Quinoa Salad with Spring Vegetables

(recipe from Saveur magazine)

1 Tbsp. coconut oil
1 cup red quinoa
1/2 cup white wine
2 sprigs each tarragon and thyme (I used dried herbs)
1 cup frozen lima beans
1 cup frozen peas
3 Tbsp. lemon juice
3 Tbsp. olive oil
2 tsp. Dijon mustard
2 tsp. honey
Salt and pepper, to taste
5 radishes, sliced

In a medium saucepan, melt the coconut oil.  Add the quinoa and cook over moderate heat, stirring, until toasted, 2 minutes.  Add 1 1/2 cups water, the wine, and the herbs and bring to a boil.  Cover and simmer over low heat for 20 minutes.  Discard the herb sprigs.  Cool the quinoa to room temperature.

Meanwhile, in a saucepan of salted boiling water, cook the lima beans for 2 minutes.  Add the peas and cook for 1 minute longer.  Drain and transfer to a bowl of ice water; drain again.

In a large bowl, whisk the lemon juice, olive oil, mustard and honey; season with salt and pepper.  Stir in the quinoa, lima beans, peas and radishes.  Season with salt and pepper and serve.

Lima Beans and Mushrooms in Serrano Chile Tomato Sauce

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 fresh Serrano chiles
One 28-oz. can whole pear tomatoes, undrained
3 cloves garlic
1/2 cup firmly packed fresh cilantro leaves
2 Tbsp. fresh-squeezed lime juice
1/8 tsp. plus 1/4 tsp. salt
1/4 lb. fresh shiitake mushrooms
1/2 lb. button mushrooms
2 Tbsp. olive oil
2 cups freshly cooked or canned lima beans, drained
1 cup fresh or frozen shelled green peas
1/4 cup Madeira or dry sherry
Several grinds black pepper

Remove and discard the stems of the chiles.  (Also remove the seeds for a less spicy dish.)  In a blender or food processor, combine the chiles, undrained tomatoes, garlic, cilantro, lime juice, and the 1/8 tsp. salt.  Puree to a smooth consistency and set aside.

Cut the shiitakes into 1/4-inch slices.  Quarter the button mushrooms.

Heat the oil over medium heat in a heavy-bottomed skillet or Dutch oven.  Add all the mushrooms and sauté for 3-4 minutes, until they begin to turn golden.  Add the tomato mixture and the lima beans.  Cook over medium-low heat, stirring frequently, about 15 minutes, until the sauce has reduced to a nice, thick consistency.  If you are using fresh shelled peas, add them for the last 5-6 minutes of cooking time.  If you are using frozen peas, rinse briefly to melt the ice crystals, drain, and add them for the last 2 minutes of the cooking time.  Stir in the Madeira and plenty of pepper and heat through for another minute.  Serve very hot.


(Delicious sauce!  Serve with couscous, rice, quinoa to round out the dish.)

Risi E Bisi

(recipe from Food & Wine magazine)

About 7 cups vegetable broth
4 cups fresh young peas (about 4 lbs. in the pod) or thawed frozen peas
1/4 cup finely chopped fresh mint
4 Tbsp. unsalted butter (I used coconut oil)
1 Tbsp. olive oil
1 small red onion, finely chopped
1 1/2 cups Arborio rice
1/4 cup finely chopped fresh flat-leaf parsley
1 1/2 cups freshly grated Parmesan cheese (I omitted this)
salt and freshly ground pepper

In a medium saucepan, bring the broth to a simmer.  Add 2 cups of the peas and blanch over low heat for 1 minute.  Using a slotted spoon, transfer the peas to a food processor and add 1/2 cup of the broth.  Pulse the peas to a coarse puree.  Keep the remaining broth warm, at a simmer.

In a large heavy saucepan, melt the butter in the oil.  Add the onion and cook over moderate heat until softened and lightly colored, about 4 minutes.  Add the rice and stir for 3 minutes.

Add the remaining 2 cups of uncooked peas and mint to the rice and stir-fry over moderate heat for 1 minute.  Add the hot stock, 1 cup at a time, and stir constantly until it is partially absorbed before adding more (as for risotto), 20 to 25 minutes.  The texture should be soupy; if necessary, add more stock.  Just before the rice is al dente, stir in the coarsely pureed peas.  Stir in the parsley and half of the Parmesan and season with salt and pepper.  Serve at once, sprinkling with the remaining cheese at the table.

(More like a risotto than a soup.  Very fresh pea flavor, even with frozen peas.)

Fresh Pea Soup With Mint

(recipe from Prevention magazine)

1 Tbsp. olive oil
2 scallions, green parts only, cut into 4" pieces
1 rib celery, trimmed and cut into 2" pieces
1/2 onion, finely chopped
3 cups vegetable broth
4 cups fresh or frozen and thawed peas
1/4 tsp. salt
1/3 cup fresh mint leaves
1/2 cup Greek yogurt (I used coconut milk)
1/2 cup toasted pumpkin seeds

Heat oil in a large saucepot over medium-high heat.  Add scallions, celery, and onion.  Cook, stirring, 5 minutes, or until vegetables are tender.

Add broth and bring to a boil.  Add peas and salt.  Simmer for 10 minutes.

Transfer mixture carefully to a food processor or blender (in batches, if necessary).  Add mint and puree until smooth.  Cover and chill at least 1 hour.

Divide soup evenly among 4 bowls.  Top each bowl with 2 Tbsp. of the yogurt and sprinkle with pumpkin seeds.

(I added about 1 cup more peas, blended only slightly, as I initially thought the finished product was too thin.  Also, since I was taking this soup in a mason jar for work lunches, I simply blended the coconut milk right into the soup.  I used frozen peas, but this soup still tasted light and fresh.  I ate it both cold and hot, and it was delicious both ways.  Lovely.)

Asparagus, Peas, and Basil

(recipe from Gourmet Italian Kitchen magazine)

Serves 6.

1/4 cup finely chopped shallots (I used red onion)
2 Tbsp. olive oil
2 lb. asparagus, trimmed and cut into 1-inch pieces
2 1/2 cups (12 oz) shelled fresh peas (1 3/4 lbs. in pods) or 1 (10 oz.) package thawed frozen peas
1/2 tsp. fine sea salt
1/4 tsp. pepper
Handful of torn basil leaves (about 3/4 cup)

Cook shallots in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

Stir in asparagus, peas, salt, and pepper; cover skillet with a lid.  Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.  Remove from heat.  Stir in basil.

(So good!  So unbelievably good!  I ate this with some brown rice.  One of those recipes that makes me happy that I try new things.)