Green Pea Pasta with Feta

Last spring I introduced the KC kids to the idea of green pasta with Nut-Free Kale Pesto. Here's another healthy, veggie-packed green pasta sauce that comes together quickly for an easy week night supper. This time we're pairing fresh sweet peas, dill, and briny feta because, well, feta with spring vegetables is freaking delicious, that's why. 

Green Pea Pasta with Feta
adapted from Fine Cooking

1 pound green peas (fresh or frozen)
3 tbsp extra-virgin olive oil
2 tbsp fresh dill, chopped
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh lemon juice
1 cup sugar snap peas, trimmed, strings removed, and sliced on the diagonal
12 ounces short pasta, any shape
4-6 ounces feta cheese

Bring a large pot of salted water to a boil over high heat. Add the green peas and cook 2-4 minutes until crisp tender. Use a slotted spoon to remove the peas from the water and set aside.

Return the pot to a boil and cook pasta according to package instructions. Reserve the cooking water.

Meanwhile, transfer all but 1 cup of the green peas to a blender. Add the olive oil, almost all of the dill (reserve a little for garnish), salt, pepper, and lemon juice and puree until smooth, adding the reserved cooking water from the pasta until you reach your desired consistency.

Drain the pasta and toss with the green pea sauce. Add the remaining whole green peas, sliced snap peas and feta, toss again. Garnish with lemon wedges and remaining dill. Dinner is served!

Black Rice Salad with Sugar Snaps, Avocado, and Lime

Spring has (nearly) sprung woo hoo! Something about longer days and the jauntier slant of sunshine trickling through the windows has me in the mood for crisp green herbs and bright sunny flavors. Enter this yummy black rice salad with sugar snap peas, creamy avocado, lime, and spicy serranos.

This is party food at its best. It's perfect at room temperature, looks great on a buffet, and is just out of the ordinary but plump with plenty of familiar ingredients so as not to scare off less adventurous guests. An ice cold beer, ginger beer, or better yet, a Dark and Stormy - heavy on the lime, will only enhance the experience. Trust me.

Given the dash of heat from serranos, this isn't one for the kiddos...at least, not my kiddos. But as I always say, deconstruct! Black rice was a hit with my usually rice-resistant crew who were happy to suck on lime wedges while putting away plenty of snap peas and avocado slices too - just not all mixed together.

Black Rice with Sugar Snaps, Avocado, and Lime
adapted from Fine Cooking

10.5 ounces (about 1 & 1/2 cups) Chinese Black Rice (I found it at Whole Foods)
3 tbsp sunflower or canola oil
1/2 cup minced red onion
2 serrano chile pepper, with seeds, minced (or less, to taste)
1 tbsp fresh lime zest
3 tbsp fresh lime juice
2 tbsp seasoned rice vinegar
1 tbsp Thai fish sauce
kosher salt
4 ounces sugar snap peas, trimmed and sliced on the diagonal
2 small, firm-ripe avocados (dice one, slice the other)
1/4 cup chopped fresh mint
lime wedges for garnish

Put the rice in a large bowl and rinse in cold water 3 times until the water is barely cloudy. Drain the rice and transfer to a heavy-bottomed saucepan. Add 2 & 3/4 cups water and bring to a boil over high heat. Cover, turn heat to low and cook until the rice is tender, but not mushy, about 30 minutes. Remove from heat, uncover, and let sit at room temperature for an hour or 2, until the rice is cool.

Heat the oil in a skillet over medium heat. Add the onion and cook a few minutes until translucent. Add the serrano and cook 1 minute more. Remove from heat.

In a large bowl, combine the lime zest, juice, rice vinegar, fish sauce, and 1/2 tsp. salt. Whisk together.

Use a damp wooden spoon to turn the rice out into the large bowl containing the dressing mixture. Add the shallot mixture. Toss gently to coat the rice. Let the rice and dressing sit for at least 10 minutes to let the flavors meld.

Just before serving, stir in the snap peas, the diced avocado, and half the mint. Season with salt to taste. Top with remaining sliced avocado and mint. Serve with lime wedges.

Alive and Well

Happy New Year!

Yes, I am in fact still here. The last few weeks have been quite a ride...a super fun, action packed, noisy, cork-popping, cookie-filled, laughter-inducing ride but it's time to hop off now.

2 weeks with no school, 11 house guests, 2 major holidays, 7 rolls of wrapping paper, 8 airport runs, one 17-pound roast beast, 0 missed Insanity workouts (dig deeper, right?) and way too many new toys, books, and art supplies to count have left me gasping for air. Happily, no one starved or had to sleep on the dreaded air mattress (I know Aerobed makes a super comfy one but trust me, this ain't no Aerobed). Of course it just wouldn't be Christmas without a scuffle or two but for the most part everyone came out unscathed. Thanks so much to all of our wonderful family and friends that put forth the effort and expense to come spend time with us and make merry this Christmas and New Year!

Today it's back to reality. All 3 of the munchkins are back at school, the tree is out, the lights are down, the stockings packed and sadly there's no excuse to eat a piece of fudge right now or start drinking before 5 pm.

Fortunately I have a few new toys of my own to help me through the transition! Thanks to a somewhat miraculous survival football pool victory this season, I have a brand spanking new tripod and ball head scheduled to arrive today. I can't wait since my "starter" tripod shakes more than my hands and that's on the rare occasion I can get the camera screwed down properly. I haven't used it in months because it's more trouble than it's worth. I'm also learning the ropes of Photoshop Lightroom and working on my RAW photo editing skills. Last but not least I'm catching up on current issues of Cooking Light, Fine Cooking, and Food Network Magazine and flipping through my newest additions: The Food 52 Cookbook Volume 2, Barefoot Contessa Foolproof, and The Smitten Kitchen Cookbook. No shortage of inspiration over here!