Friday, July 31, 2009

Summer Squash in Coconut Milk, plus, the risk side of the CSA

I didn't take a picture last night, but here's YASSR (Yet Another Summer Squash Recipe...with all the squash, can we ever have too many recipes??) I found this recipe written on the board at the CSA pick up this week, and decided to try it when I got home. Quick, easy, yummy!


3 or 4 medium sized summer squash (any varieties)
8 or so leaves of fresh Thai (purple) basil
A few sprigs of fresh parsley
A small handful of fresh cilantro
About half a can of coconut milk
Pinch of salt


Cut the squash into bite-sized pieces.

Chop up all the herbs. Chiffonade, anyone? I just jammed all the other herbs inside the basil, rolled it up, and chopped!

Add the squash and herbs to a frying pan, and pour enough coconut milk to cover the bottom of the pan completely.

Cook over medium heat until done to your liking. Season with a little salt.

Quite tasty, easy, and a little different from the normal ways I prepare squash!


And on the flip side, I wanted to talk for a minute or two about the inherent risk of a CSA. Part of what I like about a CSA is that it's a *SHARE* of a harvest. If there's a good harvest, presumably you'll get a good share size. But if it's a bad harvest, well, you might not get such a big share.

This year, our CSA is taking a huge hit: tomatoes. We probably won't get any. They were hit by late blight. It's not just our CSA, it's throughout the northeast, so I'm guessing many of you reading are in the same situation, with tomatoes and/or potatoes affected.

I won't's a disappointment. But I'm glad I belong to a CSA, where the loss of a huge crop like tomatoes means just that: disappointment. Presumably not something that leads to the demise of a farm.

Our latest CSA newsletter had a great article about losing the tomatoes. Tammy at Food on the Food has reprinted it on her blog. Worth a read (not to mention sticking around and peeking at the rest of her's wonderful, and the first blog I started reading way back when I first got interested in eating locally.)

Tuesday, July 28, 2009

Buckets o'blues

Blueberries are my favorite fruit, not only to eat, but especially to cook. You don't have to peel them, like apples; you don't have to pit them AND peel them, like peaches; and you don't have to wait for the eeexxaaccttt right moment of ripeness to use them, like pears. Blueberries are happy to wait for you in the fridge, content to hang out till you're ready to use them.
My family picked pounds--like, 12 of 'em--of blueberries the other day at a pick-your-own in the next town over. We met just about everybody we knew there, doing the same thing we were: Greedily stocking up on an incredible taste that would be around for just a few weeks. My kids have heard this so often in the last couple of years that they finish the sentence for me now: "Now that we've preserved these, we can get them out in the middle of winter and..." And the kids chime in: "We'll have a taste of summer!"
What did we do with these pounds of berries? Pie, of course (blueberry pie's the fave for breakfast around here), berries and cream, some nice cobbler, and just a bowl of the sweet things on the table at breakfast, lunch, and dinner.
Oh, and the blueberry jam I was threatening to make. Double batch, reduced-sugar recipe, lids and rings, real canned jam. Absolutely delicious--even my jam-shy husband has been eating it by the spoonful. I used a special type of pectin that my friend Deb researched and ordered ( Instead of the supermarket-pectin recipe, which uses 6 cups of fruit and 7 cups of sugar, the reduced-sugar kind calls for 8 cups of fruit and anywhere from 1 to 4 cups of sugar. I split the difference and used about 3 of sugar. Now, I'm not the sugar police, not even close (just look in my cabinets), but when I eat jam I want to taste fruit!

Monday, July 20, 2009

The good and the bad

You want to hear something really neat? My CSA featured my recipe for zucchini pancakes in their newsletter! How cool and awesome are they? It is a really yummy way to have zucchini! I mean, almost as good as zucchini brownies!

Now the bad: they linked in the recipe incorrectly, so the blog is getting tons of hits to "page not found".

So, I figured I'd post the link here, in case anyone makes it from the CSA newsletter to our main blog page. Enjoy, and feel free to poke around the other recipes...there's a list of ingredients you can choose on the right side of the page. If anyone's visiting here from Waltham Fields Community Farm, welcome!

