Hello all– This is one of those dishes you put together with by cleaning out the fridge! Look for all the brightest crispiest veggies you have in the drawer, make the dressing and done! The recipe I worked from called for cabbage & fennel (don’t have those on hand), so I threw in some cucumbers and those little red peppers instead. So fresh and yummy– Just right with an end of warm weather bar-b-que!
SUAGR SNAP PEA SLAW
1/2 cup unflavored yogurt
1 tab. cider vinegar
1 tab. honey (or sugar)
1 tsp seedy Dijon mustard
1/4 tsp. salt
2 cups sugar snap peas, chopped (8 oz. package)
2 medium carrot, peeled & shredded
2 small Persian cucumbers, sliced thin
1/2 cup sweet red peppers chopped
In a large mixing bowl whisk together the dressing ingredients– yogurt, cider vinegar, honey, mustard and salt. Then drop in the prepared veggies. Stir it up and serve!! How easy is that?!
Hello all– We are happily in a series of rain storms here, after years of drought. The impatience in the front yard are bright and blooming and the mountains north of us are white with snow. There are fires in the fireplace and heavy sweaters. It’s real winter weather and we’re loving it. Unfurl the umbrellas!
So when it’s soggy outside, a hot savory bowl of pork and crispy sugar snap peas is really welcome. You might like this no matter what your weather these days…
HONEY GINGER PORK & SUGAR SNAP PEA BOWL
1 cup white or brown rice.
2 tab. olive oil
1/2 pound pork loin cutlets, cut to small strips
salt & freshly ground pepper
1/2 cup red bell pepper, chopped
2 cups sugar snap peas (about 5 oz.)
1/2 cup water
1 tsp. minced ginger (or powdered ginger)
2 tab. soy sauce
3 tab. honey
2 cloves garlic, minced
1 tab. cornstarch
Cook the rice according to the directions on the package
Heat the oil in a large skillet. Drop in the pork cutlet strips. Liberally salt and pepper them as they cook. Stir to brown the pork evenly for 4 or 5 minutes until it’s brown around the edges. Throw in the red pepper bits and cook 1 minute more. Remove the meat and peppers from the skillet to a plate.
Cut the tough tips from the ends of the peas and then add them to the same skillet. Cooking for just 2 to 3 minutes in the pork juices (you want them to stay crisp!)
Shake together the sauce ingredients in a tightly closed container until they are thoroughly blended.
Then put the meat and peppers back in the skillet with the sugar snap peas. Stir in the sauce mixture over medium high heat. Stir until the sauce thickens, just a minute or two.
Layer the pork and peas over a bowl of cooked rice, scraping all the sauce from the pan. Makes two bowls. Enjoy it nice and hot!
Hello — Staying at our Ani’s house last week, we pretty much went through a big bag of sugar snap peas from Costco. So crispy and sweet. And I’ve had them in mind ever since. So I picked up some up at Sprouts for this salad– bright lettuces, sweet sugar snap peas, salty feta all on a base of hearty faro. Simple but satisfying.
SUGAR SNAP PEA & FARRO SALAD
1/2 cup farro
pinch of salt
3 to 4 cups baby lettuces*
1/3 pound sugar snap peas (about 1 cup)
2 tab. feta
1/4 cup olive oil
2 tab. cider vinegar
1 tsp. honey
salt & freshly ground pepper to taste
Cook the faro according to the directions on the package. Mine simmered 20 minutes with a cup of water and a pinch of salt. When it’s tender, rinse it under cold water to cool it down.
Layer the lettuce, faro, peas and feta on a plate.
In a container with a tight fitting lid shake together the olive oil, vinegar, honey and salt & pepper until it’s completely blended. Pour it over the salad just before you set it on the table. Fresh and bright!