In Season: English Peas

Right now is the perfect time to buy fresh English peas. They're just coming into season and are so sweet and lovely. I couldn't resist picking up a three-pound bag last week, and I'm sure there will be more tomorrow.





Canned or frozen peas cannot even begin to compete with these. They're so fresh and crisp. Shelling them makes me think of summers at my grandmother's house when I was a little girl. She would pick baskets full and my cousins and I would help shell them until we were bored and ran off to play. She never made it a chore for us so I still enjoy shelling peas in small quantities.

I like their slightly sweet, fresh taste so I prepared them simply with just a little mint and fluffy basmati rice. This is a light dinner for a spring night. I had mine with chilled white wine in a pretty glass, and it was perfect. However you cook them, don't miss English peas this spring! They'll only be here for a short while, and they're so delicious.




Minted English Peas with Rice
a simple dinner

ingredients:
1 1/2 Tablespoons olive oil
1 medium spring onion, chopped
1 1/2 cups English peas (preferably fresh but frozen can be substituted)
6 large mint leaves
3 cups prepared rice
salt and pepper


Heat olive oil in a nonstick pan medium heat. Add onion and gently saute until tender, about 5 minutes.

Add English peas and continue to cook for one minute. Add enough water to just cover peas and simmer for three minutes. Chiffonade the mint leaves and add to the peas. Cook one more minute.

Pour off excess water. Toss with rice and season to taste.


Enjoy with a cold glass of wine and good conversation.

1080: Green Beans in Vinaigrette

One reason I like this month's cookbook club pick is because of the many and varied recipes for vegetables.  A number of vegetables have entire sections devoted to them which include information on the origin and season of the vegetable, selection, nutrition, a basic how-to-cook, and tricks particular to the vegetable.  I love that sort of thing.  I really do want to know how to glaze shallots, tricks for peeling carrots, and why the ancient Egyptians and Greeks loved fennel.  That's good stuff!

So, when I wanted a fresh, vegetable side dish I turned to this book and found Green Beans in Vinaigrette.  This recipe is as simple as the title suggests, and it's just bursting with freshness.  I served the beans as an accompaniment for dinner one night and sandwiches the next day for lunch.  Again, this is very simple but also very satisfying.   This recipe makes a lot so either half it, plan on having a crowd over, or take it along on a picnic to share. 

Green Beans in Vinaigrette

ingredients:

3 1/4 lbs fresh green beans, trimmed

2 Tbsp white-wine vinegar

6 Tbsp sunflower oil (extra virgin olive oil can be substituted)

1 Tbsp chopped shallot

1 tsp chopped fresh parsley

2 large firm tomatoes, sliced

salt

Fresh green beans are so lovely.  

If the beans are large, cut them into smaller pieces.  Bring a large pan of salted water to a boil.  Add the beans, bring back to boil, and cook, uncovered for 10 - 12 minutes, until tender, then refresh in cold water.  

Drain immediately and pat dry.  

Make a vinaigrette by combining the vinegar, oil, and salt and whisking vigorously.  

Put the beans in a serving dish and sprinkle with the chopped shallot and parsley.  Pour the vinaigrette over the beans and toss to mix.  Lightly season the tomato slices and use to garnish the beans.

I made a couple of slight modifications, per usual.  I was out of white-wine vinegar so I substituted champagne vinegar, which was lovely.  I also decided to chop the tomatoes and add them to the green beans so they were more incorporated.  Delicious.

Green Meanies

 Today I was in serious need of green vegetables.  I had a few vodka tonics last night and there was a horrible smell in the common area of our apartment building this morning.  (It's been building since Saturday.  I think something must have died in a utility closet.  Yuck.)  Those two things in combination with a long commute and not enough sleep last night left me craving something fresh and bright -- something very green.  

The dish I concocted is very simple, but it packs a powerful punch.  I chose brussel sprouts, broccoli, and summer squash as the main components of my lunch.  As the vegetables cooked and the colors brightened in the pan I felt my mood becoming lighter.  A few dashes of cumin brought the earthiness I was looking for, and crunchy pecans gave me a pleasing contrast in texture.  I felt the need for nutmeg so I sprinkled a little on top and sat down to a plate full of happy-looking vegetables.  Three bites into it and any queasiness left over from the morning had vanished.  

Green Meanies (to fight the queasies)

ingredients:

1 small head broccoli

6 brussel sprouts

1 medium yellow squash

2 Tablespoons olive oil

1 teaspoon ground cumin

a sprinkling of cayenne pepper

3 Tablespoons chopped pecans

a sprinkling of ground nutmeg

Cut the broccoli into bite-sized florets, quarter the brussel sprouts, and slice the squash into long thin strips.  Heat the oil in a medium saute pan over medium-high heat.  Once the oil is hot add the broccoli, brussel sprouts, and yellow squash.  Saute approximately two minutes.  


