Shrimp, Potato, Snap Pea & Tomato Salad with Arugula Pesto

Shrimp, Potato, Snap Pea & Tomato Salad with Arugula Pesto

adapted from Food Network™

For the longest time I thought pesto was only made with basil and pine nuts. I first started just experimenting with different nuts with the basil. Now I love experimenting with the herbs, nuts and even the hard cheese that is used.

When you make the pest if it seems to thick just add a little water.

Makes 2 servings                                                     2 WW pts. / serving

1/2 lb. small red potatoes, cut into 6 pieces each
Kosher salt
6 oz. snap peas, strings removed
1/2 cup assorted cherry tomatoes, halved
2 1/2 oz. baby arugula (about 3 cups)
1 1/2 Tbsp. olive oil, divided

1 Tbsp. water
1 Tbsp. sliced almonds
1 Tbsp. grated Parmesan cheese
1 clove garlic, chopped, divided
1/2 tsp. grated lemon zest 

Juice of 1/2 lemon, divided
Freshly ground pepper
Pinch of red pepper flakes
1/2 lb. large shrimp, peeled, deveined, cut in half and patted dry

1. Put the potatoes in a saucepan with enough cold, salted water to cover.
2. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, about 10- 12 minutes.
3. Meanwhile prepare 2 ice baths.
4. Remove the potatoes with a slotted spoon to an ice bath, leaving the water in the pot.
5. Return the pot of water to a boil, add the snap peas and blanch until crisp-tender, about 1 minute. 
6. Drain and transfer to the ice bath.
7. When cooled, transfer the potatoes and snap peas to a kitchen towel and dry.
8. Transfer to a medium bowl and add the tomatoes.  
9. Heat 1/2 Tbsp. olive oil in a  skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. 
10. Add the shrimp; Saute, until just turning pink, about 2-3 minutes; Add the lemon juice and cook for an addition minute until the shrimp are cook through, about 1 more minute; Remove from the heat.
11. Combine 1 cup arugula, 1 Tbsp.olive oil, water, almonds, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor; Process until smooth.
12. Toss the vegetables with the pesto.
13. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
14. Garnish with lemon zest before serving.

Enjoy!

Pasta with Squash Blossom Butter and Snap Peas

Pasta with Squash Blossom Butter and Snap Peas

adapted from Food & Wine

I had the pleasure of going to the Union Square Green Market and was able to get some beautiful squash blossoms along with other vegetables and herbs that I can not get in south central PA. Unfortunately they shriveled a bit before I could stuff  and fry them but this recipe put them to good use.

Makes 2 servings                                                                  9 WW pts / serving

2 Tbsp.butter, at room temperature
1/4 cup finely, chopped squash blossoms (about 4-5 blossoms), stems and pistils removed and petals 
3 oz. snap peas, stems and strings removed
4 oz. penne, cooked according to pacage instructions, reserving 1/4 cup pasta water
2 Tbsp. snipped chives
1 Tbsp. chopped basil leaves
1 Tbsp. finely grated Parmesan cheese, plus more for serving
1/4 tsp. finely grated lemon zest

1 1/2 tsp fresh lemon juice
Kosher salt & Freshly ground black pepper

1. In a small bowl, mix the butter with the chopped squash blossom petals; Set aside.
2. Prepare an ice bath. 
3. In a pot of salted boiling water, blanch the snap peas until crisp-tender, about 1-2 minutes. 
4. Using a slotted spoon, transfer the beans to the ice bath to cool completely; Drain and pat dry.
5. In a large skillet, melt the squash blossom butter. 
6. Add the pasta and pasta water and bring to a boil over moderately high heat. 
7. Add the peas; Cook, stirring, until the sauce is thickened and the peas are heated through, about 2 minutes. 
8. Add the chives, the basil, cheese, lemon zest and lemon juice.
9. Season with salt and pepper prior to serving and pass additional cheese as desired.

Enjoy!

Firecracker Beef & Veggie Bowls

Firecracker Beef & Veggie Bowls

adapted from olivia.adiance

A sweet and spicy beef dish. Make it gluten free by serving it with rice noodles or rice. 

