snow peas

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Sesame Snow Pea + Turnip Stir Fry

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  • Servings: 2-4
  • Difficulty: easy
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Pea and Turnip Stir Fry


  • 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


  1. Heat oil in wok or large pan.
  2. Sautée ginger and chives to infuse flavors (2-3 min)
  3. Add peas and turnips and sautéed until desired firmness (I like my veggies crunchy, so I only sautéed for maybe 5 min)
  4. Remove from heat and top with sesame seeds
CSA members, Recipe

Summer Quinoa Medley

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  • Servings: 2-4
  • Difficulty: moderate
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Zucchini Quinoa Medely


  • 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


  1. 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
  2. Meanwhile, toast almonds
  3. Chop squash, peas, scallions, mozzarella and basil. Set asid
  4. To prepare dressing, whisk together vinegar, olive oil, minced garlic
  5. Mix everything together. Chill before serving, or if you’re too hungry, just eat it
CSA members, Recipe

Swiss Chard with Raisins and Pine Nuts (and peas!)

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  • 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


  1. In a large pan, sauté pine nuts, raisins and garlic in oil until lightly browned
  2. Add chard and peas into the pan.
  3. Cover, reduce heat to medium-low, and cook until tender.
  4. Pull lid back slightly, and tilt pan to pour off water.
  5. Stir in vinegar; season with salt and pepper.
CSA members, Recipe

Napa Cabbage Picnic Salad

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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


  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