- March: Stinging Nettle Soup
- April: Asparagus Cashew Rice Pilaf
- July: Cool Snap Pea Salad
- August: Wilted Asian Greens
Stinging Nettle Soup
1 pound stinging nettles
2 teaspoons salt
1 tablespoon extra virgin olive oil
1 white onion, diced
1/4 cup basmati rice
4 cups chicken broth
salt and pepper to taste
1. Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
2. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.
Asparagus Cashew Rice Pilaf
1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves
1. Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
2. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
3. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
4. Mix asparagus and cashew halves into the rice mixture, and serve warm.
Cool Snap Pea Salad
1 ½ lbs Snap Peas, washed, ends trimmed
1/3 cup your favorite Vinaigrette Dressing (homemade or try Bragg’s “Healthy Organic Vinaigrette” probably available at People’s, Food Front or New Seasons)
1 medium red onion, sliced thinly
½ cup pine nuts (or sliced almonds), skillet toasted ‘til lightly browned
1/2 cup crumbled feta cheese (or sauted and cooled “Curry Lentil” tempeh)
½-1 tsp. dried crushed red chili peppers (optional)
Salt and pepper to taste
Steam snap peas until just slightly softened and bright green. DO NOT OVERCOOK, you want them crisp and slightly crunchy. Cool them in cold water and drain well. Add the other ingredients and refrigerate for a couple of hours before serving.
Yields about 4-5 servings (except in households where a hungry teenager and her dad can eat the whole thing in one sitting). Other veggies can be substituted for the snap peas: snow peas; shelled peas; broccoli; green beans, etc., just adjust your cooking time so that the veggie is just lightly done, not overcooked. Also try omitting the cheese and using chopped fresh herbs or diced fresh ginger instead of chili peppers.
Wilted Asian Greens
1/4 cup unseasoned rice vinegar
3 tablespoons low sodium soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
6 cups pea shoots (3 oz)
6 cups tatsoi (3 oz)
6 cups mizuna (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over heat (don’t boil), stirring, until sugar is dissolved. Pour hot dressing over greens in a large bowl and toss well. Serve immediately.
<< Back to Gardening Tips Home