Introduction:
Fresh mint and parsley mellow the peppery bite of arugula in this simple pesto that wakes up spring peas and beans.
Servings:
Makes about 4 servings
Ingredients:
- 2/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1 pound haricots verts, trimmed
- 1 pound sugar snap peas, trimmed
- 2½ teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper, divided
- 2 cups fresh arugula
- ½ cup fresh mint leaves
- ½ cup fresh parsley leaves
- ½ cup toasted pecans
- 1/3 cup finely grated Parmesan cheese
- 1 clove garlic
- 2 tablespoons sherry vinegar
- Garnish: toasted pecans, fresh mint
Instructions:
- Cook the Haricots Verts: Heat 1 tablespoon of olive oil in a 12-inch cast-iron skillet over high heat until it begins to smoke. Add the haricots verts and cook, without stirring, until they begin to char on one side, about 2 minutes. Continue cooking, stirring occasionally, until crisp-tender, about 5 minutes. Remove from the skillet and set aside.
- Cook the Peas: Add the sugar snap peas to the skillet and cook over high heat, without stirring, until they begin to char, about 2 minutes. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Sprinkle the haricots verts and peas with ½ teaspoon salt and 1/8 teaspoon pepper.
- Prepare the Pesto: Combine the arugula, mint, parsley, pecans, Parmesan cheese, garlic, and sherry vinegar in a blender. Pulse until finely chopped. With the blender running, add the remaining 2/3 cup of olive oil in a slow, steady stream until combined. Sprinkle with the remaining 2 teaspoons of salt and 1/8 teaspoon of pepper.
- Combine and Serve: Spoon the arugula pesto over the haricots verts and peas. Garnish with additional toasted pecans and fresh mint, if desired.
Peas with Bacon & Ricotta
Introduction:
Finished with a dollop of ricotta and a squeeze of lemon, this dish is bursting with fresh flavor.
Servings:
Makes about 6 servings
Ingredients:
- 6 slices thick-cut bacon, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 4 cups fresh or thawed frozen peas
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- Ricotta cheese and lemon wedges, to serve
Instructions:
- Cook the Bacon: In a small Dutch oven over medium-high heat, cook the bacon until crisp, about 10 minutes. Remove the bacon using a slotted spoon and drain on paper towels, reserving 1 tablespoon of drippings in the pot.
- Cook the Onion: Add the onion to the pot and cook, stirring occasionally, until tender, about 8 minutes.
- Add Wine and Broth: Pour in the wine and cook until reduced by half, about 5 minutes. Add the chicken broth and bring to a boil.
- Cook the Peas: Add the peas, salt, and pepper. Cook for 1 minute, then remove from heat.
- Serve: Serve with a dollop of ricotta cheese and lemon wedges.
Stir-Fried Swiss Chard
Introduction:
A perfect weeknight side dish.
Servings:
Makes about 4 servings
Ingredients:
- 6 slices thick-cut bacon, cut into ½-inch pieces
- 1 (1-inch) piece fresh ginger, peeled and minced
- 3 cloves garlic, minced
- 3 bunches Swiss chard, stemmed and torn into 3-inch pieces (16 cups packed)
- 1/3 cup sliced green onion
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper
Instructions:
- Cook the Bacon: In a 12-inch cast-iron skillet over medium heat, cook the bacon until crisp, about 12 minutes. Remove the bacon using a slotted spoon and drain on paper towels, reserving 1 tablespoon of drippings in the skillet.
- Add Ginger and Garlic: Increase heat to medium-high. Add the minced ginger and garlic to the skillet and cook until fragrant, about 30 seconds.
- Add Swiss Chard: Add the Swiss chard in batches, stirring until wilted after each addition. Cook for about 3 minutes.
- Add Remaining Ingredients: Stir in the green onion, honey, rice wine vinegar, kosher salt, and crushed red pepper.
- Top and Serve: Top with the cooked bacon just before serving.