Asian style chard
1 bunch Swiss chard, cleaned 1 tablespoon peanut oil 1 tablespoon minced garlic scapes 1 tablespoon soy sauce freshly ground black pepper Cut off and discard thick stem ends of chard. Cut out ribs; chop ribs into 2-inch pieces; set aside in a pile. Stack the leaves in small piles; coarsely chop them. Heat oil […]
Swiss chard breakfast burritos
approximately 3 cups cooked and seasoned Swiss chard* 2 cups milk 1 tablespoon flour 6-8 flour tortillas 1 teaspoon mustard powder 2-3 cups shredded cheese (like cheddar or Swiss), divided salsa; sour cream 4 eggs, beaten Oil a 9-by-13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 […]
Chilled strawberry soup
1 quart fresh strawberries 1 cup sugar 1 cup plain yogurt 2 teaspoons minced fresh mint 4 cups ice water 3/4 cup dry white wine Chop the strawberries in a food processor and then force them through a sieve. Mix in the sugar, yogurt, and mint. Add the ice water and white wine and sample […]
Spinach and strawberry salad
1/2 c sugar 1 T poppy seeds 2 Tbsp sesame seeds 1 1/2 tsp minced onions 1/4 tsp paprika 1/4 c cider vinegar 1/4 c wine vinegar 1/2 c canola oil 2 Tbsp butter 3/4 c slivered almonds 1 lb spinach, washed, dried and torn into bite-size pieces 1 pint strawberries, sliced Put sugar, poppy […]
Beet greens with vinegar and caraway
1 bunch medium beets with greens (about 2 1b.) 1/8 cup cider vinegar 1/2 garlic clove, finely chopped 1/8 tsp. caraway seeds pinch of salt Preheat the oven to 400 F. Wash and trim the beets, leaving two inches of stem attached to each one, and reserve half of the beets for another use. Remove […]
Chilled sugarsnap pea soup with fresh mint
1 large Vidalia onion, minced 1 tablespoon butter 2 tablespoons olive oil 4 cups chicken or vegetable stock 1 pound sugar snap peas, ends trimmed 1/2 cup heavy cream 2 tablespoons minced fresh mint leaves, plus small sprigs for garnish salt and cracked pepper to taste Crème fraiche, clotted cream, or sour cream for serving […]
Green peas Lorraine
3 tbsp butter 1/3 cup water 2 cups sugar snap peas 2 tbsp finely chopped onion 1 tbsp finely chopped fresh parsley 1 tsp sugar 1/2 tsp salt 1/8 tsp pepper 1/4 tsp ground nutmeg (optional) 4 to 6 outside lettuce leaves, finely shredded ½ cup light cream Heat butter, water and peas together. Add […]
Pasta with peas, fresh basil, and bread crumbs
sea salt and freshly ground pepper 1/2 pound small pasta shapes 4 tbsp butter 1/4 cup finely diced scallion 1 pound sugar snap peas 3 tbsp chopped basil 1 tsp grated lemon zest 1/2 cup fresh bread crumbs ½ cup chopped parsley or more basil Bring a large pot of water to a boil and […]
Sugar snap peas with red grapes
3/4 lb. sugar snap peas, strings and stems removed 1 tbsp. unsalted butter 1 shallot, finely chopped 1/4 tsp. salt; freshly ground black pepper 1-2 cup seedless red grapes, halved lengthwise 1 tbsp. dry white wine Blanch the peas in boiling water for two minutes. Drain the peas, and then refresh them under cold running […]
Sugar snap peas with mushrooms
2 tablespoon oil 6 mushrooms, sliced ¼ pound fresh sugar snap peas, cut into half crosswise 2 teaspoons soy sauce 2 tablespoons toasted sesame seed Heat oil in wok or large skillet over medium-high heat. Add mushrooms and stir fry until lightly browned. Reduce heat to medium, cover and simmer 3 minutes. Increase heat, add […]