Add the ground cumin and cayenne pepper then saute an additional two minutes.  Remove from heat and top with chopped pecans.  Sprinkle with nutmeg and serve immediately.  

California Flatbread Salads with Balsamic Strawberries

Spring has sprung, and I've been seriously craving fresh veggies.

I made tortillas recently but realized as I started gathering my ingredients that I had only a little all-purpose flour. Instead of throwing my hands up in despair I decided to use 1 1/2 cups of whole wheat flour and 1/2 cup all-purpose.  This resulted in crispy, cracker-like flatbreads -- not exactly a tortilla but still delicious.  

Instead of trying to roll up the "tortillas" and fill them with meat, cheese, and the like, I piled the flatbreads with fresh greens, sliced almonds, bleu cheese, red onion, and balsamic strawberries.  I enjoyed this creation so much that I've decided to repeat the process and use the flatbreads as a base for fresh salads on a regular basis.  The finished product has a very California kitchen feel to it.  


    

Here is a loose recipe for the salad I threw on top of the flatbread.

California Flatbread Salads

ingredients:

6 - 7 strawberries, sliced

2 Tablespoons balsamic vinegar

1/2 head Romaine lettuce

2 large handfuls baby spinach

1/4 cup diced red onion

Honey Lemon Vinaigrette (recipe to follow)

4 - 5 whole wheat tortilla crisps

1/4 - 1/2 cup crumbled bleu cheese

1/4 cup sliced almonds

Place the sliced strawberries in a small bowl and pour the vinegar on top.  Allow the strawberries to marinate while you make the rest of the salad.

Tear the Romaine into bite-sized pieces and mix with the spinach in a large wooden bowl.  Add the diced red onion and use your hands to evenly distribute the greens and onions.  Drizzle the dressing on top of the salad and toss to coat the leaves.  Place each tortilla on a plate and top with a generous serving of the salad.  Top each serving with a sprinkling of bleu cheese and almonds.  Drain the strawberries and place on top of the salad.  Serve immediately.

Honey Lemon Vinaigrette

ingredients:

2 cloves garlic, minced

2 Tablespoons dijon mustard

1 squeeze fresh lemon juice

2 teaspoons honey

2 Tablespoons apple cider vinegar

1/3 cup extra virgin olive oil

coarse kosher salt

freshly ground pepper

In a small bowl mix the garlic, mustard, lemon juice, honey, and apple cider vinegar.  Stir vigorously until fully combined.  Starting with a single drop, slowly add the olive oil.  Continue pouring in a steady stream, vigorously stirring the vinaigrette as you add more oil.  Mix until the dressing is full combined.  Season to taste with salt and pepper.

Throwing it all together

It's always great to have a couple of super simple salad recipes in your pocket. One of my favorites is a chickpea, bell pepper, and cucumber salad. It's quick, delicious, and healthy.
There isn't really a recipe, and it can be tweaked a zillion different ways. I like to use a can of chickpeas, 1 bell pepper, and 1 cucumber. Dice the bell pepper and the cucumber then toss them all together in a medium-sized salad bowl. After that it's up to you -- I usually make a quick vinaigrette of apple cider vinegar, honey, a squeeze of lemon, mustard, and olive oil. The sweetness of the honey pairs nicely with the little bit of bite the pepper provides. While red bell peppers are the prettiest I usually opt for green, simply because they're much cheaper.
That's a great little salad on its own, but it's even better on top of bitter greens. I love dandelion greens tossed in a little balsamic vinegar and olive oil. Bibb lettuce is also good if you want something a little sweeter. (The photos show bibb lettuce.)



In the future I want to soak and boil dried chickpeas. Of course, that takes away some of the quick-and-easy of this yummy little salad.

Roasted Cauliflower

I just love cauliflower. It has such a nice texture, and it isn't fussy. However, until recently I had no idea it was so yummy when roasted. Roasting cauliflower is super easy, and it brings out a more complex flavor. The sugars caramelize, and the vegetable becomes nutty and very creamy. It really is just fabulous and so easy to do that you don't need a recipe, but here's one anyway.

Roasted Cauliflower

ingredients:
1 head cauliflower
kosher or sea salt
freshly ground black pepper
olive oil

Preheat the oven to 375 degrees Fahrenheit. Break the cauliflower into large florets and season generously with salt and pepper.
Drizzle the cauliflower with olive oil then use your hands to rub the oil and coat the cauliflower. Roast the cauliflower for 30 - 35 minutes or until the edges have browned and begun to caramelize. Serve immediately.





For a nice variation on this recipe use lemon-infused olive oil and toss the roasted cauliflower with pitted calamata olives and capers. The saltiness of the olives and capers paired with the sharpness of the lemon is really nice.