Lotsa lettuce

(Whoops, sorry about previous post. I was trying to "paste" and did the keyboard command for "post" instead.)
Seems like we're swimming in lettuce these days. We got some from our CSA, our friend brought us some from her garden, and I can't seem to resist the lovely furled heads at the Farmers' Market. The Husband and I can only eat so much salad, and The Boy and The Girl aren't much for the lettuce. All the other crunchy vegetables you'd put on a salad--tomatoes, cukes, peppers, pea pods--they gobble up, but they haven't yet gotten a taste for lettuce. I was looking for a way to use my surplus and ran a good one: It's all over the web, under such various names as "Asian Lettuce Wraps" and "Meat Rolls." My lovely non-PC children call it "Chinese Tacos." Actually, I think it's more akin to meals I've had in Korean restaurants, what with the dolloping, the garnishing, the wrapping.
All I know is that it's a good thing I bought extra lettuce at the Farmers' Market, because my kids, under the guise of Chinese Tacos, snarfed an ENTIRE head of lettuce, forcing me to hop up and wash/spin another head! It wasn't just an aberration, either; we've had this three times in the last month and each time they eat themselves silly.
The recipe I'm using is kind of cobbled together from a couple I saw, plus a few extra touches of my own. Whatever you call it, it's terrific!
Here's how I've been doing it: Rinse and spin dry a whole head of Bibb or other butter-type lettuce, being careful not to tear them. Brown a pound of ground turkey or pork in a large skillet. When the meat is nearly cooked, add about half a chopped onion and a clove of minced garlic and saute. When onion is cooked, add 1-2 Tbsp. soy sauce, 1/4 cup hoisin sauce, 1-2 tsp. grated ginger root, 1 Tbsp. rice wine vinegar, and a dash or two of hot sauce (optional). Stir constantly for a few minutes until all is combined and cooked through. Add 2-3 chopped scallions and a scant teaspoon of toasted sesame oil; stir. Arrange your whole lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Each diner takes a lettuce leaf and spoons a portion of meat into the middle. Garnish with finely julienned carrot and cucumber plus some bean sprouts if you like them. Wrap the lettuce around the filling like a burrito. It's messy, but delicious!

Sunday, July 19, 2009

Scallops and Chard

Those who know me are well aware that I am New Englander, through and through. My palate is evidence enough of that. My father loves to tell people the story of when, at three years of age, I requested lobster for lunch at a carnival instead of a hot dog or hamburger. And my love of shellfish and many other New England staples only seems to grow with time. So, joining a CSA and trying to eat more locally (and get more creative with recipes) has been a lot of fun.
Unfortunately, I don't cook often because my husband is not home much but he was in between projects and I had him for 2 weeks straight! Needless to say, the pots and pans got a lot of use! And he shares my love of shellfish so pretty much any recipe I attempt in that area is gobbled right up.

Last weekend, I tried a scallop recipe that was somewhat created in my mind and somewhat ripped off of various internet sources. My culinary skills are still in their infancy so I almost always look to other recipes for guidance. We had picked up a pound of scallops at the farmer's market and for some reason, I really wanted to eat them with sauteed spinach. I figured I could sub in some CSA chard for the spinach and it would be just as good. Here's what I did:

Marinate 1 lb. scallops in dressing - I chose Drew's Soy Ginger dressing. Added crushed red pepper for some heat. Let it marinate for at least one hour in the fridge.
Saute +8 torn chard leaves (or another green, if you like) in olive oil, salt, garlic and more crushed red pepper.
Saute scallops (I used a separate pan but you could probably use the same one as the greens) until cooked through.
Toss greens and scallops together over heat to let flavors come together, salt to taste and serve!

We will definitely be making this again as we never seem to tire of seafood. It's just the New England in me!

Saturday, July 18, 2009

A Day in the Life of a CSA

By now you've heard us wax poetic about our respective CSA's and the beautiful and tasty bounty we receive from them each week. But what exactly does a CSA "pickup" or "share" look like?

Our goods this week were so striking, I decided I had to take a picture of them before I started cooking, so that's what part of this post is all about. The photo above consists of: Red Russian Kale (that is what's in the plastic storage bag), Beets, Scallions (hiding under the Carrots), Red Cabbage, New Potatoes, Carrots and Shell Peas. Additional options included Broccoli (we've been on the run a lot this week and have a bunch from last week, so we passed on that) and Senposai Collards.