Coconut crystals are made by evaporating the sap of coconut palm trees until it crystallizes, resulting in a texture similar to brown sugar. It has a lower glycemic index than white sugar ; Coconut sugar: GI of 35-54 vs. White sugar: GI of 60-65

Makes 2 servings                                                                7 WW pts / serving

1/4 cup sriracha
1 1/2 Tbsp. coconut crystals or sugar substitute
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar

Cooking spray
1/2 lb. lean ground beef
1/4 tsp. Kosher salt
1/2 small onion, diced
1 1/2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 Tbsp. + 2 tsp.water
2 heads baby bok choy, chopped
2 baby bell pepper, thinly sliced

1/4 cup snap peas
4 oz package of udon noodles, cooked according to package directions
Sliced green onions and toasted sesame seeds for garnish, optional

1. Whisk together the  sriracha, coconut sugar, soy sauce and rice vinegar; Set aside.
2. In a skillet coated with cooking spray, cook the ground beef over medium heat, breaking up the meat, until browned, about 5 minutes.
3. Using a paper towel, remove most of the accumulated grease
4. Add onions and cook for 2-3 minutes then add the garlic and chili flakes, cooking for another minute
5. Pour the sauce over ground beef in skillet and cook for 6-8 minutes until the sauce is beginning to caramelize
6. Add the veggies and cook for another 2-3 minutes
7. Add the water, stirring to incorporate; Simmer tossing to combine, about 1-2 minutes.
8. Add the noodles to the skillet stirring for 1 minute to ensure the noodles are evenly coated in the sauce
9. Serve topped with green onion and sesame seeds

Enjoy!

Chicken with Snap Peas and Shiitakes

Chicken with Snap Peas and Shiitakes

Adapted from Food Network

Blanch the snap peas by cooking them in boiling for for 1-1 1/2 minutes then transfer to an ice bath to stop the cooking.

You can reduce the WW points bu using boneless skinless thighs.

Served with Scallion Speckled Rice

Makes 2 servings                                                            10 WW pts / serving

2 boneless, skin on chicken thighs
1 tsp. sesame oil
2 Tbsp. oyster sauce
2 tsp. cornstarch
2 garlic cloves, minced and, divided
2 tsp. grated ginger, divided
3 oz. snap peas, blanched and held in ice bath
2 Tbsp. grapeseed oil or other neutral oil
2 sliced scallion, light green and white only
2 Tbsp. Homemade chicken stock or low sodium canned broth
2/3 cup sliced shiitakes mushroom caps
Penzeys Szechuan Pepper Salt or Kosher salt and freshly crushed black pepper to taste

1. Marinate chicken in sesame oil, oyster sauce, cornstarch, half of the garlic and half of the ginger for at least 30 minutes. 
2. In a hot wok, coat bottom with oil and add the remaining garlic, ginger and white scallions; Stir quickly to avoid burning. 
3. Season chicken with Szechuan pepper salt and cook until it reaches 165F, about 8 minutes. and remove from the pan.
4. Add chicken stock and reduce by half, about 1 minute.
5. Add mushrooms quickly stir for 1 minute.; Add peas just to heat up 
6. Adjust seasoning then serve the vegetables with the chicken.

Enjoy!

Asian Pork Tenderloin with Sesame Snap Peas

Asian Pork Tenderloin with Sesame Snap Peas

adapted from Food Network

We love Asian flavors and Emeril Lagasse was one of the first chef's I watched on Food Network I never realized he created his own Asian seasoning - Emeril's Asian Essence™. It does not look like it is available to purchase any longer but there is a recipe on Emeril.com. I modified the recipe there to create only the 1 Tbsp. that you need for this recipe. You can click on the link in the recipe or use you favorite seasoning blend.

This is a little spicy so adjust the red cayenne in the seasoning blend to your taste.

Makes 2 servings                                                          4 WW points / serving                                                          

2 Tbsp. coarsely chopped scallions
2 Tbsp. coarsely chopped shallots
1/4 cup soy sauce
2 Tbsp. pineapple juice

2 Tbsp. loosely packed fresh cilantro leaves
1 Tbsp. coarsely chopped fresh ginger
1 Tbsp. honey
1 Tbsp.  rice wine vinegar
1 Tbsp.  Emeril's Asian Essence™
1 Tbsp. chopped garlic
1 1/2 tsp. sesame oil
1 1/2 tsp. crushed red pepper
1/2 pork tenderloins (about 1/2 pounds total)

1 tsp. sesame oil
1/4 lb. snap peas, cleaned
3/4 tsp black sesame seeds
1/4 lemon, juiced

Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

1. Combine the green onions, shallots, soy sauce, pineapple juice, cilantro, ginger, honey, rice wine vinegar, Essence, garlic, sesame oil and crushed red pepper into the bowl of  a mini food processor; Process to puree. 
2. Place the tenderloins in a quart plastic storage bag and pour in the marinade. 
3. Seal the bag and refrigerate for 1 hour.
4. Preheat the oven to 400 degrees F.
5. Heat an ovenproof skillet over high heat; Add the tenderloins and sear, turning to ensure even browning, about 4 minutes. 
6. Transfer to the oven and cook for 10 to 13 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 F. 
7. Remove from the oven and let rest for 5 minutes.
8. While the pork is cooking, heat a sauté pan over high heat, add sesame oil and heat. 
9. Add the snap peas and stir-fry for 3 minutes. 
10. Add the sesame seeds and toss well. Add the lemon juice and zest
11. season to taste with salt and pepper. 
12. Garnish with parsley before serving the peas topped with the pork.

