Thursday, March 10, 2011

Pea Shoot Salad and The Best Green Beans

I found these pea shoots at the market and needed to use them quick.  I can't stand buying food just to watch it go bad.  So I threw this little (and very green) lunch together for Dr. Gooch and I.  It was tasty.  It could have stood a bit of marinating time before eating it, but we were hungry.  You could easily substitute lemon juice for the vinegar, which I would have had I had a lemon on hand.

1 Cup Pea Shoots
10 Cherry Tomatoes, halved
1 Tbls. Red Vinegar
2 Tbls. Olive Oil
1/2 tsp. Red Pepper Flakes
Salt and FGP (fresh ground pepper) to taste

Combine all ingredients and toss.  Serves 2-3.

This is my favorite way to do beans.  After I did the beans though I thought, this might be good tossed together with the pea shoot salad.  But, I reigned in those passions and ate them instead, side by side.

2 Tbls. Olive Oil
2 Garlic cloves, minced
1 small onion, sliced in rings then halved
2 Large handfuls of fresh green beans, trimmed
1/2 Cup chicken or vegetable stock
Salt and FGP to taste

Heat oil in skillet over medium.  Add garlic and onions and cook until onions begin to brown.  Add beans and cook two minutes, add stock, stir to deglaze the pan.  Reduce heat, cover and cook 1-2 minutes until beans are bright green and tender (but never too tender).

Serves 3-4.


Rebecca said...

Can't wait to follow your trail through the garden into the kitchen!

The Original Mangums said...

Looks yummy!