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Tag: Sprouting

Roasted Sea Bass with Olivada and Tomatoes

Roasted Sea Bass with Olivada and Tomatoes

Roasted Sea Bass with Olivada and Tomatoes

4 one-inch thick sea bass filets, about 2 pounds

1 C. grape tomatoes

1/4 C. extra-virgin olive oil

1 C. olivada

Juice of 1 lemon

Freshly ground black pepper

Sea salt

Fresh parsley or pea tendrils as garnish

 

Preheat oven to 350 F (180 C). Arrange fish filets in one layer in a baking dish. Scatter the tomatoes around the filets. Drizzle fish and tomatoes with olive oil, turning the filets to coat. Spread the olivada over the tops of the filets. Squeeze the lemon juice over the fish and tomatoes. Sprinkle with pepper and a little salt (the olivada will also add salt). Bake in oven until fish is just cooked through, 25 to 30  minutes. Remove from oven. Serve hot garnished with parsley.

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

4-6 ounces organic pea shoots

1 pluot, cut into thin wedges

1 green plum, cut into thin wedges

1 nectarine, cut into thin wedges

2-4 ounces brie, cut into thin wedges (use more or less according to your preference)

½ C. fresh walnuts, roughly chopped or crushed

2 T. honey wine vinegar (or white wine vinegar mixed with a little honey)

2 T. best quality extra virgin olive oil

Salt and pepper, optional

 

Divide the pea shoots between four salad plates. Top with a few slices of each of the stone fruits and brie. Sprinkle with the fresh walnuts and drizzle with a little vinegar and oil. Season with sea salt and freshly ground pepper, if desired.

Sweet Pea Tendril Salad

Sweet Pea Tendril Salad

Sweet Pea Tendril Salad

 

2 C. tender sweet pea tendrils or a mixture of lettuces and pea tendrils

A handful of fresh cherry tomatoes, I used tiny sweet orange tomatoes

Salt and pepper, to taste

 

2-3 ears of fresh sweet corn cut from the cob

1 T. unsalted butter

1/2 tsp. kosher salt

1/2 tsp. curry powder (optional)

freshly ground black pepper

 

Remove the husks and the silk from the corn and cut the kernels off as close to the cob as possible without cutting into the cob. Melt the butter in a large, heavy sauté pan. Add the corn, salt, pepper and curry powder, if using. Sauté uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until the corn is cooked through. Season with salt and pepper.

 

Meanwhile grill shrimp.

 

Lemon Vinaigrette

 

1/4 C. extra virgin olive oil

2 T. fresh lemon juice

3/4 tsp. minced fresh garlic

3/4 tsp. kosher salt

freshly cracked black pepper

Gently stir the ingredients together, do not emulsify.

 

Place pea tendrils in a serving bowl or divide onto individual plates. Add the tomatoes and sautéed corn and grilled shrimp and drizzle the lemon vinaigrette over the salad.

LTS Sprouted Seed Sushi

LTS Sprouted Seed Sushi

LTS Sprouted Seed Sushi

 

2-3 T. alfalfa seeds

Bottled water

Nori (sheets of dried seaweed)

1 can of asparagus

1 can of crab

Low-sodium soy sauce

Wasabi powder, mixed with water per directions to form wasabi paste

 

To sprout seeds: Place in a jar or container with holes poked in the lid. Add l C. water and soak for 8-12 hours. Rinse and drain; repeat this process for 3 days. Then place jar and seeds in a space that has light (even a little bit of light will work). Keep rinsing and draining for 2-3 more days; you will have a lot of sprouts at this point! Lay out nori sheets. Drain cans of crab and asparagus. In the first 1/3 of the sheet lay out sprouts, asparagus and crab. Roll everything up and seal the outer edge of the nori sheet with a little bit of water. Cut each roll into 5-6 pieces. Serve with soy and wasabi paste.

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

1 T. extra-virgin olive oil, plus more for drizzling

8 eggs, beaten

Toast

1 large ripe avocado, sliced

1 heaping handful of pea shoots

Black sesame seeds, for serving

1 lemon or lime, cut into wedges

Coarse sea salt, such as Maldon

Hot sauce or sriracha, for serving

 

Heat the oil in a medium nonstick or regular skillet over medium-low heat. Add the eggs and let them set to cook a bit, about 40 seconds. Use a heatproof spatula to scoot the eggs across the pan, back and forth, to cook into medium curds. For smaller curds (and the creamiest eggs), use a whisk, moving the eggs constantly over low heat until the eggs are lightly cooked but still pale and creamy, just shy of runny (if you can smell a cooked egg aroma in the air, they’ve gone too far).  Serve with toast on a plate or shallow bowl, with avocado, pea shoots, and sesame seeds. Squeeze the lemon over the top, sprinkle with salt, and drizzle with more oil, hot sauce, or anything else you desire.

