snowy

This recipe caught my eye due to the presence of pea tendrils. I love them!

Rice Bowl With Spinach or Pea Tendrils

from: http://www.nytimes.com/2011/05/12/he...ipehealth.html
By MARTHA ROSE SHULMAN

This easy skillet dish is all about sweet spring vegetables. It easiest to find spinach in the markets, but look too for big bunches of snow pea tips, also called pea tendrils or pea shoots, which have a wonderful, sweet flavor. If you do use pea tips, use the mid-section, the part that will be most tender and flavorful — the ends with the curly tendrils are too tough, as are the thick stalks. Use tongs to toss all of the greens in the pan.

1 bulb green garlic, trimmed of stalk

2 tablespoons extra virgin olive oil

1/2 pound scallions, white and light green parts only, finely chopped

Salt to taste

3 pounds bunch spinach (1 1/2 pounds baby spinach), stemmed and washed; or 1 large bunch pea shoots (about 1 pound), thick stalks and ends with tendrils cut away

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh mint or tarragon

Freshly ground black pepper

Cooked brown rice or other grains of your choice for serving

1. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1/4 cup chopped green garlic. If using the pea shoots, sort through and discard any budding flowers or leaves and the thin ends with the tendrils. Wash thoroughly.

2. Heat the oil over medium heat in a large, heavy lidded skillet, and add the olive oil. Add the scallions, green garlic and a generous pinch of salt. Cook, stirring, until tender, two to four minutes. Working in batches, add the spinach or pea shoots and salt to taste. Turn up the heat, and toss with tongs until the spinach or pea shoots wilt enough to allow room for another batch. If using pea shoots, cover and steam two to four minutes. Spinach does not require covering; just toss in the pan until it wilts and is tender and fragrant. Add the parsley and mint or tarragon, season to taste with salt and pepper, and serve with brown rice or other grains of your choice.

Yield: Serves four.

Advance preparation: This dish is best served right after it’s made, but you can cook grains ahead and reheat.

Nutritional information per serving: 166 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 18 grams carbohydrates; 10 grams dietary fiber; 293 milligrams sodium (does not include salt to taste); 10 grams protein

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Rapini is also known as raab or rabe, depending on where you look It's one of my favorite late winter/early spring vegetables. We often serve it sauteed over whole wheat pasta with a drizzle of lemon juice and a sprinkle of parmesan cheese. Below is a similar recipe.

from: Recipe: Rapini With Orecchiette And White Beans | Apartment Therapy The Kitchn

Rapini with Orecchiette and White Beans
serves 2-3

1 pound rapini, washed well and trimmed
5 ounces dried orecchiette
2 cups vegetable stock
1 lemon
1 (16 ounce) can canellini beans, drained and rinsed
1/2 cup grated Grana Padana or Parmesan cheese
1/2 teaspoon crushed red pepper
1 tablespoon olive oil

Bring a large pot of salted water to a boil. Add rapini and cook for 2 minutes. Remove rapini with a slotted spoon and place in a bowl. Set aside. To the same water, add the orecchiette and cook according to package directions.

You'll need the juice and zest from the lemon, so zest now and set aside.

Meanwhile, heat a large saucepan over medium heat. Add vegetable stock and juice from the lemon, simmer for 5 minutes. Add the beans and simmer for another 2 minutes. Add the pasta, broccoli rabe, lemon zest, crushed red pepper, olive oil and half of the cheese. Stir until well combined and cheese has melted into the broth. Remove from heat.

Serve in bowls and top with remaining cheese.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

This sounds spicy enough for my husband and ZombieSquirrel.

Jerk Tofu and Coconut Rice

from: Smultron Soul: Fiery heat with a bright tang

Jerk Tofu
Adapted from Nigella Lawson's recipe
Serves 4

1 medium onion, roughly chopped
2 large garlic cloves
A thumb size piece of ginger, peeled and chopped
1 (1 1/2 if you are bold) scotch bonnet peppers, de-seeded with rubber gloves
A handful of fresh thyme, chopped
7 tbs vinegar
Juice and zest from a whole lemon (optional)
2 tbs dark rum, optional
1 tbs soy sauce
1 tbs molasses
1 tsp sugar
2 tsp salt (or to taste)
2 tsp allspice
2 tsp cumin
2 tsp cinnamon
1 tsp nutmeg, freshly grated
2 tbs canola oil, plus more for greasing the baking dosh
500g tofu, pressed dry and sliced into 1/2 inch pieces


1. In a food processor, add all the ingredients except for the tofu and grind to a paste. Taste for salt.

2. Pour the sauce over the tofu and allow to marinate for about 2 hours.

3. Preheat the oven to 220C/425F. Grease a casserole dish or pan with canola oil. Line the tofu evenly in one layer along with all the marinade. Allow to cook 20 - 30 minutes, until a crust ensues.

