Recipe by Penelope Casas-Tapas: The Little Dishes of Spain

By Serious Eats 
SeriousEats.com is one of my favorite go to recipe websites. Check it out and have fun!


1 small yellow onion, roughly chopped
1 serrano chili or ¼-1/2 teaspoon crushed red pepper-depending on how hot you like it
1/2 cup cilantro, finely chopped, divided
2 teaspoons kosher salt
4 ripe avocados
2 tablespoons juice from 2 limes

1. Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.
2. Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

 

Serves 4
 
2 tablespoons white balsamic vinegar or regular balsamic
4 tablespoons olive oil
½ cup chopped herbs-mint, cilantro, parsley, basil-2-4 ounces cheese-shaved parmesan, asiago, 1 ripe avocado-not too soft
1 mango
½ English cucumber
¼ cup red onion diced or scallions
2 cups assorted salad greens
½ cup feta or ricotta salata
Salt and pepper to taste
Edible flowers for garnish-nasturtium, calendula, petunia, marigold, daylilies

1. Place the vinegar and olive oil in a small bowl and whisk to combine. Add the chopped herbs and season with salt and pepper to taste.
2. Cut the avocado, mango, and cucumber into ½ inch cubes. Keep them in separate piles on the cutting board.
3. Line a large platter with the salad greens.
4. Arrange the avocado, mango, and cucumber on top of the greens. Sprinkle with diced onion and feta.
5. Drizzle with dressing and garnish with edible flowers if you have them.

Other ingredient options:
Instead of mango you can use-peaches, plumbs, berries of any kind, watermelon, cantalope, honeydew melon

Serves 6 as a side dish
 
1 pound bag frozen Petite Peas (these are the sweetest), thawed
4-6 radishes, sliced thinly (about 1 cup)-if the radishes are small use about 2-3 per person, cut them into quarters
2 Tbs butter
2-3 scallions, sliced thinly on the bias
3 Tbs fresh mint, chopped
Kosher salt and Pepper

1. Heat a sauté pan with the butter and the radishes over medium-low heat. Cook until the radishes are soft and lightly pink about 3-5 minutes. 
2. Add the peas and heat until the peas are warmed through, about 3 minutes. 
3. Add the mint and the scallions. Season with salt and pepper to taste. Serve hot, room temperature, or cold.

 
Variations:
Add: Sugar snap peas, asparagus-sliced thinly, pea tendrils-cook with the peas.
Top With: Feta cheese, or shaved parmesan cheese.
Serve:
    As a salad with cooked new potatoes, rice, or other cooked whole grain.
    On toast with ricotta cheese or mascarpone cheese.
​    

Serves 4
 
¼ cup “yellow” curry paste (curry paste heat: yellow=mild, green=spicier, red=spiciest)
1 tablespoon coconut oil (avocado oil, or other neutral fat is fine)
½ cup coconut cream (the thick layer at the top of a can of coconut milk) 
1 cup coconut milk (I prefer “Thai Kitchen” or “A Taste of Thai” brands)
1 can chickpeas with the canning liquid
1 pound cauliflower florets-frozen or fresh
1 medium onion, peeled and sliced
1 red pepper, cut into 2-inch cubes
2 tablespoons fish sauce (I prefer Red Boat brand) 
½ pound peas, frozen
1 lime, cut in quarters
2 scallions, chopped
1 cup chopped cilantro
Optional: Cooked rice for serving

1. In a sauté pan, combine the curry paste, oil, and coconut cream over medium-high heat and fry until fragrant and the coconut fat separates, about 2 minutes. Add the coconut milk, chickpeas and their canning liquid (called aquafaba), onions, red pepper, and fish sauce, stir well, and simmer, covered, for about 10 minutes. 
2. Add the peas and a little water if the sauce is very thick. Turn up the heat to bring the mixture to a gentle boil, then lower the heat to a simmer, and cook for 5 minutes. Taste for seasoning and add more fish sauce if needed.  
3. Remove from the heat and serve over rice with the lime, and herbs on the side. 

​Variations:

• Chicken Curry- Cut 1 pound of boneless, skinless chicken thighs or breasts, into 2-inch cubes. Add the chicken to the dish after it has simmered for 10 minutes (after step #1). Cook the chicken in the sauce for 5 minutes or until it is cooked through. Continue with step #2). 
• Shrimp Curry-Add 1 pound (26-30 sized) raw shrimp (shelled and deveined) as in the Chicken Curry variation above.

