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Recipes 7/6 & 7/7
Snow Pea & Radish Salad
3/4 lb Snow peas, trimmed
2 C radishes, half cut into quarters, half thinly sliced
2 tsp minced fresh chives
3 Tbls extra-virgin olive oil
1 Tbls cider vinegar
1 tsp honey
1 tsp kosher salt
1 tsp freshly ground pepper
Bring a medium pot of salted water to a boil. Blanch peas until just tender and bright green, about 3 minutes. Drain and cool…..In a large bowl, combine peas, radishes and chives.
Make vinaigrette: In a small bowl or glass jar with a lid, shake together oil, vinegar honey salt and pepper until well combined.
Toss salad with vinaigrette and serve. (Forwarded to us by Emma Pelton)
Orzo & Spinach Salad
1/4 Box Orzo pasta, cooked
1/2 Jar Marinated Artichokes, chopped
1/4 Jar Sun-dried Tomatoes in oil, drained and chopped
1/2 Jar pitted Kalamata Olives, drained & chopped
1/8 Red Onion, chopped
1/2 pkg. Feta Cheese, broken into chunks
Extra Virgin Olive Oil, Salt & Pepper to taste
1 Cup Spinach, roughly chopped
Mix all ingredients except the spinach, Refrigerate until cool. Add spinach before serving. You may need to add a little extra olive oil after adding the spinach.
Makes 4-5 servings.
(Recipe comes from BOG Member Beth Eggleston)
Quick Kohlrabi Pickles
2-4 small kohlrabi bulbs, trimmed, peeled, and cut into 1/2″ cubes
Good olive oil (optional)
Rice vinegar (not sweetened, available in Asian grocery stores and some well-stocked supermarkets. If you don’t have rice vinegar, you could substitute something rather mellow – white wine or sherry vinegar, or even white vinegar with just a pinch of sugar added)
Fresh Black Pepper
Place the kohlrabi chunks in the bowl of a lidded, airtight container. Drizzle with a touch of olive oil, a good splash of vinegar, and sprinkle liberally with salt and pepper. Replace the lid and shake well. Taste and adjust seasoning. Place in fridge, shaking occasionally. They are best after they have marinated for a few hours, and will last about a week, becoming more intensely flavored. (From restaurantwindow.com)
Caesar Potato Salad w/ Snow Peas
1 1/2 lb unpeeled assorted fingerling potatoes or baby potatoes (such as white skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 oz trimmed snow peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 C olive oil
3 Tbls fresh lemon juice
1 Tbls Dijon mustard
1 garlic clove, pressed
1/2 C freshly grated Parmesan cheese
Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add snow peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature. (From epicurious.com)
Easy Arugula Salad
4 C young arugula leaves, rinsed and dried
1 C cherry tomatoes, halved
1/4 C pine nuts
2 Tbls grape-seed oil or olive oil
1 Tbls rice vinegar
salt to taste
freshly ground black pepper to taste
1/4 C grated Parmesan cheese
1 large avocado – peeled, pitted and sliced
In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.
Sweet & Sour Bok Choy
3 Tbls salad oil
1 head bok choy, washed, trimmed, & cut into 1″ pieces
1/4 C packed brown sugar
1/2 tsp minced fresh ginger root
1 Tbls cornstarch
1 sliced sweet onion
1 Tbls soy sauce
1/4 C red wine vinegar
Heat oil in large skillet, add bok choy and onion. Cook and stir over high heat 1 minute. Blend sugar, vinegar and ginger; add to skillet. Mix well. Cover and steam 1 minute. Combine soy sauce and cornstarch with 1/2 cup water. Add to skillet. Cook and stir until thickened.
Pappardelle w/ Snow Peas
1 Tbls extra-virgin olive oil
3 Tbls unsalted butter
1 bunch scallions, cut into 1/2-inch pieces
1/2 lb snow peas, roughly chopped
1 jalapeño pepper, seeded and minced
1 C roughly chopped fresh parsley
1 bunch fresh chives, thinly sliced
1/2 lb dry pappardelle pasta
3/4 C crumbled ricotta salata or grated pecorino cheese
Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snow peas, jalapeño and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.
(From: The Food Network)
1 bunch scallions, root ends trimmed
2 Tbls olive oil
1/4 tsp kosher salt
Freshly ground black pepper
Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
(From: The Food Network)