Coconut Bean Rice
Serves 4

1 3/4 cup basmati rice, rinsed well
2 tbs canola oil
400g can coconut milk
1 1/4 can water (use coconut milk can) or 2 1/2 cups
1 vegetable bouillon
1 medium onion, chopped
2 garlic cloves, chopped
1 cup pigeon peas or kidney beans, cooked and drained
1/2 a scotch bonnet pepper, de-seeded (optional)
salt to taste
A lime, as garnish

1. Heat oil in a heavy bottom pan and add onion. Cook until golden, then add garlic. Saute the rice with the onion for 2-3 minutes, stirring most of the time. Add coconut milk and scotch bonnet pepper, then dissolve bouillon in water and add to the rice. Add just a pinch of salt since the bouillon will be salty, or sprinkle some salt after the rice is cooked.

2. Bring the rice to a boil on medium heat. Once the boiling bubbles create tunnels in the rice, reduce the heat to low, cover with a tight lid and cook for 10 minutes. Turn off heat and allow to rest for 5 - 10 minutes before eating.

Enjoy warm, perhaps with sweet potato fries to extinguish the burn! Squeeze some lime juice over the whole meal as the acid balances the heat.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

girldetective

Hey snowy, is the farmers market open down there yet?

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As far as possible, without surrender, be on good terms with all persons...be cheerful; strive for happiness - Desiderata

snowy

Oh yeah We only have about two months of the year where there is no farmer's market in C-town. There's an indoor market from mid-January to the beginning of April, when the outdoor market starts. Outdoor market runs from April to Thanksgiving.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

One from Jamie Oliver, a last baked pasta dish before summer sets in. I think this would be perfectly good unbaked, too, especially once tomatoes come into season.

Baked Pasta with Tomatoes and Mozzarella
from: baked pasta with tomatoes and mozzarella (pasta al forno con pomodori e mozzarella) | Jamie Oliver Recipes (UK)

Ingredients

• sea salt and freshly ground black pepper
• extra virgin olive oil
• 1 white onion, peeled and finely chopped
• 2 cloves of garlic, peeled and finely sliced
• 1 or 2 dried red chilies, crumbled
• 3 ½ lb ripe tomatoes or 3 14-oz cans of good-quality plum tomatoes
• a large handful of fresh basil leaves
• optional: 1 tablespoon red wine vinegar
• 14 oz dried orecchiette
• 4 big handfuls of freshly grated Parmesan cheese
• 3 5-oz balls of mozzarella

Preheat your oven to 400ºF and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chili and slowly fry for about 10 minutes on a medium to low heat until softened but without any color. If you’re using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.

Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.

When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

genuinegirly

Snowy, you're my hero. Thank you for posting all of these delicious recipes.

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

I'm glad to have folks that appreciate this thread.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

I love Puy lentils.

from: French Green Lentils Roasted With Carrots And Beets | Healthy Eating Tips - Upgrade Your Healthstyle | Summer Tomato

French Green Lentils Roasted With Carrots And Beets

by Allison Boomer

Robust, earthy flavor and beautiful deep fall green color make French green lentils – also known as Lentilles du Puy – one of the world’s finest legumes.