Our CSA operates in a "market style" fashion, which means you pick and choose from the week's offerings until you fill your "share". The farm has generously provided us with customized canvas bags (small bags for small shares, which equal approximately 1/4 bushel of produce a week and large bags for large shares, which equal approximately 1/2 bushel of produce a week - we have a small share for our small family). One of the things I love most about this style of distribution is we get the most bang for our buck - taking advantage of the things we love (and new things we want to try), while leaving others that we don't. Or in the case of this week's broccoli - opting out because we still have some at home.

Up until this week I had passed on the Kale. Even though our CSA offers a few different varieties, I've never found a recipe for Kale that rendered it palatable to me. That is until now....

Some of the members of our CSA have been making Kale Chips. This concept intrigued me. I love chips. If I can find a way to justify eating them regularly....well, that would be almost like winning the lottery! (Hey, I said almost.) I didn't have a particular recipe to go by - this was passed along from Desiree at Holiday Brook Farm by word of mouth. I baked them in a convection oven, which worked perfectly, if that option is open to you! Without further adieu, this is what I did...

Tear Kale into bite sized pieces (I was not too particular about this, some of my pieces were small; others were quite large). Toss with a little olive oil and your favorite sea salt or seasoned salt (I used Borsari). Spread out flat on a large cookie sheet. Bake in a preheated 400 degree oven, keeping close watch on them. Remove from oven when Kale is crispy (and before they are completely toast colored).

I don't know that this recipe has convinced me to to out and search for Kale on a regular basis, but I do enjoy these and will be making this recipe from time to time. Bon Appetit!

Tuesday, July 14, 2009

Shrimp Boil - A One Pot Meal

This is one of my favorite summertime recipes. It's quick and simple, full of local flavors and good for you too! Top it off with an ice cold beer and it's pretty much the perfect meal on a steamy summer evening (or a cool one too)!

My sister is visiting from VA (by way of New London, CT) and brought some shrimp from Captain Scotts Lobster Dock. The corn is "local" from the grocer (which means it's probably from Hadley, MA) and the new potatoes are from the farm stand on Tamarack Road - just around the corner.

1 lemon, quartered
5 T Cajun seasoning
2 1/2 tsps. cayenne
2 bay leaves
4 garlic cloves
8 small boiling potatoes (about 2")
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in the shell (but deveined)
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 T horseradish

Squeeze lemon juice into 4 qt. water in a 6-8 quart pot, then stir in lemon quarters, cajun seasoning, 2 tsp. cayenne, bay leaves, garlic, potatoes, and 2 T salt (omit salt if it is the first ingreident in seasoning).

Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10-12 minutes.

Increase heat to high, then add corn and simmer, partially covered, 4 minutes.

Stir shrimp and cook until just cooked through, 2-3 minutes.

Meanwhile, stir together ketchup, mayonnaise, horseradish and remaining 1/2 teaspoon cayenne. Drain shrimp, potatoes and corn and serve with sauce.

This recipe from epicurious came to me by way of Cate Robichaud McLean. As you can see, I served this up with a side of snap peas sauteed in a bit of olive oil with a pinch of Borsari seasoning.

Bon Appetit!

Sunday, July 12, 2009

Ruby orbs of tastiness

Beets are a funny thing. I spent most of my childhood avoiding them; my father grew them every year in his very large Italian-immigrant-guy garden. They appeared on our table constantly, in all guises: steamed, boiled, roasted, pickled, shredded. I tasted them a few times, probably all times before the age of 10. My verdict: "They taste like red dirt." So I didn't eat them again for almost 30 years.

We started getting them, of course, with our CSA share. And, predictably, I had palmed them off every time on my friends. My neighbor has Russian relatives, so she knew just what to do with a bunch of beets. And my friend Deb used them to make borscht, which reminded her of her late mom. But then The Boy, then about 5 or 6, asked me why I kept giving our vegetables away. I promised him I'd cook them for him, silently reminding myself to "model good behavior" and not make yukky faces while I served him the beets. Surprise! He loved them. And so did I. Now we look forward to getting beets every year at the farm and sometimes even break down and buy those pretty golden ones once in a while if we go to Idlywilde Farms.

One day about two years ago, when we had a pretty good haul from the farm, The Boy decided he'd make up a salad recipe to use the things we'd gotten in our farm share. The salad consisted of roasted beets, steamed carrots, and shredded lettuce, all topped with a dollop of mayonnaise. Gulp. Well, we tried it, and he liked it, and he was eating all these vegetables, so I wasn't going to put the kibosh on THAT.

