No Bones About It! (4/30/11)
Listen to this podcastOnions, Leeks and Shallots, Oh My! (4/23/11)
Listen to this podcastRecipe by Nancy Weimer
Pea Shoots with Shallots
- 4 medium shallots, peeled and sliced lengthwise (1/2cup)
- 1 container New Natives Pea Shoots (2 oz)
- 1 tablespoon olive oil
1. In medium saucepan combine shallots and olive oil.
2. Over low heat cook shallots until soft about 10 minutes.
3. Add pea shoots, toss until wilted, 2-3minutes.
4. Serve immediately.
Give Peas a Chance! (4/16/11)
Listen to this podcastLemony Quinoa with Roasted Asparagus and Peas
Serves 4-6
- 1 Tablespoon olive oil
- 1 pound asparagus (1 bunch), woody ends trimmed and cut into 1 1/2-inch pieces
- salt and pepper
- 2 garlic cloves, minced
- 1/2 cup finely chopped shallot
- 1 1/2 cups uncooked yellow quinoa, rinsed
- 3 cups vegetable stock
- 1 Tablespoon lemon zest (almost the whole lemon)
- 3 Tablespoons lemon juice (get the zest off before you juice it)
- salt and pepper
- 1 cup fresh peas (about 1 lb English Peas you shell) or 1 cup frozen peas
- 1/2 cup toasted cashews
- 2 Tablespoons fresh chopped chives for garnish
Preheat oven to 400F. Place asparagus on a baking sheet, drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper and roast for 10 minutes, stirring occasionally. Set aside.
Meanwhile, heat other 2 teaspoons oil in a medium pot over medium heat. Add garlic and shallots and cook for 2 minutes. Add quinoa, stock, lemon juice, lemon zest and a generous sprinkle of salt and pepper. Cover, bring to a boil, reduce heat and simmer for 15 minutes. Remove lid and sprinkle peas on top of quinoa mixture, cover and continue cooking for 5 more minutes. Add roasted asparagus, stir gently to combine, then garnish with cashews and chives and serve.
Welcome Spring (Veggies!) (4/9/11)
Listen to this podcastRoasted Asparagus
1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
Preheat oven to 450 degrees F. Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. When you take them out, sprinkle with pepper.
A is for Amaranth (4/2/11)
Listen to this podcastGood Morning Amaranth
1 cup amaranth
2 cups water
1/2 cup apples, unpeeled, cored and diced
1/3 cup raisins or other dried fruit
1 teaspoon cinnamon
Sweetener to taste
Non-dairy milk, if desired
Rinse grain and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed. Serve with non-dairy milk (to make it creamy) and sweeten to taste.
