Sugar Snap Pea Salad with Pine Nut-Kasha Granola & Ricotta

[nverland]

Sugar Snap Pea Salad with Pine Nut-Kasha Granola & Ricotta

GRANOLA
2 1/4 cups rolled oats
2/3 cup kasha (roasted buckwheat groats)
1/2 cup flaxseeds
1/2 cup pine nuts
1/3 cup extra-virgin olive oil
1/3 cup pure maple syrup
1/4 cup fresh orange juice
2 teaspoons kosher salt
1 1/2 teaspoons sugar
SALAD
1 pound sugar snap peas
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Maldon sea salt
Kosher salt
Freshly ground pepper
1 pound fresh ricotta cheese
Chopped mint, for garnish

MAKE THE GRANOLA Preheat the oven to 325° and line a rimmed baking sheet with parchment paper. In a large bowl, toss the oats with the kasha, flaxseeds and pine nuts. Add the remaining granola ingredients and toss until thoroughly coated, then spread on the prepared baking sheet.
Bake the granola in the center of the oven for 30 to 35 minutes, stirring every 10 minutes, until golden and nearly dry. Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring occasionally.
MAKE THE SALAD In a medium saucepan of salted boiling water, simmer the snap peas until bright green and crisp-tender, about 1 minute. Drain and cool the snap peas under running water, pat dry and halve them lengthwise. In a medium bowl, toss the snap peas with the lemon juice and 1 1/2 tablespoons of olive oil, then season with Maldon sea salt and pepper.
In another medium bowl, whisk the ricotta until smooth and season with kosher salt and pepper. Spoon the ricotta onto plates and top with the snap peas. Sprinkle some of the granola on the peas and garnish with a drizzle of olive oil and chopped mint. Serve right away.
MAKE AHEAD This recipe makes 5 cups of granola, which can be stored in an airtight container for up to 3 weeks.

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[black-raven135.livejournal.com]

STIR FRIED GREEN BEANS WITH GINGER & ONIONS

• Prep time: 15 minutes


• Cook time: 7 minutes

This recipe results in green beans that still have a bit of crunch to them. If you want your beans more cooked,
blanch them first for a minute or two in boiling water, then rinse with cold water to stop the cooking, then pat
dry with paper towels before putting the beans in the hot pan and oil. Because of the quick cooking time,
this recipe is best done with fresh beans (the ones that snap as you break them in half).

Ingredients

• 2 to 3 Tbsp canola or other high smoke point oil


• 1/2 pound to 3/4 pound of fresh, tender, crisp green beans, cut into 1 1/2 to 2 inch pieces


• 1 small yellow or white onion, sliced stem to tip, about 1 cup of sliced onion


• 1 ounce of fresh ginger, peeled and cut into matchsticks


• 1 large garlic clove, sliced very thin


• 2 Tbsp soy sauce


• 1 Tbsp sugar


• 1 teaspoon toasted sesame oil


• A generous pinch of freshly ground black pepper

Method

1 Heat a wok or large frying pan over high heat on the hottest burner you have for about 90 seconds. Add the vegetable oil and let it heat up until shimmery. (Toss a sliver of onion into the oil when you think it's hot. If the oil is hot enough, the onion will sizzle.)

2 Add the cut green beans, sliced onions and julienned ginger and toss to combine. Break up any clumps of sliced onion that might have stuck together. Spread everything out in the pan and let it sear untouched for anywhere from 30-90 seconds, you want to get a little browning on the vegetables. Stir the vegetables and let sit for another 30-90 seconds. Add the sliced garlic, stir again and cook for another minute.

3 Mix the soy sauce and sugar together and pour into the pan. Turn off the heat and immediately toss the vegetables to combine. The sauce will start to caramelize and may burn unless you keep everything moving for a few seconds. Pour the sesame oil over the green beans and onions and sprinkle with black pepper. Toss to combine one more time. Serve immediately or let rest and serve at room temperature. The beans should still be somewhat crisp. They will cook a little more in the residual heat of the pan or serving dish.

SOURCE: Simply Recipes