1 pound sugar snap peas, stem ends and strings removed
Extra virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
¼ pound prosciutto, sliced thin and cut crosswise into ¼-inch strips
¼ cup red wine vinegar
2 cups arugula, trimmed and washed
½ small red onion, julienned (you can substitute your spring onions if you like)
¼ cup Pecorino, shaved with a veggie peeler
8 to 10 fresh mint leaves, cut into a chiffonade
DIRECTIONS
To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil, and cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
Cut the peas in half lengthwise and reserve.
Coat a medium sauté pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and throw garlic away. Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
In a large bowl, combine the arugula, snap peas, and onion along with the prosciutto and any juices from the pan; toss well. Add the Pecorino and mint and taste. Season with salt if needed and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-06-23 12:24:072014-06-23 12:24:07Arugula and Snap Pea Salad
Trim and discard rind from Brie. Cut Brie into 1/2-inch-thick slices. Layer 4 bread slices evenly with turkey, basil leaves, strawberries, and Brie. Spread 1 1/2 tsp. pepper jelly on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of Brie. Brush sandwiches with melted butter. Cook sandwiches, in batches, in a preheated Panini press 2 to 3 minutes or until golden brown. Garnish, if desired.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-06-15 22:16:112014-06-15 22:16:11Strawberry, Turkey and Brie Panini
3/4 – 1 cup grapeseed oil (I tend to like dressing more on the acidic side so I lean to the 3/4 cup measure)
DIRECTIONS
Combine the vinegar, water, salt and pepper in the blender pitcher. I like to add the salt with the vinegar so that it gets a head start on dissolving. Then, add the Dijon, agave and garlic scapes. Blend the contents until the scapes are more or less pureed. Put the blender on a low speed, remove the top feeding lid and slowly drizzle in the oil with the motor running until the dressing is thoroughly combined and creamy. Store in the fridge for up to 1 week.
Arugula and Snap Pea Salad
Arugula and Snap Pea Salad
INGREDIENTS
DIRECTIONS
To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil, and cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
Cut the peas in half lengthwise and reserve.
Coat a medium sauté pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and throw garlic away. Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
In a large bowl, combine the arugula, snap peas, and onion along with the prosciutto and any juices from the pan; toss well. Add the Pecorino and mint and taste. Season with salt if needed and serve.
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Strawberry, Turkey and Brie Panini
Strawberry, Turkey and Brie Panini
INGREDIENTS
DIRECTIONS
Trim and discard rind from Brie. Cut Brie into 1/2-inch-thick slices. Layer 4 bread slices evenly with turkey, basil leaves, strawberries, and Brie. Spread 1 1/2 tsp. pepper jelly on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of Brie. Brush sandwiches with melted butter. Cook sandwiches, in batches, in a preheated Panini press 2 to 3 minutes or until golden brown. Garnish, if desired.
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Garlic Scape Dressing
Garlic Scape Dressing
INGREDIENTS
DIRECTIONS
Combine the vinegar, water, salt and pepper in the blender pitcher. I like to add the salt with the vinegar so that it gets a head start on dissolving. Then, add the Dijon, agave and garlic scapes. Blend the contents until the scapes are more or less pureed. Put the blender on a low speed, remove the top feeding lid and slowly drizzle in the oil with the motor running until the dressing is thoroughly combined and creamy. Store in the fridge for up to 1 week.
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