Displaying items by tag: grains and legumes

Use the last of the local pea pods for this. Snow pea greens are always available at Asian grocery stores.

 

4 ounces (125 grams) sugar snap peas

4 ounces (125 grams) snow peas

2 tablespoons butter

4 cups snow pea greens

2 tablespoons chopped mint

Salt and freshly ground pepper

 

Bring a large pot of salted water to a boil.

Add sugar snaps and snow peas and blanch for 1 minute or until tender crisp. Immediately plunge into ice water to stop cooking. Reserve.

Heat butter in a large skillet over medium-high heat. Add snow pea greens and sauté for 30 seconds or until wilted. Add reserved sugar snaps and snow peas and cook for 1 minute longer or until heated through. Add chopped mint and toss to combine. Season with salt and pepper to taste. Serves 4.

15.09.2010
Published in Recipes

The look of these beans may make you remember "Frenched" frozen beans, which were a staple in many homes. These are fresh and crunchy, sparked by a spritz of lime. Don't use the lime until just before serving as it will turn the green beans brown if they sit for a few hours.

 

2 tablespoons butter

8 ounces green and yellow beans

¼ cup chicken stock or water

1 tablespoon lime juice

1 teaspoon grated lime rind

Salt and freshly ground pepper

 

Trim beans and slice them lengthwise on the bias.

Heat butter in a skillet over medium-high heat. Add beans and sauté for 2 minutes. Drizzle in chicken stock, lime juice and rind and cook for 2 minutes longer or until tender-crisp. Season with salt and pepper to taste. Serves 4

27.10.2010
Published in Recipes