Valladolid Tomato Salad

Valladolid Tomato Salad

Valladolid Tomato Salad

 

1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned

1/2 cup basil leaves

1 tablespoon fresh lime juice

1.4 teaspoon honey

1/4 teaspoon kosher salt

1/3 cup olive oil

 

6 heirloom tomatoes, cut into 6 wedges each

2 cups sunflower sprouts (use 2 cups sunflower seeds for sprouting)

1/2 cup Pickled Red Onions

1 teaspoon kosher salt

1/4 cup crumbled queso cotija (or queso fresco, feta, or ricotta salata)

 

Make the dressing: Combine the sunflower seeds, basil, lime juice, honey, salt, and olive oil in a blender and blend until smooth.  Put the tomatoes in a mixing bowl, add 1 1/2 cups of the sunflower sprouts, the pickled red onions, dressing, and salt, and toss to combine. Arrange on a serving dish and garnish with the cotija and remaining 1/2 cup sunflower sprouts.

Garlicky Pea Shoots

Garlicky Pea Shoots

Garlicky Pea Shoots

1 tablespoon extra-virgin olive oil

1 garlic clove, minced or grated on a micro plane

3 loosely packed cups pea shoots, torn into pieces

Kosher salt

Heat the oil in a medium skillet over medium-high heat. Add the minced garlic and pea shoots. Continuously toss the pea shoots with garlic until they are just wilted. Sprinkle with salt and serve on top of risotto, warm bean salad, etc.

Orange and Avocado Salad with Pea Tendrils

Orange and Avocado Salad with Pea Tendrils

Orange and Avocado Salad with Pea Tendrils

6 oz baby greens

4 oz pea shoots

1 orange peeled and sliced into rounds

1 red bell pepper chopped

1/2 avocado peeled, pitted, and sliced

1/4 red onion sliced

1 oz feta cheese crumbles (1/4 cup)

1/4 cup sunflower seeds

1/4 cup  balsamic vinaigrette

 

In a large mixing bowl combine the baby greens and pea shoots. Divide among four dinner plates.

Divide the orange, bell pepper, avocado, onion, feta cheese, and sunflower seeds among the salads.

Serve the salads with the dressing on the side.

Arugula Salad with Pea Shoots

Arugula Salad with Pea Shoots

Arugula Salad with Pea Shoots Recipe

8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)

1 cup pea shoots

1 cup edamame (or fresh peas)

1 handful fresh mint (optional)

1/2 cup walnuts

Parmesan cheese

1 recipe Best Balsamic Vinaigrette

 

Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade). In a dry pan over medium heat, toast the walnuts, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Make sure to watch them constantly so they do not burn. Make the Best Balsamic Vinaigrette. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

 

 

Best Balsamic Vinaigrette

2 tablespoons aged balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon maple syrup (or honey)

1/4 teaspoon kosher salt

6 tablespoons olive oil

 

In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).

Sweet Pea Shoot Salad

Sweet Pea Shoot Salad

Sweet Pea Shoot Salad

1 tsp. sherry vinegar

1/4 tsp. Dijon mustard

1 pinch sea salt

Freshly ground black pepper

2 T. extra-virgin olive oil

1 pound sweet pea tendrils, washed and dried, thick stems discarded

2 carrots, peeled and shaved into thin ribbons with a mandoline or horizontal vegetable peeler

6 radishes (such as French breakfast or icicle), thinly sliced

1/2 Vidalia or other sweet onion, thinly sliced

 

In a small bowl, combine the vinegar, mustard, salt, and pepper to taste. Slowly whisk in the olive oil until a light emulsion has formed. In a large serving bowl, combine the tendrils, carrots, radishes, and onion. Drizzle in just enough of the vinaigrette to lightly coat the vegetables and tendrils and serve.

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

1/2 medium yellow onion

One 15-ounce can chickpeas, drained and rinsed

Handful of fresh parsley

Juice of 1/2 lemon

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes (optional)

3 garlic cloves

4 tablespoons whole-wheat all-purpose flour (or gluten-free all-purpose flour)

2 tablespoons olive oil, divided

 

1 cup plain full-fat Greek yogurt

3-inch piece cucumber, grated

Juice of 1/2 lemon

1 tablespoon chopped fresh dill

Kosher salt and freshly ground black pepper

 

4 pita pockets or lavash, warmed in the oven

Thinly sliced cucumber

Thinly sliced radishes

Thinly sliced red onion

Roughly chopped pea shoots

 

Preheat the oven to 4OO°F. To make the falafel, simply whiz all the ingredients (leaving out 1 tablespoon of the olive oil) in a food processor until mostly smooth (with a few remaining chunks). Grease a baking sheet with the remaining tablespoon of olive oil. Using a tablespoon measure, place heaping scoops of the falafel mixture on the baking sheet, then flatten them with the back of the spoon. Bake the falafel rounds for 10 minutes, flip them, and then bake for another 10 minutes, until edges are crisp, and tops are golden. While the falafel bakes, mix together all the sauce ingredients in a medium bowl. Serve the baked falafel with warm pita pockets or lavash, yogurt sauce, sliced vegetables, and pea shoots.

