At this time of year, I don’t really like to cook. It’s hot, that makes me tired and I just don’t have the energy. Truthfully I’m not that hungry anyway.
Chef extraordinaire Dava Parr, owner of Fresh and Wyld Farmhouse Inn and Gardens, here in Paonia, offers simple tips to make those veggies extra lucious without a recipe. Here are her simple seasonal recommendations for turnips, snow peas, baby beets, radishes, onions, chard, and or kale:
- Turnips, Snow Peas and Radishes are very yummy to eat raw with one of your favorite salad dressings drizzled over them or with a little Dip made from some of your Chevre, Dill and a couple tablespoons of plain yogurt to thin it out. (Chevre is goat milk cheese – Feta is a good substitute.)
- Your chard or kale is so good lightly sautéed with some Olive oil, garlic, salt, red Pepper and chopped nuts. Try a little Nutritional Yeast sprinkled over the top.
- Tender spring onions want to be cut in rings and then slowly sautéed in a little butter and salt to have a sweet treat alongside a piece of grilled Fish.
- Baby beets would like to be braised. That is a technique for starting the cooking process with a little liquid in the pan, and then finishing up with a little butter or oil. You can add a splash of Balsamic at the end as well, then serve them alongside a salad loaded with toasted walnuts and serve with grilled bread topped with Chevre.
- Shell Peas! Make a little White Basmati Rice and when your rice is cooked, add a handful of shelled peas, a Tablespoon of Butter, chopped Dill and a big handful of Grated Parmesan Cheese . Put the lid back on, till peas soften and butter and cheese melt. Give a little stir and top with Cracked Pepper!
I have lots of dill, snow peas, baby beets, and onions – so now I have a simple solution. Hope you try it.
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