SUGAR SNAP PEAS WITH TOASTED SESAME SEEDS

Ingredients

1 pound sugar snap peas, stringed
1 tsp toasted sesame seeds
1 tsp oriental sesame oil

Preparation

Steam sugar snap peas until crisp-tender, about 3 min. Toss in bowl with seeds and oil. Salt to taste.

Sugar Snap Peas with Mint and Orange

Bon Appétit, 06/08, makes 6 servings

12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
2 tablespoons (1/4 stick) butter
1 tablespoon water
1 1/2 tablespoons thinly sliced fresh mint leaves
1/2 teaspoon finely grated orange peel

Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

SALAD WITH HERB-DIJON DRESSING

Modified recipe from Bon Appetit

Ingredients

3 tablespoons balsamic vinegar
1 1/2 tablespoons minced green onion
1 tablespoon Dijon mustard
1 tablespoon minced fresh or dry basil
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh savory
1/2 cup olive oil

Handful of sugar snap peas and carrots
6 large asparagus spears
4 cups (packed) mixed lettuce

3/4 cup cherry tomatoes, halved

Preparation

Combine vinegar, green onion, Dijon mustard, basil, tarragon, and savory in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Cook asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into desired pieces. Add veggies to salad. Toss salad with enough dressing to coat.

Serves 4

Snow Peas with Lemon Herb Butter

From Gourmet

Ingredients

1 1/2 tablespoons unsalted butter, softened
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely chopped fresh tarragon or any other favorite herb
1 teaspoon finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb snow peas, trimmed

Preparation

Stir together butter, zest, tarragon, parsley, salt, and pepper.

Cook snow peas in a 5-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes, then drain well. Transfer hot snow peas to a bowl, then add lemon herb butter and toss to coat.

Spring Sunshine Salad Recipe

from www.101cookbooks.com

Ingredients

Serves 4 to 6

6 to 8 handfuls mixed salad greens or butter lettuce
1 or 2 medium oranges, torn into pieces, pith removed
1 avocado, thinly sliced
1/2 cup or so toasted nuts (sliced almonds, pine nuts, etc)
1/2 cup sliced spring onions

About 1/3 cup Citrus Parmesan Dressing (see recipe below)

Preparation

Place salad in a large bowl. Add the oranges, nuts, and onion. Toss well with the Citrus Parmesan Dressing (below). Add the avocado and give the salad one last light toss, be gentle - you don't want the avocado to disintegrate.

Sprinkle with a few shavings of Parmesan

Citrus Parmesan Dressing

1/3 c grated Parmesan cheese

Zest and juice of 2 oranges
2 tablespoons chopped shallots (you can use the bulb end of green garlic as well for a garlic flavor)

2 T. white wine vinegar
1 cup extra-virgin olive oil (or half reg. + half lemon oil)
2 pinches of both salt + pepper

In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.

* 101 Cookbooks, 2008

Spinach Salad with Pear and Avocado

Bon Appétit, 1995, makes 4 servings

½ c. veggie oil

1/3 c. seasoned rice vinegar

1 tbs. fresh lime juice

1 tbs. minced cilantro

¼ tbs. garlic powder or minced green garlic

Pinch of cayenne pepper

6 oz. spinach

1 ripe Anjou pear, peeled & cubed

1 avocado, pitted, peeled & cubed

½ small red onion

½ c. crumbled Gorgonzola cheese

Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.