Top Rated Sugar Snap Pea Recipes
In just a few decades, Thai food has grown from relative obscurity into one of the most popular cuisines on Earth. This vegetable curry has many of its classic tastes and textures.The Meat Free Monday Cookbook edited by Annie Rigg © 2016 Kyle Books, and the photographs © Tara Fisher. Hardcover edition originally published in April 2012. No images may be used, in print or electronically, without written consent from the publisher.
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Because heirloom tomatoes are grown from non-hybridized seeds, they are packed full of more flavor and often have less acid. Of course you can use any tomatoes in this recipe, but look for heirlooms and you’ll be in for a treat. Look for the green-striped ones, orange, and even bright yellow.
This recipe is from The Freekeh Cookbook; click here for more information on the cookbook.
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Turn healthy vegetables into a fun garden filled with cucumber and carrot flowers with broccoli grass. Even the pickiest of eaters will enjoy them! Recipe courtesy of Catherine McCord of Weelicious on behalf of Bolthouse Farms.
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This dip takes almost no prepration to make! It's great to serve as an appetizer for when you have people over.
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Traditionally, Clemenceau’d Shrimp is a composed dish, with all the ingredients ending up in the same skillet before plating. For a twist and a dare (forgive me, tradition!), I like to separate the components. I think this pretties the Clemenceau up, and, instead of all the flavors colliding in one pot as in the classic version, it allows the diner to bring the flavors together at the table.
Believe it or not, so-called “Meyer” lemons are not lemons at all. They are thought to be a cross between a lemon and a mandarin orange. They are sweeter and rounder in flavor than a regular lemon, so they can be an exciting substitute for more common citrus. Microplanes used to be exclusively for carpenters and woodworkers. But now that chefs have discovered them, they are in every commercial kitchen in town. If your housewares department doesn’t have them, check your hardware store (or use your grater, but really, the ’plane is amazing for zest!).
From Treme, by Lolis Eric Elie.
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Any easy coconut milk-based curry dish that’s ready to eat in less than 30 minutes. This vegan meal is made filling with ingredients like cubed tofu and sweet potatoes. Recipe courtesy of Nasoya.
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Potato cakes are a traditional Irish food and are available in supermarkets and Irish specialty food stores. If you can’t find potato cakes, pita bread makes a good substitute in this recipe. This recipe comes from Panini: Sensational Grilled Sandwiches.
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The shape of orecchiette pasta is perfect for holding the savory sauce made from the mushrooms as they cook. If you have any leftovers, serve them at room temperature the next day.
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War & Peas is a bacon-inspired cocktail from FIG in Santa Monica, Calif. It's not only delicious but so creative! Who would have thought of infusing vodka with peas? The flavors are big, bold, and certainly for the bacon lovers out there.
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It’s not easy to make whole grains taste light, or look sophisticated. Yet, they’re so satisfying — not to mention, good for us — that it’s certainly worth giving it a try.
As far as whole grains go, farro has been stealing the spotlight lately. Mostly grown in Italy, farro actually refers to several kinds of wheat — including emmer, einkorn, and spelt — which have been cultivated in Europe since ancient times.
The most commonly grown wheat in Italy, and the one you’ll most likely end up buying, is emmer. It’s a fairly large grain, with a lovely nutty flavor and a pleasing, chewy texture. Emmer is best cooked in plenty of water until fluffed up but still al dente.
In this recipe, this fashionable grain is served with crunchy sweet peas and creamy ricotta (ideally, homemade!). The fresh herbs and lemony vinaigrette further brighten the flavors, making this dish as light and yummy as any whole grain could possibly taste.
Serve this quintessential spring dish as a salad, or as a main course, with these Carrots and Fennel Braised with Orange Zest and Honey. Either way, dig into this wholesome-yet-delicious bowl of farro. You’ll be glad you did!
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For a recipe that calls for only four ingredients, including oil and sea salt, this dish delivers great flavor and calls for just a small investment of your time. Because of their simplicity, the peas are also incredibly versatile. These peas can be served with all manner of roasts. Talented young cook Kirsten Wilson shared this inventive recipe with me.
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Inspired by a brilliantly simple Todd English broccoli recipe, this dish adds lemon peel and shallots for a bright, colorful side dish.
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