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A simple Italian side dish is perfect for spring as it uses fresh peas and snap peas. Make it vegan by subbing out the butter for olive oil and substitute a sprinkle of pine nuts for the Parmesan. Brown rice can be substituted for the arborio rice, but find a short grain brown rice that would be used for sushi for example.
A quick saute will keep snap peas bright and crisp. Use butter, olive oil or a combination of both as we do.
Partnering sweet snap peas with grass fed or organic Little Smokies Cocktail Franks makes for an additive grilled treat. Serve these to little hands or big adult ‘kids’ who adore happy, sustainable hot dogs as much as I do. If you can’t find the cocktail dogs, just cut hot dogs into 2 inch pieces instead.
A bright dressing with garlic scapes laces through fresh herbs & mozzarella with crispy snap peas.
This beautiful, naturally gluten-free chickpea flour pancake-like flatbread will revolutionize your dinners. It is high protein, low-glycemic and the perfect substitute for bread or even pizza crust in a variety of meals. We whip up socca for dinner whenever we have a ton of vegetables and not a lot of protein or starch to accompany the meal. It can be made on your stove top, under your broiler or my favorite in the summer is directly on the piping hot grill. A cast-iron pan is my personal choice for making it happen easily, but a metal pie pan or a skillet that can go in your oven will work as well. Socca is the French name, but in Italy it is called Farinata. Please note, the gorgeous photo was taken by the talented David Lynn Photography.
