Spicy Roasted Snap Beans w/ Raita

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4 as an appetizer or side dish

Ingredients for the raita:

  • 1 c plain Greek yogurt
  • 3/4 c finely chopped cucumber
  • 2 Tbs minced cilantro or flat-leaf parsley
  • 1 Tbs finely snipped chives
  • salt
  • freshly ground pepper

Ingredients for the beans:

  • 1 lb snap beans, washed and trimmed
  • 1 Tbs olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp smoked hot paprika
  • sea salt
  • freshly ground pepper

Directions:

Combine the raita ingredients and season with the salt and pepper, to taste.  Set aside.

Preheat the oven to 500 degrees.  Place the beans in a large bowl and drizzle with olive oil to coat.  Sprinkle the spices on and toss again.  Spread the beans in a single layer on a rimmed baking sheet.  Roast in the oven, stirring occasionally, until they are tender, crispy, and browned in spots (12-15 minutes).  Serve the beans piled high on a platter next to the bowl of raita for dipping.

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Pea Shoot Salad w/ Shaved Parmesan & Lemon Vinaigrette

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 1/2 tsp lemon zest
  • 2 tsp freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 1/2 tsp white balsamic or white wine vinegar
  • 1/4 c extra virgin olive oil
  • sea salt
  • 4-6 c lightly packed pea shoots
  • 2 oz piece of Parmesan
  • freshly ground pepper

Directions:

In a medium bowl, whisk together the lemon zest and juice, garlic and vinegar.  Slowly drizzle in the olive oil, whisking until the dressing is emulsified.  Add salt to taste.

Place the pea shoots in a large bowl.  Use a vegetable peeler to shave the Parmesan over the salad.  Drizzle the dressing over the salad and toss to coat.  Season to taste with fresh pepper and serve immediately.

Grilled Fava Beans

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4 as a side dish

Ingredients:

  • 2 lbs fava beans in their pods
  • olive oil
  • sea salt

Directions:

Bring a grill to medium heat.  Wash the fava bean pods, place on a large tray, and drizzle olive oil over them until they are well coated.  Sprinkle with salt and place directly on the grill.  Cook, turning occasionally, until the pods are blistered and black in spots, 6-8 minutes.  To check if the beans are ready, split a pod open and pop the beans out of their skins – perfectly cooked beans will be tender and buttery, not crunchy or mushy.  Sometimes the bean skins become quite tender and they can be eaten whole, no peeling required.

Herbed Edamame Salad

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 2 lbs edamame pods or 2 cups shelled edamame
  • 4 large ears sweet corn, shucked
  • 1 cup halved cherry tomatoes
  • 6 scallions, white and light-green parts only, thinly sliced
  • 1/4 c torn basil leaves
  • 1/4 c of your favorite vinaigrette
  • salt
  • freshly ground pepper

Directions:

In a large pot over medium heat, biol 2 quarts water.  Add the edamame pods and boil for 2 minutes.  Drain and run under cold water until cool.  Shell the edamame into a large bowl.  If using shelled edamame, cook according to package directions.

Cut the corn kernels from the cobs directly into the bowl with the edamame.  Scrape of the corn pulp and release the corn “milk” into the bowl by running the back of the knife down the cob.  Gently fold the tomatoes, scallions, basil, and vinaigrette until well combines.  Season with salt and pepper before serving, either at room temperature or chilled.