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Minty Spring Vegetable Sauté. Bring a large pot of well-salted water to a boil.

Minty Spring Vegetable Sauté

Prepare an ice water bath and set side. Line a rimmed baking sheet with paper towels and set aside. Blanch the sugar snap peas, asparagus, peas, fava beans (or edamame or lima beans), and chard leaves separately in batches until tender, about 2 minutes each. Blanch the spinach until tender, about 1 minute. Blanch the chard stems until tender, about 6 minutes. In a 12-inch skillet over medium heat combine the oil and butter and cook until the butter is lightly browned, about 2 minutes. Photo: Scott Phillips Recipe adapted from Moveable Feast with Fine Cooking. Spring Salad with Strawberry Lemon Basil Dressing. As May approaches and spring is in full force, I’m finding excuses to walk everywhere, lugging my camera in tote.

Spring Salad with Strawberry Lemon Basil Dressing

Crushed peas with smoky sesame dressing. I’m not really a pea-eater. 99 percent of pea dishes do absolutely nothing for me, no matter how buttery, minty, creamy or how close they come to winning a Top Chef honor.

crushed peas with smoky sesame dressing

I enjoy them in Indian food and I won’t leave them on the rim of a bowl of pasta, but you’ll never catch me hoarding a bag of them in the freezer, waiting to meet their end on my stove. But all of this changes when I can find them fresh. HEMSLEY + HEMSLEY - healthy food and living. Introduction Traditional risotto rice is refined and starchy which can often leave you feeling bloated and heavy by the time you’ve finished eating.

HEMSLEY + HEMSLEY - healthy food and living

Texturally, quinoa seeds make an ideal substitute as well as adding a nutty flavour. As a bonus they are quicker to cook and add a good helping of protein to this dish - Italians please don’t be too annoyed, we know risotto means rice! Ideally, soak your quinoa the night before for better digestion and maximum nutrients, but if you can’t or don’t, don’t feel bad! Making the change to quinoa will be still be much better for you than rice – just make sure you rinse it well for a few minutes beforehand. And we all know how delicious home-made chicken stock is but the real magic powers come from it’s healing gelatin. Published in May 2012 How To. Green Pea Soup Recipe. I held off writing about this until I was fairly confident it was a sure thing.

Green Pea Soup Recipe

And now that I'm sitting here amongst towers of boxes, I think it is safe to say...we're moving. Just up the street though! Nothing too dramatic. Buttermilk Farro Salad Recipe. Today a bit of an apology is in order.

Buttermilk Farro Salad Recipe

Some of you might recall a wheat berry salad I mentioned back in May. I had it at Clyde Common in Portland, Oregon and went back two days in a row to have it for lunch. It has taken me this long to do a farro version in my own kitchen, and my regret is that three months have passed when we all could have been enjoying it. The salad? Simple enough. Polenta Hash with Fava Beans, Garbanzos, and Peas.

You know how Santa Claus arrives in the middle of the night, delivers his merry heap of bounty, and then sneaks off again without a trace?

Polenta Hash with Fava Beans, Garbanzos, and Peas.

I love that. It’s so easy to be fascinated by something that we can’t see — something that appears to be magical by simple virtue of its not having appeared at all. Asparagus Salad XIV Recipe. Bottom of the pot: A SPRING FAVA BEAN, DILL AND EGG STEW - BAGHALI GHATOGH. The salty air.


The very salty sea. A warm seaside breeze. Hair tangled and knotted in the wind - sticking to very salty lips. These are my memories of Shomal - North. Memories can be very elusive, hard to pin down. The Northern region of Iran bordering the Caspian sea is referred to as Shomal. Lemon Herb Quinoa with Hemp Seeds, Spring Peas, and Basil recipe from Food52. Author Notes: This dish shows off hemp seeds and quinoa -- two sources of complete protein.

Lemon Herb Quinoa with Hemp Seeds, Spring Peas, and Basil recipe from Food52

Both of these ingredients are sort of famous for being "hippie foods," but as you'll see, they're both perfectly accessible and delicious, especially when paired with fresh herbs and a squeeze of lemon. Feel free to substitute the basil for dill, oregano, or another herb of choice; no matter what, they result will be a tasty, satisfying, and simple meatless meal! (less)Author Notes: This dish shows off hemp seeds and quinoa -- two sources of complete protein. Both of these ingredients are sort of famous for being "hippie foods," bu (…more) - Gena Hamshaw Serves 4. Vegetable Ragout with Pesto (Ragout de legumes au pistou) Recipe. Enlarge Credit: Todd Coleman SERVES 4 Ingredients 2 tbsp. lemon juice4 globe artichokes2 cups loosely packed basil leaves½ cup plus 3 tbsp. extra-virgin olive oil4 cloves garlic, minced, plus 8 cloves, peeled and left wholeKosher salt and freshly ground black pepper, to taste1 medium onion, thinly sliced1 bouquet garni (3 sprigs each summer savory, thyme, and parsley, tied together with kitchen twine)¾ cup white wine2 plum tomatoes, peeled, cored, seeded, and roughly chopped1 lb. fresh peas in their pods, shelled and blanched, or 1 cup frozen peas, thawed1 lb. fava beans in their pods, shelled and blanched, skins removed20 asparagus tips, blanched Instructions 1.

Vegetable Ragout with Pesto (Ragout de legumes au pistou) Recipe

Combine lemon juice and 6 cups water in a large bowl. Spring Pea and Ricotta Torte with Lemon and Mint. -Jenny We as a cooking people can agree to disagree about many things: are or are not dried chickpeas vastly superior to canned? Cornstarch as pudding stabilizer –- acceptable or Lucifer’s work? Just how long should the coffee sit in the French press? But on this we are certainly all in accord: when you present your spouse with their dinner, they should not bust out laughing. Honey-Roasted Radishes. Position a rack in the center of the oven, set a 12-inch ovenproof skillet (preferably cast iron) on the rack, and heat the oven to 450°F. Butter-Braised Radishes. Read reviews [ 3 ] Serves 4 by Diane Morgan from Fine Cooking Issue 122 Last Edit Date: 2/11/2013 2:26:08 PM This simple, flavorful braise yields luscious, tender radishes. Their peppery-sweet taste is offset by tangy cider vinegar, rich butter, and just a pinch of sugar. They’re a delicious accompaniment to roast pork or chicken. 1-3/4 lb. radishes (about 2 bunches), tops removed and reserved 1-1/2 Tbs. unsalted butter 2/3 cup lower-salt chicken or vegetable broth 1 Tbs. cider vinegar 1 tsp. granulated sugar Kosher salt Trim the radishes and slice them crosswise into 1/3-inch-thick rounds.

In a 10-inch skillet, melt the butter over medium heat. Nutrition information (per serving): Calories (kcal): 80 ; Fat (g): 4.5 ; Fat Calories (kcal): 40 ; Saturated Fat (g): 3 ; Protein (g): 2 ; Monounsaturated Fat (g): 1.5 ; Carbohydrates (g): 8 ; Polyunsaturated Fat (g): 0 ; Sodium (mg): 220 ; Cholesterol (mg): 10 ; Fiber (g): 3 ;