Snow Pea Salad with Walnut Vinaigrette

From Eat Greens, Seasonal Recipes to Enjoy in Abundance by Barbara Scott-Goodman and Liz Trovato.

-Bring a large pot of salted water to a boil.

-Take the strings off of 1 pound of snow or snap peas, leaving them whole.

-Add the peas and cook 1 minute.

-Drain and then rinse with cold water to stop the cooking. Drain and set aside.

-Preheat your oven to 350 degrees.

-Coarsely chop ½ cup walnuts.

-Spread them on a baking sheet and toast in the oven for about 5 minutes until golden brown, use your timer so you don’t burn them.

-Whisk together 2 TBS fresh lime juice, 1 TBS honey, 1 clove of fresh garlic put through a press and 1 TBS soy sauce.

-Slowly whisk in ¼ cup walnut oil.

-Put the peas in a serving bowl and then add ½ bunch of chopped chives and/or 2 tsp freshly grated ginger and the toasted walnuts.

-Toss with vinaigrette and serve right away.

Snap Peas and Garlic Scapes with Pancetta and Onion

Pancetta is un-smoked Italian bacon; if you can’t find it you can use thick cut bacon instead.

-Heat 1 TBS butter in a large skillet.

-Chop up 4-5 garlic scapes into 2 inch pieces, discarding the top 2 inches of the flower head.

-Sauté for 5 minutes.

-Add 2 ounces thin sliced minced pancetta.

-Cook until golden, about 3 minutes more.

-Take the tops and strings off of .5 pounds of snap peas.  

-Add to the pancetta and cook for about 3 min. until barely tender.

-Season with sea salt and pepper to taste and sprinkle with a TBS of chopped chives or green onions.

Smokey Corn Chowder

-Shuck 6 ears of corn.

-Cut the kernels off of each ear, by holding the ear from the top and carefully running a knife down the ear. Set the corn kernels aside.

-Make a quick stock by putting the empty corncobs and 2 cups of water in a pan together and bringing it to a gentle boil for 30 minutes or so.

-Chop 1 onion into small dice.

-Put 4 TBS butter or ghee in a saucepan over medium heat.

-Add the chopped onion and 3 cloves of chopped garlic and cook for about 5 minutes.

-Sprinkle in ¼ cup of flour and stir constantly with a wooden spoon until the mixture starts to turn a little golden, about 7 minutes.

-Add 2 cups half and half, 2 cups milk and the reserved stock you made.

-Stir constantly until the soup thickens, about 3-5 minutes.

-Then stir in the reserved corn kernels and ½ tsp salt and bring the soup back to a boil.

-At this point you can also add about ½ cup of grated cheese; white cheddar or Parmesan would be nice.

-Cook stirring occasionally until the corn is tender and the soup is fully thickened, about 10 minutes.

-Melt 1 TBS butter in a small skillet until it foams and begins to brown a little.

-Stir in 1 tsp of Spanish smoked paprika and turn off the heat.

-Ladle the soup into bowls and ad a few drops of the red butter to each.

Smokey Corn and Fennel Chowder

-Shuck 4 ears of corn.

-Cut the kernels off of each ear, by holding the ear from the top and carefully running a knife down the ear. Set the corn kernels aside.

-Make a quick stock by putting the empty corncobs and 2 cups of water in a pan together and bringing it to a gentle boil for 30 minutes or so.

-Chop the following into small pieces:

-1 fennel bulb

-1 medium sized onion

-Cut 6 slices of bacon into small pieces or put 4 TBS butter in a saucepan over medium heat and cook until sizzling.

-Add the chopped fennel and cook for about 7 minutes.

-Chop up 3 cloves of garlic and stir into the fennel and let cook another 3 minutes.

-Sprinkle in ¼ cup of flour and stir constantly with a wooden spoon until the mixture starts to turn a little golden, about 7 minutes.

-Add the following:

-4 cups whole milk

-The reserved stock you made.

-Stir constantly until the soup thickens, about 3-5 minutes.

-Then stir in ½ tsp sea salt and bring the soup back to a boil.

-At this point you can also add about ½ cup of grated cheese; white cheddar or Parmesan would be nice.

-Cook stirring occasionally until the corn is tender and the soup is fully thickened, about 10 minutes.

-Melt 1 TBS butter in a small skillet until it foams and begins to brown a little.

-Stir in 1 tsp of Spanish smoked paprika and turn off the heat.

-Ladle the soup into bowls and ad a few drops of the red butter to each.

Smashed Potatoes and Peas

-Cover 5-7 potatoes with water and add ½ tsp sea salt. 

-Simmer covered until just tender, about 8-10 minutes.

