Local Snap Pea and Young Onion Saute + {Recipes for the Week of June 11}

by Julie

Eric and I have been getting spoiled lately by our friends at Sleeping Frog Farms: their table at market is loaded with fresh mustard greens, purslane, braising greens, broccolini, homemade caponata, apricots, dates, radishes, heirloom carrots, young onions, and peas.

We come home so loaded with veggies that we have to start cooking right away, preparing lunch–we need to use at least enough so that the rest will fit into our fridge’s bottom drawers. With the heat, we want simple, fast (if we must turn the stove on, it’s to flash-cook on high or simmer on low), and nutrient-dense foods. We experimented with the peas this weekend, and came out with an amazingly simple dish that we polished off in one sitting.

Local Snap Pea and Young Onion Saute


2 tablespoons olive oil

1 pound snap peas, trimmed but left in their pods

5-6 stalks young onions, sliced thinly

3 tablespoons tamari

smoked paprika, to taste


To make

Heat oil in a large cast-iron skillet on medium-low. Add onion and saute for 4-5 minutes, until skin is translucent. Add tamari and stir for 20-30 seconds before adding snap peas. Cook for 2-3 minutes more, stirring continuously, until snap peas “brighten” in color. Season with smoked paprika and serve. You can also add this mixture to rice or quinoa.

Recipes for the Week

Monday, June 11: Red Rice Salad (from A Wooden Nest)


2 cups water
1 cup red rice
2 tablespoons oil
1 red onion, chopped
3-4 cloves garlic, minced
1 large red chili, seeded and chopped
1-2 inches ginger root, peeled and minced
1 large carrot, chopped
1 cup peas, frozen or fresh 
1 teaspoon coriander
1/2 cup coconut milk
1/4 cup tamari
1/2 teaspoon molasses
juice of 1 lime
1/2 cup fresh basil 
1/2 cup chopped nuts (optional) 

Tuesday, June 12: Sprout Salad (from 101 Cookbooks)


1/4 teaspoon salt, plus more to taste
1 handful arugula, chopped
1 small bunch chives, minced

8 oz mung bean sprouts (or equiv. cooked mung beans), about 2 cups

a big handful of well-toasted, sliced almonds
1 ripe avocado, chopped
good extra virgin olive oil

to finish: chive flowers (optional)

Wednesday, June 13: Mushroom Ragu with GF Croutons (from Two Blue Lemons)

*original recipe calls for a poached egg–feel free to opt out


1 1/2 pounds mixed fresh mushrooms (ex: mix of crimini and shiitake)
3/4 pound gluten-free bread
olive oil
1 onion, finely chopped
1 carrot, chopped
3 celery stalks, chopped
5 thyme sprigs
1/2 cup vegan sour cream
salt & pepper

Thursday, June 14: Tomato-Zucchini Gratin (from Adrienneats)


1 pint cherry tomatoes
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2.5 tablespoons olive oil
1/4 of a yellow onion, diced small
3 garlic cloves, minced
half of a zucchini, sliced thin
1/2 teaspoon dried oregano
3/4 cup cooked brown rice
1/4 cup walnuts
4 tablespoons parsley, basil, and dill mixture, mince