Tag Archives: snap

Asian Style Rice Salad with Snap Peas

IMG_05921 cup brown rice; cooked till tender
4-5 cups snap (or snow) peas; strings removed and cut into bite size pieces
2 scallions; finely chopped
8 garlic scapes; minced OR 1 clove garlic; crushed
1 bunch (1 cup) fresh cilantro; chopped
1 small bunch (1/4 cup) fresh lemon basil; chopped
1/2-1 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper
juice from 1 lime (3 Tablespoons)
1 teaspoon toasted sesame oil
2 Tablespoons canola oil
1/4 cup slivered almonds

Combine all ingredients in a bowl and mix well. Place in a glass or ceramic bowl, cover and refrigerate to chill if the rice is still warm. Serve as a delicious side (I prepared this salad as a side for seared/broiled tuna steaks with Asian inspired dipping sauces) or refreshing lunch along with salad greens.

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Garden Zucchini Sandwich

I started the day by baking rolls knowing that I was picking vegetables to stuff them for dinner.
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 Preparing whatever comes out of the garden is wonderful; fresh and rewarding. Featured on this sandwich are zucchini, tomatoes and amaranth greens out of the garden with onions and homemade ranch dip/spread.

Ranch Dressing
1/4 cup mayonnaise (homemade)
1/4 cup Greek yogurt
1 teaspoon prepared mustard (I use dijon)
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/8 teaspoon dry dill weed
pinch dry thyme

Mix all ingredients together and refrigerate until ready to serve.

Vegan Avocado Aioli
1 avocado
1 small clove garlic; crushed
juice of 1/2 lemon (about 1 1/2 Tablespoons)
pinch sea salt
dash white pepper

Process all ingredients in a food processor or use an emersion blender until creamy and refrigerate until ready to serve.

(optional side- Marinated Bean Salad)
11/2 cups purple beans (really, any snap bean will do); cut to bite sized pieces
2 onion rounds; cut into quarters to make strips
1 clove garlic; crushed
1/8 teaspoon sea salt
pinch fresh ground black pepper
1 Tablespoon red wine vinegar
1 Tablespoon extra virgin olive oil

Combine all ingredients and set aside.

Wash all vegetables and prep by slicing to fit a sandwich.
Preheat a large skillet over medium high heat, coat with extra virgin olive oil and fry the zucchini on both sides until it becomes golden with some brown areas.
DSC_0004I arrange all of the vegetables on a platter so each person can make their own stack on a roll (or for a gluten free option, the large amaranth leaves used as a wrap is perfect).
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Purple Beans, Green Snap Peas and Red Beet Stems

The end of the snap pea season and the beginning of the purple beans meant there wasn’t enough of one or the other. What to do? Made a quinoa salad; quick, easy and refreshing after a day in the garden.
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1/2 cup quinoa
1 cup water

Bring quinoa and water to a boil, reduce heat and simmer for 15-20 minutes until all water is absorbed.
In the meantime prepare the vegetables for the quinoa salad. I used the following but I highly encourage you to explore whatever you have in the garden or bring home from the market.

1/2 cup purple beans; ends removed and cut to 3/4-1 inch pieces
1/2 cup snap peas; ends and strings removed and cut to 3/4-1 inch pieces
1/4 cup beet stems; sliced to 1/4-1/2 inch pieces
1/4 cup red onion; finely chopped
1 clove garlic; crushed
1/8-1/4 teaspoon sea salt
pinch fresh ground black pepper
2 Tablespoons red wine vinegar
2 Tablespoons extra virgin olive oil
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Place all ingredients into a glass or ceramic bowl, mix and chill until the quinoa is at least room temperature. I served ours over a bed of red and green salad greens. Xav had a (not gluten free or vegan) sandwich on the side and I made a simple (pescatarian Jarlsberg and smoked herring salad) wrap using a beet leaf.
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Just a Taste of My Garden Before Stacking Wood

Some of the snap peas got away from me and are now becoming the seeds for next year. I am leaving them on the vine until they are fully ripe and dry then collecting them and setting aside.
DSC_0001I planted purple pole beans this year as a trial. I must say they are beautiful but the true worth will be known once they are ready to eat.
DSC_0011 DSC_0004The yellow wax beans were a great success last year prepared fresh and pickled so in they went again. The first harvest was more than I expected. They are washed and in the refrigerator so I can pickle tomorrow.
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The zucchini is late this year but they grow so quickly that this first little one will be ready by the end of the week and there are plenty of blossoms too.
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The Italian peppers are coming along nicely, here is the first one that may be picked green if I get impatient. These beauties are golden when ripe.DSC_0012
The hops are looking good but I need an expert. I am going to contact our local microbrewery, Relic Brewery, and offer the hops to them.
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The Elderberry bush-tree is both in bloom and forming berries.
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Sauted Asian Greens, Snap Peas and Garlic Scapes

DSC_0012At the Farmers’ Market of Plainville I purchased Asian Greens from Dinebergs Farm. When I looked up “Asian Greens” on line I found many varieties of greens but after some digging I believe I purchased Purple Mizuna.DSC_0005

I picked the only items that were ready out of my garden; garlic scapes and snap peas which is how this recipe came to be. Cooking locally and seasonally is wonderful, everything is fresh and, in my mind, “as it should be” if we are trying to live as close to nature as possible.

1 cup brown rice; soaked, rinsed and cooked with 1 3/4 cup water till all the water is absorbed

1 Tablespoon canola oil (I use a gmo free product; either Trader Joe’s or Spectrum)
1 teaspoon sesame oil (found in the international section of a grocery store or at Asian markets)
1 Tablespoon soy sauce
1 Tablespoon water
1/2-1 teaspoon sea salt
1/4- 1 teaspoon fresh ground black pepper
pinch ground cumin
pinch ground coriander

DSC_00071 bunch Purple Mizuna (or other Asian Green); washed, leaves cut to1″ and stems to 1/4-1/2″ sections
4 garlic scapes; the tender part of the stems sliced thin
2 cups snap (or sugar) peas; washed and “strings” removed
1 onion; halved and sliced thinDSC_0004

1 Tablespoon canola oil.

Cook the brown rice. (Refer to an early post, College Kitchen Questions.)
In the meantime mix together the oils, soy sauce, water and spices for the sauce in a small bowl.
Preheat a large heavy bottomed pan (I use a cast iron skillet that has a lid) over medium high heat.
Prepare the vegetables, pour 1 Tablespoon canola oil into the hot pan, add the onions and stir occasionally so they do not burn, sautéing for 2 minutes. Add the remaining ingredients, stir, pour the sauce over top, reduce heat to medium and cover. Saute and stir occasionally for 2 minutes or until the greens (which are also purple) have wilted.
Serve over rice.