Serves 4-6

​2 lbs broccoli, cut up into florets or 24 ounces of frozen broccoli
3 ounces cream cheese
2 tbsp unsalted butter
salt and pepper to taste
 

1. Steam or boil broccoli until soft, about 10-15 minutes.
   
2. Drain the broccoli well and place it in a large mixing bowl.
3. Cut the cream cheese into four pieces. Add it and the butter to the broccoli and mash together with a potato masher or purée with an immersion blender. You can also place this in a food processor.
4. Season with salt and pepper to taste. Serve hot. 

Variation: 
Baked Broccoli
Place the seasoned, mashed broccoli in a buttered baking dish. Combine ½ cup breadcrumbs with 2 tablespoons melted butter. Sprinkle on top of the mashed broccoli. Place in to a 375-degree oven and cook until the breadcrumbs are browned.

Serves 8
4 tablespoons unsalted butter 
1 butternut squash (about 2 ½ pounds) 
1 ½ cup Gruyere or Swiss cheese, grated 
½ cup parmesan cheese, grated 
1 ½  teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
1 cup heavy cream 
1 cup Panko breadcrumbs 
 

1. Preheat oven to 375°F. 
2. Brush a 9 X 13-inch baking pan with 1 tablespoon butter melted butter. 
3. Peel the squash, then cut in half lengthwise. Remove the seeds. Slice each half into ¼ inch slices.
4. Combine the cheeses and salt and pepper in a small bowl.
5. Arrange half the squash in the bottom of the buttered baking dish and sprinkle half of the cheese on top. Layer the remaining squash on top and sprinkle the remaining cheese on top. 
6. Pour the cream evenly over squash and cheese. 
7. Melt the remaining 3 Tbs of butter and toss with the Panko crumbs in a bowl.  Sprinkle Panko crumbs over the top layer of cheese.  
8. Cover the pan with foil and bake for 35-45 minutes until the squash is soft when pierced by a fork. Remove the foil and continue to cook until the breadcrumbs have browned, about 10 minutes. Serve immediately or refrigerate and warm in the oven before serving. 

Alternatives: Use Yukon Gold or Red Bliss potatoes instead of squash. You can also substitute cauliflower or broccoli for the squash. 

​Serves 6


2 pounds fingerling potatoes-or other small potatoes
4 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
4 cloves garlic, thinly sliced
¼ pound thick-cut bacon, diced-or diced pancetta
½ cup parsley, chopped
salt and pepper
 
 

1. Preheat oven to 425 degrees. Drizzle a rimmed baking sheet with 2 tablespoons oil. Place the potatoes onto the baking sheet and shake the pan to coat the potatoes on both sides with oil. Season with the salt and pepper.
2. Place the pan into the oven and cook for 25 minutes or until the potatoes are tender when pierced with a fork.
3. While the potatoes are cooking, heat a large sauté pan over medium heat. Add 1 tablespoon of olive oil and the bacon. Cook until the bacon begins to brown. Add the sliced garlic and cook for 1 minute. Remove the pan from the heat and set aside. 
4. When the potatoes are fork tender, remove the pan from the oven. Gently press down on each potato to “smash” it and flatten a bit. Be careful to not flatten too much. You don’t want the potatoes to break apart losing their shape.
5. Warm the bacon and garlic on the stove. Add the potatoes in a single layer. Turn the potatoes over to coat both sides with the garlic and bacon. Place the potatoes onto a warmed platter. Continue with the remaining potatoes and place onto the platter. Drizzle any remaining garlic and bacon onto the potatoes and sprinkle with parsley. Serve hot. 

Additions: Add 1 teaspoons chopped rosemary when cooking the garlic.

Serves 6

​​1 ½ cups plain whole fat Greek yogurt
2 garlic cloves, minced
¼ cup mint leaves, chopped fine
½ cup parsley, chopped fine
1/8  teaspoon ground coriander
1/4 teaspoon ground cumin
2 teaspoons lemon juice
1 teaspoon honey
Kosher salt and freshly ground pepper
2 pounds butternut squash or other winter squash (or use a few different kinds of winter squash-(I love Delicata squash-no need to peel!)
2 tablespoon Extra Virgin olive oil
2 tablespoons toasted pistachio nuts, roughly chopped (pecans, walnuts, or almonds are fine to use too)

1. Preheat the oven to 450 degrees. 
2. Place the yogurt, minced garlic, mint, parsley, coriander, cumin, lemon juice, and honey in a bowl and stir to combine well. Taste and season with salt and pepper to taste. Set aside.
3. Peel the butternut squash, cut in half lengthwise, and remove the seeds. Cut the squash into ½ inch thick pieces (slices or cubes is fine).
4. Toss the squash with the olive oil and season with plenty of salt and pepper in a large bowl. Spread the squash in one layer on one or two rimmed baking pans. Roast until fork tender and browned on some of the edges, about 20 minutes.