-Shell peas until you get about ¼ cup peas.

-Add peas to the potatoes and simmer partially covered for another 3 minutes.

-Drain then return to pan. 

-Add the following:

¼ cup milk

1 TBS butter

¼ tsp sea salt

-Let stand off heat for 1 minute and add 4 chopped green onions. 

-Coarsely mash and serve with a pat of butter on top.

Simplest Snow Peas with Peanut Sauce

-Mix together ¼ cup peanut butter, 2 cloves of fresh garlic put through a press and 2 TBS boiling water.

-Add a dash of soy sauce and the zest and juice of 1 lime and taste for salt.

-Add in some grated fresh ginger if you have it and mix well.

-Take the strings off of 1 pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 1 TBS butter or extra virgin olive oil in a large sauté pan.

-Add the snow peas and sauté for 3-4 minutes until the peas are just barely tender. Don’t overcook!

-Gently toss the peanut sauce with the peas and serve.

Simplest Snow Peas

-Take the strings off of 1 pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 2 TBS pasture or European style butter in a large sauté pan.

-Put 2 cloves of fresh garlic through a garlic press and then add to the butter.

-Add the snow peas and sauté for 3-5 minutes until the peas are just barely tender. Don’t overcook!

Simple Steamed Beets and Some Tips for Eating Them

Beets are wonderful with creamy cheese such as feta, Burrata or chevre. Nuts such as pistachio, hazelnut, walnut or pine nuts are also a great compliment. Adding a little acidity with lemon or vinegar is nice. Don't forget the sea salt and olive oil either! Beets are amazing on salads. Our current favorite is Little Gem lettuce, beets, roasted pumpkin seeds, green onions and chevre.

-Cut the tops off of 1 bunch of beets, leaving about 2 inches of stem. Reserve the tops for another use.

-Rinse the beets, then place the whole beets in a steamer with about 2 inches of water.

-Steam for about 20 minutes until tender when pierced with a fork, check the water level about half way through and add more if needed.

-Remove from heat and run under cold water until partially cool.

-Slip skins off.

-Slice the beets into wedges or rounds.

-If you are going to eat them as a side dish, dress them with a few sprinkles of Balsamic vinegar and/or lemon, some sea salt and freshly ground black pepper.

Silky-Coconut Pumpkin Soup

-Cut 1 onion or 2 leeks into rings and sauté in a heavy skillet until softened and brown, about 15 minutes.

-Peel 1 sugar pie pumpkin and clean off any seeds.

-Cut into small 1/2-inch cubes. You should have 4 to 5 cups cubed pumpkin.

-Put the pumpkin cubes in a large pot and add the following:

2 cups coconut milk

2 cups chicken broth, pumpkin cubes

-Bring to a boil.

-Add ½ tsp salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.

-Stir 1-2 TBS fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish.

-The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.

-Serve from a large soup bowl or in individual bowls.

-Grind black pepper over generously and if you wish, garnish with a sprinkling of chopped cilantro.

-Leftovers freeze very well.

Shrimp with Bacon and Collards

-In a small saucepan, bring 1½ cups salted water to a boil.

-Add 1 cup long grain rice and return to a boil.

-Cover, reduce to a simmer, and cook until rice is tender, about 15-25 minutes.

-Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.

- Meanwhile, chop up 4 slices of thick cut bacon.

-In a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 5-7 minutes.

-With a slotted spoon, transfer the bacon to paper towels to drain.

-Chop up 1 clove of garlic and 1 onion.

-Add to skillet with the bacon; season with salt and pepper.

-Cook, stirring occasionally, until onion is soft, 5 minutes.

-Add 1, 28 ounce can of diced organic tomatoes.

-Remove the stems from 1 bunch of collard and chop them into thin strips and add to the pan.

-Season with salt and pepper, cover and cook until collards are tender, about 10 minutes.

-Transfer to a medium bowl. Wipe skillet clean.

-Peel and devein 1 pound of large shrimp.

-In skillet, heat 1 TBS extra virgin olive oil over medium-high and add shrimp.

-Season with salt and pepper and cook, undisturbed, 2 minutes.

-Add collard mixture and cook until shrimp are opaque throughout, 2 minutes.

-To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.

Short-Term Pickles

From Local Flavors by Deborah Madison.

-Mix 2/3 cup white wine vinegar with 1/3 cup sugar and pinch of salt.

-Set aside and stir occasionally until the sugar is dissolved.

-Peel 3-5 cloves of garlic and leave whole.

-Thinly slice 1 pound pickling cucumbers into rounds, leaving the skins on.

-Put 1 tsp whole mixed peppercorns and 1 TBS chopped fresh herbs in a glass jar.

