Snap Pea Salad

Oh Snap! Have I got a recipe for you…

The other night night we had dinner with (awesome) friends and they brought this amazing salad to the table as a side dish. Since I'm the self-appointed Queen of salad, I wasn't expecting to be wow'd, but holy smokes, this salad is divine, and cured my recent salad boredom. I don't think I've ever looked forward to a salad like I do this one. It's perfectly timed because snap peas are in season until fall, but you can always pick up a handy bag at Trader Joe's year round. 

I'm loving how this salad has every shade of green imaginable, and combines so many amazing flavors and textures. Trust mama Mission Delicious here, you're going to be a big deal if you serve this bad boy at your next summer BBQ, promise. 

Mission Shades of Green Salad: Accomplished

Snap Pea Salad
serves 5 as a side (and 3 as a main course)
adapted from Pepper Plate
Take about 20 minutes to pull together. 


Ingredients:

Salad 2 cups snap peas 1.5 cups garden peas (I used fresh English peas from TJ's and boiled them for 3 minutes) 5 cups arugula 2 cups baby kale 1 1/2 to 2 avocados, cubed 1/4 cup lemon vinagrette

               ~1/2-2/3 cup shaved parmesan  

Pepitas for garnish Dressing 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 1 teaspoon dried oregano 1 clove garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup olive oil 2 tablespoons fresh lemon juice INSTRUCTIONS Salad 1. Bring a pot of water to a boil. Meanwhile, prepare an ice bath. 2. Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young, you won’t have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. (Put the water back on the stove for the garden peas). Once snap peas are cooled, strain. Next, in the same water, boil the garden/English peas for 2-3 minutes (or you can microwave them for a few minutes in a bit of water if you are using frozen peas), drain them and set aside. 3. Combine arugula and kale in a serving bowl. 4. Add snap peas, garden peas, avocado, parmesan and dressing and mix well. 5. Top with pepitas, salt and any additional toppings (chopped cherry tomatoes, asparagus tips, etc.) Dressing 1. Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. 2. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Easy Roasted Red Pepper & Tomato Soup

This month I'm developing recipes for my good friends at Barre3 Danville for their month-long Summer Challenge. It's clean eating without the neuroticism…just what we need to stay motivated this summer but still enjoy some treats now and then.  Regardless of your eating plan this summer, you must try this soup. It's absolutely fan-friggin-tastic. So filling and rich (thanks to full fat coconut milk), and bursting with bright, naturally sweet yumminess. I would without hesitation serve this at a summer gathering-- it can be made ahead of time, and looks super impressive. It would be an awesome starter course to some grilled halibut and zucchini, but honestly, it makes a perfectly good dinner on its own. 

I wanted to make this soup as easy as possible for you busy people, but feel free to use fresh summer tomatoes and peppers. You'll need to core them, and roast them with a little olive oil and S&P, but that's  not a big deal. I also chose to use full-fat coconut milk in the recipe. The suppressed calorie counter in me wanted to use light coconut milk, but the foodie in me opted for the real deal. I am so glad I did because the result was a soup that is decadent but still healthy, and promises to fill you up, and keep you full. And hey, if you snack less in between meals, you can afford a little extra with meals, right?? Either way, you should really make this soup. 

Mission Summer Soup: Accomplished 

ROASTED RED PEPPER AND TOMATO SOUP
adapted from Food Network 

Ingredients:
1 tablespoon coconut oil
1 container Trader Joe's mirepoix (mix of chopped onion, carrot, celery)
3 cloves garlic (I used the frozen cubes from TJs)
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes with juice 
1 (12-ounce) jar roasted red/yellow peppers, drained and chopped
1 1/2 cups chicken broth
1 cup full-fat canned coconut milk
1/2 cup chopped fresh basil, plus more for garnish
Trader Joe's Quinoa Pesto (by the olive oil section)

Method:
Heat 1 tablespoon coconut oil in a 2-quart saucepan over medium-high heat. Add the mirepoix and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.

Add tomatoes, red peppers, and chicken broth and let simmer for about 20 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper. Add the coconut milk and basil, and puree using a hand held immersion blender or VitaMix until smooth.

Serve in soup bowls with a generous sprinkle of fresh basil on top and a Tablespoon of quinoa pesto.