Foodie Friday - Exciting News and 2 Recipes!
I am thrilled to announce that I now have a regular contributor(s) to my regular Friday food blog. Meet Denise and Yvonne, of "Cooking for Real", in Chester County, PA. I met these wonderful women last year, while participating in my local CSA. They were kind enough to provide the CSA members with recipes every week at pick-up time, as a cure for the bewilderment and lack of creativity upon encountering an unfamiliar vegetable. In their words, here is their bio:
"Cooking for Real facilitates the understanding of health and nutrition, utilizing hands-on experiences through the entire cooking process. It is our philosophy that children and adults will develop a healthier relationship with food when they are engaged in the whole process from farm to table. We utilize demonstration and sampling to stimulate interest in whole food cooking, fresh and local sources and nutritional instruction. In addition, we work with local farmers to ensure the continuation and growth of local farming, local food production and farmland preservation in Pennsylvania. Through Cooking for Real, Denise and Yvonne provide age appropriate, thematic cooking classes and nutrition programs for adults and children; programs for health, wellness and environmental fairs; fresh and local event catering; teacher in-service and school programs; corporate programs and conference seminars. "
Yay! Denise and Yvonne are also Holistic Health Counselors, so be sure to look for their upcoming posts about healing health issues with whole foods, as well as their weekly recipes.
So, without further ado, here are two recipes using peas and spinach... two veggies that should be just ready to go in the garden. Enjoy!!
Two Peas with Lemon and Tarragon
¾ cup (about ¾ lb. pods) shelled fresh garden peas
½ cup sugar snap pea pods
1 t melted butter
2 t fresh tarragon
1 t finely shredded lemon peel
¼ t fresh black pepper
Steam peas and pea pods for 3 minutes or so, until just tender.
Mix butter, tarragon, lemon peel, and pepper in a medium bowl. Add peas and toss gently. Serve immediately.
Wilted Farm Fresh Spinach
1 T olive oil
1 lb. fresh spinach, torn into pieces
1 T minced garlic
¼ cup vegetable broth or water
1 t sea salt
1 t freshly ground black pepper
1 t grated Parmesan and/or Romano cheese
Heat olive oil in saucepan, when hot add spinach and minced garlic. Cook until fully wilted, then add vegetable broth and cook down for a minute or so. Season with salt and pepper.
Garnish with the grated cheese and serve immediately.
Feedback? Comments? Questions for me or D & Y? Let me know!