Eat Your Veggies

A recipe from my sister, thanks Orly.

Sesame Oil Peas (and Shoots)

sugar snap peas
pea shoots
toasted sesame oil
coarse salt (kosher or sea)

Steam or blanch the peas and the shoots, separately. You want them to be what we call tender crisp - lightly cooked but still crisp and fresh. Gently toss together and sprinkle with the sesame oil and the salt. Eat.

And a recipe inspired by Emily, thanks for the idea.

Bok Choy and Carrot Slaw

1 bunch young and tender bok choy
4-5 carrots
1-2 garlic cloves, chopped
2 Tbs olive oil
1 tsp toasted sesame oil
1 Tbs apple cider vinegar or rice vinegar
1 tsp honey or agave syrup
salt and pepper to taste

Wash and finely chop bok choy. Wash (peel if necessary) and coarsely grate the carrots. Toss all ingredients together, taste and adjust salt and pepper as needed. Let sit in the fridge for at least an hour before serving so flavors can meld. Eat.

And here's one more recipe for your pleasure.

Orange Roasted Baby Beets With Their Own Greens And Chevre

1 bunch baby beets, with greens
zest and juice of one orange
2 Tbs olive oil, divided
kosher salt
2 Tbs chevre, crumbled
fresh ground black pepper

Trim the greens off the beets. Scrub the beets and remove just the longest, hairiest root parts. Cut the tops off the beets, then halve them. Toss with orange zest and half the orange juice, 1 Tbs olive oil, and a sprinkle of the salt. Roast in a single layer on a baking sheet in 425 degree oven until they are fork tender, about 15 minutes. Meanwhile, chiffonade the greens. Heat 1/2 Tbs olive oil in saute pan over medium high heat then add the greens, half the remaining juice, and a sprinkle of salt. Cook while beets are roasting, until greens are wilted, turning often. If the greens start to dry out, add a small splash of white wine or orange juice. Put the greens on a plate, top with the roasted beets. Sprinkle with the chevre. Mix together the remaining olive oil and orange juice, drizzle over the beets, sprinkle with a small pinch of salt and add some fresh ground black pepper. Eat warm or cool.

You Scream, I Scream, We All Scream For...Peas?

Spring has sprung and with it comes the peas. Sugar snaps this week. And while they are delicious raw and plain, dipped into hummus, tossed in salads, or lightly blanched and tossed with sesame oil and salt they are also delicious cooked and seasoned and served as a side dish. Try this:

Balsamic and Maple Glazed Sugar Snap Peas

1 shallot, minced small (or one small clove garlic, minced)
1 tsp olive oil
2 Tbs balsamic vinegar
1 Tbs real maple syrup
2 cups sugar snap peas, trimmed and blanched*
salt and pepper to taste

Heat the olive oil in a large saute pan over medium high heat. Add the shallot and cook about a minute - make sure not to brown it. Add in vinegar and maple syrup and cook about 5 minutes until the liquids are reduced to a thick syrup. Add the peas, toss to coat with the glaze and heat the peas. Season with salt and pepper to taste. Serve hot.
*To blanch the peas, cook in boiling salted water for 3-5 minutes, remove and quickly cool either in an ice bath or cold water. Drain thoroughly.

Stay tuned for more de-lishis pea dishes.