I munched up all the snow peas during Biology class this week - yum! They definitely have a little crunchy-fresh thing going on, and they're easy to sneak.
Tonight I followed a recipe from Mark Bittman from The New York Times for Pasta with Peas, Prosciutto and Lettuce using the Romaine from our most-recent haul. The Romaine held up nicely when I sauteed it for a short while and even the very picky B (who despises cooked spinach but loves raw spinach) enjoyed it. I think the prosciutto really gives it the salty, meaty flavor needed. Yum!
These beets are another story all together - as is the parsley. But my brain is working on that...
(This picture is from The New York Times - where I got this recipe. Mine looked something like this but we used whole wheat pasta.)
4 comments:
Roast 'em. The beets that is.
Just throw them in an oven, skin and all without oil or salt. 350 for 45min-1 hour should be enough. When they're done you can peel the skin off with your fingers. Slice or dice and season with s&p and enjoy on salads or as a side dish. The roasting concentrates the sugar inside and really makes them sweet. Completely different from the canned crap.
I likes my beets roasted in olive oil with carrots and some light seasoning. Yum! Very creative use of Romaine, by the way.
I gotta say - B loved the Romaine in the pasta! It was still a dab crunchy and not wilty like spinach gets when it's sauteed.
I think this might be a great way to do a pasta salad too.
Last time we got beets, Julie used them in a arugula salad with bleu cheese and a homemade balsamic vinaigrette. That was good.
When we first we got the beets, I misread the label and asked Amanda what "Peets" were. She was confused. Ever since then, of course, we've been calling them peets.
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