 Serves 6 to 8
1 lb. fresh snow peas 8 oz. whipped cream cheese ¼ teaspoon freshly ground black pepper ½ cup frozen green peas (keep in a bowl in the freezer until needed)
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 Serves: 4 as a side dish
2 tablespoons fresh lemon juice ½ cup light cream 1 tablespoon Dijon mustard 1 level teaspoon sugar 2 tablespoons shredded mint, plus leaves for garnish ¼ lb. snow peas, julienned 2 medium kohlrabi, trimmed and spiraled or julienned 2 medium Granny Smith apples, cored and spiraled or julienned
 Serves 4
1 lb. linguine 4 tablespoons good green olive oil 2 tablespoon unsalted butter 1 - 1½ cup half & half, fat free is fine ½ cup ricotta cheese 2 cups snow peas, sliced lengthwise, ¼ inch wide 2 teaspoons lemon zest ¼ cup chives, minced 2 tablespoons Parmesan cheese 1 cup basil, shredded or cut with a scissors 1 cup reserved pasta water Salt & fresh pepper to taste
NOTE: Because many of the ingredients come together quickly in the last few minutes, it is best to have all the mincing, cutting and zesting done in advance. VARIATIONS: Try adding a few pea shoots or fennel/rainbow/beet sprouts. Recipe by Anna Gill
Serves: 4 ¼ cup egg white 1 tbs. cornstarch 1 tbs. white wine 1 lb. uncooked shrimp, peeled, deveined and butterflied 1 tbs. diced tomato 1 tbs. low sodium soy sauce 2 tsp. sugar ¼ cup lite vegetable oil 1 medium onion, diced 3 large garlic cloves, pressed or minced 2 tsp. fresh ginger, minced 24 to 30 snow peas, strings removed 2 tsp. cornstarch dissolved in 2 tbs. water 1. In a medium bowl, combine the egg white, white wine and 1 tablespoon of cornstarch. Add shrimp and toss to coat. Let sit for about 30 minutes. 2. In a small bowl, combine tomato, soy sauce and sugar. Set aside. 3. In a wok or a large heavy skillet heat the oil. Add the onions, garlic and ginger. Stir-fry until the onion and the garlic begin to brown, approximately 3 minutes. 4. Stir the shrimp into the egg white mixture. Then add the shrimp and egg white mixture to the stir-fry and cook until the shrimp are just opaque, about 2 minutes. Add the dissolved cornstarch and stir until the sauce thickens. 5. Add the snow peas and toss briefly while in the wok or pan. Place all in a serving bowl and serve while hot. Recipe by Anna Gill
Serves: 8 1 tablespoon canola oil 4 large cloves garlic, pressed or minced ¼ cup chicken stock ¼ cup white wine ⅓ cup oyster sauce 5 cups snow peas, strings removed 3 cups snow pea tendrils 5 cups pea shoots 1. Heat oil in a wok or a large, heavy pan over high heat. 2. Add garlic and cook briefly while stirring to prevent burning. Remove from heat. 3. Whisk together stock, wine and oyster sauce in a bowl. Add mixture to the wok or pan. 4. Add peas and tendrils. Cook turning peas constantly, until bright green and crisp, about 2 minutes. 5. Divide among 8 bowls; top each with a handful of pea shoots  Recipe by Anna Gill
Serves: 8 1 cup broccoli florets 2 cups asparagus pieces 1 cup slivered snow peas (or sugar snaps) ½ cup slivered carrots 1 cup slivered zucchini 1 small eggplant, diced into ½ to ¾ inch pieces 3 large crushed garlic cloves 20 - 24 ripe plum tomatoes (4 cups chopped) Salt & pepper to taste 1 to 2 cups good green olive oil as needed 1 packed cup of shredded basil ½ cup pine nuts 1 lemon 1 ½ lbs. pasta of choice* Freshly grated Parmesan cheese, optional 1. Place the eggplant on a shallow roasting pan and roast in a 300◦ oven for 15 to 20 minutes. Set aside. 2. Steam the broccoli, carrots and asparagus lightly. Saving the water, drain vegetables well and put aside. 3. Heat the reserved vegetable water, adding water if necessary, and heat to a boil. 4. Blanch tomatoes in boiling water for 30 seconds to loosen skin. Save the water again. 5. Peel and coarsely chop the tomatoes, retaining as much of the moisture as possible. (It is possible to place the whole peeled tomatoes in a bowl and chop them with a pair of kitchen shears. It's easier and it keeps more of the liquid too.) 6. Add garlic, basil, olive oil, pepper flakes, salt and pepper to the tomato mixture. Mix well. Add the juice of one lemon and mix again. Set aside 7. Cook pasta in the same water that steamed the veggies and blanched the tomatoes. Drain well. (Now you can throw out the water.) 8. Remove the crushed garlic cloves from the tomato mixture. 9. Add all vegetables, cooked and uncooked, to the tomato mixture and toss together. Reserving ¼ of the sauce, mix balance with the pasta in a large, comfortable bowl. 10. Pour remaining sauce on top of the pasta, sprinkle with pine nuts and serve with the grated cheese on the side as desired. * Rotini or medium sized shells are good for this dish because they trap little bits of sauce. NOTE: Almost any vegetable with do in this dish, and the more crunch the better  Recipe by Anna Gill
Serves: 4 1 head fennel ½ red onion, very thinly sliced 1 red apple, thinly sliced and then slivered into matchstick shaped pieces 6 to 8 snow pea pods, slivered lengthwise 1 tablespoon fresh lemon juice 2 tablespoon good green olive oil ¼ teaspoon sea salt Freshly ground black pepper 1. Trim the fennel and reserve the fronds. Halve the bulb lengthwise, and cut into very thin slices. 2. Place the fennel, the snow peas, apple and the onion into a large bowl. 3. Mix the olive oil, lemon juice, salt and pepper in a small jar with a tight fitting lid. Shake the dressing thoroughly. 4. Drizzle the dressing slowly and judiciously over the vegetables. Toss all the ingredients together well. Let the salad sit for 20 to 40 minutes so the flavors and get use to each other. 5. Cut the fennel fronds into small pieces. Sprinkle the fronds over the slaw and serve. |