Place the cooked squash onto a serving platter. Drizzle with half of the yogurt herb sauce (serve the remaining sauce at the table). Scatter the top with pistachio nuts. Serve hot or warm.

Serves 6-8
1 butternut squash (about 2 pounds), peeled, seeded and cut into ½” cubes
4 tablespoons olive oil
10 large thinly sliced garlic cloves
4 cups chopped baby arugula 
1 tablespoon chopped sage or rosemary
1 cup chopped flat-leaf parsley
Kosher salt
Pepper, freshly ground
½ cup shredded Parmesan cheese or crumbled feta
 

1. Preheat the oven to 400 degrees.  In a large bowl combine the butternut squash and olive oil with 1 teaspoon of salt and ½ teaspoon of pepper.  Divide the squash between 2-3 sheet pans.  Cook for 10-12 minutes or until it is just fork tender. Remove from the oven and set aside uncovered. As an alternative to roasting, steam the squash for 8-10 minutes in a large covered sauté pan with ¾ cups of water and 1 teaspoon of salt.   
2. Place 3 tablespoons olive oil and the garlic slivers in a large sauté pan.  Cook over medium-low heat, stirring occasionally until softened and lightly browned, about 5-8 minutes.  
3. Add the chopped arugula, sage, and parsley to the garlic and toss for 3 minutes or until the arugula is wilted and the sage is fragrant. Add the cooked squash into the pan and toss gently to combine and heat through.  Taste and season with salt and pepper as needed. Place the squash onto a platter and sprinkle the shredded parmesan cheese on top.  

Optional: Top with Greek yogurt (1 ½ cups Greek yogurt, 1 garlic clove-crushed, 1 tsp lemon zest, salt to taste. 
 

Serves 6
 
4 tablespoons unsalted butter
1 ½ pounds celery root, peeled, cut into ½” dice 
½ pound baking potato, peeled and cut into 1/2-inch dice- 
2 garlic cloves
​1 cup chicken stock
¾ cup heavy cream, warmed
3 Tbs fresh scallions, minced 

1. In a medium saucepan, combine the butter, celery root, potato, garlic, and stock and bring to a boil. Reduce the heat and simmer until tender, about 30 minutes. If stock remains, drain in a colander set over a bowl and reserve the cooking liquid. 
2. Mash the celery root and potato with a potato masher or put through a potato ricer. 
3. Add as much of the warmed cream and reserved cooking liquid as necessary to form a soft puree.  Season with salt and pepper.
4. Transfer the puree to a serving dish and top with the minced scallions.

 
Notes: For a low-carb option, use cauliflower in place of potato.

This recipe is from the wonderful cookbook "Spice" by Ana Sortun. Ana is a celebrated Boston based chef who I had the pleasure of working for at the beginning  of my cooking career. If you are in the Boston area you must seek out her restaurants Oleana, Sarma, and Sofra Bakery

Serves 4
 
4 medium carrots
2 Tbs butter
½ vanilla bean or ½ tsp vanilla extract
1 Tbs lemon juice
Kosher salt and freshly ground pepper

1. Peel the carrots and slice on the bias into ¼ inch thick slices.
2. Melt the butter medium heat in a 4 quart saucepan. Slit the vanilla bean in half lengthwise and scrape the seeds with a knife into the butter.  If using extract, add it to the butter. 
3. Add the carrots and ½ cup of water to the pan and cook over medium heat until they soften and become lightly glazed, about 10 minutes. 
4. Add the lemon juice and stir.  Season with salt and pepper.

