- 1 lb snap peas, washed and destemmed
- 1/4 olive oil
- 1-2 TBSP lemon juice
- 1-3 TBSP white balsamic vinegar
- 1 TBSP honey
- 1 clove garlic, pressed
- 1 TSBP each fresh chopped thyme and basil
- Salt and pepper to taste
- Shred peas with thinnest blade on cuisinart. Dump into large salad bowl
- To make the dressing, blend the rest of the ingredients together. Make sure it’s not too runny before pouring over the peas. If it is, add more oil or honey to thicken
- Toss together and voila! This really is one of the easiest salads we make!
- Sugar snap peas
- 1 bunch thinly slice pink turnips
- 1 bunch green shallots
- 1-2 TBSP butter
- Parsley, chopped
- Lemon, sliced into wedges
- Blanch peas in salted water for 1 minute. Drain and rinse with cold water.
- Heat butter or oil in pan, and sauté green shallots until soft.
- Add thinly sliced turnips, peas, salt and pepper. Cook until desired softness (we like al dante, which doesn’t take very long).
- Remove from heat; toss with parsley and serve with lemon wedge.
- 1 pound snow peas, washed and patted dry
- 1 bunch hakurei turnips, washed and sliced into small wedges or 1/8 “coins”
- 1 inch piece of ginger, grated or thinly sliced
- 1/4 chives or scallions, minced
- 2 tsp sesame oil
- 1 TSBP sesame seeds
- Heat oil in wok or large pan.
- Sautée ginger and chives to infuse flavors (2-3 min)
- Add peas and turnips and sautéed until desired firmness (I like my veggies crunchy, so I only sautéed for maybe 5 min)
- Remove from heat and top with sesame seeds
- 1 cup quinoa (prepare as directed)
- Salt and pepper to taste
- Summer squash, cubed
- Peas, rough chopped
- 1/3 cup slivered almonds, toasted
- 2 tablespoons thinly sliced scallions
- ¼ cup fresh chopped basil
- 2 ounces fresh mozzarella cheese, cut into small chunks
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
- Prepare quinoa as directed (I like to use a chicken or vegetable stock instead of water for added flavor). After its done cooking, rinse in cool water and chill in refrigerator
- Meanwhile, toast almonds
- Chop squash, peas, scallions, mozzarella and basil. Set asid
- To prepare dressing, whisk together vinegar, olive oil, minced garlic
- Mix everything together. Chill before serving, or if you’re too hungry, just eat it
- 2 bunches Swiss chard, roughly chopped 2-inch pieces
- 1 cup fresh peas, cut into 1 in pieces
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 1/3 cup raisins (red or golden or a mix of the two if you’re feeling fancy!)
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- Coarse salt and ground pepper
- In a large pan, sauté pine nuts, raisins and garlic in oil until lightly browned
- Add chard and peas into the pan.
- Cover, reduce heat to medium-low, and cook until tender.
- Pull lid back slightly, and tilt pan to pour off water.
- Stir in vinegar; season with salt and pepper.