-Add 3 TBS olive oil to the vinegar and stir well.

-Put the cucumbers and garlic in the vinegar.

-Chill for at least 1 day before serving, they’ll keep for up to 1 week.

Sharp Cheddar, Corn and Potato Soup

-Dice up the following:

4 stalks celery

1 onion

2-3 sweet peppers (optional)

-Heat 2 TBS butter in heavy large saucepan over medium heat.

-Add the celery, onions and peppers and sauté until the vegetables begin to soften, about 5-7 minutes.

-Sprinkle 3 TBS flour (or 1 TBS rice flour) over the vegetables and stir 2 minutes.

-Gradually whisk in ½ cup white wine and cook for 2-3 minutes.

-Then add the following:

2 cups broth

1 cup whole milk

½ cup half and half

-Peel 5-6 potatoes and dice into ½ inch cubes.

-Take the kernels off of 2-3 ears of sweet corn.

-Add the potato and corn and bring soup to boil.

-Reduce heat and simmer soup until potato is tender, about 20 minutes.

-Grate 1 cup sharp cheddar cheese. 

-Add the cheese to the soup 1/3 cup at a time, stirring until melted and smooth after each addition.

-Mix in the following:

 ½ cup chopped ham (optional)

3 TBS finely chopped parsley

-Season soup to taste with hot pepper sauce, sea salt and pepper.

Sesame-Glazed Bok Choy

-Combine the following and set aside:

1½ TBS rice vinegar

1½ TBS soy sauce

2 tsp toasted sesame oil

½ tsp sugar

-Toast 1 TBS sesame seeds in a skillet until golden brown, about 2-3 minutes, set aside.

-Chop up 1 bunch of bok choy.

-Turn the heat to high under a large skillet.

-Add 1½ TBS of coconut oil and heat briefly.

-Add the bok choy and cook for 3-5 minutes until just tender, then transfer the bok choy to a platter.

-Heat the following together:

1½ TBS peanut oil

4 cloves minced garlic

1 TBS minced fresh ginger

-Stir-fry until golden.

-Add the vinegar mixture and simmer 30 seconds or so.

-Return the bok choy to the skillet and cook for 30 more seconds, sprinkle with the sesame seeds and serve.

Sesame Walnut Ginger Broccoli

-Combine the following in a small jar:

1/3 cup walnut oil (or olive oil)

1 TBS sesame oil

1 TBS soy sauce

1/3 cup rice vinegar

2 cloves garlic (put through a press)

A pinch of cayenne pepper

1/4 tsp salt and some freshly ground black pepper

-Peel a 1 inch piece of ginger. 

-Cut it into 1/2 inch slices, then put it through your garlic press (or finely chop). 

-Add to the marinade.

-Cut the florets off of 1 head of broccoli.  

-Cut the florets into small pieces. 

-Peel the stems then dice into small chunks (don’t worry if the stems are hollow, you can still use them). 

-Toss the broccoli with the marinade and let sit for at least 2 hours+ in the fridge.

-Before serving, sprinkle with ½ cup lightly toasted walnuts.

Sesame Soba Noodles

-Combine the following in a blender:

½ cup creamy peanut butter

The zest and juice of 1 orange

The zest and juice of 1 lime

2 TBS unseasoned rice vinegar

2 TBS chopped peeled fresh ginger

1 TBS soy sauce

2 fresh garlic cloves

1 tsp dried crushed red pepper. 

-Puree in blender until smooth.

-With machine running, gradually add 1/8 cup sesame oil through opening in lid.

-Season dressing to taste with salt and pepper.

-Cook 8 oz soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain.

-Rinse with cold water and drain well.

-Using kitchen shears, cut noodles crosswise in 2 to 3 places.

-Drizzle noodles in strainer with some sesame oil and toss to coat.

-Add any of the following to a large bowl...

A pound of snow peas with strings taken off and chopped into thin slivers

Some cilantro or dill finely chopped

-Grate ½ bunch of carrots and/or a baby turnip and/or 2 radishes.

-Then add 1 tsp red pepper flakes, the dressing and noodles; toss to coat.

-Season to taste with salt and pepper.

-Garnish with ¼ cup salted and roasted peanuts.

Sesame Snap Peas with Baked Tofu

For the baked tofu; cut 1# of tofu into 1-inch cubes.
 
-Place on a baking sheet, sprinkle generously with olive oil and soy sauce and toss.  

-Sprinkle with sea salt and bake at 375 for about 25-30 minutes until golden brown.  

For the snap peas combine the following in a small bowl then set aside:

¼ cup chicken or vegetable stock

1 TBS soy sauce

2 tsp toasted sesame oil

-In a dry skillet, toast 2 TBS sesame seeds until lightly browned. Set aside.