Adapted from Alton Brown's "Cacio e Pepe"

​Serves 6
1 pound dry spaghetti
Cold water to cover
1 teaspoon coarse salt
3 ounces parmesan cheese, finely grated
1/3 cup extra-virgin olive oil
3/4 to 1 cup pasta water
Salt and pepper to taste
1 ounce grated parmesan cheese for serving
​
Additions: Add any of the following: Cherry tomatoes, cooked chicken, sausage, broccoli, or other vegetable of your choice.
​

1. Combine pasta, water and salt in a 3-quart, high-sided saute pan. (Water should just barely cover pasta and measure 1 1/2 inches deep total.) Cover and set over medium-high heat.
2. When water reaches a boil, remove the lid and decrease heat to medium to maintain a simmer. Stir the pasta every minute or so, making sure the ends of the noodles stay submerged and that they aren't sticking together. Add more water as needed to keep it submerged.
3. While the pasta cooks, begin the sauce. Combine the Parmesan and the olive oil in a large, deep mixing bowl. Work ingredients together with a whisk until it forms a batter-like sauce.
4. When the pasta has been simmering for 5 minutes, ladle 1 cup of the cooking water into a measuring cup then slowly drizzle 3/4 cup into cheese paste while mixing until smooth.
5. After the pasta has been cooking for 10 minutes start checking for doneness; you want it to be just barely al dente (a little bite).
6. Use tongs to lift the pasta out of the cooking water and allow to briefly drain before adding to the cheese paste. Grasp the pasta with the tongs and stir vigorously for 2 minutes. The pasta will continue to release starch and the sauce will emulsify. Around a minute thirty you will see cheesy water magically transform into a proper sauce. If you find your sauce clumping, add a bit more of the pasta water and continue working the pasta. Season with salt and pepper to taste.
7. Portion pasta into bowls, top with reserved parmesan cheese and serve immediately.

Serves 6
2 pounds broccoli or cauliflower
8 oz heavy cream
8 oz cheddar cheese, shredded
2 oz cream cheese
1 pinch cayenne pepper
Kosher salt and pepper to taste

1. Cut broccoli or cauliflower into florets. Steam  in salted water for 4-5 minutes until just tender. Remove from heat and drain well. Set aside.
2. While your broccoli or cauliflower is cooking, add the heavy cream, cheddar cheese, cream cheese, and cayenne pepper into a small saucepan. Heat over medium-low heat, stirring until smooth.
3. Place the broccoli or caulifower onto a platter and pour the cheese sauce over. Season with salt and pepper to taste. Serve as is or pour into baking dish and brown under the broiler.

Notes: If you would prefer to use brown rice, increase the rice cooking time to 30 minutes.

Makes 6-8 servings

4 cups chopped Napa cabbage, red cabbage, or combination of both
1 cup shredded carrots
1 red pepper, thinly sliced thinly
1 small English cucumber, halved lengthwise, thinly sliced or spiralized into thin strands
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Optional: add cooked, shredded chicken, pork, sirloin, or whole cooked shrimp.

Dressing
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons avocado oil or peanut oil
1 tablespoon soy sauce 
2 tablespoons honey
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

 
To prepare the salad, combine all the vegetables in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

To prepare the dressing, combine all of the dressing ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

​This recipe is written to be prepared in an air fryer. You can prepare the tomatoes in the oven or fried in oil if you prefer. See notes below.

Serves 2-4

2-3 medium green tomatoes (unripe, cut into 1/4 inch slices)
2 eggs
½ cup flour
1 cup Panko crumbs
1 cup yellow cornmeal
1 teaspoon Italian seasoning
1 teaspoon kosher salt-sea salt, mineral salt 
1 teaspoon paprika
½ teaspoon ground black pepper
½  teaspoon garlic powder
½  teaspoon onion powder
Avocado oil spray (or other non-seed oil spray)

1. Pre-heat air fryer to 400ºF.
2. In a medium bowl whisk the eggs. Place the flour on a plate.
3. In a wide shallow container, combine the Panko crumbs, cornmeal, and the seasoning.
4. Sprinkle the tomatoes with a little salt. Dip the tomato slices in the flour, dip in egg mixture, and then press Panko crumb mixture into both sides. Sprinkle a little more salt on them.
5. Spray the air fryer basket generously with avocado spray, and place as many coated tomatoes in the basket that will fit with plenty of space in between. Spray coated tomatoes with additional avocado spray to lightly coat.
6. Cook for 10 minutes or until browned and crispy. 
7. Repeat with remaining tomatoes.
8. Serve hot.

 
Serving suggestions:
Serve with a dipping sauce. Serve in a sandwich. Top with fried or poached eggs. 
To fry: In a deep 12-inch skillet heat 1 inch avocado oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
To oven cook: Heat oven to 400 degrees. Cook coated tomatoes for 20 minutes, If you have a convection setting, be sure to use it!

