Peas and Carrots with Mint

English peas are one of my favorite spring time veggies. And I know it’s kind of old-fashioned of me, but when I get my hands on some, I just cannot resist making peas and carrots. I have memories of eating peas and carrots when I was a kid but I can’t remember if they were made from fresh or from a can. Whichever it was, I’m just glad that I can recreate that taste memory as an adult, with my own twist.

At my farmers market, there are usually two options for english peas. You can buy them whole in the pod, or you can buy them already shelled. The shelled ones cost a premium, and I don’t mind the time it takes to shell the whole ones so that’s usually what I go for. Shelling peas is also a great job for a kid or a partner who wants to help.

As far as modifications go, the sky’s the limit on this one. You could certainly substitute frozen peas for this dish (but I make no guarantees as to its success). You can also play around a lot with the ratio of peas to carrots, depending on what you like. Pretty much any fresh herb will play well with this dish, I’ve done it with parsley, basil, and dill, but mint is my favorite.

I also don’t cook the carrots very much because I don’t like mushy carrots, but if you like them softer, just give them a few more minutes in the pan before you add the peas.

This recipe makes a lot, so halve it if you aren’t sure how much you want. It reheats well, and I have certainly been known to eat cold peas and carrots for breakfast…

Peas and Carrots

Ingredients

  • 2 quarts whole english peas, shelled OR 3 cups shelled fresh or frozen peas
  • 4 or 5 medium carrots, cut into pea-sized dice
  • 1 1/2 tablespoon of olive oil, garlic oil, or earth balance
  • 2 tsp salt
  • A few dashes fresh cracked black pepper
  • 1/2 cup chopped fresh mint

Method

Heat oil in a skillet over medium-high heat. Add carrots and cook 1-2 minutes. Add peas and cook another 3-4 minutes, or until all the veggies are done to your liking. Season with salt and pepper. Remove from heat and stir in the fresh herbs.

Serves 4

Spicy Ginger Peanut Noodles


I cannot tell a lie: this is one of my favorite noodle recipes to eat.

It’s not because I love peanut butter, and ginger, and sesame. It’s not because I love that you can make this as spicy or as mild as you like. It’s not because it’s super easy, although all those things are nice too.

It’s really because every time I make it, it’s a little different. Depending on what fresh ingredients I have in my fridge or growing in my herb garden, I can always change it up a little, and it always tastes amazing and fresh. And because of that, it’s easy to customize the recipe to include ingredients that you love, so that you can make it just the way you like it. Like a little extra heat? Just go for the max number of thai chilis. Like it a little milder? Seed one jalapeno and use that instead. Hate carrots? Leave ’em out. Crazy for ginger? Up the quantity to two tablespoons….

TIP: Smaller chilis are more potent than larger chilis of the same variety. Chilis grown in a hotter, more humid climate are spicier than those grown in a cool, dry climate.

TIP: If using the optional vegetarian “chicken,” read ingredients carefully before you buy to make sure that your variety is vegan. Also, look for brands that are made in the USA; brands made in taiwan or china may not include all ingredients on the label, and may not be vegetarian at all. If I am using vegetarian “chicken,” I go to my local asian mega-mart and look there. They carry US brands, and they are typically much cheaper than popular grocery store brands such as Morningstar Farms.

What other fresh ingredients would YOU add to these noodles?

Spicy Ginger Peanut Noodles

Ingredients

  • 12 oz spaghetti, preferably whole wheat
  • 1 tsp toasted sesame oil
  • 1/4 cup white sesame seeds
  • 3 tbsp peanut butter (chunky, smooth, or other)
  • 3 cloves garlic, roughly chopped
  • 1 tbsp fresh ginger, finely diced
  • 5 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 -4 thai chilis, chopped (or 1 jalapeno, chopped, or 1 tsp tabasco sauce)
  • 2 tbsp brown sugar
  • 2-3 tbsp water
  • 2 tbsp black (or white) sesame seeds
  • 2 carrots, peeled and grated
  • 4 spring onions, sliced on the bias
  • 8 oz vegetarian “chicken” shreds, or strips sliced into long, thin pieces (optional)
  • Any other veggies or herbs  you want to add (i.e. celery or chilis sliced on the bias; shredded raw kohlrabi, turnip, or jicama; fresh parsley, mint, or chives; etc.)

