• About
  • Recipes
  • Beer
  • Restaurants
  • Resources

Cultivating Sustainability

Cultivating Sustainability

Tag Archives: sweet peas

Green Salad with Sweet Peas & Scallions

28 Monday Jun 2010

Posted by kimhodgson in Recipe, Side, Vegan, Vegetarian

≈ Leave a comment

Tags

dill, green onions, lettuce, scallions, sweet peas

This a very simple, yet delicious summer salad. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 head of red leaf or romaine lettuce*
  • 3 green onions (also called scallions)*
  • 3 tbsp dill, chopped*
  • 1/4 cup sweet peas (shells removed)*
  • 1-2 tbsp lime vinaigrette

DIRECTIONS

  1. Using a salad spinner, rinse and spin the lettuce and tear into bit sized pieces.
  2. Chop the scallions and dill.
  3. Combine all ingredients in a large bowl and toss with vinaigrette. Serve immediately.

Share this:

  • Share
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...

Shiitake & Greens Thai Inspired Stir Fry

01 Tuesday Jun 2010

Posted by kimhodgson in Dinner, Entree, Meal, Recipe, Vegan, Vegetarian

≈ 2 Comments

Tags

black kale, dinosaur kale, edamame, garlic, ginger, kale, lacinato kale, scallions, shiitake mushrooms, sweet peas, tofu

This thai inspired stir-fry is easy to make, but oh so yummy. And, it’s the perfect way to combine different green vegetables, such as sweet peas, kale, scallions, and edamame. Serve with sesame seeds and crushed peanuts over sticky rice. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

  • 1 tbsp peanut oil
  • 3 tbsp reduced salt tamari soy sauce
  • 1/2 tbsp honey
  • 1/4 tsp crushed red pepper
  • 1 tbsp ginger, finely chopped
  • 2 cloves garlic, minced
  • 1 bunch of scallions, chopped*
  • 1/4 lb shiitake mushrooms, rinsed and chopped*
  • 1/2 cup fresh or frozen edamame beans
  • 1 bunch lacinato kale (also called dinosaur or black kale), or other kale*
  • 1 cup sweet peas, rinsed and cut in half*
  • 1 package of tofu, drained and patted dry, and cut into 1 inch cubes
  • Sesame seeds
  • Crushed peanuts

DIRECTIONS

  1. In a small bowl, combine soy sauce through red pepper. Set aside.
  2. Heat peanut oil over medium-high in a large saute pan or wok. Add ginger through mushrooms, and cook until almost tender, about 5-10 minutes.
  3. Meanwhile, if using frozen edamame beans, microwave in a bowl, covered, on high for 1 minute.
  4. Add edamame through tofu to wok. Cook over medium heat, until kale wilts. Add soy sauce mixture. Cook for another 5 minutes, or until the kale is tender.
  5. To serve, place about 1/2 cup sticky rice in a bowl, top with 1 cup onion/greens mixture, and tofu. Sprinkle with chopped scallions, sesame seeds, and chopped peanuts.

Share this:

  • Share
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...
December 2019
S M T W T F S
« Jan    
1234567
891011121314
15161718192021
22232425262728
293031  

Categories

apples arugula basil beer beets bell peppers black beans bok choy broccoli rabe butternut squash cabbage carrots cauliflower cheddar cheese chicken chickpeas cilantro cinnamon collard greens corn cornmeal cranberries CSA cucumber cumin dill eggplant eggs feta fingerling potatoes Food System garlic ginger greek green beans green chilies green onions hummus jalapeno jalapenos kale lemon juice lentils lettuce lime juice mint mushrooms onion onions orange parmigiano-reggiano parsley parsnips pasta pecans peppers pizza potatoes raisins red bell pepper scallions star hollow farm summer squash sweet potatoes swiss chard tatsoi tofu tomato tomatoes turnips urban agriculture walnuts yellow squash yogurt zucchini

Blog at WordPress.com.

Cancel
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
%d bloggers like this: