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The month of May is such a playful time with vegetables evolving from piles of itty-bitty roots & shoots to the peas that come off of curling tendrils. At your Farmer’s Market pick up a big beautiful bag of peas, snap peas, or snow peas and explore the sweet green possibilities this week. Snap Pea Risotto and the Snap Pea Saute give a buttery hint to the crunchy sweet vegetable, but if you don’t have the snap peas try regular sweet peas or snow peas instead.
Parmesan Pine Nuts are sprinkled on top of the Risotto and the Arugula Salad for extra crunch, flavor and protein, but they are also lovely decorated on the Baby Greens Pasta Salad for an easy lunch on the go. Snap peas alone are best for the Mozzarella Snap Peas as their sweet crunch is not replaceable in this dish, but make a large batch for dinner and leftovers for lunch paired with a Kale Caesar & Polenta Croutons. The croutons are easy to make in advance especially if you are already dining on the Garlic Seared Polenta with the White Bean & Artichoke Saute. Mix and match to pair any of these dishes with the Caper Dill Poached Tilapia.
After all of those mediterranean inspired cuisine, it is time to take a break and enjoy a hint of Asia with the Ginger Chicken with Snow Peas, Caramelized Onion & Broccoli over Coconut Rice.
Black Bean Tacos depart from tradition with Chipotle Sweet Potatoes, Radish Salsa and the Candied Chipotle Pepitas. The pepitas were another element of our big Tucson Local Foods Iron Chef win just last weekend!
Make extra Chipotle Sweet Potatoes and Coconut Rice for a different kind of breakfast with leftovers, Runny Eggs & Wilted Greens. A sweeter morning start is to use the abundance of strawberries around this month for a Strawberry Banana Smoothie and Strawberry Granola.
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Cook seasonally. Eat consciously. Live well,