Method

Break spaghetti in half before cooking (this will make it easier to distribute the rest of the ingredients evenly at the end). Cook pasta to al dente in salted water according to package directions. Drain, and place in a very large bowl. Add toasted sesame oil to the pasta, and use tongs to toss the spaghetti in the oil; this will keep it from sticking.

Meanwhile, place 1/4 cup sesame seeds in a dry pan, and toast over medium heat until aromatic and just starting to brown a little. Set aside to cool a little bit.

Place peanut butter, garlic, ginger, soy sauce, rice vinegar, chilis or hot sauce, brown sugar, and toasted sesame seeds into your blender. Blend until smooth. Add water 1 tablespoon at a time, until the mixture is the consistency of cream.

Pour the dressing over the noodles. Add the black sesame seeds, carrots, spring onions, veggie  chicken, and any other veggies or herbs to the bowl. Use tongs to toss. Serve room temperature or cold.

Makes about 8 servings.

Kohlrabi and Turnip Spicy Asian Slaw

kholrabi slaw-091017-0003One of the cool things about doing a CSA is that from time to time something shows up in your share that you’ve never seen before. This week for me, it was kohlrabi.

If you’ve never tasted it, kohlrabi has a very mild, pleasant flavor. I found it to be kind of cabbagey tasting, in a very good way. It also has a very satisfying crunch which reminds me of broccoli. Apparently when kohlrabi is very young, you can eat it without having to peel it. But the outer layer of the large specimen we got was fibrous and tough, and it definitely needed to be peeled.

Our share this week also contained a bunch of turnips, and I had some left over carrots from the farmers market too. In light of this, I figured it was slaw time.

The dressing on this slaw is one that I use all the time with a shredded cabbage base, so feel free to sub in about a half of a head of cabbage if kohlrabi and turnips aren’t your thing.

This makes about 6-8 cups of slaw. When I’ve made (the cabbage version of) this in the past, I’ve often doubled it because it’s so tasty, and it does not last long in our house!

Kohlrabi and Turnip Spicy Asian Slaw

For the Dressing:

kholrabi slaw-091016-0002

Ingredients

  • 1.5 tbsp vegetable oil
  • 1.5 tbsp toasted sesame oil
  • 1.5 tbsp tamari, soy sauce, or Bragg’s Amino Acids
  • 1.5 tbsp rice vinegar
  • 2 or 3 garlic cloves, minced
  • 1.5 tsp sugar
  • Juice of 1/2 a lime
  • 5 thai chilis, sliced on the bias (or a seeded and chopped seranno  or jalapeno)
  • 1 small onion, thinly sliced

Method

Whisk together all ingredients except for the onion (you can also use a blender for this). Pour the dressing over the sliced onion in a large bowl, and set aside for half an hour to let the onions macerate slightly in the liquid. Stir occasionally.

For the salad

Ingredients

  • 1 large kohlrabi
  • 3-4 small turnips
  • 2 small carrots
  • 2 tablespoons black or white sesame seeds
  • 1 handful mint leaves, chopped
  • Other herbs of your choice (optional, but chopepd cilantro or parsley or thai basil would be nice)
  • Veggie “chick’n” strips (optional)

If your turnips still have their green tops attached, cut them off and set them aside for another use. Peel and trim all the veggies.

A food processor with the disk for shredding works best for the veggies. Shred all the veggies, and add them to the bowl with the onions and dressing. Add the sesame seeds, mint leaves, and “chick’n” strips and other herbs (if using). Toss the slaw to coat with dressing. Garnish with extra sesame seeds and herbs.

Serve right away, or tuck it into the fridge until you are ready. This lasts about 4 or 5 days in the fridge, but is best the day it’s made.
kholrabi slaw-091016-0001