Soba with Pea Shoots, Shiitake Mushrooms and Leeks

Soba with Pea Shoots, Shiitake Mushrooms and Leeks

4 small leeks, white and pale green parts only, halved lengthwise, sliced thin crosswise, washed thoroughly, and patted dry (about 1 1/2 C.)
3 T. vegetable oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
4 scallions, sliced thin
2 T. soy sauce, or to taste
2 tsp. rice vinegar, or to taste
an 8- or 9-oz. package soba (buckwheat noodles)
1/2 pound pea shoots, washed well and spun dry

In a large skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute. In a kettle of salted boiling water cook noodles 5 minutes or according to package directions. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them. Rinse mixture in cold water and drain well. In a bowl toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt and pepper and serve at room temperature.

Ginger-Glazed Grilled Carrot and Pea Shoot Salad

Ginger-Glazed Grilled Carrot and Pea Shoot Salad

1 lb. carrots, peeled, halved and chopped to 1-2″ pieces
about 3 C. fresh pea shoots
1 clove garlic, minced
1 T. grated fresh ginger
juice of 1 lime
2 T. light brown sugar
dash of salt and pepper
2 T. extra-virgin olive oil

Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 T. the olive oil and a dash of salt and pepper in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight. Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes. Remove cover, and flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first). Let cool a few minutes. Meanwhile, toss the pea shoots with the remaining T. olive oil and juice of half the lime. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.

Bean & Pea Shoot Stir Fry

Bean & Pea Shoot Stir Fry

This is a flexible dish that I created to make use of stored beans and rice and sprouted seeds. I like pea shoots, so that’s what I have. You could also use mung bean sprouts or another microgreen, such as arugula, sunflower sprouts, watercress, etc. You can also add any kind of other vegetable that you have on hand. I’ve noted where you add them in the recipe. Longer cooking fresh vegetables first, shorter cooking fresh vegetables later, canned (already cooked and more likely to break apart) even later, and then tender greens at the very end. I chose an Asian flavor profile, because that’s what I like and what I am storing, but you can alter the spices, replace the soy with Worcestershire, vinegars, pickling liquid, fish sauce, coconut milk, Mirin and so on).

1 C. Rice
2 C. Water
1 -2 tsp. Oil (If you have fresh vegetables to add in addition to onion, use more. Otherwise, use less)
1 Onion, Sliced (If you do not have this in your root cellar or from a garden, you can omit it, but food without onions is a sad thing!)
2 C. beans, cooked or canned
½ tsp. Garlic Powder
½ tsp. ground Ginger
¼ C. Soy Sauce
1 small can Tomato Paste
½ C. Water
Couple handfuls freshly harvested Pea Shoots (you could also use tender foraged greens such as purslane, dandelion, red clover, lamb’s quarters – but be sure you are picking what you think you are!)

Heat water for rice to near boiling, add rice, stir once. Cover and reduce heat and cook on low for 22-25 minutes. While Rice cooks, heat oil in a large frying pan. Add onion and cook, stirring occasionally, for about 5-10 minutes, until the onion begins to soften and turn translucent. If you happen to have other fresh (sturdier type) vegetables from a garden or forage, such as celery, peppers, or carrots, etc.you can add them with the onion. After 5 minutes or so, if you have more tender / faster cooking vegetables, such as peas, shredded sturdier dark leafy vegetables like collards or kale, fiddleheads etc., you can add them now and cook with the other vegetables a few more minutes. Add beans, garlic powder, ginger, soy sauce, tomato paste and water. IF you happen to have a fully cooked meat product on hand, you can add some of that with the beans. IF you did not have onions or any other vegetables, you can boost the flavor with some dried herbs. IF you have a canned vegetable, you can add that now. Cook over lower heat for 10-15 minutes, stirring gently now and again, until everything is heated through. Add your pea shoots, toss just to combine and slightly wilt the pea shoots. Serve your bean mixture over your cooked rice.

Pea Tips Stir-fried with Garlic Recipe Qing Chao Dou Miao

Pea Tips Stir-fried with Garlic Recipe Qing Chao Dou Miao

If you multiply this stir-fry for more people, do it in batches. Otherwise, you’ll not reap the wok-hay benefits and the tips loose a bit of their zest.

