Sesame Roasted Snap Peas
This may seem like a lot of work for the amount of peas you've got but the results are worth it. Throw this into your oven while you're roasting your cauliflower or other veggie.
1/2 pound sugar snap peas, trimmed
1/2 teaspoon toasted sesame oil
1/8 teaspoon sea salt
1/4 teaspoon black sesame seeds
Preheat oven to 475° F
Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.
Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.
Toss with sesame seeds and serve.
Cauliflower with Pine Nuts and Brown Butter
Even the freshest cauiflower sometimes needs a little help perking up it's flavor. This recipe is wonderful as it gets a great flavor boost from the brown butter and toasted pine nuts. This is great with salmon with a green salad alongside.
5 tbsp pine nuts
4 tbsp butter
1 head cauliflower, cored and cut into small florets
Salt and freshly ground black pepper
2 tbsp minced fresh parsley
Toast the pine nuts in a small dry skillet over very low heat, stirring constandly, until they turn a pale tan color and give off their rich aroma, 3-5 minutes. Watch them carefully because pine nuts burn very quickly if they get too hot. Set them aside.
To make the brown butter, use a small skillet or saucepan that is not aluminum and does not have a dark bottom, so you can track the changes in the color of the butter. Melt the butter in the skillet over low to medium heat. It will foam and bubble, and the trick is to keep the heat low enough so that it does not overflow the skillet and does not burn while it continues to brown. The milky particles will darken and sink to the bottom, but should not blacken. The butter will turn a rich golden color with a wonderful rich flavor. Set the brown butter aside in the warm skillet.
Bring water to a simmer in the bottom of a vegetable steamer. Add the cauilflower to the steamer basket, cover, and steam until it is just tender when pierced with a knife, about 5 minutes.
Place the cauliflower in a warmed bowl and drizzle the brown butter over it. Scatter the toasted pine nuts on top, and season with salt and pepper to taste. Sprinkle with the parsley and serve immediately.
Zucchini Breakfast Cookies
A hearty breakfast cookie with zucchini and spices. These aren't extremely sweet and pack a good punch with the oats, rasisins and spices. This is a tasty breakfast cookie that will give you energy to get through your mornint!
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
1/4 cup unsweetened applesauce
1/2 cup pure maple syrup
1 large egg
1 teaspoon pure vanilla extract
1 cup shredded zucchini
2 cups old fashioned rolled oats
1/2 cup raisins
Preheat the oven to 350 degrees. Line a baking sheet or two with parchment paper.
In a medium bowl whisk together the flour, baking soda, salt and spices. Set aside.
In a large bowl combine applesauce and pure maple syrup. Combine until smooth. Stir in the egg, vanilla and zucchini. Mix until well combined.
Add the flour mixture to the wet ingredients and mix well. Stir in the oats and raisins.
Drop the cookie dough by heaping tablespoons onto the prepared baking sheet. Space 2 inches apart. Bake for 10-12 minutes or until golden brown and edges are set. Remove cookies from the oven and let cool on wire racks.
Raspberry Lemonade Yogurt Ice Pops
If you don't have a popsicle mold yet you may want to invest in one for this recipe. It's delicious!
makes approximately 10 ice pops
¼ cup granulated sugar
1 tablespoons lemon zest (zest of one lemon)
½ cup fresh lemon juice (about 2 lemons juiced)
1 ½ cups plain yogurt
6 ounces fresh raspberries, cleaned (large ones cut in half)
Evenly distribute raspberries between ice pop molds. Set aside.
In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.
Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.
Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Salad
This recipe comes to you courtesy of Rachel Ray. It's nice and crunchy and can certainly handle more veggies - mesclun, cucumbers, peas or beans. Make it your own!
3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
1 bunch romaine lettuce, chopped
Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.
Crunchy Pac Choi Salad
This is one of the best salads I have ever had! The ramen noodles may sound a bit weird and unhealthy but they give it a nice crunch, and you don't use the sodium filled seasoning packet.
2 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons peanut butter
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper
1 (3-ounce) package ramen noodles
1/4 cup unsalted dry-roasted peanuts
3 cups thinly sliced bok choy
1 cup very thin red bell pepper strips
1/2 cup shredded carrot
1/4 cup diagonally cut green onions
To prepare dressing, combine first 6 ingredients in a large bowl; stir well with a whisk.
To prepare the salad, crumble noodles; discard seasoning packet. Heat a nonstick skillet over medium-high heat. Add peanuts; saute for 4 minutes or until browned. Remove from heat. Combine crumbled noodles, peanuts, bok choy, and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.