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Friday, May 2, 2008

A couple more recipes to try

More recipes copied from the Pioneer Organics website.

Snap Pea and Potato Salad with Mint and Lemon

Servings: 2-4
Time: 25 minutes
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 medium lemon, zested
1 tablespoon lemon juice
¼ cup olive oil
1 clove garlic, crushed and minced
2 sprigs of mint, the leaves chopped
2 cups potatoes, cooked, chilled and thinly sliced
1 cup sugar snap peas, de-stemmed, sliced in half
2 cups fresh lettuce leaves torn into bite sized pieces
Freshly ground black pepper, to taste

Cook your potatoes with the skins on in salted water until fork-tender. Drain and cool. Once cool enough to touch, slice them.

Whisk the mustard, vinegar, lemon zest and juice, oil and garlic in a small bowl or jar. In a serving bowl, place the cooked and sliced potatoes, snap peas and lettuce. Drizzle the dressing and gently toss everything. Garnish with mint leaves. You may also want to garnish with cracked fresh pepper.

Snap Peas with Ginger, Lemon Zest and Cherry Tomatoes

This recipe makes a tasty and colorful side dish to accompany salmon or halibut. It's also good tossed with pasta shells.
Servings: 4-6
Time: 20 minutes
1 pound organic snap peas
1 tablespoon olive oil
1 tablespoon organic lemon zest
1 tablespoon minced ginger
1 tablespoon lemon juice
½ cup organic cherry tomatoes
¼ teaspoon salt
Freshly ground black pepper, to taste

Fill a large bowl with cold water and 12 ice cubes.

Bring a medium-sized pot of water to a boil. Add the sugar peas to the boiling water and cook for 2 minutes. Drain the peas and place them in the ice water to cool rapidly.

Heat the oil in large skillet over medium-low heat. Add ginger and zest, and cook gently about 2 minutes. Add cherry tomatoes, lemon juice and peas. Toss to combine. Season with salt and pepper. Serve warm.

You can substitute garlic for the ginger if desired.
If you don't have a lemon, use orange zest and juice for a slightly different twist.

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