6 to 7 oz. pea tips (pea shoots)
6 T. chicken stock
1 tsp. cornstarch
1 1/2 T. rendered chicken or duck fat, or canola or peanut oil
2 or 3 large cloves garlic, minced
Salt

Use your fingers to break off and discard the fine curly tendrils from each pea tip. Then break the pea tip into 3-inch lengths, dropping them into a bowl. Set aside near the stove. (This is a great group task or assignment for kids!) Combine the chicken stock and cornstarch and set aside near the stove. Heat the fat in wok or large skillet over medium-high heat. Add the garlic and stir-fry for about 15 seconds, until aromatic. Add the pea tips and a generous sprinkling of salt. Stir to combine and prevent the garlic from browning. When the pea tips have wilted to about 1/3 of their original volume, about 45 seconds, give the stock a stir, then add to the pea tips. Stir and cook for about 30 seconds, until the liquid has thickened slightly. The pea tips should be now about 1/4 of their original volume, signaling that they are done. Remove from the heat, taste for salt. Transfer to a plate or shallow bowl and serve.

Baby Arugula and Sprout Salad

Baby Arugula and Sprout Salad

2 tsp. extra virgin olive oil
1 tsp. lime juice
1/2 tsp. whole grain mustard
1/2 tsp. honey, or agave syrup
1/8 tsp. salt
pepper, to taste

2 C. baby arugula
4 C. mixed sprouts
1/2 C. pumpkin seeds, toasted

In a medium bowl, whisk together olive oil, lime juice, mustard, honey, salt and pepper until an emulsion has formed and the ingredients have come together. Toss the arugula and sprouts until thoroughly combined. Pour dressing over greens, toss again then sprinkle with toasted pumpkin seeds. Serve immediately.

Tomato, Onion, and Roasted Lemon Salad

Tomato, Onion, and Roasted Lemon Salad

1tomato-onion-and-roasted-lemon-salad-940x560 lemon, halved lengthwise, thinly sliced, seeds removed
1 tablespoon thinly sliced fresh sage leaves
½ teaspoon sugar
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
½ teaspoon ground allspice
Kosher salt and freshly ground black pepper
1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
½ small red onion, thinly sliced
¼ cup fresh flat-leaf parsley leaves with tender stems
¼ cup fresh mint leaves, torn if large
¼ cup purple sprouts or microgreens (optional)

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry. Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool. Whisk pomegranate molasses, allspice, and remaining 1 T. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

Pineapple Chicken Salad Sandwiches

Pineapple Chicken Salad Sandwiches

2 C. Cooked Chicken, finely diced
8oz. Can Crushed Pineapple, drained
1/4 C. Slivered Almonds, chopped
Mayonnaise
Alfalfa Sprouts

Combine first 3 ingredients in small bowl.  Add just enough mayonnaise to moisten.  Spread on bread slices, top with sprouts.  Cut sandwiches in half diagonally to serve.

Spring Pea Soup with Nettle-Sorrel Pesto and Pea Vines

Spring Pea Soup with Nettle-Sorrel Pesto and Pea Vines

Spring Pea Soup with Nettle-Sorrel Pesto and Pea Vines

2 T. EVOO

2 large shallots, thinly sliced

4 cups chicken or vegetable broth

Kosher salt

1 pound fresh shelled English peas (from 3 pounds pea pods)

1/4 cup heavy cream

12 small pea vines, torn

1/4 cup Nettle-Sorrel Pesto

 

Heat the oil in a large soup pot over medium-low heat. When hot, add the shallots, and cook, stirring occasionally, until the shallots are translucent but not browned, about 10 minutes. Add the broth, season with salt, and bring to a simmer. Add the peas and the cream and return to a strong simmer. Cook until the peas are tender but still bright green, 3 to 5 minutes. Carefully transfer the mixture to a blender or food processor, then purée until extremely smooth. Season to taste with additional salt, if necessary. Ladle the soup immediately into bowls and garnish each bowl with a little tangle of pea vines and a dollop of the pesto.

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

2 slices of bread toasted

1/2 large avocado smashed

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached *see notes

Splash of Kikkoman soy sauce optional

1 tsp. thinly sliced scallions

Microgreens optional

 

OR

 

2 slices of bread

1/2 large avocado

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached

2 thin slices of tomato

1 tsp. Everything Bagel Seasoning

Microgreens

 

In a small bowl, smash the avocado. Add the lemon juice and a pinch of salt; mix well and set aside.

Poach your eggs (see notes) and, when they are sitting in the ice bath, toast your bread. Once your bread is toasted, spread the avocado on both slices and add the smoked salmon to each slice. Carefully transfer the poached eggs to their respective toasts. Hit with a splash of Kikkoman soy sauce and some cracked pepper; garnish with scallions and microgreens.  OR  Place slice of tomato on each toast, then hit the toasts with some everything bagel seasoning. Garnish with microgreens.