In this recipe lentils are oven roasted with caramelized carrots, beets, shallots and savory thyme. Finished with a splash of red wine vinegar and fresh parsley, the easy-to-prepare dish (no pot watching on the stove) is satisfying on its own or as a side dish.
1½ cup French green lentils
3 small beets, peeled and diced
2 carrots, peeled and diced
4 shallots, peeled and halved
6 tbsp. olive oil
2 sprigs fresh thyme
salt and pepper to taste
3 tbsp. red wine vinegar
¼ cup chopped parsley

Sort and rinse lentils in cool water. Preheat oven to 400 degrees. Place beets, carrots, shallots and 3 tbsp. olive oil in a medium-size roasting pan. Coat vegetables evenly with oil. Add thyme, salt and pepper and cook in oven until vegetables begin to brown, about 20 minutes. Add lentils, 3 cups of water, stir, then cover pan with foil. Cook until lentils are tender and all water is absorbed, about one hour. Remove pan from oven, remove thyme spring and dress lentils with vinegar and remaining oil. Cool slightly and stir in chopped parsley. Adjust salt and pepper and serve.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

genuinegirly

Very simple and yet delicious breakfast:
Add a crumbled ginger snap to plain quick oats.

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

Here's a recipe I'm sure to be using soon. My MIL gave me a tray of Italian parsley plants, so I am going to have a LOT of parsley!

from: Pea and Parsley Pesto with Linguine - Martha Stewart Recipes

2 cups frozen peas (from a 10-ounce bag)
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, plus more for serving
3 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil
Coarse salt and ground pepper
12 ounces linguine
Directions

Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.

In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats pasta. Serve pasta with more Parmesan.
Cook's Note

For pasta anytime, freeze extra pesto in ice-cube trays, up to 3 months; thaw before using.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

A salad similar to the one that started this thread in the first place, but with less pasta, more spinach, and sundried tomatoes. I imagine you could sub in cooked barley for the orzo, too.

from: Mediterranean Orzo Salad with Feta Vinaigrette Recipe | MyRecipes.com

Ingredients
1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

More pasta salad! I love pasta salad...I think that might be my problem. I often make a bowl and leave it in the fridge for lunches during the summer. Even if you aren't vegetarian, they make great sides for whatever else you're doing.

Edamame & Cauliflower Pasta Salad with Feta
from: Recipe: Edamame & Cauliflower Pasta Salad with Feta | Apartment Therapy The Kitchn
serves 8 to 10

1 pound orecchiette
16 ounces shelled frozen edamame
1 medium head cauliflower
1/3 cup olive oil
1 tablespoon soy sauce
1 tablespoon maple syrup
2 lemons, juiced (about 1/4 cup)
1 cup mint sprigs, loosely packed
2 bunches green onions, green parts only
8 ounces feta cheese, drained of excess liquid
Flaky sea salt and freshly ground black pepper

Bring a 4-quart pot of salted water to a boil. Add the pasta and cook for 11 minutes, or until al dente. Drain and place the pasta in a large mixing bowl. Add the frozen edamame and toss to combine. Set aside.

Refill the pot and add salt to the water. Set over high heat. While waiting the water to come to a boil, chop the cauliflower into bite-sized florets, discarding the leaves and tough stem. When the water boils, add the cauliflower and cook until just tender — about 5 to 7 minutes. Drain into a colander and let cool.

Whisk the olive oil, soy sauce, maple syrup, and lemon juice together in a glass measuring cup. Pour over the pasta and edamame and toss.

Tear the mint leaves from their stems, and roughly chop the leaves. Chop the green stems of the green onions into 1/2-inch pieces, and finely chop the drained feta cheese. Toss the mint, green onion, feta, and drained cauliflower with the pasta and the dressing.

Taste — depending on how much salt was in the water you may not need much more — and add salt and pepper to taste.

Serve warm, lukewarm, or cold. This will keep very well in the refrigerator for a week or more.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

A substantial springish salad (not pasta ):

from: spring salad with new potatoes | smitten kitchen

2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
1 pound asparagus
1/4 pound sugar snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced

Pickled spring onions
3 spring onions (about 6 ounces)
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
1 1/2 teaspoons sugar

Sharp mustard vinaigrette
1/4 cup olive oil
2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, o taste. Eat and enjoy!.

Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

from: Dinner Tonight: Farro Risotto with Rapini | Serious Eats : Recipes
Dinner Tonight: Farro Risotto with Rapini

Ingredients

serves 3 to 4 people, active time 30 minutes, total time 45 minutes
4 cups vegetable stock
2 tablespoons extra-virgin olive oil
1 ½ cups farro
3 cups rapini, chopped
½ medium onion, diced
1 garlic clove, minced
¾ cup dry white wine
¾ cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
Salt and pepper

Procedures

Pour stock into a medium saucepan set over medium-low heat. Meanwhile, pour olive oil to a heavy-bottomed [lidded] saucepan set over medium heat. Add onion and garlic and cook until onion is soft and translucent, three to four minutes. Add farro and let toast for 30 seconds, stirring often. Pour in the white wine. Stir well, and let cook until wine has evaporated.

Add a few ladles full of the stock. Cook, stirring occasionally, until the liquid has evaporated. Continue adding stock a few ladles full at a time until farro is tender, about 25 minutes. You might not use all of the stock. With about ten minutes left on your timer, add the chopped rapini.

When farro is done, turn off the heat, add the butter, cheese, and a pinch of salt and pepper. Stir well. Add more salt and pepper if needed at this point. Serve immediately.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

Charlatan

Moroccan Butternut Squash, Chickpea and Quinoa Tagine

This butternut squash and chickpea 'tagine' with quinoa has an amazing blend of spices, flavours and textures.

Servings: makes 4 servings

Ingredients

1 tablespoon oil
1 small onion, diced
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 cup quinoa, rinsed
2 1/2 cup vegetable broth, or chicken, or water
1 (19 ounce) can chickpeas, drained and rinsed
1 tablespoon harissa
1 tablespoon honey
1/4 cup raisins
1/4 cup olives, coarsely chopped
1/4 preserved lemon, pith removed and diced
salt and pepper to taste
2 cups butternut squash, peeled, seeded and cut into bite sized pieces
1 handful cilantro, chopped

Directions

Heat the oil in a pan.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper and saute until fragrant, about a minute.
Add the quinoa, broth, chickpeas, harissa, honey, raisins, olives, preserved lemon, salt and pepper, bring to a boil, reduce the heat and simmer, covered, for 10 minutes.
Add the butternut squash and continue to simmer, covered, until tender, about 10 minutes.
Mix in the cilantro and remove from heat.


From: Closet Cooking

__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke

snowy

That recipe looks really good, Charlatan. I'm going to have to work out a substitute for the butternut squash though. My husband doesn't like it (the weirdo) and it's not in season. Any suggestions?

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

This seems like a good recipe for summer. The only heat required is cooking the noodles.

from: Dinner Tonight: Cold Sesame Noodles | Serious Eats : Recipes

Ingredients

serves serves 4, active time 5 minutes, total time 15 minutes
1 pound Chinese egg noodles, such as lo mein
1 teaspoon toasted sesame oil
6 tablespoons tahini (sesame paste)
3/4 cup water, plus more as needed
1 tablespoon rice vinegar
4 tablespoons soy sauce
1 1/2 teaspoons sugar
2 cloves garlic, minced
1 scallion, thinly sliced
1 tablespoon minced ginger
Sriracha hot sauce or chili oil (to taste)
Procedures

Bring a large pot of water to boil and add the noodles. When the water returns to a boil, turn down to a simmer and cook until just tender according to package directions. Drain well, rinse with cold water, then toss with sesame oil.

In the meantime, combine the sesame paste with water and whisk to combine, thinning into the consistency of thick cream. In a second bowl, whisk together the vinegar, soy sauce, sugar, and garlic until the sugar is dissolved. Combine the mixtures, then stir in the ginger and almost all the scallion.

Toss noodles with sauce and season to taste with more soy sauce and hot sauce or chile oil. Garnish with remaining scallion.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

Charlatan

I have always found that you can sub sweet potato for squash. How can you not like squash?

__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke

snowy

I don't know, he's weird. Sweet potato is a good suggestion, though. I'll have to try that.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

Mssmartypants

I love to make tofu veggie stir fry with brown rice.

1. Cook extra firm tofu in virgin coconut oil until brown

2. in another pan cook mixed veggies. I use organic broccoli, red peppers, green peppers, zucchini, snow peas, and baby carrots in a spicy ginger teriyaki sauce I get from Whole Foods. It's even better when blended with a curry powder for more zest.

Here's another easy but tasty recipe

Casareccia with Zucchini and Fresh Basil
8 oz. dry casareccia pasta (2 cups) or you can substitute with another type of pasta.

