Sugar Snap Peas -- Sweet and Delicious!

I love fresh peas from the garden.  Pick them when the pods are still tender... I match the length to the second knuckle of my index finger.  Remove strings from the pea pods if yours are a little more mature. 

Simply Peas

Option 1:

1 C     Freshly picked and washed peas with
         strings removed.
         Olive oil drizzle

Place mix ingredients and place over medium to med. high heat. OR place in a veggie basket on the grill.   Stir occasionally 5-10 minutes until semi-crisp.  A little browning is yummy.


Option 2:

1 C        Freshly picked and washed peas with strings removed.
1/2 Tbs  Lemon zest
1 Tbs     Fresh thyme
Olive Oil --just a bit to drizzle  Cook as in Option 1

Option 3:

1 C  Freshly picked and washed peas with strings removed.
2 cloves garlic minced
1/4 C Slivered almonds
Olive Oil --- just a bit to drizzle

Cook as in Option 1

Soups

Veggie Broth


2 leeks coarsely chopped
3 celery sticks coarsely chopped
1 large onion unpeeled & chopped
2 pieced fress root of ginger chopped
1 yellow bell pepper, seeded and chopped
1 parsnip chopped
mushroom stalks
tomato peelings
3 Tb light soy sauce
3 bay leaves
bunch of parsley stalks
3 sprigs fresh thyme
1 sprig fresh rosemary
2 tsp salt ( I omit)
freshly ground black pepper
15 Cups water

• Put all ingredients into a very large pan.  Gradually bring to boil then lower heat and simmer 30 minutes, stirring occasionally.
• Leave to cool. Strain & discard veggies.  The stock is ready to use or freeze.     Printed from Soups, Starters & Salads

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Genoese Minestrone

7.5 C Veggie broth
1 lg onion chopped
3 celery stalks chopped
2 carrots, finely diced
2 large floury potatoes, finely diced
1/2 head cabbage, very finely diced
8 0z green beans diagonally sliced
2 x 14 oz cans cannellini beans, drained and rinsed
4 Tb ready-made pesto sauce
salt and black pepper
rustic bread and greshly grated Parmesan cheese to serve

1.  Pour the stock into a large pan.  Add onion, celery and carrots.  Simmer for
    10 minutes.
2.  Add the potatoes, cabbage, and green beans and simmer gently for 10-12
     minutes or until potatoes are tender
3.  Stir in the cannellini beans and pesto and gradually bring mixture to a
     boil.   Season with salt and pepper.  Ladel into bowls and serve with rustic
     bread and grated Parmesan cheese.
Printed in  Soups, Starters, and Salads
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North African Spiced Soup

1 large onion chopped
5 Cups Veggie stock
1 tsp ground cinnamon
1 tsp ground turmeric

1 Tbs grated fresh root ginger
pinch of cayenne pepper
2 carrots diced
2 celery sticks diced
14 oz can chopped tomatoes
1 lb foury potatoes diced
5 saffron threads
14 oz can chickpeas, drained
2 Tb cilantro fresh chopped (I omit)
1 Tb lemon juice
salt and pepper to taste

1.  Place the onion in a large pan with 1 1/4 C veggie stock. Simmer gently for
     about 10 min.
2.  Meanwhile, mix together the cinnamon, turmeric, ginger, cayenne pepper
     and 2 Tbs of stock to form a paste.  Stir into th eonion mixture with the
     carrots, celery and remaining stock.
3.  Bring the mixture to a boil, reduce the heat, then cover and simmer gently 
     for 5 minutes.
4.  Add the tomatoes and potatoes, cover again and simmer gently for 20
     minutes.  Add the saffron, chickpeas, cilantro, and lemon juice.  Season
     with salt and pepper and serve hot.
Printed from Soups, Salads, and Starters.
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Garlicky Lentil Soup

1 Cup red lentils, rinsed and drained
2 onions, finely chopped
2 large garlic cloves, finely chopped
1 carrot, finely chopped
2 TB olive oil
2 bay leaves
a generous pinch of dried marjoram or oregano
6 1/4 Cups Veggie Broth
2 Tbs red wine vinegar
salt and pepper to taste
celery leave to garnish
rustic bread rolls to serve

1.  Put all the ingredients except for the red wine vinegar, seasoning and
     garnish in a large heavy pan.  Bring to boil over medium heat, then lower
     the heat and simmer for 1 1/2 hours, stirring the soup occasionally to
     prevent the lentils from sticking to the base of the pan.
2.  Remove the bay leaves and add the red wine vinegar, with salt and pepper
     to taste.  If the soup is too thick, think it with a litte extra veggie stock or
     water. Label soup into bowls, garnish and serve with rustic rolls.
Printed in Soups, Salads, and Starters
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Avgolemono  (It must mean smooth and yummy!)