Watercress with Roasted Enoki Mushrooms and Peas

Watercress with Roasted Enoki Mushrooms and Peas

Watercress with Roasted Enoki Mushrooms and Peas

Enoki mushrooms are also known as “snowpuffs” or “golden needle” mushrooms because of their long, stretched stems and white caps. They come to us from Japan, where they are served raw or lightly cooked. Enoki are usually sold refrigerated in sealed plastic packets of 3.5 to 7 oz.. Despite their delicate appearance, they have a surprisingly meaty texture, especially when roasted. Mirin, or rice wine, is a sweet Japanese cooking wine that has a low alcohol content. If you can’t find mirin, substitute a T. of honey mixed with a drop of white wine.

 

Salt and freshly ground black pepper

2 C. shelled green peas

1 T. soy sauce

1 T. mirin

2 T. sweet white miso

1/4 C. olive oil

7 oz. fresh enoki mushrooms, roots trimmed off at the base of the cluster

3 T. rice vinegar

1 bunch watercress, coarsely chopped

2 scallions, green and white parts, julienned and cut into 1-inch lengths

 

Preheat the oven to 425 °F. Line a baking sheet with parchment paper. Bring a small saucepan of salted water to a boil and add the peas. As soon as the water returns to a boil, drain the peas and blanch in cold water. Set aside. In a large bowl, whisk together the soy sauce, mirin, miso, and olive oil. Spread the enokis on the baking sheet, then the peas, and spoon 3 T. of the marinade over the top. Roast the vegetables for 6 minutes. Remove from the oven and let cool. Whisk the vinegar into the remaining soy sauce marinade to make a dressing. Add the watercress and scallions and toss. Add the enokis and peas and gently fold them into the bowl. Season with several grinds of pepper. Serve immediately.

Sautéed Pea Tendrils and Morel Mushrooms 

Sautéed Pea Tendrils and Morel Mushrooms 

Sautéed Pea Tendrils and Morel Mushrooms

Years ago, after I first encountered pea vines in Vancouver’s Chinatown, I discovered that adding a few of them to any dish of peas provides an extra green kick. Fresh morel mushrooms are available only in the spring; dried morels may be substituted for fresh, but they should be soaked for 10 minutes in boiling water before cooking. The liquid in which the dried morels were soaked should be used in the sauce; if you use dried morels in this recipe, the soaking liquid can be used in place of the chicken broth.

 

1 pound tender young pea vines, or tender spring greens

½ cup chicken broth or morel-soaking liquid

2 tablespoons Chinese oyster sauce

1 teaspoon cornstarch

4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper, to taste

½ pound small fresh morels

 

Rinse the pea vines and shake off the excess water. In a small mixing bowl, stir together the chicken broth, oyster sauce, and cornstarch and place near the stove so the liquid will be ready to add when the time comes.  Heat a large sauté pan or a wok over medium-high heat. Put 2 tablespoons of the olive oil in the pan and sprinkle on generous pinches of salt and pepper. Toss in the morels and sauté until they are heated through, about 2 minutes.  Add the pea vines and the remaining olive oil. Move the greens quickly around the pan with tongs just long enough to distribute the oil evenly over the surface of the vegetable, about 1 minute.  Add the chicken broth mixture all at once to the hot pan. Toss for 1 minute, or until the liquid is reduced to a shiny glaze and serve with green pea flans.

Butter Lettuce, Pea Shoot and Radish Salad with Lemony Tahini Dressing

Butter Lettuce, Pea Shoot and Radish Salad with Lemony Tahini Dressing

Butter Lettuce, Pea Shoot and Radish Salad with Lemony Tahini Dressing

1 head butter lettuce, washed, dried, and torn into bite-sized pieces

1 cup pea shoots

½ bunch radishes, tops removed, very thinly sliced

 

1/3 cup tahini

2 T. extra virgin olive oil

Juice of 1 lemon

1 T. red wine vinegar

1 T. honey

1 clove garlic, minced

3-4 T. water, to thin

Salt and pepper to taste

 

In a large bowl, toss together lettuce, pea shoots and radishes. In a medium bowl, whisk together all ingredients “for the lemony tahini dressing” using a handheld blender or a whisk, until smooth. Add more or less water if you prefer your salad dressing on the thicker/thinner side. Drizzle the dressing over top of the salad and serve!

