Recipes 7/1 & 7/3

By admin|June 30, 2014|Information

Snow Pea, Radish, & Scallion Salad

2 cups snow peas, trimmed and rinsed

3 scallions (green and white portions), thinly sliced

4 radishes, trimmed and cut into julienne slices

1/4 cup seasoned rice wine vinegar

1 tablespoon walnut oil

Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces.

In a medium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable mixture and serve. (From:

Kale Chips

1 head kale, washed and thoroughly dried

2 tablespoons olive oil

Sea salt, for sprinkling

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. (From:

Mixed Greens w/ Snow Peas, Grapes, & Feta

5 tablespoons white wine vinegar

5 tablespoons fresh orange juice

2 tablespoons extra virgin olive oil

1 tablespoon sugar

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ teaspoon Italian seasoning

8 cups mixed salad greens, such as kale, collards,

spinach, romaine and arugula

2 cups snow peas, trimmed and cut into thin strips

2 cups seedless red grapes, halved

½ cup crumbled feta cheese

Combine vinegar, orange juice, olive oil, sugar, salt, pepper and Italian seasoning in small bowl. Whisk together.

Combine remaining ingredients in a large bowl. Drizzle dressing over salad. Toss well and serve. (From:

Kohlrabi-Radish Slaw w/ Cumin & Cilantro

3 Tbs. white wine vinegar

1 tsp. Dijon mustard

1 tsp. clover honey

1/4 tsp. cumin seeds, toasted, coarsely ground in a 

mortar and pestle

Kosher salt and freshly ground black pepper

5 Tbs. canola oil

5 radishes, grated (about 1 cup)

3 medium carrots, grated (about 1-1/2 cups)

2 small unpeeled kohlrabi bulbs (purple, green, or 

both), trimmed and cut into 1/8-inch-thick 

matchsticks (3 cups)

1/2 medium head green cabbage (about 1 lb.), 

thinly sliced (5 cups)

1/3 cup chopped fresh cilantro

In a small bowl whisk the vinegar, mustard, honey, cumin, 1/4 tsp. salt, and a pinch of pepper. Gradually whisk in the canola oil until combined.

Put the radishes, carrot, kohlrabi, cabbage, and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper. (From:

Sesame, Snow Pea, & Shiitake Pasta Salad

Kosher salt

1/2 lb. dried rolled, tubular pasta (such as cavatelli 

or strozzapreti)

1/2 cup frozen baby green peas

40 fresh snow peas (4 to 5 oz.), trimmed

3 Tbs. vegetable oil

1 cup thinly sliced yellow onion

1/2 lb. shiitake mushrooms, stemmed and slice

1/4 inch thick (about 3 cups)

1 tsp. minced garlic

1 tsp. minced fresh ginger

Freshly ground black pepper

4 tsp. soy sauce

1 Tbs. rice vinegar

2 tsp. Asian sesame oil

1/4 tsp. granulated sugar

1/2 cup thinly sliced scallions (white and green 


2 Tbs. toasted white sesame seeds

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until barely al dente, about 1 minute less than package timing. Add the green peas and cook for about 30 seconds. Add the snow peas, stir, and immediately drain the vegetables and pasta in a colander set in the sink. Rinse with cool water to stop the cooking. Drain well, toss with 1 Tbs. of the vegetable oil, and set aside.

Heat 1 Tbs. of the vegetable oil in a 12-inch skillet over medium heat. Add the onion, shiitake, garlic, ginger, 1/2 tsp. salt, and a few grinds of pepper. Cook, stirring occasionally, until the onions are opaque and the mushrooms have released their juices, 3 to 4 minutes—don’t let the vegetables brown. Remove the pan from the heat, transfer the vegetables and any juices to a small bowl, and let cool to room temperature.

In another small bowl, whisk the remaining 1 Tbs. vegetable oil with the soy sauce, vinegar, sesame oil, and sugar.

In a large bowl, combine the cooled pasta and vegetables, scallions, and 1 Tbs. of the sesame seeds. Toss with the dressing and season to taste with salt and pepper. Serve at room temperature, garnished with the remaining sesame seeds. (From:

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