Spring vegetables really ask for simple presentations so they can be the star of the meal. Pappardelle is a flat, wide noodle, in case you need a substitute.
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Pappardelle with Asparagus and Cream
From Williams-Sonoma, Kitchen Garden Cookbook
~Serves 2 ~
Ingredients
Kosher salt, to taste
1/4 lb. dried pappardelle
1/2 lb. thin asparagus spears, trimmed and cut on the diagonal
into 2 1/2-inch pieces
1/3 cup heavy cream
1 Tbs. dry white wine
1 garlic clove, pressed
1/2 tsp. grated lemon zest
1/4 cup thinly sliced green onions
1/4 cup grated Parmigiano-Reggiano cheese, plus more for
serving
2 Tbs. chopped fresh flat-leaf parsley
Freshly ground pepper, to taste
Bring a pot of water to a rapid boil over high heat and salt generously. Add the pasta, stir well and cook until about 2 minutes shy of al dente, about 8 minutes or according to the package instructions. Add the asparagus and boil until the asparagus is tender and the pasta is al dente, about 2 minutes more.
Meanwhile, in a small saucepan over medium-high heat, combine the cream, wine, garlic and lemon zest and bring to a full boil. Reduce the heat to medium and simmer until lightly thickened, about 30 seconds.
Drain the pasta and asparagus and transfer to a warmed serving bowl. Add the cream mixture, green onions, the 1/4 cup cheese and the parsley and toss to coat the pasta evenly. Season with salt and pepper and serve immediately, passing additional cheese at the table.
Sweet Potato, Zucchini and Chickpea Salad
From Food52
Ingredients
2 yams or sweet potatoes, diced into 1-inch pieces
1 zucchini, diced into 1-inch pieces
1 can chickpeas, rinsed and drained
2 garlic cloves
3 sprigs parsley, leaves finely chopped
2 scallions, thinly sliced on bias
olive oil
For the dressing
1 tablespoon tahini
zest and juice of 1 lemon
salt and pepper
1 tablespoon olive oil
Preheat oven to 400 degrees. Line rimmed baking sheet with parchment or silicone.
Spread diced sweet potatoes in a single layer on prepared baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper. Roast 35-40 minutes, then add zucchini and roast an additional 10-15 minutes, until both vegetables are softened inside and caramelized in spots. If vegetables haven't caramelized at that point, pop them under the broiler for 3 minutes, and they'll brown plenty.
In a small frying pan over medium heat, saute chickpeas and whole garlic cloves in 1 tablespoon of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit and are warmed through. Remove garlic cloves, chop finely, and reserve for dressing.
In a medium bowl, mix chickpeas with yams and zucchini. Add parsley and scallions, and toss to combine.
In a small bowl, combine tahini, lemon juice and zest, olive oil, and half of chopped garlic. Add water by the teaspoon until the dressing is smooth and runny. Taste, and add additional chopped garlic if necessary. Add salt and pepper to taste. Pour over vegetables, toss to coat, and serve warm or room temperature.
I often eat Sugar Snap peas raw, dipped in hummus often, but they certainly work well in stir fry dishes, or as a side dish.
Snappy Ginger Garlic Peas
From Food52
Ingredients
1 pound sugar snap peas, trimmed
1 tablespoon grated peeled ginger
2 teaspoons seasoned rice vinegar
1.5 tablespoons garlic olive oil
2 tablespoons sesame seeds, toasted
Prepare a bowl with icy water and set aside. Cook peas in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer to a bowl of icy water to stop the cooking. Drain peas and pat dry.
Whisk together ginger, vinegar, and oil. Add peas and sesame seeds and mix. Season with salt and pepper.
The original recipe calls for red cabbage, but this will work just fine with green. It is another spicy and crunchy side dish.
Spicy Peanut Cabbage Slaw
From Food52
Serves 12-15 as a side dish
Ingredients
1/2 head red cabbage, shredded
1 large carrot, shredded
1 1/4 cups sugar snap peas, in 1/2 inch pieces
1/2 cup crunchy peanut butter
1 1/2 tablespoons tamari
1 1/2 tablespoons sesame oil
1 1/2 tablespoons rice vinegar
2 teaspoons sriracha
1/2 teaspoon garlic powder
sesame seeds to garnish, optional
scallion to garnish, optional
Place cabbage, carrot, and sugar snap peas in a large bowl.
In a separate small bowl, combine peanut butter, tamari, sesame oil, rice vinegar, sriracha, and garlic powder stirring until smooth. It will be quite thick at this point. Add 1/3-2/3 cup water to thin out. For a creamy alternative, try almond or coconut milk in place of water.
Pour dressing over vegetables and toss until well mixed through. Keep chilled until ready to serve. Garnish with sesame seeds and scallion if so desired. Enjoy!