Pea Shoot Papaya Salad

Pea Shoot Papaya Salad

Pea Shoot Papaya Salad

2 cups (500 mL) pea shoot greens

1 cup (250 mL) large diced papaya

zest of half a lime

juice of 1 lime

1/4 cup (60 mL) olive oil

1/2 tsp (2 mL) honey

1/4 tsp (1 mL) salt

1/2 cup (125 mL) toasted chopped walnuts or pecans (see Tip below for toasting raw nuts)

 

Pile the pea shoots equally onto 2 side plates, nice and tall. Arrange half the papaya on each bed of shoots. To a vinaigrette shaker or mason jar with a lid, add the lime zest, lime juice, olive oil, honey and salt. Cover and shake well. Pour equally over the salads. Top each salad with half the toasted nuts. Serve immediately. TIP: To toast raw nuts, add them to a hot, dry pan and toss occasionally until lightly toasted (3 to 4 minutes). Keep an eye on them so they don’t burn.

Savory Spinach Flan

Savory Spinach Flan

Savory Spinach Flan

1 lb. of spinach

1 lb. of milk

potatoes

3 oz. of horseradish

3 oz. of Parmigiano Reggiano cheese

2 T. of butter

2 T. of flour

4  eggs

Cornstarch

Breadcrumbs

Peanut oil

Salt

Garnish with fresh herbs or microgreens

To make spinach flan, first whisk the egg whites into peaks. Wash the spinach and boil in salted water for 3 minutes; let cool, then squeeze dry to produce a 12-oz mass, then blend in a blender. Dissolve the butter in a casserole dish, then mix in the flour; remove from the heat and add 3/4 cup milk; return to the heat, then season with salt and mix until the sauce comes together. Add the yolks to the sauce, followed by the blended spinach, the grated Parmesan cheese, and a pinch of salt; finally, gently mix in the egg whites. Grease 8 tartlet tins, sprinkle with breadcrumbs, and fill with the spinach mixture. Transfer to a water-filled baking dish, so that they are half immersed; bake for 40 minutes at 300°F.  Transfer to a water-filled baking dish, so that they are half immersed; bake for 40 minutes at 300°F. Peel the horseradish, grate, and cook for 4-5 minutes with 1 cup milk. Dissolve 1 tsp cornstarch in 2 tsp water and add to the horseradish; season with salt and mix together, then continue cooking for 1-2 minutes and strain the sauce. Peel the potatoes, cut into thin slices, and fry in plenty of Peanut oil for about 2 minutes. Serve the spinach flan with the chips and the horseradish sauce.

Mediterranean Veggie Burger

Mediterranean Veggie Burger

 2 large red leaf lettuce leaves 

2 grilled-vegetable soy burgers 

2 tablespoons goat cheese 

1 bottled roasted red pepper, halved 

1/2 cup broccosprouts 

1/2 cup baby spinach leaves 

 

Place the lettuce leaves onto a work surface, with the long sides facing you. With your fingers, press lightly to flatten the center of each. Prepare the burgers per the package directions for the microwave. Place one on the center of each lettuce leaf. Top each with 1 tablespoon of the cheese, 1/2 red pepper, and 1/4 cup each of the sprouts and spinach. Fold up the bottom and sides of each lettuce leaf to enclose the burgers. Serve immediately.  Note:  BroccoSprouts is a brand of sprouted broccoli seeds, created by scientists at Johns Hopkins University School of Medicine, that provide high levels of antioxidants. They are available in many supermarkets.

 

Yield: 2 servings

Calories: 140

Fat: 5g

Fiber: 5g

Chicken Paillard with Black Olive and Sprout Salad

Chicken Paillard with Black Olive and Sprout Salad

1 T. red wine vinegar
4 T. extra-virgin olive oil
1 1/4 tsp. kosher salt
2 1/4 tsp. freshly ground black pepper
2 celery stalks, chopped
1/2 small red onion, thinly sliced
1/2 C. black olives, pitted
2 C. fresh sprouts (such as radish or alfalfa)
4 6-oz. boneless, skinless chicken breasts

In a large bowl, whisk together the vinegar and 3 T. of the oil. Season with 1/4 tsp. of the salt and 1/4 tsp. of the pepper. Add the celery, onion, olives, and sprouts and toss well. Rinse the chicken under cold water and pat dry with paper towels. Place between 2 pieces of plastic wrap and lb. with a mallet, rolling pin, or bottom of a skillet to an even 1/2-inch thickness. Season the chicken with the remaining salt and pepper. Heat the remaining oil in a skillet over medium heat. Working in batches, add the chicken and saute until cooked through, about 3 minutes per side. Transfer the chicken to plates and top with the salad. Tip: pounding the chicken ensures that it will cook quickly and evenly. For a time-saving alternative, look for thinly sliced cutlets, available at many grocery stores. Because the pieces are smaller than standard breasts, allow 2 per person.

