Meatless Monday: Simple vegetable and chickpea curry

by Sarah Steimer

This recipe is the result of wanting a very comforting meal without almost any hassle and definitely without having to dirty more than one pot. The result was just that, and was even better when I reheated it for lunch the following day.

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Meatless Monday: Ricotta gnocchi with baby bellas, asparagus and peas

by Caitlin Saniga

There are lots of Providence restaurants on my to-try list, and Cook & Brown Public House, suggested by a co-worker, is one of them. Chef Nemo Bolin, who hails from the Providence restaurant, created this dish. I’ve modified it slightly, based mainly on the fact that I didn’t have immediate access to morels.

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Pea and fava bean pasta with mint and ricotta

by Sarah Steimer

The ricotta and Parmesan mixture was really spectacular, and it was light enough to keep this dish’s fresh spring appeal. I know it’s almost June, but I’m still riding happily along with spring flavors and produce.

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Humble Pies: Samosa pockets with mint chutney

by Caitlin Saniga / photos by Kristina Deckert

There’s something so cozy and sweet about hand pies. Another perk: Hand pies travel well. I made these when my dear friend Kristina came to visit, and we ended up taking them along on a picnic in nearby Floyd, Va.

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Curried potato salad with peas and cauliflower

by Caitlin Saniga

This potato salad reminded me a bit of traditional potato and pea samosa filling. Bring it to your family picnic for a nice change of pace from the typical mayo-and-celery potato salad.

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Spring Toasts: Crostini with roasted garlic-pea puree, asparagus and pine nuts

by Caitlin Saniga

These pretty little crostini bites were bursting with spring flavor, and they were a snap to whip up.

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Spring pea risotto with mint and chorizo

by Sarah Steimer

I paired this risotto with an asparagus-Gruyere tart. The mint in this dish may seem odd for a risotto, but it's balanced very nicely with the salty pork chorizo. And one last thing - this picture doesn't do it justice. It looks dry here only because it's the leftover batch. Straight from the pan it was perfectly creamy.

• 2 1/2  cups chopped leeks (about three leeks using mainly the white and light green parts)
• 1 cup  aborio rice
• 1/2 cup white wine
• 4-5 cups  hot stock (chicken or vegetable)
• 1/4 cup finely diced chorizo, if you can find the cured version. If not, use one chorizo sausage and remove from its casing. Cook as you would ground beef
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/3 cup grated Pecorino Romano cheese
• 1  lemon (zest and juice)
• 2 cups  blanched fresh OR frozen peas
• 1/4 cup fresh mint
• 1/4 cup fresh Italian parsley
• salt and pepper, to taste

Begin heating the stock on the stove.

In the meantime, puree 1 cup of peas (ONLY ONE), lemon juice and zest, mint, parsley, and salt and pepper. Pulse in a food processor until it resembles a pesto. Set aside.

Add the oil and butter to a large pan with high sides. Allow the butter to melt before adding the leeks. Sauté, stirring frequently, until the leeks have wilted and the white parts are translucent. Add the rice and stir for about one minute, so the butter and oil coats the rice. Add the white wine and simmer for until the liquid is absorbed.

Add the hot stock to the pan one cup at a time, waiting to add the next cup once the first is absorbed. Repeat either until all the stock is used or the rice reaches your desired consistency. I used a little less than four cups.

Turn off the heat and add the pea-mint puree, cheese, chorizo and additional salt and pepper, if desired. Stir until fully combined. Serve warm with additional shredded cheese.

Makes four to six servings.

Recipe adapted from: Feasting at Home

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Bacon fried rice

by Sarah Steimer

If you want to do a little presentation flair, lightly pack the rice in a cup and serve over some extra bok choy leaves.

• 3 slices bacon, chopped
• 1/3 cup sweet onion, diced
• 1/2 cucumber, chopped
• 1 carrot, grated
• 1 stalk bok choy, diced
• 1/2 cup peas
• 2 cloves of garlic, minced
• 1/2 teaspoon minced ginger root
• 3-4 tablespoons low sodium soy sauce
• 3 cups cooked rice (I went with brown basmati rice)
• 1 egg, whisked
  

  This is a really easy recipe to play with.

Over medium meat, cook the bacon pieces until crisp. Add garlic, onions and ginger to the pan and cook until garlic and onions become slightly translucent. Add the rest of the vegetables to the pan and cook until the bok choy is wilted.

Push everything to one side of the pan and add the eggs, cooking them until they firm up and mixing them with everything else. Add the soy sauce and rice, adjusting for taste.

Makes three to four servings.

Recipe adapted from: FOODjimoto

Photos: Sarah Steimer

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Pea, feta and crispy prosciutto salad

by Caitlin Saniga

This dish is a little pricey to prepare, but you can't beat the crispiness of prosciutto. Maybe you decide $5 for five slices of prosciutto is ridiculous. Crumbled bacon or bits of ham (Easter leftovers, anyone?) could work in its place.

• 2 thin slices prosciutto (2 ounces)
• salt and pepper
• 2 cups frozen peas
• 2 tablespoons olive oil
• 1/2 cup crumbled feta cheese
• 2 scallions, thinly sliced

Heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper, and place the prosciutto in a single layer on the baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.

Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 1 to 2 minutes. Drain and rinse under cold water to cool.

In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and 1/4 teaspoon each salt and pepper.

Recipe adapted from: Real Simple

Photo: Holly Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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Chicken à la king

by Sarah Steimer

Sort of looks like something out of a mush pot, but the way I set it up for the pictures makes it look sort of down-home chic.

For biscuits

• 2 cups flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 cup butter
• 2/3 cup of milk

Stir together flour, baking powder, sugar, cream of tartar and salt. Cut in butter until the mixture resembles coarse crumbs. Make a well in the center and add milk all at once. Stir just until dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter (or, if you’re like most and don’t have a “biscuit cutter,” a drinking glass works just fine). Bake at 450 degrees for 10 to 12 minutes or until golden.

Makes about 10 biscuits.

For chicken:

• 1/4 cup butter
• 1/3 cup flour
• 1 3/4 cup milk
• 1 cup chicken broth
• 2 cups chicken, poached and cubed
• 1/2 cup (or more) celery, chopped
• 1/2 cup (or more) carrots, chopped
• salt and pepper, to taste
• 1 can peas

Sauté celery and carrots in a pan with a tablespoon of the butter then remove from the pan. Add the rest of the butter to the pan along with the flour, salt and pepper, stirring constantly. Add milk and chicken broth all at once. Cook and stir until thick and bubbly. Cook for about a minute more, while stirring.

Add vegetables and chicken. Heat thoroughly. Serve over the biscuits and spoon peas over top, if desired.

Recipe adapted (by my mother, Martha Steimer) from: Better Homes and Gardens New Cookbook

Photo by: Sarah Steimer

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