Often snow peas come pre-packaged in a one-pound bag, so when I buy them to use in my Creamy Pea Salad (go here for the Guessipe), I end up with quite a lot leftover. I was looking for something other than stir-fry to do with them, and came up with a sesame salad that makes…
Tag: Vegetable
Grilled Asian Eggplant
I love grilled foods, though I have to admit that it is one of the types of cooking I feel a bit timid with. I know it’s applying heat in a way not so dissimilar from the stove, but I suppose it’s not being able to adjust the heat in the same way that makes…
Korean Slaw
Korean slaw has all of the crunchy freshness of coleslaw, but with the spicy kick of kimchi (without having to wait for days of fermentation). It’s also great for using up bits and bobs of fresh veggies. I threw in some carrots and green beans because I happened to have some that needed using up,…
Pickled Beet Stems
I hate wasting food. So when I roasted beets, I was happy to discover that I could use the beet greens to make pesto (find my Guessipe here). But it just uses the leaves, and even the idea of throwing out the beet stems bummed me out. Problem solved – pickled beet stems! Beet stems…
Roasted Radishes
Awhile ago, I had a roasted vegetable board at one of the many LA restaurants that serve locally sourced, seasonal produce. Most of the veggies were pretty standard for roasting – bell peppers, squash, broccolini. But there was one thing on the board that it took me a minute to figure out. Turns out it…