RECIPE: Zucchini, Snap Pea, and Onion Salad with Pesto

I’m always looking for a filling salad, that I can eat for dinner and not be hungry after!  This is a refreshing early summer meal that is easy to put together and that can be prepared ahead of time for a quick weeknight meal.

Zucchini, thinly sliced (either with a mandolin or a knife)

1 lemon

2 handfuls sugar snap peas, 1 onion, or any other veggies of your choice (roasted, quartered radishes would be great here, as would thinly sliced radishes)

Head or bunch of greens of your choice (lettuce, spinach, kale, or a mix are all great here)

2-3 tablespoons pesto (recipe below)

Season both sides of each slice of zucchini well with olive oil, salt, and pepper (I used a spray olive oil here, such as Pam, for a more even application).  Using a grill pan (if you have one) or large skillet, “grill” zucchini slices in a single layer (you can probably also roast the slices for a more hands off approach).. I personally like using the grill pan because I like the look of the grill marks.  Once you see these grill marks, flip the slices over and repeat on the other side. Transfer the cooked zucchini to a plate or cutting board and lightly squeeze lemon juice over it.

Slice the sugar snap peas in half long ways.  Roast the whole onion in the oven, tossed in olive oil, at 350 for about 35-40 minutes.  When the onion is cool enough to touch, peel and toss the outer layer (it will be harder), and cut into bite size pieces (I find that with a large onion, this is normally in 8-10 pieces).

Toss your zucchini slices, roasted onion pieces, and sliced snap peas in a bowl with your greens and pesto.

Pesto

2 ounces basil

2 tablespoons toasted nuts (I like cashews here)

2-3 garlic scapes or 1-2 garlic cloves

4-5 tablespoons olive oil

1-2 tablespoons white wine vinegar

Combine your basil, toasted nuts, and garlic scapes/garlic cloves in the food processor.  While on low, pour in olive oil and white wine vinegar, tasting with each added tablespoon. Let the food processor run until your pesto is at your desired consistency.

RECIPE: Pasta with Spring Pea Pesto

You might look at peas (or the big shelling peas!) and think of frozen food dinners from your childhood, but they’re actually sweet and delicious to eat (and therapeutic to shell).

1-1.5 cups peas (from approximately 1-1.5 lbs shelling pea pods)

2 garlic cloves, diced

2 tablespoons nut of your choice (I used pine nuts here, but cashews would also be great and bring an extra sweetness to the sauce), toasted and cooled

½ cup grated Parmesan or pecorino cheese

¼ teaspoon kosher salt

Approx. ⅓ cup olive oil

Juice from 1 lemon

1 box pasta of your choice

Sliced fresh herbs (basil, mint, parsley, oregano would all be good here)- optional

Prepare a small bowl with ice water.  Bring a small pot of salted water to a boil. Drop peas in boiling water for about 2 minutes.  Drain peas and add to your ice bath.. drain your peas again.

In a food processor, combine ⅔ of your peas with the garlic, toasted nuts, ⅓ cup cheese, and salt and pulse until smooth.  With the food processor running, add in the olive oil and lemon juice.

Bring a large pot of water to a boil. Add salt, then add some more.  The key to delicious pasta is salty water!! Your boiling water should taste like the ocean!

Cook your pasta until al dente (about 2-3 minutes less than the package calls for.. trust me, it’s worth it here!).  Save about a cup of pasta water before draining your pasta. Do not rinse the drained pasta!!

In a skillet, heat ¾-1 cup of your pea pesto.  Once warm, add some pasta water, your drained pasta, and your reserved peas.  The pasta will continue cooking here. Toss or stir to coat the pasta, adding more pesto and pasta water as needed.

Top with sliced fresh herbs and remaining cheese!

RECIPE: Raw Corn & Tomato Salad

Level of Difficulty: Easy

Servings: 4

Ingredients:

8 ears of corn

2 quarts cherry tomatoes

3 Tbs. balsamic vinegar (or to your taste)

1 medium red onion

1 large handful of roughly chopped basil or flat-leaf parsley

1 quart sugar snap peas (optional)

Salt (preferably a large-flake, course sea salt like Maldon)

Pepper

Instructions:

1. Strip raw corn from ears (yes, raw!) by running a chef's knife down the sides of each ear into a bowl--you will also be collecting the "milk" from the corn as you cut.

2. Slice cherry tomatoes in half or quarters depending on their size.

3. Chop the red onion into a large dice.

4. If using sugar snap peas (as they can be hard to find at the same time as the corn & tomatoes), cut them in half or thirds.

5. Toss all the vegetables & herbs into a bowl, along with the vinegar, salt & pepper. Allow the salad to sit for 20 min. or so before serving for the flavors to meld.

 

 

RECIPE: Lettuce and Peas (or Lima Beans)

Difficulty Level: Easy Peas-y!

This Provencal dish is a great way to use up sad heads of lettuce.  Traditionally, it calls for baby lima beans, but frozen lima beans or frozen or fresh peas or edamame made excellent substitutes.

Ingredients:
2 large heads of lettuce, shredded

approx 20 oz. lima beans, edamame, or peas, either frozen or fresh, at room temperature
1 cup water
4 scallions, chopped
1 Tbs fresh thyme or 1 tsp dried
salt

1. In a large pot, place 1 cup of water and thawed beans or peas.

2. Bring to a boil and add all the lettuce, chopped scallions, thyme, and a pinch of salt.

3. Lower heat to medium low and simmer, uncovered, while stirring occasionally for 15-20 minutes.  All the lettuce will wilt and sort of melt into the peas.

4. Serve!

RECIPE: Sugar snap peas with mint and ricotta salata

Difficulty level: Easy

1 lb trimmed and washed sugar snap peas
1 tbs olive oil
3 tbs chopped mint
1.5 tsp grated lemon zest
Salt and pepper to taste
1/3 cup crumbled ricotta salata or goat cheese or feta (ok to omit)

Heat a large skillet. Add oil. Sauté sugar snaps for approximately 3 mins until bright in color. Add mint, zest and salt and pepper. Sprinkle with cheese prior to serving.  Enjoy!

RECIPE: Snow Pea, Scallion, and Radish Salad

Difficulty Level: EASY

Ingredients:

 

2 cups snow peas, trimmed
2 scallions (white and green parts), thinly sliced
4 radishes, trimmed and cut into thin strips (about 1/2 cup)
1/4 cup rice vinegar
2 tsp granulated sugar
1 TBSP walnut or canola oil

Put the snow peas in a microwave-safe bowl with 1 TBSP water. Cover tightly and microwave for 1 minute (or steam on the stove top). Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamond shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

RECIPE: Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata

From The New York Times

Ingredients:

3/4 cup sliced radishes

4 ounces sugar snap peas, sliced (about 1 1/4 cups)

4 ounces ricotta salata, crumbled (about 1 cup)

1/2 bunch mint leaves, torn (about 1/3 cup)

1 clove garlic, minced

Pinch kosher salt, more to taste

1 tablespoon freshly squeezed lemon juice

1 teaspoon balsamic vinegar

3 tablespoons extra virgin olive oil

Freshly ground black pepper to taste.

Procedure:

1. In a large bowl, toss together the radishes, peas, ricotta and mint.

2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.

3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Contributed by Vicki Boyne