Eat Your Veggies, Please!
Although I always try to eat healthy, I have been especially mindful of my veggies during my pregnancy. However, sometimes I am so bored with veggies; I'm stuck in a rut of steamed broccoli or green beans or a basic green salad. So I gave this recipe a whirl and it was delicious--you'll want seconds!
Minty Sugar Snap Pea Salad
from Cook's Country, June/July 2009
1 1/2 pounds sugar snap peas, stems snapped off and strings removed
1/4 cup finely chopped fresh mint
1 small shallot, minced
1 teaspoon grated zest plus 1 tablespoon juice from a lemon
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra virgin olive oil
1/4 cup crumbled goat cheese
1. Prep Peas: Combine 4 cups water and 4 cups ice in a large bowl; set aside. Bring 4 quarts of water to a boil in a large pot over high heat. Add peas and 1 tablespoon salt and cook until crisp tender (about 2 minutes). Drain peas, then transfer to ice bath to cool completely. Remove peas from water, pat dry with towel, and cut in half crosswise.
2. Dress Salad: Whisk mint, shallot, lemon zest, lemon juice, mustard, honey, and oil in large bowl. Add peas and cheese to bowl and toss to combine. Season with salt and pepper. Serve chilled or at room temperature.
Notes: As per usual, I adjusted the ingredient amounts to feed just the two of us (less peas and less oil). I did not use any cheese and it still tasted great. I also failed to add 1 tablespoon of salt to the water (I must have missed that). Plus, instead of Dijon, I used my favorite sweet and hot mustard from Trader Joe's--which apparently they have discontinued, so if you know of a good replacement let me know!
Minty Sugar Snap Pea Salad
from Cook's Country, June/July 2009
1 1/2 pounds sugar snap peas, stems snapped off and strings removed
1/4 cup finely chopped fresh mint
1 small shallot, minced
1 teaspoon grated zest plus 1 tablespoon juice from a lemon
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra virgin olive oil
1/4 cup crumbled goat cheese
1. Prep Peas: Combine 4 cups water and 4 cups ice in a large bowl; set aside. Bring 4 quarts of water to a boil in a large pot over high heat. Add peas and 1 tablespoon salt and cook until crisp tender (about 2 minutes). Drain peas, then transfer to ice bath to cool completely. Remove peas from water, pat dry with towel, and cut in half crosswise.
2. Dress Salad: Whisk mint, shallot, lemon zest, lemon juice, mustard, honey, and oil in large bowl. Add peas and cheese to bowl and toss to combine. Season with salt and pepper. Serve chilled or at room temperature.
Notes: As per usual, I adjusted the ingredient amounts to feed just the two of us (less peas and less oil). I did not use any cheese and it still tasted great. I also failed to add 1 tablespoon of salt to the water (I must have missed that). Plus, instead of Dijon, I used my favorite sweet and hot mustard from Trader Joe's--which apparently they have discontinued, so if you know of a good replacement let me know!
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