For a poolside dinner party we attended the other night, I made a slightly altered version of The Boy's salad, with the roasted beets (quartered), steamed carrot coins (cut with the crinkly carrot cutter I inherited from my late mom-in-law), and lovely butter lettuce cups. I made some lemon mayo (no, not from scratch! I doctored some Hellmann's with fresh lemon juice and zest) and served it on the side for drizzling. It made a delicious sauce to dip the beets into, and pretty much rendered the carrots and lettuce irrelevant. Sorry I couldn't take a picture of the entire composed salad, but I brought the elements of it to the party-giver's house separately so we wouldn't have blood-red lettuce, carrots, and dressing. So I just took a pic of the beets. But they're pretty enough to stand alone, don't you think?

Saturday, July 11, 2009

There Are Salads and Then There Are Salads!

One of the things I love about this time of year is the neverendinggoodness of fresh made salads. It doesn't matter to me whether they consist of healthy green vegetables or succulent fruits or in this case a combination of both.

We've been receiving fresh mesclun greens on a weekly basis from our CSA. I've been asking myself, "what exactly ARE those tender greens I'm enjoying"and last week's newsletter answered my question. Our mixture is a combination of arugula, mizuna, green wave, ruby streaks and red giant mustards, tat-soi and red russion kale (and sometimes spinach and/or chard). I've been adding some red or green leaf lettuce (or butter lettuce from our small garden) to the mix once I get it home.

A quick, easy and delicious lunch consists of tossing a heaping handful of the aforementioned greens with some crumbles of goat cheese, fresh sliced strawberries, which we picked ourselves at mountain view farm and candied walnuts. Drizzle a bit of really good olive oil and balsamic vinegar on top and you have a salad that's really hard to beat, at least in my book.

Bon Appetit!

Friday, July 10, 2009

Stuffed Swiss Chard

I was inspired by this recipe that was posted on the cooking blog I wrote for last summer. But I didn't even click over to the real recipe, since the post mentions two fatal flaws: risotto (not my favorite), and a picky, time-consuming recipe. No thanks! So I just looked at the picture, and made my own quickie version!

Ingredients (to generously serve two people):

6 good-sized leaves swiss chard with no rips or holes
1 cup quinoa (or similar grain...I was out of quinoa so used Trader Joe's Harvest Blend, a mix of quinoa, garbanzo beans, orzo, and couscous. I've used quinoa in the past, though)
2 cups broth (veggie or chicken)
6 slices from a block of cheese (whatever variety you like...I used cheddar today, and I've used havarti in the past). The cheese should be about 1/8"-1/4" thick, and slightly less long than the size of the finished roll.
Additional broth, approximately 1 cup


Cook quinoa according to the package directions, except use the 2 cups of broth in place of plain water. (If you do decide to use the Trader Joe's Harvest Blend, their package directions are all wrong and drive me crazy. Just use 1 cup of the grains with 2 cups of liquid. Cook for 20 minutes. If you follow the package directions, you end up with a dry, crunchy partially cooked mess!)

Preheat oven to 350 degrees.

Cut part of the thick stem out of the center of the swiss chard leaves, about 1" to 2" into the leaf section. You can see in the picture that it's okay to leave the center stem in the main section of the leaf, just get rid of the really thick part near the bottom of the leaf. Make sure you DON'T cut all of the center stem out...then your leaf will be broken in half and you won't be able to make a roll!

Place one slice of cheese in the center of each leaf. Top with a scoop of quinoa. I use a wooden spoon to scoop the quinoa...about 1 good sized wooden spoon scoop.

Fold the end of the leaf that's divided where the portion of the stem was cut out on top of the quinoa. Fold the opposite end over. Then fold in the two sides, making a roll. Place seam side down in a baking dish.

Continue until all leaves have been rolled.

Add the extra broth to the baking dish, so it come about 1/2 way up the side of the rolls. Cover the dish and bake for about 15 to 20 minutes.

