Crunchy Creamy Green Pea and Peanut Salad

Another winner dinner idea inspired by my CSA veg box:  Fresh english peas, celery, and purplette onions brought me to this recipe, which we enjoyed poolside with some sourdough bread and watermelon.

for the salad:

• 1 (20-oz.) pkg. frozen green peas (or fresh, blanched and cooled) 
• 1 cup chopped celery 
• 1/3 cup chopped red onion 
• 1 cup dry roasted peanuts
• 6 slices thick cut bacon, cooked & crumbled 

for the dressing:

• 1/3 cup sour cream 
• 1.5 tablespoons mayonnaise 
• 2 teaspoons apple cider vinegar 
• 2 teaspoons sugar 
• salt & freshly ground black pepper, to taste 

instructions

1. In a small mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, and sugar.
2. In a large mixing bowl, combine the frozen green peas, celery, and onion. Pour the dressing over the top, and toss to combine. Refrigerate for at least two hours.
3. Before serving, stir in the crumbled bacon and roasted peanuts. Season with salt and freshly ground black pepper to taste.

Chicken with Rhubarb Sauce

I haven't made anything with rhubarb yet that I didn't like, but it's still strikes me as a strange plant!  I'm glad I had enough left from my CSA veg box to try this recipe.  It was subtle, but the long simmer turned out delicious tender chicken and the sweet and sour sauce was great over rice.

• 10 oz red onions
• 5 large garlic cloves
• 4 skinless chicken thighs
• 4 skinless chicken drumsticks (I used all drumsticks)
• 2 tablespoons olive oil
• 1 to 2 tablespoons roughly ground black pepper
• 2 teaspoons turmeric
• 1 can (14 oz) diced tomatoes
• 5 tablespoons honey, more to taste
• 3 tablespoons fresh lime juice
• 1 lb rhubarb
• 3 cups chicken stock
• fine sea salt

Instructions

• Preparations: Halve the red onions and slice them thinly. Slice the garlic cloves thinly as well. Skin the chicken and divide the chicken legs at the joint, if necessary. Clean and peel the rhubarb, then chop it into small pieces.
• Fry chicken: Heat the olive oil in a thick-bottomed or nonstick pot and fry the chicken pieces until golden brown all over, about 5 minutes per side. Don't try to move the chicken pieces during the first 5 minutes, the meat will stick to the pan. Once it is browned, you will be able to turn it easily. Take them out of the pan and set aside.
• Cook vegetables: Fry the onions and garlic without adding any extra oil to the pan for about 5 minutes, stirring often. Add a splash of water, if the onions start to stick. Add the pepper and turmeric and fry shortly while stirring all the time. Add the chopped tomatoes and let them cook for 2-3 minutes.
• Simmer: Add the honey, lime juice, and chopped rhubarb. Return the chicken back to the pan and add the chicken stock. Bring to a boil, turn the heat down, and simmer on medium-low heat and uncovered for about 1 1/4 hour, stirring from time to time.
• Adjust the taste with salt and maybe more honey or lime juice if you find that necessary.

Instant Pot Saag

This is my favorite thing to make when I discover mustard greens in our CSA veg box.  If I'm feeling fancy, I'll buy some paneer cheese to add at the end.  I like it over rice, with pita chips or naan, or even as a veggie dip.

• 2 tablespoons ghee (or butter)
• ▢ 2 onions diced
• ▢ 4 teaspoons minced garlic
• ▢ 2 teaspoons minced ginger

Spices

• ▢ 2 teaspoons salt, to taste
• ▢ 1 teaspoon coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon garam masala
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon cayenne (adjust to taste, I don't use any)
• ▢ ½ teaspoon turmeric
• ▢ 1 pound spinach, rinsed
• ▢ 1 pound mustard leaves, rinsed
• ▢
• ▢

Instructions

 

• Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.
• Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.
• Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
• Naturally release pressure.
• Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).