"Whether you start with fresh or frozen sugar snap peas, this recipe bursts with soy sauce and sesame flavor. Serve the snap peas hot as a side dish, or chilled for an Asian-inspired appetizer."
"Shallots and a little thyme are sprinkled over irresistible sugar snap peas!"
Freshly dug, true “new” potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes.
Cashew pilaf is a beautifully textured mix of nutty wild rice and tender long grain white rice, studded with tiny cubes of sautéed carrots, onions and, at the end, a lavish toss of minced parsley and roasted salted cashews. It has softness and crunch, sweetness and saltiness.
Fresh corn is already at some farm stands and you only have a couple of months to get your fill. This is a favorite relish to spoon beside grilled chicken or fish. There is no easy way to remove the corn from the cobs. Do it several rows at a time with a serrated knife. To make shucking painless, pull off the husks at the farm stand (unless you need the compost).
Lots of Indian spices flavor these stuffed eggplants. They can be a complete meal, but if you are feeling extra energetic, make this dish part of a multicourse Indian feast along with curried vegetables, basmati rice, yogurt salad and some Indian breads. As a side dish, plan on one-quarter of an eggplant per person.
Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.
Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.
The cuisines of most Mediterranean and Middle East countries include some type of eggplant salad. The purple orb is usually grilled or roasted, mashed or pureed, and seasoned with olive oil and lemon, at a minimum. In this most basic form, the dish is often called “peasant caviar,” presumably because after grilling or roasting, this pedestrian vegetable assumes a rich, lush -- patrician, if you will -- texture.
Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.