Hello!
Here are a few recipes I hand picked off of Pinterest that seem delicious, and are a great use of the vegetables and herbs in your garden right now! After this rain, we all should have more peas than we know what to do with, so look through these recipes and try something different for dinner one night. The great thing about vegetable gardening is that you automatically acquire another hobby: Cooking!
Kale, Garlic Scape, and Pistachio Pesto
1/2 cup shelled pistachios
4-5 large kale leaves, stem removed, roughly chopped
5-6 garlic scapes, roughly chopped
1 small bunch basil
Sea salt and freshly ground black pepper to taste
1/2 to 2/3 cup extra virgin olive oil (depending on desired consistency)
Add the pistachios, kale, garlic scapes, basil, salt and pepper, and pulse until broken down and well combined, but still a bit chunky. Slowly add the olive oil and pulse a few more times until well combined.
3 cups of fresh peas
2 shallots
2 garlic scapes (regular garlic would be fine)
handful of pea shoots
dollop of non salted butter
sea salt & cracked pepper
lemon juice (optional)
fresh herbs (would be a nice addition)
Remove peas from pods and place into a bowl. In a deep saucepan bring water to a simmer, add a pinch of salt. Once at a simmer blanch peas for one minute. Remove and shock in an ice water bath. Do the same with the whole garlic scapes (blanching them takes away that super strong "hot" offensive garlicky flavor). Finely mince two shallots, and the blanched garlic scapes.
In a saute pan on medium heat add a generous dollop of butter, (around two tablespoons). Cook shallots till translucent and add the peas and garlic. Season with salt and pepper. Add a handful of pea shoots and allow to wilt. Finish with the juice of half a lemon and some fresh chopped herbs.
Pasta with garlic scape pesto and fresh peas
Ingredients:
- 1 cup finely chopped garlic scapes (or 2/3 cup finely chopped chives, plus 2 to 3 cloves of finely chopped garlic)
- 1/3 cup olive oil
- 1/3 cup roasted hazelnuts
- kosher salt and freshly ground black pepper to taste
- ½ pound snap peas
- 1 cup peas
- 4 tablespoons finely grated parmesan
- ¼ cup mint leaves
- 1 pound spaghetti
Method:
Make the pesto: puree the garlic scapes, hazelnuts, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped. With the motor running, slowly add the oil. Season the pesto with additional salt and pepper to taste.
In a large pot of heavily salted boiling water, cook the spaghetti until al dente adding the snap peas and peas during the last minute of cooking. Reserve 1 cup of the pasta cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. To serve sprinkle with the parmesan and mint leaves.
Or, one of the easiest ways is to just cut into 3" pieces, and sautee in garlic, olive oil or butter, salt & pepper. Mix with green beans or any other seasonal veggie for a delicious weeknight side dish.
Cilantro Pesto
To make cilantro pesto gather:
1 cup and then some chopped cilantro leaves and stems
2 tablespoons toasted and chopped sunflower seeds (pine nuts or cashews also work)
1 clove crushed garlic
3/4 cup olive oil
salt and freshly ground black pepper to taste
Making it:
Place all the ingredients in a blender and process lightly. Adjust the salt and pepper to your liking and serve. Easy-easy!
Use over tacos, as a grilled shrimp marinade, on salmon, in pasta, spread in quesadillas, in potato salad, on chicken with lime.
The best part about pesto is you can freeze in ice cube trays and put in a baggie in the freezer for use all year long.
Grilled Halibut and Fresh Mango Salsa with Cilantro
from: http://www.cookinglight.com/food/quick-healthy/quick-easy-summer-recipes-00400000046696/page17.html
Ingredients:
- 2 cups plum tomatoes, seeded and diced (I skip the tomatoes and use red pepper instead)
- 1 1/2 cups diced peeled ripe mango
- 1/2 cup diced onion
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 2 cloves garlic, minced
- 4 (6-ounce) halibut fillets
- 1 tablespoon olive oil
- Prepare grill.
- Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.
- Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa
Sesame Snow Peas
Ingredients
- Cut snow peas on diagonal into long thin slices. Set up a large bowl of ice and cold water.1/2 pound(s) snow peas, trimmed and strings discarded
- 1 teaspoon(s) sesame oil
- 1 green onion, sliced thinly on the diagonal
- 2 teaspoon(s) sesame seeds, toasted lightly
- salt and pepper
- Preparation
- Blanch snow peas 30 seconds in a large pot of boiling, lightly salted water. Drain in a colander. Immediately transfer to ice water to stop cooking. Drain well.
- In a bowl toss snow peas with oil, green onion and sesame seeds. Season to taste with salt and pepper.
garlic pea shoots
serves 2-4
1 pound pea shoots, washed
3 tablespoons grapeseed oil (any mild flavor oil is fine)
3-4 cloves garlic, smashed then chopped
1/2-inch nub of ginger, peeled and minced
1 tablespoon soy sauce
ground white pepper
In a large saute pan or wok, heat oil over medium-high heat. When the oil is hot and shiny looking, add the garlic and shake the pan constantly to cook until softened and barely golden.
Add the ginger and cook for another minute, being careful not to burn the garlic. Add the pea shoots to the pan and toss in the oil and garlic to coat thoroughly. Cook for about 1 minute, stirring frequently so that the greens wilt evenly. Add soy sauce and white pepper to taste and serve immediately.
PHOTO: JOHNNY MILLER
Kale Dip with Snap Peas
from: http://www.ziplist.com/souschefurl=http%3A%2F%2Fwww.wholeliving.com%2F172891%2Fkale-dip-snap-peas
Ingredients
1 tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced
3 cups thinly sliced kale leaves
Coarse salt
1 cup low-fat cottage cheese
Pinch red-pepper flakes
1 tablespoon fresh lemon juice
2 cups sugar snap peas, trimmed
Directions
Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool.
Transfer to a food processor. Add cottage cheese and puree until smooth. Season with pepper flakes and lemon juice.
Bring a pot of well-salted water to a boil and cook peas until bright green and tender, 1 to 2 minutes. Transfer to an ice-water bath; drain. Serve with dip.
Cook's Note
Dip can be refrigerated for up to 3 days
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