The picture above is from before I baked it. Here's a picture after it came out of the oven:

You can kind of see in the back of the green leaf that some of the cheese started leaking out where I'd cut the center stem. That's the have to balance between removing the thick stem and having the filling leak! It's a fine line to walk :)

You also have to be careful removing this from the baking dish. I use two forks to support the bottoms. Get too wild, and the leaf will just come unrolled on the way to your plate and dump out all the filling! (Yes, that happened to me once, the first time I made these. As long as you're careful, though, they don't fall apart too easily.)

These are very yummy and easy to make. They do take almost an hour to prepare, but it's mostly sitting around waiting...the 20 minutes to make the quinoa and the 20 minutes to bake the rolls. The actual prep work is really quick, so I still think of this as an easy meal.

Tuesday, July 7, 2009

Zucchini Pancakes

Growing up, my parents would sometimes grow zucchini in the backyard. And my very favorite thing about growing zucchini would be when my mom would make "zucchini blobs". So when we got our first zucchini of the year from the CSA this past week, I decided to make my kids some zucchini blobs. Though for the sake of not turning people off, I've decided to call these "zucchini pancakes"...that's really what they are, made quite similarly to potato pancakes. But if you have kids, or a weird sense of humor, feel free to call them zucchini blobs. That's what they'll always be to me!

As with all informal family recipes, these quantities are a bit footloose and fancy-free. Feel free to swap and sub and add as you see fit! For example, I keep meaning to experiment with different herbs (feeling adventurous? I was wondering what this would be like with some fresh mint added! Or maybe some basil, or rosemary, or just plain ol' parsley. If you do try adding something, I'd love to hear how it turns out for you!) But here's the basic recipe.


1 medium/large zucchini, about 2 cups roughly grated
2 eggs, lightly beaten
1/4 cup bread crumbs (or more, if things seem really soupy after you mix it up)
Scant 1/4 cup Parmesan cheese
1/4 teaspoon salt
Garlic powder, onion powder to taste (or real finely diced onion and garlic if you're feeling fancy!)
Oil for frying


Coat the bottom of a large frying pan with oil (about 1/8" deep...not too deep, but more than just a splash!) Heat over medium high heat.

Mix together all the other ingredients.

Once the oil is hot, add a spoonful of the zucchini mixture to the oil. Use the back of the spoon to flatten it into a pancake shape. Repeat, leaving a small amount of room between pancakes. Flip after about 1 minute, when the bottom is browned. Fry the other side until brown (about 1 minute), then transfer to a paper towel to drain.

That's it! You can serve these plain, or with some sour cream, or with an extra sprinkle of Parmesan cheese, or some marinara sauce. However you'd like!

Friday, July 3, 2009

Rhubarb's last gasp

I know, rhubarb is a spring thing. And it's finally summer here. But I can't give up on rhubarb just yet: My two friends have been giving me parts of their rhubarb harvest for the last month or so, and I've been having a rhubarb fest. When I was a kid, we had a giant rhubarb plant that sprawled all over our garden. We'd eat what we could and preserve all the rest until the plant was exhausted. So I had a good bit of rhubarb when I was young. My father and I used to sit in the garden and chew the stringy stalks, seeing who could wait the longest to make a sour face. I always won. Come to think of it, I guess he let me win.

My friend brought me another batch of the good stuff the other day and I decided to make the rhubarb cake from the local Beyond Salmon blog ( because the accompanying photo looked so appetizing. I kind of hated to chop it up, since it looked so nice, sitting there all preppy-pink-green on my counter. But The Girl and I chopped it up and made the cake (a very easy recipe). It was delicious; even my husband, an avowed rhubarb pooh-pooher, liked it a lot. My picture isn't as nice as the other blog's, but the cake rocked.

My rhubarb connection even told me that since her plant is getting too big for her garden, she's going to split it and give me half so I can grow my own stash. Being a black thumb, I resisted, but she prevailed and next year at this time I'll be havesting my own stalks. Who knows--now that I'm a master of jam (ha!) perhaps I'll try strawberry-rhubarb preserves. How about blue-barb? Yum.

Tzatziki with Marinated Souvlaki

When I got the email from our farmer this week telling us what to expect at our pick up, I was a bit disappointed. For the first time, something I really don't like was on the list: cucumbers. I know I'm not the only one who doesn't like them but unfortunately, I also hate pickles. I considered giving them to my neighbor but thought I should at least try to find something to do with them first.

