This salad is very versatile. You can use asparagus and broad beans in early Spring, peas and baby carrots or beans and grilled zucchini.
250g black rice
250 grams of mixed coloured beans, steamed and cut into 2 cm pieces
100 grams of sugar snap peas, steamed and cut into bite size pieces
3 spring onions, roughly chopped or the top of an onion
3/4 cup semi-dried tomato coarsely chopped
250 grams baby rocket
6 tbsp extra virgin olive oil
1 large clove of garlic, crushed
2 tbsp white balsamic vinegar
Sea salt and (lots of) freshly ground black pepper
1. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
2. While the rice is cooking, steam beans until tender. Remove from heat and set aside to cool. Cut the beans into bite size pieces. Steam sugar snaps until they sweat. Remove from heat and place into iced water. Cut into bite size pieces
3. Wash and spin the rocket. lay onto a wide salad tray.
4. When the rice is cool, sprinkle over rocket. Add cooled beans and semi-dried tomatoes.
5. In a container mix the dressing of olive oil, white balsamic vinegar, garlic, salt and pepper. Dress the salad. Then zest the lemon and its juice over the top.
Source - Jane Clift - One of our CSA members
Ingredients1 cup cooked quinoa 1/2 cup cooked fine green lentils 3 baby carrots cut into skinny rounds 1 cup snow or sugar snap peas cut into bite size pieces 1 green garlic finely diced mixed greens - your choice, de-stemed, washed, spun 150 grams feta 1 bunch of coriander, dice the tops 2 limes - juiced and the zest from one 1/4 cup olive oil 1 tbsp white balsamic vinegar avocado
Method 1. Cook quinoa and lentils, in separate pots, and cool completely. (This step could be done in advance.) 2. Chop up coriander, juice and zest the lime, cut peas and carrot. Dice green garlic. Add all, including salt and pepper, olive oil and vinegar to the quinoa and lentils. Mix well and adjust seasoning. 3. Top with crumbled feta and serve on top of mixed greens. 4. Serve avocado on the side. The flavour complements extremely well!
Ingredients200 grams snow peas, washed and ends trimmed 1/4 cup olive oil oil 2 tablespoons rice wine vinegar 1 tablespoon soy sauce 2 teaspoons caster sugar 1/2 teaspoon sesame oil 1 teaspoon ground ginger powder 1/4 teaspoon dried crushed red pepper 1 teaspoon white and black sesame seeds 1 tablespoon chopped green onion or chives
Method 1. To blanch the snow peas, bring a medium pot of water to a boil. Add the snow peas to the pot and cook until they turn bright green, approximately 30 seconds. Lift from the water and submerge in a bowl of iced water to stop the cooking and preserve the green colour. 2. In a mixing bowl, whisk together both oils, the vinegar, soy sauce, sugar, ginger powder, and crushed red pepper until thoroughly combined. 3. In a serving bowl, toss the snow peas with the dressing. Sprinkle the sesame seeds and green onion over the snow peas and toss to combine. 4. Let chill for 30 minutes before serving.
Peter's mother found this recipe in the good food section of The Age on Tuesday 17 September. While not essential, the nasturtium leaves add a delicious accent to this Spring salad with their distinctive peppery notes.
Ingredients 1kg broad beans (to yield 150g double podded beans, plus a handful to garnish) 3 handfuls fresh peas 200g sugar snap peas 1 large clove garlic, finely chopped Salt flakes Freshly ground pepper Extra virgin olive oil 150g frozen peas, refreshes in boiling water 1/2 bunch mint, picked and roughly chopped 5 small radishes 100g soft goats cheese 2 handfuls nasturtium leaves lemon, to serve
Method 1. Blanch the broad beans for three minutes in simmering water. Lift out and immediately refresh in a bowl of ice water. Follow by blanching peas then sugar snaps, refreshing in iced water each time - this stops the cooking and helps to keep them bright green. 2. Split the sugar snap peas. Double pod the broad beans, leaving a handful or so of the smaller ones whole to garnish. 3. In a mortar, add garlic, some salt and pepper and a splash of oil and grind to a paste. Add the podded broad beans, the refreshed frozen peas and mint and pound to a rough paste - you can add a little oil if necessary but it should be a quite stiff. Check and adjust seasoning. 4. Put the remainder handful of broad beans, fresh peas, whole radishes and split sugar snap peas in a bowl, season, drizzle with oil and toss through. 5. Spread the bean paste across a large platter and arrange the pea and broad bean mix on top. Finish with the goat's cheese, nasturtium leaves and a squeeze of lemon. Spoon over some bagna couda and serve.
note - I had to google bagna couda and found several recipes. I tried this one. Jamie Oliver also has a recipe which includes many of the vegetables you are receiving in the box over the next few weeks.
We are happy to include some nasturtium leaves into your box if you request them.