​Serves 6
¾ cup balsamic vinegar
1 teaspoon sugar
1 small seedless watermelon
1 pint cherry tomatoes (assorted colors)
2 tablespoons thinly sliced red onion or scallions
2 tablespoons chopped mint
2 tablespoons thinly sliced basil
2 tablespoons extra virgin olive oil
Kosher salt
Pepper, freshly ground
½ cup feta cheese 
½ cup assorted edible flower petals (nasturtium, calendula, garlic, chive, cherry tomato, cucumber)

1. To create the glaze, bring the balsamic vinegar and sugar to a boil in a small saucepan over high heat.  Reduce the heat to low and simmer until the vinegar is reduced and syrupy, about 20 minutes. Set aside to cool. *You can purchase a balsamic glaze if you prefer.

 

1. Remove the rind from the watermelon and slice into 1 ½- inch thick slices. Cut disks from the watermelon slices using a 2 ½- inch cookie cutter. Save the leftover melon for nibbling.
   
   
2. Slice the tomatoes in half from top to bottom. Cut the feta into tiny cubes and set aside for garnish. Combine the sliced tomatoes, onion, herbs, and olive oil in a bowl and toss gently with salt and pepper to taste.  
   ______________________________________________

To serve as a plated appetizer:
Place a watermelon disk on each plate. Evenly distribute the tomato and herb mixture onto the top of each watermelon disk and drizzle with balsamic glaze. Finish with a sprinkling of feta and flower petals.
 
To serve as a salad:
Remove the rind from the watermelon. Cut the watermelon into 1 inch cubes. Place 4 cups of watermelon into a large bowl. Combine with the tomatoes, slice onions, and herbs. Toss gently with 2-3 tablespoons of the balsamic glaze and olive oil. Season with salt and pepper to taste. Finish with flower petals and feta. Serve.    

Serves 4 as a side dish 
​
2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. 
3. Place the radishes into a serving bowl and toss with the fresh mint. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until the radishes are fork tender.

This recipe can be made in your air fryer, oven, on the grill, and with steamed corn. 

Serves 4 
4 tablespoon butter
3 cloves garlic, chopped
½ teaspoon red pepper flakes
4 ears of corn-medium sized to fit in air fryer
¼ cup fresh cilantro, chopped
1 cup shredded Queso blanco cheese or parmesan cheese
1 lime, cut into 4 wedges   

1. Place the butter, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer. Cook at 350 degrees for 6 minutes. Remove the pan and set aside.
   
   
2. Brush some of the melted butter mixture onto each piece of corn to lightly coat. Place corn into the basket of the air fryer and cook at 350 degrees for 5 minutes. 
   
   
3. Remove the corn from the air fryer and place onto a serving platter. Drizzle the corn with the remaining butter mixture, sprinkle with the cheese and chopped cilantro. Serve hot with lime wedges.

Options:
Herbs: If you are not a fan of cilantro, use chopped parsley and/or basil. 

Cheese: Ricotta salata, mozzarella, parmesan, and sharp cheddar are all delicious alternatives.

Serves 4 with leftovers

5-6 cups fresh broccoli florets and cut stems (about 1 pound of florets)
¼ cup of red onion, chopped
½ cup dried cranberries or raisins
1 cup mayonnaise (or ½ cup mayonnaise and ½ cup sour cream or plain yogurt)
2-3 tablespoons apple cider vinegar
1 tablespoon honey, or 1 teaspoon sugar
Salt and pepper to taste.
 
Additions: 2 cups shredded sharp cheddar cheese, cooked bacon, 1 cup peas, chopped celery, pumpkin seeds, sunflower seeds, or slivered almonds.
 

1. Combine the cut broccoli florets and stems, chopped onion, and dried cranberries in a large serving bowl. 
   
   
2. In a separate bowl whisk together mayonnaise, cider vinegar and honey. Add the dressing to the salad and toss to mix well. Season with salt and pepper to taste. Chill thoroughly before serving. The salad will keep in refrigerator for 3-4 days.

Serves 4
3 black plums, pitted and thinly sliced
Cucumber-about 2 cups thinly sliced (peeled or unpeeled)
¼ cup parsley, chopped
2 tablespoons chopped mint
2 tablespoons olive oil or avocado oil
1 tablespoon rice vinegar
2 teaspoons rosewater-to taste (1/4 tsp rose extract-adjust to taste)
¼ cup fresh rose petals for garnish
Kosher salt and pepper to taste
 

1. Combine the plums, cucumber, parsley, and mint, in a bowl. 
2. In a small jar combine the oil, vinegar, and rosewater and shake to combine.
3. Toss the salad with the vinaigrette. Season with salt and pepper to taste. Serve in bowls with the rose petals.

