Recipes 7/10 & 7/11
Stir-Fried Lettuce w/ Crispy Shallots
2 Tbls vegetable oil
1/2 C thinly sliced shallots
Kosher salt and freshly ground black pepper
1/4 C 1/8″-thick slices cured sausage (such as salami or Chinese sausage), quartered if desired
2 Tbls thinly sliced garlic
1 1/2 Tbls minced peeled ginger
1/4 tsp crushed red pepper flakes
6 C coarsely chopped iceberg lettuce
4 C watercress (about 2 bunches), trimmed, cut into 2″ pieces
4 C cooked brown rice
Heat oil in a large nonstick skillet over low heat. Add shallots; cook, stirring often, until golden brown, about 12 minutes. Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper (shallots will crisp as they cool).
Increase heat to medium; add sausage and next 3 ingredients to same skillet; stir for 2 minutes. Add 1/4 cup water; scrape up any browned bits. Increase heat to medium-high; add lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes. Season with salt and pepper. Sprinkle fried shallots over. Serve with brown rice. (From epicurious.com)
Lettuce/Napa Cabbage Wraps
1 red pepper
1 medium portabello mushroom cap
3 carrots
10 Water chestnuts
10 or 15 Sugar snap peas
Raw cashews – about half a cup
3 Scallions
1 C Bean sprouts
1 head of napa cabbage or Iceberg Lettuce
2 cloves garlic
1/3 white onion
Tamari or Soy Sauce
Red Pepper flakes (optional)
Olive Oil
Dice the garlic, onion, red pepper, mushroom, water chestnuts, sugar snap peas, scallions, and cashews. Cut the carrots into matchsticks. Heat about a tablespoon of olive oil in a large saute pan. Add the onions and cook until soft and translucent. Add garlic and brown, be careful not to let it burn. Add red pepper, mushroom, water chestnuts, sugar snap peas, carrots and saute. Add Tamari or Soy to taste. I wanted a little kick in this recipe so I added red pepper flakes. Let cook until vegetables are soft. Fill cabbage or lettuce leaves with vegetables and top with scallions, bean sprouts, and cashews. (From nolimitshw.com)
Spring Vegetable Stir Fry
Sauce:
1/4 C soy sauce (can use low sodium)
1/4 C maple syrup
1 Tbls Worcestershire sauce
2 Tbls Red wine
Fresh cracked black pepper- to taste
Whisk together. Set aside.
2 Tbls olive oil
4 scallions- finely chopped
1/2 of a red or yellow pepper- cut into strips
1 celery stalk- chopped
2-3 radishes- thinly sliced
1 clove of garlic- finely chopped
1 1/2 to 2 C snow peas-trimmed
1 C frozen, shelled edamame
1/4 C water
1 large bunch of beet greens- roughly chopped
1/2 C sliced water chestnuts (optional)
Heat a sauté pan with the olive oil. Add scallions and peppers. Cook for 2 minutes. Stir. Add celery and radishes. Cook for 3 minutes. Stir. Add garlic. Cook for 1 minute. Stir. Add snow peas, edamame and ¼ cup of water. Cover and cook for about 5 minutes- until peas are mostly tender. Stir. Add beet greens and cover again for 2 minutes. Add water chestnuts. (If using). Pour in the prepared sauce. Do not cover. Simmer, stirring occasionally for about 5 minutes or until sauce has reduced slightly and veggies have soaked in some of the sauce.
Serve alone as a side dish or over rice as a main dish. Sprinkle with sesame seeds, if desired. (From B.O.G. member Jenna Mood)
Roasted Sugar Snap Peas
1 lb sugar snap pea (also called sugar peas, these peas are not shelled, as the entire pod is eaten)
1 Tbls extra virgin olive oil
coarse salt
garlic powder
2 Tbls chopped fresh chives
Preheat broiler. Line a large baking sheet with aluminum foil. Toss peas with olive oil on prepared baking sheet. Spread peas in a single layer. Broil approximately 2 minutes, or just until crisp-tender and they are beginning to brown in spots, stirring once. Remove from oven and transfer to a serving bowl. Sprinkle with coarse salt and chives. Serve immediately. (From food.com via B.O.G. member April Schleicher)
Easy Herbed Sugar Snaps
1/2 lb sugar snap peas, trimmed
1/2 C water
1/4 tsp salt
1 Tbls butter
1 tsp basil leaves
1/2 tsp onion powder
Place sugar snap peas in medium saucepan. Add water and salt. Bring to boil. Reduce heat to low; simmer 4 to 6 minutes or until sugar snap peas are tender-crisp. Drain.
Melt butter in same saucepan. Add basil and onion powder; mix well. Add sugar snap peas; toss to coat well. Serve immediately. (From familyfreshcooking.com)