Fresh shelled peas, crunchy pistachios and salty feta cheese crumbles sit upon a mixture of fresh mint and
snow pea leaves in this lean, green Easter salad.
If you're using
the snow pea leaves, add them now - any earlier and they'll get too wilted.
Not exact matches
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup
snow peas, trimmed, or shelled
peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro
leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
Assemble your salads by placing the spinach
leaves in the bowls, then top with the chopped
snow peas, roasted carrots and chickpeas, red onion and coriander.
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or
snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green
peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1 cup basil
leaves, plus more for garnish handful mint
leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional
Ingredients (makes 6) 4 steaks (3 cm thick) 1 tbsp Balsamic Glaze 5 tbsp olive oil Salt and pepper 2 cloves garlic, sliced thinly 1 tbsp rosemary
leaves 6 handfuls of rocket 6 — 8 tomatoes, cut into wedges 2 just - ripe avocados 2 roasted red peppers, sliced 2 spring onions, sliced thinly 4 handfuls blanched
snow peas Balsamic Glaze 1 cup balsamic vinegar 1/2 cup apple juice
Ingredients: 4 cups water 3 cups fresh spinach
leaves 1/2 pound
snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces)
snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil
leaves Handful of fresh cilantro
leaves 4 crisp iceberg or Boston lettuce
leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
For the filling: 2 tablespoons coconut oil 1 cup sliced peppers 1 cup sliced shitake mushrooms 1 cup
snow pea pods, cut in half diagonally 2 cups shredded chicken 8 Chinese cabbage
leaves, with the ribs cut out 2 cups cooked brown rice
It's comprised of quickly blanched green
peas (either fresh or frozen — I used frozen), sugar snap
peas,
snow peas, and
pea shoots tossed together with a mint
leaves and crumbled feta.
Marble Queen Marigold Marijuana Mescal Bean Mexican Breadfruit Mistletoe Mock Orange Morning Glory Mother - in Law's Tongue Mountain Laurel Mushrooms Narcissus Nephytis Oleander Onion Peach Pits &
Leaves Peony Periwinkle Philodendron Pimpernel Plumosa Fern Poinsettia Pokeweed Poppy Potato Precatory Bean Primrose Privet Red Emerald Red Margined Dracaena Rhododendron Rhubarb Rosemary
Pea Rubber Plant Sago Palm Schefflera Scotch Broom Skunk Cabbage Snowdrops Staggerweed Star of Bethlehem String of Pearls Sweetpea Swiss Cheese plant Tansy Mustard Tobacco Tomato - Green Fruit stem and
leaves Tropic
Snow Dieffenbachia Tulip Tung Tree Virginia Creeper Weeping Fig Wild Call Wisteria Yews - Japanese, American, English, Western
INGREDIENTS Handful of
snow peas or edible - pod
peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay
leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh
peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil