Still getting spoiled with fresh mint? Let’s try to incorporate this weeks share into it’s own meal. Just add a few extra fresh ingredients.
Summer lemony pasta with sugar snaps, squash and herbs
Ingredients: 1 box penne (or similar) whole wheat noodles, 2 c. sugar snap peas, 1/4 c. fresh lemon juice, 2 t. lemon zest, 1/2 t. salt, 3 T EVOO, 1/4 c. chopped fresh herbs (basil, parsley, mint, etc…), 1 summer squash, shaved parmesan.
Steps: If you have yellow summer squash, chop into matchsticks; if you have ronde de nice (green striped summer squash), cut in half and remove seeds and pulp before cutting into matchsticks. Saute squash in a little EVOO for a few minutes. Meanwhile, cook pasta according to package, adding sugar snaps during last 3 minutes of cooking. Drain and rinse with cold water then set aside. Combine lemon juice, zest and salt in a large bowl; whisk in oil then toss in the herbs and squash. Top with shaved parmesan and serve room temperature.
Mexican Cesar Salad
Ingredients: 1 bunch kale chopped (see notes), 1 bag mixed greens, 1/2 pint sugar snap peas chopped, 2 scallions (green & white) chopped, 1/2 c. cojita or feta cheese.
Dressing: 1/2 c. EVOO, 1/2 hot pepper (jalepeno or banana) seeds removed and finely diced, 1-2 garlic scapes finely diced, 2 T. red wine vinegar, 2 t. worcestshire sauce, salt & pepper to taste
Steps: First prepare the dressing by combining all dressing ingredients. Let dressing sit for 30 min-1 hour (on counter, not in fridge) to let flavors infuse with each other. To prepare the salad, strip kale from stem (like you’re straightening a pipe cleaner) then roll up leaves and chop. Wash greens and add to large bowl with kale. Add in peas, scallions and cheese and top with dressing right before serving.