-Take the strings off of .5# of snap peas.

-Chop up 1 bunch of bok choy.   

-Put 3 cloves of garlic through a garlic press.

-Slice up a 2 inch piece of ginger into 1/2 inch pieces and then put it through the garlic press too.

-In another larger pan, heat 1 TBS peanut oil until shimmering but not smoking.

-Then add the snap peas and bok choy and stir-fry for 30 seconds.

-Add the garlic and ginger and cook until about 20 seconds more.

-Add the stock, cover and reduce heat to medium, cooking until peas are just tender, about 2 min.      

-Uncover and reduce sauce, another 1-2 minutes.  

-Sprinkle with sesame seeds and serve along side tofu.

Sesame Glazed Beans

-Take the stems off of 1 pound of green beans.

-Steam the beans for 5 minutes until just tender.

-Drain and set aside.

-In a large skillet warm 6 TBS toasted sesame oil and then add 2 TBS sesame seeds and sizzle the seeds until golden.

-Then add the following:

1/2 tsp turmeric

1 TBS sugar

A 1/2 inch piece of grated fresh ginger

-Cook stirring for 1 minute.

-Then add 1 TBS rice or cider vinegar and the steamed beans and mix until lightly coated.

-Arrange the beans on a big platter and chill for 1 hour.

-Serve cold or at room temperature.

Seared Ahi Tuna and Roma Beans

For the marinade combine the following in a small glass baking dish:

¼ cup soy sauce

1 tsp wasabi powder

3 TBS saki

3 cloves finely chopped garlic

-Put 4, 6 ounce Ahi tuna steaks (about ¾ inch thick) into the marinade and let stand 20 minutes.

-Trim the tips from 1# green or roma beans.

-Cook the beans in salted boiling water for 4 min, then drain well and set aside.

-Remove the tuna steaks from the marinade, reserving the remaining marinade.

-Put a heavy skillet over medium heat until quite hot.

-Sprinkle tuna steaks with 1 tsp sesame seeds and then sear for 2 minutes on each side (don’t over cook!).

-Transfer the tuna steaks to a plate.

-Add the green beans to the pan, along with the reserved marinade and the following:

3 TBS chopped dill, basil or cilantro

1 tsp brown sugar

-Cook the beans for 3 minutes until sauce is reduced.

-Put the beans on the plate along with the tuna, spoon the sauce over top and serve.

Scalloped Potatoes with Artichokes, Endive and Fontina Cheese

-Preheat your oven to 425 degrees.

-Slice 2# potatoes into 1/8 inch thick slices using your food processor.

-Slice up 1 onion.

-Chop up 2 tsp fresh rosemary and 1 head of endive.

-Melt 2 TBS butter in a Dutch oven over medium-high heat. 

-Add ½ tsp salt and the rosemary and cook for 30 seconds then add the endive and cook until just wilted.

-Add the potatoes and onions along with the following:

1 cup low sodium chicken broth

1 cup heavy cream

One 4 ounce jar drained artichoke hearts

2 bay leaves

-Bring to a simmer. 

-Cover and reduce heat, simmer until potatoes are just tender, about 8-10 minutes.

-Discard the bay leaves.

-Transfer the potato mixture to a greased 8 x 8 baking dish, and sprinkle with 1 cup grated Fontina cheese.

-Bake until top is golden, about 30-40 minutes. 

-Let potatoes cool 10 minutes before serving.

Savory Chard and Sweet Onion Tart

For the pastry: 

-Preheat your oven to 375 degrees.  

-Combine 2 cups flour and ½ tsp sea salt in a medium bowl.

-Stir in the following until thoroughly blended

½ cup water

½ cup extra-virgin olive oil

-Knead the mixture briefly (the dough will be very moist) and then press it into an 11- inch tart pan with a removable rim or a pie plate.  Refrigerate for 1 hour.

-Add 2 TBS butter to a large skillet over medium heat.

-When the butter is melted, add the following:

2 TBS olive oil

3 chopped garlic scapes or half a bunch of chopped chives

1 finely diced sweet onions 

-Cook for 10 minutes over medium heat.

-Finely chop up 1 bunch of rainbow chard, stems and all.

-Add to the onions. 

-Sauté until chard wilts, about 3-5 minutes.

-Season with the following:

¼ tsp salt

Black pepper

A little freshly grated nutmeg

-In a medium sized bowl combine the following:

3 large eggs

1/3 cup half and half

1 cup grated Parmesan cheese

-Mix in the chard and then scrape the mixture into the tart shell.

-Bake until crust is golden and the filling is firm, about 40-45 minutes. 

-Let cool before serving.