7 1/2 Cups chicken or veggie stock
4 oz orzo pasta
3 eggs
juice of 1 large lemon
salt and black pepper to taste
lemon slices to garnish

1.  Pour the stock into a large pan and bring to a boil over medium heat.  Add 
     the pasta and cook for 5 minutes.
2.  Beat the eggs until frothy, then add the lemon juice and 1 Tbs. cold water
3.  Remove the pan from heat.  Stir a ladle full of the hot broth into the egg
     and lemon mixture, then stir in 1-2 more.  Return this mixture to the pan
     and stir well.  Season and serve immediately, garnished with lemon slices.
Printed in Soups, Salads and Starters

Salad Dressings

Honey Mustard Dressing

1/2 cup vinegar

1 cup low fat or fat free mayonnaise

1 teaspoon prepared mustard

1 teaspoon sugar

1 teaspoon finely chopped onion

1/2 cup honey

1 teaspoon minced parsley

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup vegetable oil



Whip it all together and serve.  I half the recipe and use a General Electric Rocket Blender.

 Printed from http://www.allrecipes.com/

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Blue Cheese Dressing

3 oz. blue cheese  with rind removed ( Stilton, Bleu d'Auvergne or Gorgonzola)
2/3 Cup low fat plain yogurt
3 Tbs olive oil
2 Tbs lemon juice
1 Tbs chopped fresh chives (optional)
ground black pepper

Mix and serve.      Printed in Soups, Salads, and Starters

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French Vinaigrette

6 Tb Olive oil
1 Tbs white wine vinegar
1 tsp French mustard
pinch of sugar

Place all in a jar. Secure lid, shake vigorously.  OR Use your handy dandy blender.  Printed in Soups, Salads, and Starters

 

Wheat Berry Vegetable Salad with Toasted Sesame Dressing

Wheat Berry Vegetable Salad with Toasted Sesame Dressing              - Vegan, adaptable to low sodium

Dressing: 

1/3 C plus 1 Tb canola oil divided
3 garlic cloves thinly sliced
1/2 tsp mustard seeds
1/4 C cider vinegar
1 Tb sugar
1/4 tsp salt ( I omit)
1 green onion coarsly chopped
1 Tb toasted sesame oil

Salad:

1C wheat berries ( farro) rinsed
6 C water
1 Tb canola oil
8 kale leaves, rinsed, stems removed, and chopped
1/2 tsp salt ( I omit)
Pinch of red pepper flakes
1/2 lb carrots, pelled and sliced diagonally
1/2 lb yellow bell pepper, cut into thin strips
1/2 lb sugar snap peas, strung and cut diagonally into thirds


1. To prepare dressing, heat a small skillet over medium heat.  Add 1 Tb canola oil.  When hot, add garlic & mustard seeds.  Saute about 2 minutes.  Do not brown.

2.  Place cider vinegar, sugar, salt, green onion, garlic mixture in the bowl of a food processor.  Pulse together, then process, drizzling in 1/3 cup canola oil through the food chute.  Drizzle in sesame oil through chute and process until dressing emulsifies.

3.  To prepare salad, add wheat berries to a pot of boiling water and cook about 25 minutes.  Drain well.

4.  Heat 1 Tb canola oil in a large deep skillet or Dutch oven over medium heat.  Add kale, saute' until wilted, 5 - 7 min.  Add salt and red pepper flakes.  Add carrots, and continue to cook another 5-7 min.  Add yellow bell pepper and sugar snap peas.  Cook until kale is tender and other veggies are tender-crisp, another 4-5 min.

5.  Combine veggies, wheat berries and dressing.  Toss well.  Serves 8  ( We served 3 as a main course.)

Printed in Relish, May 2011

Veggie Tacos

Veggie Tacos   -Vegitarian, Adaptable to Vegan

2 Tb olive oil                                     3/4 lb zucchini trimmed and diced
3 scallions, trimmed and sliced           2 tsp chili powder
1/4 tsp ground cumin                         1/4 tsp dried oregano
1/4 tsp salt ( I omit)                           1/4 tsp pepper
1 can (8.75 oz) corn ( I use fresh)     1 can ( 14.5 oz ) pinto beans drained & rinsed
2 C baby spinach chopped                3/4 cup salsa verde ( tomatillo salsa)
1 pkg hard taco shells                       2/3 C crumbled farmer cheese or queso blanco
Lime wedges

1.  Heat oil in large skilled over med. to med. high heat.  Add zucchini and scallions. Cook 5 min.
2.  Add chili powder, cumin, oregano, salt and pepper.  Cook 1 min.
3.  Stir in beans, corn, spinach, and salsa.  Cook 3 - 4 min or until spinach is wilted.
4.  Meanwhile, heat taco shells in microwave for 45 sec.  Spoon about 1/2  cup veggie mixture into taco shell and spinkle with a little cheese.  Add a squeeze of lime and serve.

