Ingredients
1 c. shelled peas (roughly 3/4 lb)
1 tbsp. olive oil
2 tbsp. garlic scapes
1 tbsp. honey
1 tsp. fresh thyme
salt and pepper
2 tbsp. ricotta cheese
2 slices bread
spinach
egg (could be hardboiled, poached or fried!)
parmesan
Olive oil
Directions
In a skillet, heat olive oil over medium heat. Add in olive oil and garlic scapes,sautéing until tender. Stir in peas and let cook until tender, 3-4 minutes. In a food processor, combine peas, honey, thyme, salt, and pepper. Pulse until peas begin to smooth out. Add in ricotta cheese and pulse until combine.
Lightly toast the bread and layer with spinach, pea mixture, and hard boiled egg. Sprinkle with parmesan cheese and olive oil to serve.
Monday, July 9, 2012
Lemon Dill Snap Peas & Chickpeas
Ingredients
1 tbsp. olive oil
1/3 c. green onion, diced
1 c. snap peas
1 tbsp. fresh dill
2-3 tbsp. lemon juice
1/8 tsp. salt
1/2 c. chickpeas
goat cheese or French feta, chives, and olive oil to finish
Directions
In a large skillet, heat olive oil over medium heat. Add diced green onions and saute until slightly soft, 2-3 minutes. Stir in snap peas, dill, lemon juice, and salt. Cook until snap peas are cooked and bright green but still have some snap-3-4 minutes. Add in chickpeas and cook for 2-3 more minutes. Remove from heat and toss with goat cheese, chives, and drizzle with a bit more olive oil to finish.
1 tbsp. olive oil
1/3 c. green onion, diced
1 c. snap peas
1 tbsp. fresh dill
2-3 tbsp. lemon juice
1/8 tsp. salt
1/2 c. chickpeas
goat cheese or French feta, chives, and olive oil to finish
Directions
In a large skillet, heat olive oil over medium heat. Add diced green onions and saute until slightly soft, 2-3 minutes. Stir in snap peas, dill, lemon juice, and salt. Cook until snap peas are cooked and bright green but still have some snap-3-4 minutes. Add in chickpeas and cook for 2-3 more minutes. Remove from heat and toss with goat cheese, chives, and drizzle with a bit more olive oil to finish.
White Gazpacho
Ingredients
2 c. of crustless stale bread, broken into pieces
2 c. vegetable stock
1-1/2 tsp. salt
1 c. slivered blanched almonds (must be blanched, the skins are bitter)
2 c. green seedless grapes, sliced in half
2 cucumbers, peeled, seeded and chopped
1-3 garlic cloves, chopped
2-3 tbsp. sherry vinegar or cider vinegar
1/4 c. olive oil
Chives for garnish
Directions
Heat the stock until it's steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool.
Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée. Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar. With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.
Chill before serving, garnish with chopped chives.
Serves 6-8.
2 c. of crustless stale bread, broken into pieces
2 c. vegetable stock
1-1/2 tsp. salt
1 c. slivered blanched almonds (must be blanched, the skins are bitter)
2 c. green seedless grapes, sliced in half
2 cucumbers, peeled, seeded and chopped
1-3 garlic cloves, chopped
2-3 tbsp. sherry vinegar or cider vinegar
1/4 c. olive oil
Chives for garnish
Directions
Heat the stock until it's steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool.
Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée. Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar. With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.
Chill before serving, garnish with chopped chives.
Serves 6-8.
Spicy Peanut Noodle Salad
Ingredients
8 oz. fresh Chinese noodles
1/2 c. chunky peanut butter
3 tbsp. soy sauce
1-1/2 tbsp. fresh ground chili sauce (Sriracha), more or less to taste
2 tbsp. juice from 2 limes (or rice wine vinegar)
1 tbsp. sesame seed oil
1 clove garlic, grated on a microplane grater
1-1/2 tbsp. sugar or honey
3 tbsp. warm water
2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 c. mung bean sprouts
1 c. loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
Any other veggies, like zucchini or carrots, sliced into fine strips
1/2 cup roughly crushed roasted peanuts
Basil leaves, sliced into fine strips
Directions
Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing. In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers and other veggies, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.
8 oz. fresh Chinese noodles
1/2 c. chunky peanut butter
3 tbsp. soy sauce
1-1/2 tbsp. fresh ground chili sauce (Sriracha), more or less to taste
2 tbsp. juice from 2 limes (or rice wine vinegar)
1 tbsp. sesame seed oil
1 clove garlic, grated on a microplane grater
1-1/2 tbsp. sugar or honey
3 tbsp. warm water
2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 c. mung bean sprouts
1 c. loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
Any other veggies, like zucchini or carrots, sliced into fine strips
1/2 cup roughly crushed roasted peanuts
Basil leaves, sliced into fine strips
Directions
Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing. In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers and other veggies, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.
1 tbsp. sauce = 44 calories
Sesame Coconut Vinaigrette
Ingredients
2 tbsp. olive oil
2 tbsp. sesame oil
2 tbsp. coconut balsamic vinegar
1 tbsp. honey
toasted sesame seeds (optional)
Directions
Whisk all ingredients together.
2 tbsp. olive oil
2 tbsp. sesame oil
2 tbsp. coconut balsamic vinegar
1 tbsp. honey
toasted sesame seeds (optional)
Directions
Whisk all ingredients together.
Elote
Ingredients
1 lb. package of frozen corn
1 c. mayonnaise
1 tbsp. Cholula brand hot sauce
2 tbsp. lime juice
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 tsp. sugar
¼ c. cotija cheese
2 tbsp. fresh cilantro, chopped as garnish
Tortilla chips
Directions
Sautee corn in pan in a little oil to heat and slightly roast, but not burn. Add everything else except the cheese and cilantro and heat just to simmer. Put in serving bowl and top with cheese and cilantro.
1 lb. package of frozen corn
1 c. mayonnaise
1 tbsp. Cholula brand hot sauce
2 tbsp. lime juice
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 tsp. sugar
¼ c. cotija cheese
2 tbsp. fresh cilantro, chopped as garnish
Tortilla chips
Directions
Sautee corn in pan in a little oil to heat and slightly roast, but not burn. Add everything else except the cheese and cilantro and heat just to simmer. Put in serving bowl and top with cheese and cilantro.
Subscribe to:
Posts (Atom)