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Pea Shoot and Quinoa Pita Pocket Sandwich
Peas Shoot and Quinoa Pita Pocket Sandwich
In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper. Add quinoa, black beans, bell pepper, green onions and oregano Toss well, cover and store in fridge until needed – the flavor is more intense if it has time to sit Place a handful of pea shoots in each pita half Divide black bean salad between the pita pockets Garnish with grape tomatoes Serve with sour cream on the side.
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Pea Shoot Pesto Over Pasta
Pea Shoot Pesto Over Pasta
to serve:
Place the pea shoots, onion, cheese, olive oil, pinenuts salt and pepper in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb. cooked pasta, additional pea shoots and shrimp
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Asparagus Goat Cheese Flatbread
Asparagus Goat Cheese Flatbread
Preheat the oven to 400 degrees F. Using a thin cloth, coat a large sheet pan with a thin layer of sesame oil. Place the pizza dough on a clean counter and shape the mound into a rectangle. Using palms, press the dough out – starting from the center and pushing outward – forming a larger and thinner rectangle. Then pick up the dough and hold it in the air, pulling and shaping every edge into a large rectangle, allowing gravity to do most of the work stretching the dough. When the dough is about the size of the sheet pan, place it in the pan, pressing the dough out further to fill in every edge of the pan. Brush the remaining sesame oil all over the dough. Sprinkle the sesame seeds and garlic powder all over the dough. Arrange the shallot evenly across the dough. Next arrange the asparagus and mushrooms over the dough. Add the goat cheese, and finally sprinkle on the crushed red pepper. Season the pizza with salt. Bake for about 25 minutes, or until edges of crust turn golden brown. Use a pizza cutter to slice the flatbread, and serve.
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