After googling a bit, I came across a recipe for tzatziki, a Greek yogurt and cucumber dip. Duh!! I'm Greek and I can't believe I didn't think of it on my own. Well, this got me all excited, mouth-watering and the menu started coming together in my mind. I had some steak tips in the freezer - I can make steak gyros! Got some tomatoes in my CSA pick up so I can throw those in gyro. And since I'll be grilling the steak tips (aka souvlaki), I may as well grill the garlic scapes I got this week. And no good meal is complete without a side salad, so I could make use of all the lettuce and strawberries I got, too. Yum! All this inspired by the lowly cucumber - this is one of the things I love about eating locally. Seasonal inspiration!

Here is the recipe for the tzatziki, and yogurt marinade:

Tzatziki (from The Joy of Cooking)

1 cup yogurt (I used non-fat Greek yogurt)
1 cucumber, peeled, seeded and finely chopped
1 tbsp dill, finely chopped
1 tbsp mint, finely chopped (I didn't have any so I doubled up on the dill)
1 tbsp olive oil
1 tbsp lemon juice
1 clove minced garlic
1/2 tsp salt

Blend all ingredients together - I used a simple blender. Leave in fridge over night to let flavors settle. Serve cold.

Cilantro Cumin Yogurt Marinade (from here) - with some of my changes

1/2 medium onion, grated
1 cup Greek yogurt
2 tbsp cilantro, finely chopped
1 tsp cumin
1/2 tsp ground black pepper

Mix all ingredients together in a large Tupperware. Add meat (in our case, 1.5lbs of steak tips), coat well, and cover. Leave in fridge overnight. Grill and serve hot.

Souvlaki with grilled garlic scapes

CSA lettuce and strawberries with Asian Sesame dressing

And here was our final product: Beef gyros with tzatziki and tomatoes

This was a perfect lunch for dining alfresco - finally we can enjoy some nice summer weather here in New England!


Thursday, July 2, 2009

Sugar (Snap Peas) and Spice and Everything Nice

To me, the arrival of peas represents a sort of rite of passage from spring to summer. They're one of the first veggies to arrive on the scene as one begins to wonder, "just how many greens can/should one person eat?" Yeah, I know peas are green, but they're sweet, crispy goodness is a totally different experience from the spring greens, which are the first veggies to arrive on the scene at farmers' markets and in CSA shares.

I know we were thrilled to see sugar snap peas on the "pick your own" board at our CSA last week. Since then, we've enjoyed them prepared a variety of different ways. Raw off the plant in the garden (does it get any better than that?). Then in a risotto, a very close second (and the perfect comfort food on these rainy New England evenings). My standard risotto recipe can be found here. I use this as my "base" and tweak it according to what I have on hand (or to achieve the flavor I'm aiming for).

This time I omitted the saffron, but added 1/4 pound of prosciutto sliced into 1/2" pieces when I added the onions. This allows the flavor of the prosciutto to permeate the other ingredients (can you say, YUM)! The other change I made was to add about 1 cup of sugar snapped peas (cut into thirds) with the last ladle of stock. This really was one of my best meals ever IMHO. Restaurant quality. The poor lighting doesn't even begin to show how good and gorgeous this dish really is.

The other new pea recipe I tried this past week was
Sauteed Sugar Snap Peas with Carrots and Ginger/Honey Glaze. This recipe was courtesy of Holiday Brook Farms' CSA Newsletter as taken from Farmer John’s Cookbook, The Real Dirt on Vegetables: Seasonal Recipes and Stories from a Community Farm.

½-1lb sugar snap peas
2 medium carrots, peeled [I used half a package of baby carrots]
2 Tbsp butter
1 Tbsp honey
A couple pieces crystallized ginger, chopped fine (about 1-2 Tbsp, to taste) [I used grated fresh ginger]
Fresh ground pepper

Remove strings from both edges of the pea pods. Cut each carrot into thirds and slice lengthwise so that they are about the same size as the pea pods. Place carrots in a steamer basket and steam until just crisp-tender, 3-5 minutes. Melt the butter in a large skillet over medium heat and add the peas; cook, stirring frequently for 5 minutes. Add the carrots. Continue to cook until peas are bright green, about 3 minutes. Add the honey & ginger and cook for 1 more minute, stirring constantly, until the peas and carrots are glazed. Season with pepper to taste.

I'll be adding both these recipes to my recipe box. Hope you enjoy them too!

Bon Appetit!