Serves 4

​1 pound fiddle head ferns, trimmed and washed
2 Tbs unsalted butter
2 cloves garlic, sliced thinly
Kosher salt and pepper

1. If the fiddleheads are clean, you can move to step 2 and sauté them with the butter and garlic. If the fiddleheads have brown fronds in the center, blanch in boiling water. Bring 2 quarts water and 1 tsp salt to a boil. Drop the fiddleheads into the pot of boiling water and cook for 5 minutes. Skim any brown “fuzz” from the water.  Drain the fiddleheads in a colander and rinse with cold water. 


2. Place the butter, garlic, and fiddleheads in a large sauté pan and heat over medium-low heat. Cook for 5 minutes or until the fiddleheads are just fork tender. Season with salt and pepper and serve hot.  


Additions:
Lemon zest
Orange zest
Feta, parmesan, or goat cheese
Garlic scapes- sauté with fiddleheads

Serves 6 as a side dish

4 ounces sugar snap peas
4 ounces snow peas, sliced on the bias
4 ounces frozen petite peas, thawed
2 scallions, about ½ cup chopped-or equal about of chives, chopped
2 cups pea shoots or tendrils-water cress or mixed greens can be substituted
2 Tbs fresh mint, roughly chopped
2 Tbs fresh flat leafed parsley, roughly chopped
optional: 2-3 radishes, thinly sliced
5 Tbs cider or red wine vinegar
1 tsp Dijon mustard
1/2 cup olive oil
Kosher salt and Pepper
Ricotta salata or parmesan, shaved
Edible flowers for garnish

1. Heat a saucepan filled halfway with water and 1 tsp kosher salt. Bring to a boil. While the water is coming to a boil, prepare an ice bath with ice and cold water, set aside.
2. When the salted water reaches a boil, add the sugar snap peas and the sliced snow peas. Cook for 3 minutes. Remove the peas from the water with a slotted spoon and immediately place them into the ice bath. Once cold, drain and place on a cotton towel to pat dry-as dry as possible.
3. Prepare the dressing by combining the vinegar, Dijon mustard, and olive oil in a lidded jar. Cover and shake until combined.
4. Place the sugar snap, snow, and thawed peas, into a large bowl with the greens and optional radish slices. Add the herbs and enough dressing to lightly coat the salad and gently toss.  Season with salt and pepper to taste.  Serve immediately garnished with cheese and edible flowers.

Check out my Facebook Live cooking demo of this salad with the 3 variations below: https://www.facebook.com/thecreativefeast/videos/561124908113428/
​

Make this salad a meal: Hard boiled eggs or poached eggs with roasted potatoes and roasted radishes.

Appetizer: Dress the salad and place on top of toasted bread smeared with ricotta cheese

Pasta: Add the undressed salad to Pasta Carbonara https://www.thecreativefeast.com/recipeblog/pasta-alla-carbonara

Mint is the unsung hero of the herb family. It is such a wonderful addition to a meal any time of year. It always reminds me of spring. I use this vinaigrette as a dressing for side dishes and as a sauce for lamb, seafood, and chicken.

​Makes about 1 1/4 cups

¾ cup avocado oil or olive oil
¼ cup rice vinegar (or white vinegar)
1 teaspoon sugar
½ cup mint leaves, chopped
½ cup flat leafed parsley, chopped
Kosher salt and ground pepper

1. In a blender, combine the oil, vinegar, and sugar with the chopped herbs and pulse until the ingredients are pureed. Store in the refrigerator until ready to use.

How to use this vinaigrette:

• ​Serve as a sauce for lamb, chicken, and seafood
  
• Drizzle over roasted vegetables
  
• Add to any rice dish
  
• Combine with mayonnaise to create a creamy dressing
  
• Toss with sweet peas, asparagus, or any other spring vegetable. 

Serves 6

​Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!  
Low-carb trick-prepare and cook the stacked potatoes one day ahead and refrigerate. The refrigeration changes the structure of the starches in the potatoes to make them "resistant starches". Resistant starches have a reduced absorption rate in our bodies and helps to keep our insulin low. Learn more about this amazing phenomenon RESISTANT STARCH
 
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
8-10 Yukon Gold potatoes
 
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray.

To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 

Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch. Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through.