Recipes of the Week–June 13, 2016

Sautéed Snow Peas and Peppers from: http://www.myrecipes.com/recipe/sauteed-snow-peas-peppers

2 teaspoons dark sesame oil, divided

2 1/2 cups fresh snow peas, trimmed

1 cup thinly sliced red bell pepper

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil to pan; swirl to coat. Add snow peas and bell pepper to pan; sauté for 4 minutes or until the vegetables are crisp-tender, stirring occasionally. Remove pan from heat. Drizzle vegetable mixture with remaining 1 teaspoon sesame oil. Sprinkle with salt and black pepper, and toss well to combine.

 

Stir Fry your Snow Peas which chopped Green Garlic!

 

 

Shrimp/Snow Pea Salad from: http://www.zerobelly.com/recipe-shrimpsnow-pea-salad

Asian Salad Dressing
⅓ cup rice wine vinegar
3 Tbsp extra-virgin olive oil
2 Tbsp raw Manuka honey
2 Tbsp low-sodium tamari.

 

Salad
¾ lb snow peas
1 lb pre-cooked, shelled and deveined shrimp
5 radishes, thinly sliced
¼ large red onion, thinly sliced
1 large red bell pepper, thinly sliced
2 Tbsp coarsely chopped fresh cilantro

Combine dressing ingredients in a glass jar. Shake vigorously until emulsified. Store in fridge for up to 2 weeks • Combine snow peas, shrimp, other ingredients and dressing in a large bowl. Mix and divide into four plates.
• If you have time to blanch the snow peas: Bring a medium pot of water to a boil. Fill a large bowl with ice and cold water. Place snow peas in the boiling water for 30 seconds or until tender. Transfer peas into the ice water using a large, slotted spoon. Once cool, take peas out and place on a plate lined with paper towels to dry.

 

Sautéed Kale with Smoked Paprika

from: http://www.epicurious.com/recipes/food/views/sauteed-kale-with-smoked-paprika-241349

8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)

2 tablespoons olive oil, divided

3/4 cup chopped onion

1/4 to 1/2 teaspoon sweet or hot smoked paprika*

Generous pinch of dried crushed red pepper

Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.

*Sweet smoked paprika is sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, and hot smoked paprika is sometimes labeled Pimentón Picante or Pimentón de La Vera Picante; available at some supermarkets, at specialty foods stores.

 

 

Green Garlic Hints – Use in place of traditional bulb garlic to add a nice mild garlic flavor to any dish you would normally use garlic in. Make a pesto, stir-fry, sauté. They look like scallions but taste like garlic. Stir fry the stalky ends and the leaves may be blended in a food processor for dips & pesto.

 

 

Herb Fennel – use raw or cooked. Herb or Wild Fennel (non-bulb) has the flavor of sweet licorice. Use the greens and seeds. From: http://www.cookinglight.com/food/in-season/discovering-fennel Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. • Use as a garnish, or chop them and use as you would other herbs, like dill or parsley. Chopped fennel works especially well in Italian tomato sauces, but add it late in the cooking process so the flavor isn't diluted.

 

 

Tomato-Fennel Pasta Sauce from: http://honest-food.net/2012/08/07/tomato-fennel-pasta-sauce-recipe/

• 4 tablespoons olive oil
• 1 cup fennel, finely chopped
• 1/2 onion, finely chopped
• 1 garlic clove, chopped
• 1/4 cup ouzo or other anise-flavored liqueur
• 1 quart tomato sauce, crushed tomatoes or chopped fresh tomatoes (seeded)
• 1 tablespoon honey
• 1 tablespoon mint or lemon verbena, chopped
• Salt to taste
• Parmesan, pecorino or mizythra cheese to garnish

Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until translucent. Sprinkle some salt over everything while they are cooking. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.

Pour in the ouzo and let this boil until it is reduced by half. Add the tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes.

The following is optional, but makes a better sauce for long pasta like spaghetti. Pour the sauce into a blender or food processor and puree. If you are going to serve this sauce with short pasta, like penne or bowties, you can skip this step.

Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. Serve with a light red wine like a Sangiovese or a Grenache.

 

Use the herb fennel in salads for a hint of licorice flavor - Make fennel pesto - Pairs well with fish recipes

 

Other Herb Fennel Recipes: http://eattheinvaders.org/blue-plate-special-wild-fennel/ with links to the following recipes:

Killer Fennel/Fennel Killer Molasses Cookies

Angelo Garro’s Wild Fennel Cakes

Wild Fennel Ice Cream

 

 

Spring Lettuce Recipes: 15 Ideas, Zero Salads – check out this link for some great lettuce recipes http://www.huffingtonpost.com/2012/05/10/spring-lettuce-recipes_n_1503838.html

 

Lettuce used as wraps, lettuce in wraps, lettuce wrapped around fish, lettuce on pizza, and more…

Lettuce Is So Much More than Salad. Here Are 10 More Ways to Eat It. From: http://www.thekitchn.com/lettuce-is-so-much-more-than-salad-here-are-10-more-ways-to-eat-it-tips-from-the-kitchn-220136

 

One Ideas from the above link: Think of lettuce like you would a strongly flavored herb, like basil, and turn it into a sauce! Take your favorite pesto recipe and sub half of the basil with lettuce. This is a great way to make pesto if you find that the basil flavor is usually too much for you — lettuce can add body and moisture without adding strong, intense flavors.