peas

Recipe

Campanelle pasta with fresh arugula and peas

By 1 Comment
Campanelle pasta with fresh arugula and peas

Campanelle with Peas

Ingredients

  • 1 large red bell pepper, chopped
  • 1 cup fresh peas, roughly chopped
  • ¼ cup basil, chopped
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1 TBSP lemon zest and 1 TBSP lemon juice
  • 1 pound campanelle pasta
  • 3 cups green salad mix (or arugula) roughly chopped
  • Fresh-shaved Parmesan

 

Directions

  • Chop peppers, peas and basil and put in large bowl
  • Mix dressing (oil, garlic, salt, pepper, lemon zest and lemon juice)
  • Boil the pasta. When al dente, drain and rise with cold water to chill
  • Add pasta to veggies. Add arugula and toss with dressing.
  • Serve with freshly grated Parmesan cheese.
CSA members, Recipe

Napa Cabbage Picnic Salad

By No Comments
Napa Cabbage Picnic Salad

Napa Cabbage Salad
The salad:

  • 6 cups Napa cabbage (chopped)
  • 2 cups Pak Choi (chopped)
  • 1 cup sliced Radishes
  • 12 oz Snow peas

The dressing:

  • 1 cup mayonnaise
  • 2 Tbsp Soy sauce
  • 1/4 tsp Cayenne, powder
  • 2 Tbsp Sugar
  • 3 tbsp Rice vinegar
  • ½ tsp Sesame oil, toasted
  •  ½ cilantro, chopped
  • 2/3 cup Almonds (as a topping

Directions:

  1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
  2. Combine cabbage, pak choi, peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
  3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
  4. When ready to serve, gently combine the dressing and almonds with the
CSA members, Recipe

Quick thyme-sautéed Sugar Snap Peas

By 1 Comment

Ingredients

  • 1/2 pound sugar snap peas
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallots (or spring green garlic!)
  • 1 teaspoon chopped fresh thyme
  • salt to taste

Directions

On the stove:

  1. Mix sugar snap peas in a bowl with olive oil, shallots, thyme and salt.
  2. Sauté over medium-high heat for around 5 minutes or until peas are slightly softened (barely cooked really, just warmed and glazed and delicious!)

In the oven:

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
  3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.