SERVES 8
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 50 MINUTES
This recipe offers a different twist on America’s favorite vegetable. I use mint whenever I can. The mint keeps the potatoes light.
| 1¼ | pounds baby red potatoes |
| ½ | cup fresh or frozen peas |
| 2 | tablespoons extra-virgin olive oil |
|
cup chopped mint leaves |
| ¾ | teaspoon coarse sea salt |
| Freshly ground pepper |
1. Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes, then drain and let cool. Halve potatoes.
2. Simmer peas in a saucepan of water until tender, about 4 minutes for frozen peas. Drain and reserve ¼ cup cooking liquid.
3. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid until mixture is thick and chunky.
4. Toss potatoes with pea mixture, mint leaves, coarse sea salt, and freshly ground pepper. Drizzle with 1 tablespoon olive oil before serving.
SERVES 8 ON PASTA
TOTAL TIME: 30 MINUTES
By now you have used all the frozen basil pesto you made at the end of last summer.This sweet, light pesto is a nice change for spring.
| 2½ | cups fresh or frozen peas |
| 3 | tablespoons olive oil |
| 1 | garlic clove |
| ½ | cup spinach leaves |
| 3 | tablespoons pine nuts |
| ½ | teaspoon sea salt |
| Freshly ground pepper |
1. Boil water and cook peas for 3 minutes. Drain well.
2. Heat 1 tablespoon olive oil in a large skillet. Add peas and 1 garlic clove and sauté for 2 minutes.
3. Place peas in a food processor with spinach and pine nuts and pulse until coarse.
4. Add 2 tablespoons olive oil and blend. Season with sea salt and freshly ground pepper.
SERVES 4
TOTAL TIME: 15 MINUTES
I love asparagus, and the mint in this recipe smells delicious.
| 1 | cup Earth Balance “butter” |
| ½ | cup chopped mint (save some mint leaves for garnish) |
| ½ | teaspoon coarse sea salt |
| ¼ | teaspoon freshly ground pepper |
| 1 | pound asparagus, trimmed |
1. Put a pot of salted water on to boil, 15 minutes.
2. Melt Earth Balance “butter” with mint, salt, and pepper in a small saucepan over medium heat until just bubbling around the edges, 4 minutes.
3. Cook asparagus in a pot of boiling salted water until bright green and tender, about 3 minutes. Drain.
4. Drizzle a few tablespoons of mint “butter” over asparagus and toss gently to coat. Garnish with mint leaves.
SERVES AS MANY AS YOU WANT TO MAKE
TOTAL TIME: 25 MINUTES
I love radishes. Roasting them with salt and lemon gives them a fun twist.
Radishes, trimmed
Extra-virgin olive oil
Sea salt or Himalayan salt
Freshly ground pepper
Fresh lemon juice
1. Preheat oven to 450°F.
2. Toss radishes with olive oil. Season with sea salt or Himalayan salt and freshly ground pepper. Roast on a baking sheet, stirring once, until slightly tender and charred, about 15 minutes.
3. Sprinkle with more olive oil and fresh lemon juice to garnish.
SERVES 8
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
Braising brings out the flavor of these young vegetables while retaining the nutrients.
1. Heat Earth Balance “butter” in a large skillet over high heat until sizzling. Add radishes and cook on one side until dappled golden brown, about 5 minutes. Turn radishes and sear for 3 minutes more. Transfer to a bowl.
2. Add oil to pan and stir in onion, thyme, and a pinch of salt. Cook, stirring occasionally, until onion is golden brown, about 10 minutes (reduce heat if it starts to burn).
3. Add garlic and cook 30 seconds. Add scallions, cut-side down, and cook until light golden, about 2 minutes.
4. Pour in wine and boil, stirring for 2 minutes.
5. Toss in asparagus, chard stems, and sugar snap peas; add broth. Cover and simmer for 2 minutes. Season with salt and pepper.
6. Toss in chard leaves, peas, and lettuce; season with more salt and pepper. Cover and cook until wilted, about 3 minutes. Serve right away.
SERVES 6
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES
This unusual combination makes for a tasty dish that is quick to prepare.
| 2 | tablespoons olive oil |
| 2 | tablespoons minced shallot Sea salt |
| 3 | cups fresh or frozen peas (thawed if frozen) |
| ¼ | cup radicchio leaves |
| 2 | tablespoons vegetable broth, divided |
| 2 | tablespoons minced fresh parsley |
| Freshly ground black pepper |
1. Heat the oil in a large skillet over medium heat. Add the shallot and a pinch of salt. Cook 3 to 4 minutes, until softened.
2. Add the peas, radicchio, and 1 tablespoon broth. Cover and cook for 2 minutes.
3. Remove the lid and add the remaining 1 tablespoon broth to deglaze the pan. Add the parsley and season with sea salt and freshly ground pepper to taste.
4. Cook until the broth is evaporated and serve right away.