Enjoy!

Asian Inspired Vegetable Soup

Asian Inspired Vegetable Soup

adapted from WW.com 

This vegetable soup can be made with any Asian style vegetables you have in your refrigerator. Mix and match with what you have available.

You can also add some cooked shrimp or chicken to turn this from a side dish to a hearty meal.

Makes 3 servings                                0 WW Blue points / serving

1/2 cup bok choy, chopped

1/2 cups Chinese cabbage, chopped

1 clove garlic, minced

1 Tbsp. minced ginger

1/4 c. sliced mushrooms

1/2 c. sliced scallions

1/4 cup canned chopped water chestnuts

1 tiny bell pepper, julienned

Pinch red pepper flakes

3 c. homemade chicken stock or canned broth

1/2 tsp. dried cilantro

1/4 c. bean sprouts, canned or fresh

1/2 cup snap peas, cut in half or thirds depending on their size

1 1/2 tsp. soy sauce or more to taste

1. Place the ingredients except the bean sprouts and snap peas in a stock pot.
2. Bring to a boil and  reduce to simmer and cook 6 minutes.
3. Add the bean sprouts and snap peas and cook an addition 4 minutes.
4. Add soy sauce and serve.

Enjoy!

Pasta with Snap Peas and Parmesan

This is a super simple pasta side that requires just a few ingredients but is extremely tasty. I serve it with fish or any type of grilled meats.
Play with the vegetable you add. I made it different times with broccoli, snow peas. asparagus and baby carrots.

Pasta with Snap Peas and Parmesan
adapted from Bon Appetit April 1992

1/4 lb. ziti 
1/4 lb snap peas
1 1/2 Tbsp Tuscan herb olive oil*
Shaved Parmesan Cheese, to taste
Wild Garlic Crystal Salt Flakes, to taste **

Bring a large pot of water to a boil. Add the snap peas and cook 2 minutes until tender crisp. Remove with a slotted spoon to a colander and run under cold water to cool. Allow to drain and dry.

Add the ziti or the boiling water and cook according to package directions until al dente. Drain the pasta and return to the pot. Add the snap peas and olive oil. Toss to coat. Transfer to a serving bowl.

Top with Parmesan cheese and salt flakes and serve.

*You can substitute plain olive oil for the Tuscan Herb listed below. I just love the flavor of the Tastealotta Tuscan Herb infused Olive Oil

picture from Amazon.com

** Falksalt Wild Garlic Crystal Natural Sea Salt Flakes is a new favorite. The flakes are very large so they can be used as a garnish as well as a seasoning. Use them sparingly, a little goes a long way. You can always use kosher salt, garlic salt or any finishing salts that you have on hand.

Trout with Basil Sauce with Sherry Creamed Sugar Snap Peas & Mushrooms

After two weeks in Europe, you can not expect us to give up rich sauces cold turkey. We are easing our way back into a healthier diet ....... The CSA farm share provided us with a plethora of snap peas this week which will help in more ways than one.

Broiled Trout with Basil Sauce
adapted from Gourmet September 2000

1/2 cup fresh basil
2 Tbsp fresh parsley
1 small garlic clove
2 tablespoons  olive oil
1 1/2 teaspoon water
1 1/2 teaspoon lemon juice
Kosher salt & Freshly ground black pepper
1 lb. trout fillets
Nonstick cooking spray

Preheat broiler.
Meanwhile puree the basil, parsley, and garlic together in a small food processor or blender. Add the oil, water, lemon juice, and salt and pepper to taste and purée.

Arrange fillets, skin sides down,on a baking sheet coated with cooking spray. Season the fish with with salt and pepper. Broil until just cooked through, about 7 minutes.

Serve fish topped with the sauce.

Sherry Creamed Sugar Snap Peas & Mushrooms
adapted from  Food & Wine April 2015

2 tablespoons olive oil
1/4 pound mushrooms, cut into 1-inch pieces
Salt
1/2 shallot, minced
1/2 pound sugar snap peas, strings discarded, halved 
1/4  cup dry sherry
1/4 cup heavy cream
1 1/2 teaspoons lemon juice

Cook the mushrooms in 1 tablespoon of oil with a generous pinch of salt until they are browned and crisp. Add the shallot and the remaining oil and cook until the shallot is softened. Add the snap peas to the skillet and cook, stirring, for 1 minute.

Add the sherry to the skillet and simmer until reduced by half then add the cream and simmer until the mushrooms and snap peas are coated in a light sauce. Stir in the lemon juice and season with salt. Serve along side the fish.