Printed from Family Circle, April, 1, 2011.

Spinach Recipes

Spinach Soup  - Adaptable for Vegan, Vegetarians, low sodium, low fat


2 lg yellow onions, cubed
2 Tb olive oil
1 can ( 28 oz) diced tomatoes, undrained ( I use Muir Glen Organic no salt added)
1 quart veggie or beef broth ( I use Kitchen Basics no salt added)
1 C sliced fresh mushrooms
3/4 tsp. Italian seasoning
1/2 tsp. dried basil ( I use fresh)
1/2 tsp. salt  ( I omit)
1/8 tsp. pepper
4 C loosely packed spinach leaves
Grated Parmesan optional

In a Dutch oven or soup kettle, saute onions in oil cover medium heat for 10 minutes or until tender.  Add the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Stir in spinach; simmer for 3-5 minutes or until tender.  Garnish individual servings with cheese if desired. 
Yield: 8-10 servings
Printed in Birds & Blooms Grow It Cook It, April, 2011

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Veggie Tacos   -Vegetarian, Adaptable to Vegan

2 Tb olive oil                                     3/4 lb zucchini trimmed and diced
3 scallions, trimmed and sliced           2 tsp chili powder
1/4 tsp ground cumin                         1/4 tsp dried oregano
1/4 tsp salt ( I omit)                           1/4 tsp pepper
1 can (8.75 oz) corn ( I use fresh)     1 can ( 14.5 oz ) pinto beans drained & rinsed
2 C baby spinach chopped                3/4 cup salsa verde ( tomatillo salsa)
1 pkg hard taco shells                       2/3 C crumbled farmer cheese or queso blanco
Lime wedges

1.  Heat oil in large skilled over med. to med. high heat.  Add zucchini and scallions. Cook 5 min.
2.  Add chili powder, cumin, oregano, salt and pepper.  Cook 1 min.
3.  Stir in beans, corn, spinach, and salsa.  Cook 3 - 4 min or until spinach is wilted.
4.  Meanwhile, heat taco shells in microwave for 45 sec.  Spoon about 1/2  cup veggie mixture into taco shell and sprinkle with a little cheese.  Add a squeeze of lime and serve.

Printed from Family Circle, April, 1, 2011.
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Mango - Spinach Salad with Warm Bacon Vinaigrette

Delicious with crusty bread and a light grilled fish!

4 bacon slices diced
1/2 medium size red onion thinly sliced ( I omit)
1/4 C red wine vinegar
1 Tb lime juice
1 Tb honey
1  9-oz pkg fresh spinach
1 mango, peeled and diced
1/2 C crumbled queso fresco ( fresh Mexican cheese)
Salt and pepper to taste

1.  Cook bacon in skillet over medium-high heat 6 - 8 min or until crisp. Remove bacon and drain on paper towels, reserving 1 Tb drippings in skillet.

2.  Saute' onion in hot drippings 2-3 min or until soft.  Add vinegar, lime juice, and honey.  Cook 2 minutes,  stirring to loosen particles from bottom of skillet.

3.  Place spinach in a serving bowl.  Add warm vinaigrette and toss to coat.  Top with mango, queso fresco and bacon.  Season with salt and pepper.  Serve immediately.

Serves 4.   Printed in Southern Living March 2011.

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Spinach Manicotti   Adaptable to vegetarian

1pkg manicotti noodles

20 oz. frozen chopped spinach

1C shredded mozzarella cheese

8oz cottage ricotta cheese

½ -1C Parmesan cheese

1 egg

1 jar Prego pasta sauce

1lb. Italian sausage fried and drained

Cook noodles.  Cook spinach; drain and mix with cheeses and egg.  Drain noodles and stuff with mixture.  Lightly grease shallow pan and place stuffed noodles in pan.  Cover with Prego and sausage mixture.  Sprinkle with additional Parmesan.  Bake @ 400 10-20 min.
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Berry Delicious Salad & Vinaigrette   Vegetarian

4 C  baby spinach

½ red onion sliced thin ( I omit)

½ pint strawberries, sliced

3 oz. bleu cheese, crumbled

1/3 C cashews

Vinaigrette

1 T seedless strawberry or raspberry jam

½ T Dijon mustard

¼ C red wine  vinegar

6 T extra virgin olive oil

Salt & pepper to taste