Inspired by Ottolenghi's recipe written for The Guardian Ingredients bit over 1/4cup orange juice 1/8cup red wine 1/8cup honey 2 cinnamon sticks 4 star anise 1½ tbsp coriander seeds 1 kilo carrots, peeled and cut at an angle 1/4cup olive oil 3 garlic cloves, crushed 1/2 kilo shelled peas, fresh or frozen salt and pepper Garnish: 2 ½ oz pea shoots (optional)
Method 1. To make the sauce, pour orange juice, wine, and honey into a saucepan. Add the cinnamon and star anise and bring to a simmer. Cook uncovered 20-40 minutes until reduced to a third. Set aside. 2. Preheat the oven to 200°C. 3. Heat a small frying pan over high heat. Add the coriander seeds and dry toast them for about three minutes. 4. In a bowl, mix the toasted coriander seeds, carrots, olive oil, garlic, and salt and pepper. 5. Spread the carrot mixture out on a large baking tray and bake in oven for about 15 minutes. 6. Remove tray from oven and add the sweet sauce (including cinnamon and star anise). Stir well and return to the oven for seven minutes, until the carrots are cooked through, but still have some crunch. 7. Remove from oven and allow to cool. 8. Bring a pot of salted water to a boil, then add the peas. Simmer for one minute, then drain into a colander. Run under cold water, then drain. 9. Gently stir together carrots and peas. 10. Season with salt and pepper to taste.
Adapted from Ottolenghi's cookbook JerusalemServes 6-7
Ingredients 2 1/2 cups Greek yogurt 6 tbs olive oil, divided 4 cloves garlic 1/2 kilo shelled peas 1 tsp salt 1/2 tsp white pepper 1/2 kilo pasta (shells or orecchiette hold the sauce well) Scant 1/2 cup pine nuts 2 tsp chilli flakes (use less if you are sensitive to heat) 1/8 tsp smoked paprika 1/2 cup thinly sliced basil leaves 8 oz. feta cheese, crumbled
Method 1. Combine yogurt, 2 tbs olive oil, garlic, 2/3 cup peas, salt, and white pepper in the bowl of a food processor. Process to a smooth light green sauce. 2. Bring a pot of well-salted water to a boil. Cook pasta until al dente, then drain, reserving about 1 cup of cooking water. 3. While pasts cooks, heat remaining 4 tbs olive oil in a small pan over medium heat. Add the pine nuts, chilli flakes, and paprika and cook until pine nuts are golden brown. 4. Toss pasta with sauce, remaining peas, feta cheese, and basil. Divide into serving bowls and spoon the pine nuts and chilli oil over the top of each serving. Serve immediately.
This salad was made for us for dinner by my daughter and her grandmother and then made again the next day for lunch by my daughter by herself!! She liked it so much she wrote down the recipe and asked to use the last of the bean harvest to make it for Sunday lunch. Food made by other people does always taste great...delicious food made by a nine year old taste absolutely terrific!!!
Ingredients Green Beans Snow Peas or Sugar Snaps Pink Grapefruit, peeled and sectioned Spring onion, cut or a little bit of red onion, diced small Coriander, ripped coarsley Cashews, toasted Chilies, diced finely - optional Dressing Juice of a whole lime or two couple of spoonfuls of dark brown sugar couple of shakes of fish sauce
Method 1. Steam or blanch the green beans and the peas. Cool in ice water. 2. Add to the grapefruit, onions and coriander. 3. Toss with dressing. 4. Serve alone or on top of mixed greens.
This recipe is from the cookbook Plenty by Yotam Ottolenghi. Just-poached vegetables show off their natural attributes, and taste fresh and light in a way you never get with roasting or frying. Baby turnip or corn will work, too, as will broad beans, peas and green beans. Don't chop them up much and don't cook them very long. Serve warm with the broth and mayonnaise as a starter, or cold with the mayonnaise only.
I have reprinted the recipe exactly even though all of the vegetables are not in season right now. We made this the other night though with carrots, zucchini, green beans and leeks and it was lovely.
Ingredients Mayonnaise ½ garlic clove, crushed 1 egg yolk 1½ tsp white-wine vinegar ½ tsp Dijon mustard ½ tsp salt Juice and zest of ½ lemon 75ml vegetable oil 2 tbsp capers, drained and chopped
Poaching liquor 600ml white wine 200ml olive oil 150ml lemon juice 2 bay leaves ½ onion 2 celery sticks, cut into batons 1 tsp salt
The vegetables 100g baby fennel 200g baby carrot 150g fine asparagus 100g baby courgette 150g baby leek 2 tbsp chopped dill
Method 1. First make the mayo. Put the garlic, egg, vinegar, mustard, salt and lemon juice in the bowl of a food processor. Start blending, and then, with the motor going, very slowly dribble in the oil until you get a thick mayonnaise. Fold in the capers and lemon zest and set aside. 2. Wash the vegetables but don't trim them too much, so you're left with some stalks or leaves. Depending on their size, cut the vegetables lengthways in halves or quarters, trying to get them a similar size. 3. Put the wine in a wide pan and boil for two to three minutes. Add all the other poaching liquor ingredients and bring to a simmer. Add the fennel and carrot, then, after three minutes, the asparagus, courgette and leek, and cook for another three minutes. The vegetables should be cooked but still crunchy. Lift them from the broth and divide between four wide bowls. 4. Place a ladle of liquid around the vegetables, top with a dollop of mayonnaise and sprinkle with dill. Chill any leftover broth for later use.
