Mustard Snap Peas and Radishes

Spring snap peas are one of those farmers market finds I’m always thrilled to get in our CSA but then never end up doing anything with. I was sick last week and we ended up with two overflowing cartons of the crunchy, green gems this week. Time to use them up! I threw them in a pan and these Mustard Snap Peas & Radishes were the result!

Mustard Snap Peas and Radishes | AreYouKitchenMe.com

Snap peas are fun because you can eat the pod. They’re super crunchy and have a nice snap [get it?] in your mouth but are tender enough to snack on raw. They make great hummus dippers, crudité plate accompaniments, and salad texturizer.

Mustard Snap Peas and Radishes | AreYouKitchenMe.com

So if they’re so great raw, why cook them? Well, I’ll tell you why. Because sautéing snap peas in a little butter makes them blush bright green and swell with sweetness. They’re stunning. And then there’s the radishes…

Mustard Snap Peas and Radishes | AreYouKitchenMe.com

Sometimes the radishes we get from our farmer are so spicy they’re almost unbearable raw. Heated just ever so slightly, they maintain their watery crunchy but their flavor mellows to an earthy sweetness. Almost beet-like. Sooo yummy.

Mustard Snap Peas and Radishes | AreYouKitchenMe.com

Just because this dish is simple and easy doesn’t mean it’s not impressive! Toss it together for your next cookout or week night dinner and prepare for no leftovers!

Mustard Snap Peas and Radishes | AreYouKitchenMe.com

Mustard Snap Peas and Radishes

Prep Time: 5 minutes

Cook Time: 10 minutes

Crunchy snap peas and radishes tossed in butter and mustard make Mustard Snap Peas and Radishes elegantly simple and stunning.

Ingredients

  • 2 lbs. sugar snap peas, ends trimmed
  • 1 bunch radishes, thinly sliced
  • 2 Tbs. Earth Balance, or other butter
  • 1 Tbs. brown mustard
  • Salt and pepper
  • Chives, for garnish (optional)

Instructions

  1. Heat a large pan over medium-high heat. Add butter and swirl to coat the bottom of the pan.
  2. Add snap peas and toss with butter. Cook for 3-5 minutes, stirring frequently, then add radishes and cook for 3 minutes more. Add mustard, stir, and serve topped with chives.
http://www.areyoukitchenme.com/mustard-snap-peas-and-radishes/

What I Ate Wednesday

Welcome to Wednesday darlings! This week I’m feeling better and back on track with some yummy What I Ate Wednesday eats!

Snagged half a banana before the gym. Forgot to take a picture because it was my first time back to the gym in 8 days and I was a little… Groggy.

What I Ate Wednesday | AreYouKitchenMe.com

I may have overdone it a bit on the spirulina and spinach in my breakfast smoothie. It was a little bitter but tolerable and hey, at least I know it’s healthy! Plus, a few chocolate Love Grown O’s can fix any smoothie wrong doing.

What I Ate Wednesday | AreYouKitchenMe.com

Our wellness committee had a “Pop Up Smoothie Shop” this morning where we could sample smoothies and enter a raffle for prizes. The smoothies were alright but the best part…?

What I Ate Wednesday | AreYouKitchenMe.com

I WON! I won a free blender! I already have a very nice blender but I’m excited to try something different!

What I Ate Wednesday | AreYouKitchenMe.com

For lunch, I had a salad with leftovers of a recipe I made last night. It has snap peas and radishes and I’m totally going to post it soon because it was soooo good!

What I Ate Wednesday | AreYouKitchenMe.com

Snacked on some raspberries, some of which were filled with chocolate, all of which I ate before taking a picture. Why filled with chocolate, you say? Well, why not, I say. But really, I made some cookies for John’s dad for Father’s Day and had some leftover melted chocolate. Somehow it made it’s way into fresh fruit… Weird, right?

What I Ate Wednesday | AreYouKitchenMe.com

Later in the day, I munched on some raw snap peas. So crunchaayy.

