Tag Archives: snap peas

CSA Week 1: Rice Bowl with Slow Cooker Short Ribs, Snap Peas and Pickled Carrots

This is one of those recipes where you can mix and match components according to whatever you have on hand. I really like the pickled carrots (or radishes, daikon, cucumber) for an extra tangy crunch on top. It ties it all together and adds a great zip of flavor to balance the salty, rich ribs and sweet peas.

In my CSA box this week (see my post here) there were A LOT of snow peas and sugar snap peas. If you’ve bought those before you know they are delicious but they don’t have a long shelf life. So I wanted to use a bunch of them quickly and this was the perfect place to stick them. I cooked a little extra just for snacking the next day or throwing in a salad.

You could probably use just about any kind of meat for this. I happened to have some short ribs and they cooked up beautifully in the crock pot, but chicken or pork would work equally well. You could even use leftovers if you have some or leave out the meat altogether for a vegetarian option.

Rice bowl with Slow Cooker Short Ribs, Pickled Carrots and Snap Peas

Rice bowl with Slow Cooker Short Ribs, Pickled Carrots and Snap Peas

Rice Bowls with Slow Cooker Short Ribs, Snap Peas and Pickled Carrots

1 package short ribs
1/2 cup teriyaki sauce
1/4 cup soy sauce
1 cup brown rice
5-6 carrots, julienned
1/4 cup rice vinegar
2 tbsp. mirin
1/2 tsp. sugar
1/2 tsp. salt
2 cups snap peas or snow peas (I used a bit of both)
1 clove garlic
Pinch of crushed red pepper

Combine teriyaki and soy sauce. Put short ribs in the crock pot and pour teriyaki mixture over the top. Cook 6-8 hours until tender. Remove from crock pot and pull meat apart using two forks. Set aside.

In a zip lock bag or shallow bowl combine vinegar, mirin, sugar and salt. Add carrots and toss. Set aside and stir or turn every once in a while.

Cook rice according to package directions.

Heat a skillet over medium high heat. Add a bit of oil and stir fry veggies, garlic and crushed red pepper, until crisp-tender.

Build your bowl with a bed of rice, topped with short ribs, pickled carrots and snap peas. If desired, drizzle with a bit of rice vinegar, soy sauce or sriracha.

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Sesame Snap Peas & Noodles

Pasta is so good, but unfortunately not that great for you in large quantities.  That’s why I’m always trying to find ways to make it a little more healthy.  And that usually means piling on the veggies.  Luckily, my kitchen is usually well-stocked with vegetables of all sorts since I tend to buy everything that looks good at farmer’s markets on the weekends.  And believe me, EVERYTHING looks good this time of year!

I love this Asian take on noodles and veggies.  It’s such a quick and satisfying meal.  I used brown rice noodles, keeping with the Asian theme and also keeping it gluten-free.  As far as gluten-free noodles go, I really like these; they are very similar to regular pasta in taste and texture.  But any type of pasta will work great.  In this dish, I love the contrast of the cool noodles with the hot stir-fried veggies and light, zippy sauce.  Perfect for a summer dinner.

Sesame Snap Peas & Noodles

Sesame Snap Peas & Noodles

8 oz. thin spaghetti or angel hair
1 tsp. garlic chile paste
2 tbsp soy sauce
1 tsp. lime juice
1 tbsp sesame oil
1/4 tsp. sugar
1 pound snap peas, strings pulled and sliced in half
1 tbsp minced fresh ginger
1 tbsp mince fresh garlic
1 orange or red bell pepper, diced
1 spring onion, sliced or diced
1 tbsp. toasted sesame seeds

Cook noodles until tender, but firm to the bite, 6-8 minutes.  Rinse with cool water and set aside.  Meanwhile, in a small bowl, combine, garlic chile paste, soy sauce, lime juice, sesame oil and sugar.  Set aside.  Heat a large skillet over medium heat and add a drizzle of canola oil.  Add snap peas, ginger, garlic, bell pepper, and onion.  Stir fry a few minutes until veggies are crisp tender.  Add bowl of sauce and sesame seeds and stir well to combine.  Cook for another minute or so.  Toss with noodles and serve.  Serves 4.

Sesame Snap Peas & Noodles

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Candied Salmon & Spicy Snap Peas

On the rare night the kids are gone, and I’m on my own for dinner, it’s tempting to go for the PB&J and just not mess with cooking at all.  But sometimes I like to treat myself and cook something simple that’s just for me.  A pretty plate, happy taste buds, a glass of wine, a good book or something on the TV that the kids aren’t allowed to watch.  It all adds up to a relaxing, peaceful evening, which sometimes is just what the doctor ordered. So I always keep a couple of single servings of fish in the freezer for just such an occasion.

This is one of my favorite salmon recipes.  It’s simple, it’s quick.  Perfect for a single serving, but also easy to multiply if you have more people to feed.  The brown sugar and honey caramelize as they cook under the broiler, creating a sweet candy coating.  To balance the sweetness of the salmon, I like to make something a little spicy on the side.  Tonight it was a quick side of pan-sauteed spicy snap peas, a beautiful contrast.  And it looks pretty, which is just a bonus.  A little fresh pineapple on the side works great to cool things off after you heat them up.

Candied Salmon & Spicy Snap Peas

Candied Salmon

1 – 6 oz. salmon filet
1/2 tsp. honey
1/2 tsp. brown sugar
1/2 tsp. country-style dijon mustard
Salt & pepper

Mix all ingredients and smear all over the surface of the salmon.  Put under the broiler and cook about 10 minutes.  Check occasionally, the fish should flake easily with a fork when done.

Spicy Snap Peas

1 cup snap peas
Pinch of red pepper flakes
Salt & pepper

Heat a drizzle of olive oil in a skillet over medium heat.  Add snap peas and red pepper flakes.  Saute, stirring often, until peas are tender, 4-5 minutes.  Season with salt & pepper.

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