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.
6 cups Napa cabbage (chopped)
2 cups Pak Choi (chopped)
1 cup sliced Radishes
12 oz Snow peas
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
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.
Combine cabbage, pak choi, peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
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.
When ready to serve, gently combine the dressing and almonds with the