20 side portions

  • 1 lb dry pearl (Israeli) couscous
  • 2 Tbsp olive oil, plus more as needed
  • ½ large onion, medium dice
  • 1 bell pepper, medium dice
  • 1 Tbsp minced garlic
  • 1½ tsp dried oregano
  • ¾ tsp dried basil
  • ¾ tsp ground cumin
  • ¾ tsp paprika
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp black pepper, plus more to taste
  • 2½ cups hot water or light vegetable stock, or the amount directed on the couscous package
  • 8 oz kale, blanched, shocked, squeezed dry, and chopped
  • ½ large English cucumber, seeded and diced
  • 2 cups grape or cherry tomatoes, halved
  • ½ bunch flat-leaf parsley, chopped
  • 3 Tbsp chopped fresh dill
  • Dressing: ½ cup extra-virgin olive oil, ¼ cup fresh lemon juice, ¼ cup red wine vinegar, 1 Tbsp Dijon mustard, 1½ tsp honey or maple syrup (optional), ¾ tsp dried oregano, ¾ tsp kosher salt, and ½ tsp black pepper

Small batch · Serves 5

  • 4 oz dry pearl (Israeli) couscous (about ¾ cup)
  • 1½ tsp olive oil, plus more as needed
  • 2 Tbsp diced onion
  • ¼ bell pepper, medium dice
  • ¾ tsp minced garlic
  • ⅜ tsp dried oregano
  • Pinch each dried basil, ground cumin, and paprika
  • Kosher salt and black pepper, to taste
  • ⅝ cup hot water or light vegetable stock, or the amount directed on the couscous package
  • 2 oz kale, blanched, shocked, squeezed dry, and chopped
  • ⅛ large English cucumber, seeded and diced (about ½ cup)
  • ½ cup grape or cherry tomatoes, halved
  • 2 Tbsp chopped flat-leaf parsley
  • 2 tsp chopped fresh dill
  • Dressing: 2 Tbsp extra-virgin olive oil, 1 Tbsp fresh lemon juice, 1 Tbsp red wine vinegar, ¾ tsp Dijon mustard, ⅜ tsp honey or maple syrup (optional), a pinch of dried oregano, ⅛ tsp kosher salt, and black pepper

Make it

  1. Heat the olive oil in a saucepan or deep skillet. Sauté the onion and bell pepper until just tender.
  2. Add the garlic, oregano, basil, cumin, paprika, salt, and pepper. Cook 1–2 minutes, until fragrant.
  3. Stir in the dry pearl couscous and toast for 2–3 minutes.
  4. Add the hot water or stock. Bring to a simmer, cover, and cook until tender and the liquid is absorbed, about 8–10 minutes; follow the package if its liquid ratio differs.
  5. Whisk the dressing until emulsified. Reserve a little for refreshing the salad before service.
  6. Transfer the warm couscous to a wide bowl or tray and toss with the dressing. Let it cool in the dressing.
  7. Once cool, fold in the chopped kale, cucumber, tomatoes, parsley, and dill. Taste and adjust the seasoning.
  8. For the large batch, transfer to one half-size 2½-inch-deep aluminum pan. Chill for 2–4 hours and keep refrigerated or nested over ice until serving.

This version is dairy-free. It travels well and can be made a day ahead; reserve some herbs, vegetables, and dressing to freshen it before serving.

From my kitchen

Cook with what you have. Pay attention. Taste everything.

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