From Plenty by Ottolenghi, here is a wonderful combination of several flavours. Makes a lovely salad. Ingredients 1-1/4 cups green beans, trimmed 2-1/4 cups snow peas, trimmed 1-3/4 cups green peas, fresh or frozen 1/2 small red onion, finely chopped 1 mild red chile, seeded and finely diced 2 tsp coriander seeds, roughly crushed with a mortar and pestle 1 tsp mustard seeds 3 tbsps olive oil 1 tsp nigella seeds 1 garlic clove, crushed grated zest of 1 lemon 2 tbsp fresh tarragon, chopped coarse sea salt 1 cup baby chard leaves (optional)
Method 1. Blanch the green beans in boiling water for 4 minutes. 2. Remove with a strainer and immediately refresh in ice water. 3. Drain and dry. 4. Repeat with snow pea pods or snap peas but boil for only 1 minute. 5. Refresh in ice water. 6. Drain and dry. 7. If using frozen peas, allow to defrost. If using fresh ones, blanch for 20 seconds and then refresh. 8. Combine the beans, snow peas, and peas in a large mixing bowl. 9. Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour over the beans and peas. 10. Toss together. 11. Add the nigella seeds, red onion, chile, garlic, lemon zest, and tarragon. 12. Mix well and season with salt to taste. 13. Just before serving, gently fold in the chard leaves, if using.
This is a super quick pasta salad recipe that includes most of the ingredients for pesto but forgoes the mortar and pestle! Great for a spontaneous beach picnic and also wonderful when you do not have heaps of fresh basil. Ingredients 400 g penne or spiral pasta 3 carrots 20 sugar snap peas, 2 baby zucchini and/or bunch of broccolini 1 bunch basil, roughly chopped 1 clove fresh garlic 1/3 cup pine nuts extra virgin olive oil butter 1/3 cup cream 1/3 to 1/4 cup freshly grated or shaved parmesan salt and pepper to taste
Method 1. Put salted water on to boil for the pasta. 2. Clean carrots. Slice in half and then into thin half moons. Set aside. 3. Cut into bite size piece the sugar snaps, zucchini and/or broccolini. Keep separate as they have different cooking times. 4. When water boils, add pasta. Set timer for five minutes and then add the carrots to the water too. If using broccolini, add the chopped stems and tops for the last two minutes. 5. In a small fry pan, lightly toast pine nuts. 6. Once pine nuts are toasted set aside, reduce heat and gently melt a knob of butter in the pan. Fry the zucchini if you are using it. Add the cream once the zucchini is golden and bring to a slight boil before removing from the heat. 7. Once pasta is cooked, drain pasta and vegetables in a colander. Rinse, bounce out any remaining water and return to pan. 8. Press garlic through garlic press over the pasta. Add the butter and cream sauce, toasted pine nuts, chopped basil, and grated parmesan. Toss and lightly coat with olive oil. Salt and pepper to taste. Add extra cheese if desired. The pasta tends to absorb the salt so I add extra.
This recipe works well with broccoli, carrots, green beans, peas and zucchini. The carrots, zucchini and green beans can be pan fried in a little olive oil or butter or steamed and then added to the pasta when done. The broccoli can either be steamed separately or added to the pasta when it is cooking. If the peas are fresh, you can add them to the carrots right before removing from heat or add to the pasta water right before it is done. Ingredients 3 packed cups fresh basil leaves (removed from stems) 2 large cloves fresh garlic ½ cup pine nuts, walnuts, almonds or a combination ¾ cup (packed) fresh chopped parsley ¾ cup fresh-grated parmesan ½ cup olive oil ¼ cup melted butter salt to taste
Method 1. Begin cooking pasta of your choice. All pastas work well with pesto. 2. Combine all ingredients except cheese in a blender on low, then medium speed. Thoroughly work everything into smooth paste. You can also do this in a mortar and pestle. 3. At this stage, you can put portions into containers and freeze for the winter. Add cheese, mixing gently to combine. 4. Combine cooked pasta, cooked vegetables, pesto and extra cheese, salt and pepper to taste.
Source: Moosewood Cookbook – Mollie Katzen