Yield: 4 servings
Calories: 338
Fat: 19.8g
Fiber: 1.8g

Gillian McKeith’s Creamy Broccoli Soup

Gillian McKeith’s Creamy Broccoli Soup

3 heads of broccoli, chopped

6 C. of water or more (enough to cover the vegetables)

1 whole fennel, diced

1 vegetable bouillon cube

Handful of fresh tarragon and handful of fresh sage leaves

1 C. of fresh sprouts

 

Boil water, add the broccoli and simmer for 7 minutes. Turn off the heat and add all other ingredients except the sprouts. Blend in a food processor. You may adjust soup consistency by adding more or less water. Add the sprouts into the blender once everything else is blended, or serve soup with whole sprouts as garnish. You can vary the recipe by using different types of herbs such as fresh parsley, coriander or dill.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

teri1-½ lb. flank steak, all fat trimmed and sliced thin

1 oz. ginger root, crushed and chopped rough

1 oz. garlic cloves, peeled and smashed

3 oz. soy sauce, low sodium

2 oz. water

1 T. brown sugar

Juice of lemon

½ ripe pineapple, peeled, cored and sliced into rings

1 C. brown long grain rice

1-½ C. water

1 T. Vietnamese fish sauce or 2 T. rice wine vinegar

½ tsp. red chili flakes

1 T. honey

1 lime, segmented

2 handfuls pea sprouts

½ C. bean sprouts

½ carrot, grated

3 oz. soy sauce, low sodium

3 oz. sake

1 oz. brown sugar

1 T. ginger, peeled and minced

1 T. garlic, peeled and minced

1 oz. cold water

1 T. cornstarch

 

Beef Teriyaki Marinade: In a mixing bowl, add ginger, garlic, soy, water, brown sugar and lemon juice and mix well. Add beef slices and marinate in the refrigerator for 1 hour.  Rice: In a saucepan, wash brown rice under cold water until water is clear. Drain all water and add the 1-½ C. of fresh water. Place pan on stove and bring to a boil. Cover and turn down to a simmer and cook for 15 minutes. While rice is cooking, begin the sauce.  Sauce: In a separate saucepan add soy sauce, sake, brown sugar, ginger and garlic. Place pan on stove and bring to a boil. Turn down to a simmer and cook for 5 minutes. This period of time will cook off most of the alcohol in the sake.

Thickener: Mix thickening ingredients together and stir well, forming a creamy solution. Pour into the simmering sauce, stirring continuously. The sauce should thicken to coat the back of a spoon. Keep hot and set aside.  Pea Sprouts Salad: In a mixing bowl, add fish sauce, chili flakes, honey and lime segments. Mix well until a chunky dressing has formed. Add pea sprouts, bean sprouts and carrots and mix until sprouts are well coated.  Pineapple: On a hot seasoned grill, grill pineapple slices.  Beef: Remove marinated beef from the refrigerator and drain all of the liquid. Grill beef until desired temperature.  To Serve: Place a bed of brown rice in the center of four plates. Top rice with a pineapple ring, grilled beef slices and another pineapple ring. Top pineapple ring with pea sprout salad and surround rice with soy sake ginger sauce. Enjoy.

 

Yield: 4

Calories:  563

Fat: 13.5g

Fiber:

 

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

1-½ lb. flank steak, all fat trimmed and sliced thin
1 oz. ginger root, crushed and chopped rough
1 oz. garlic cloves, peeled and smashed
3 oz. soy sauce, low sodium
2 oz. water
1 T. brown sugar
Juice of lemon
½ ripe pineapple, peeled, cored and sliced into rings
1 C. brown long grain rice
1-½ C. water
1 T. Vietnamese fish sauce or 2 T. rice wine vinegar
½ tsp. red chili flakes
1 T. honey
1 lime, segmented
2 handfuls pea sprouts
½ C. bean sprouts
½ carrot, grated
3 oz. soy sauce, low sodium
3 oz. sake
1 oz. brown sugar
1 T. ginger, peeled and minced
1 T. garlic, peeled and minced
1 oz. cold water
1 T. cornstarch

Beef Teriyaki Marinade: In a mixing bowl, add ginger, garlic, soy, water, brown sugar and lemon juice and mix well. Add beef slices and marinate in the refrigerator for 1 hour. Rice: In a saucepan, wash brown rice under cold water until water is clear. Drain all water and add the 1-½ C. of fresh water. Place pan on stove and bring to a boil. Cover and turn down to a simmer and cook for 15 minutes. While rice is cooking, begin the sauce. Sauce: In a separate saucepan add soy sauce, sake, brown sugar, ginger and garlic. Place pan on stove and bring to a boil. Turn down to a simmer and cook for 5 minutes. This period of time will cook off most of the alcohol in the sake. Thickener: Mix thickening ingredients together and stir well, forming a creamy solution. Pour into the simmering sauce, stirring continuously. The sauce should thicken to coat the back of a spoon. Keep hot and set aside.

