A few more ideas from Korean cooking to use greens, garlic scapes/garlic chives, scallions, and whatnot!
- A Korean-style fish stew (similar to the chicken stew with greens in this week’s newsletter). Note that this can also be made with leftover grilled, broiled or baked fish fillets: just add the fish at the very end of the cooking time and heat gently to warm it.
- A side dish of cucumber and garlic chives, from Aeri’s Kitchen.
- And also from Aeri’s Kitchen, a snack: garlic chive pancakes! (Think scallion pancake, but with garlic chives instead).
There are three different kinds of peas that could turn up in your FDC share: English/shell peas, snow peas and sugar snap peas. Snow peas are easy — they are flat. You often find them in Asian stir-fries. English/shell peas and sugar snap peas look a bit more similar, but are very different. You cannot eat the shell of English peas — you must shell them first. They are usually a paler shade of green than sugar snap peas, and when you open them, you will see fully formed peas. Sugar snaps are bright green and you can eat the pod. If you open sugar snaps, you will often see just tiny unformed peas inside. try to shell them and it’s really hard — the shell is thick and crunchy. Bite it and it is crisp and sweet and tasty. Here are some great recipes for sugar snap peas.
There’s not a heck of a lot to say about this except it was so good, I made it two days in a row. I am a dirty repeater like that. I found myself rationing out the radishes and strawberries so I’d have enough for more salads. Mission accomplished. Oh, and it kind of looks like a little party, I think. It’s a very celebratory salad.
The inspiration for this came from So Good and Tasty‘s blog, and I basically took the core ingredients from it, and then did a little tweaking.
Change the proportions as you like, of course.
- ~2 cups of romaine, cut into bite sized pieces
- 1 cup of strawberries, hulled and cut in half
- 5 large radishes, quartered
- 1 scallion, diced (I used white and green parts)
- 2 tbsp cashews, roughly chopped
- good handful of basil, thinly sliced
- mozzarella cheese, diced into small pieces
For the dressing, I mixed together balsamic vinegar, maple syrup and grapeseed oil with a pinch of salt and pepper each. I don’t measure a lot, but it’s easy to adjust to taste and whisk up.
So, combine your salad, top with dressing right before serving. I love the sweet, salty, bitter, crunchy combination. Truth be told I can eat the whole thing myself (though it’s probably 2 servings). And the 2nd day I made this, that’s just what I did.