4 small zucchini, julienned (4 cups)
2 cloves garlic, minced
1/4 cup low-fat ricotta
1/2 cup torn fresh basil


Casareccia looks like macaroni that have been split open and twisted. The groovy shape is perfect for light sauces.

1. Cook pasta in large pot of boiling salted water according to package directions; add zucchini to pasta water 1 minute before end of cooking time.

2. Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper, if desired

pamlstano

Really delicious recipe.. i am very big foodies. As per your ingredients, I think that you have to add few organic foods also and also add spinach and sun dries tomatoes. What yummy sounds..!! I will try out tonight.

snowy

A interesting way of incorporating couscous:

from: Red Bell Pepper Frittata Recipe | MyRecipes.com

1/2 cup water
1/3 cup uncooked couscous
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
Cooking spray
2 cups red bell pepper strips
1 cup thinly vertically sliced onion
2 garlic cloves, minced
1/3 cup (1 1/2 ounces) shredded Manchego or Monterey Jack cheese
Preparation
Preheat oven to 350°.
Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk.
Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.
Note: Cooked couscous makes this meatless entrée more filling. Substitute 1 cup leftover cooked orzo, spaghetti, or vermicelli, if you prefer.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

We're not even close to corn here yet, but this sounds good:

from: Recipe: Summer Corn Salad Six Ingredients (and Salt) | Apartment Therapy The Kitchn

Summer Corn Salad
serves 4 to 6

5 ears fresh corn, husked
3/4 cup cherry tomatoes, halved
4 tablespoons pine nuts
4 tablespoons fresh mint, finely chopped
2 tablespoons red wine vinegar
3 tablespoons good quality olive oil
Salt and pepper

Preheat the oven to 325 F and lay pinenuts out on a cookie sheet. Toast them for 8-10 minutes or until just fragrant and slightly brown.

In a medium-sized pot, boil the corn until kernels are just soft, about three minutes. Place in a bath of cold water to stop the cooking. Once cool, slice the kernels off the cob and pour into your favorite serving bowl.

Toss in cherry tomatoes, toasted pine nuts, fresh chopped mint, oil and vinegar and mix until just combined. Add salt and pepper to taste. Serve cold or at room temperature.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Hubby doesn't like stuffed peppers, per se, so this one might be good for deconstructing (i.e. just mixing the peppers in). I also imagine you could take this recipe and just use a Dutch oven if you don't have a crockpot.

from: Vegetarian Stuffed Bell Peppers The Fresh Fridge

Vegetarian Stuffed Bell Peppers

CROCK POT RECIPE

Ingredients:
4 bell peppers (we used green, yellow, & red)
1 (15 oz) can of black beans, drained and rinsed
1/2 cup shredded mexican cheese blend
1 cup salsa
1/2 cup uncooked long grain rice
1 (4 oz) can chopped green chilis
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup hot sauce (cholula or franks)
optional: 1/2 cup frozen corn

Method:
Wash each bell pepper well and then carefully cut the tops off each bell pepper. Remove the seeds and membrane from the pepper while leaving the pepper whole.
In a large mixing bowl, mix together the rest of the ingredients: black beans, cheese, salsa, rice, green chilis, chili powder, cumin, hot sauce, and corn (if using).
With a spoon, fill each bell pepper to the brim with the black bean mixture. Place each filled bell pepper into a medium to large sized crock pot and cover. Cook on low for 4 to 6 hours. Serve with hot sauce, salsa, sour cream or your favorite garnish. (I think some Black Bean & Corn Salad would be really yummy as a side dish)

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

A microwave only recipe for hot days!

from: Bean, Corn, and Tortilla Salad - Martha Stewart Recipes

Ingredients
1 can (15.5 ounces) pinto beans, drained and rinsed
1 package (10 ounces) frozen corn kernels (2 cups)
1/4 cup prepared medium tomato salsa, plus more for serving
1 bunch scallions, thinly sliced (1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Coarse salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into bite-size pieces
3 cups (3 ounces) broken baked tortilla chips
3/4 cup coarsely grated pepper Jack cheese
Directions

In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.

In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.

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If I am not better, at least I am different. --Jean-Jacques Rousseau