Pea Sprouts Salad: In a mixing bowl, add fish sauce, chili flakes, honey and lime segments. Mix well until a chunky dressing has formed. Add pea sprouts, bean sprouts and carrots and mix until sprouts are well coated. Pineapple: On a hot seasoned grill, grill pineapple slices. Beef: Remove marinated beef from the refrigerator and drain all of the liquid. Grill beef until desired temperature. To Serve: Place a bed of brown rice in the center of four plates. Top rice with a pineapple ring, grilled beef slices and another pineapple ring. Top pineapple ring with pea sprout salad and surround rice with soy sake ginger sauce.

Penne with Peas, Pea Greens and Parmesan

Penne with Peas, Pea Greens and Parmesan

1 pound fresh peas, shelled (about 3/4 C.)
6 oz. pea shoots (tendrils, shoots, leaves) (1/2 big bunch), curly tendrils removed and discarded
1 T. extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 C.)
Salt and freshly ground pepper
1 T. chopped fresh tarragon
1 T. chopped fresh parsley
¾ pound penne
1 to 2 oz. Parmesan, grated (1/4 to 1/2 C., to taste)

Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 C. chopped leaves and tender stems. Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 C. the steaming water and heat through. When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 C. the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.

Light Green Crunchy Salad

Light Green Crunchy Salad

1 small kohlrabi, trimmed and peeled (optional)
10 ribs celery
3 hearts romaine lettuce
3 T. unseasoned rice vinegar
3 T. extra-virgin olive oil
2 T. Dijon mustard
Kosher or coarse salt and freshly ground black pepper, to taste
Thinly sliced Granny Smith Apple, tossed in acidulated water & drained, optional
1 C. pea shoots (optional)

If using the kohlrabi, cut it into manageable chunks then cut those chunks into thin planks, about 1/4 inch thick. Then sliver up those planks into -inch-thick matchsticks (this is
what is known as a julienne cut). Don’t worry if the slivers aren’t neat and tidy. Very thinly slice the celery crosswise, then do the same with the hearts of romaine so that you have thin ribbons of lettuce. A Place it all in a serving bowl, along with the kohlrabi. Add apple, if using. Whisk together the rice vinegar, olive oil, mustard, and salt and pepper in a small bowl (or shake it up in a small container with a lid). Toss the vegetables with the dressing and serve, topped with the pea shoots, if desired.

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil (sprouting)

4 buffalo mozzarella balls

200g of fresh peas

200g of broad bean pods

1 handful of fresh mint, leaves removed from stalks, torn into small pieces

100g of pea shoots

olive oil

2 lemons, 1 cut into wedges

salt

pepper

 

Drain the mozzarella balls from their liquid and place on a tray. Cover in cling film and allow to come up to room temperature – this allows the cheese to soften and brings out the delicate flavor of the mozzarella Drop the broad beans into a pan of boiling water. After a minute, add the peas and allow to cook for another minute. Strain the beans and peas and immediately refresh in iced water for 5 minutes. Pop all of the broad beans out of their skins using the tip of a small knife and remove the little white germ, which can have a bitter flavor. Mix the broad beans and peas together with the mint and pea shoots. Add the juice of one lemon to taste and add a few drops of olive oil. Season with salt and pepper to taste. To plate, tear each mozzarella ball in half and season lightly. Divide piles of the broad beans, peas and pea shoots between four plates and top with the mozzarella. Finish with another spoonful of the peas and beans, some olive oil and a little more lemon juice. Garnish with the lemon wedges and serve.

Radish & Pea Shoot Salad with Creamy Chive Dressing

Radish & Pea Shoot Salad with Creamy Chive Dressing

1 C. radishes, sliced
2 C. pea shoots

Dressing:

1 T. chives, minced
1 clove garlic, minced
2 T. yogurt
1 tsp. lemon juice
3 T. extra virgin olive oil
Pink Himalayan salt & coarse, freshly ground pepper to taste

Toss together the pea shoots and radish slices. Combine the chives and garlic in a medium sized mixing bowl. Add the lemon juice and yogurt. Whisk together. Whisk in the olive oil, quickly, to emulsify. Season with salt and pepper. Toss the shoots and radish slices with the dressing and serve.

Stir-Fried Pea Shoots

Stir-Fried Pea Shoots

2 T. vegetable oil
2 whole dried hot red chiles
3-4 cloves garlic peeled, smashed
¾ pound mature pea shoots, thick stems removed, torn into 2” pieces
Kosher salt

Heat oil in a large wok or skillet over medium-high heat. Add chiles and garlic and cook, tossing, until chiles are darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.