What I Ate Wednesday | AreYouKitchenMe.com

Another salad for dinner, whipped up quickly after yoga with blueberries, pecans, tahini, and balsamic. I was in a rush to meet a friend so I scarfed it without taking a pic so here’s a pic of my sweetie eating his (at a normal human pace). Look how cute he is, can’t believe we’ve been dating for 3 years today. Wow! Love ya kid.

What I Ate Wednesday | AreYouKitchenMe.com

Before bed, I used my new blender to try out some nice cream (banana ice cream) and it was super creamy and delicious! One ingredient! Well, two because I topped it with a few chunks of super salty chocolate because… chocolate. An episode of West Wing then off to bed! Have a great week friends!

Harissa Spiced Chickpeas

I know it’s summer and it’s a million degrees out, and we’re all dreaming of popsicles and ice cream cones. Spiced, warm bowls of goodness might sound like more of a comforting fall dish but I’m SO a fan of quick weeknight dinners, no matter the time of year. So I threw in some farmers market kale and I’m goin’ on gobbling up these Harissa Spiced Chickpeas with Quinoa.

Harissa Spiced Chickpeas | AreYouKitchenMe.com

Harissa?”, you say? Why yes, my curious dears. Harissa is a hot chili pepper paste used widely in Middle Eastern and North African countries. It may sound exotic, but I happened to purchase this jar because it was in the clearance bin at Kroger. Next to expired matzo crackers and a package of Depends. Sooo exotic right?

Harissa Spiced Chickpeas | AreYouKitchenMe.com

If you’re worried about spice, well… don’t be. I used the mild version of Mina brand harissa which had very little heat. Some red pepper flakes kick it up a notch but feel free to leave it out if you like.

Harissa Spiced Chickpeas | AreYouKitchenMe.com

Besides being bursting with flavor, this dish has the added advantage of being packed with nutrients! Vitamin-packed kale, antioxidant-loaded garlic, and fiber and protein powerhouses chickpeas and quinoa round out this uber-healthy dinner.

Harissa Spiced Chickpeas | AreYouKitchenMe.com

Healthy, flavorful, and on the table in about half an hour?! It’s not a fantasy! Harissa Spiced Chickpeas with Quinoa will knock your socks off! Or umm… your sandals. Because it is June and all.

Harissa Spiced Chickpeas | AreYouKitchenMe.com

Harissa Spiced Chickpeas

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4-6 servings

Exotic Moroccan flavors in a 30-minute weeknight dinner?! Sound too good to be true?! Harissa Spiced Chickpeas with Quinoa is here to prove you wrong!

Ingredients

    Chickpeas
  • 2 cups (1 can) chickpeas, rinsed and drained
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 cups kale, chopped
  • 1/3 cup golden raisins
  • 3 Tbs. harissa
  • ½ tsp. cinnamon
  • 1 tsp. red pepper flakes
  • 1 14oz. can diced tomatoes
  • Salt + pepper to taste
  • Quinoa
  • 1½ cups quinoa, rinsed
  • 2½ cups stock or water
  • 2 Tbs. lemon juice + 1 tsp. zest
  • 1 cup cilantro, chopped + more for garnish

Instructions

  1. To cook the quinoa, rinse it in a fine mesh sieve then place in a pot with water or broth. Bring the liquid to a boil, lower the heat, cover, and simmer for about 15 minutes. Remove from heat, fluff with a fork, and stir in lemon and cilantro. Set aside.
  2. Meanwhile, begin by heating a large pan over medium heat. Drizzle with olive oil and add onions, stir frequently, and cook until soft.
  3. Add the garlic, harissa, cinnamon, pepper flakes, and season generously with salt and pepper. Add in the chickpeas, raisins, and tomatoes and simmer for 10 minutes.
  4. Add kale and cook until wilted, about 5 minutes. Serve over quinoa.
http://www.areyoukitchenme.com/harissa-spiced-chickpeas/

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