Recipe Files

April 2nd

Fresh Pea Hummus

Poached Chicken with Tarragon Sauce and Peas

Roasted Radishes and Greens

Grilled Chicken with Mint and Radish Salad

Creamy Broccoli-White Bean Soup

Couscous Salad with Broccoli and Raisins

Beef, Black Bean, and Corn Nachos

Mushroom and Black Bean Burritos

Fresh Pea Hummus

Whole Living, May 2011

1 cup fresh shelled peas

1/4 cup fresh cilantro

2 tablespoons tahini

2 tablespoons lemon juice

1 small clove minced garlic

1/8 teaspoon ground cumin

Salt

Bring a small pot of salted water to a boil. Add peas; cook until tender, about 2 minutes. Drain; run under cold water.

In food processor, pulse peas, cilantro, tahini, lemon juice, garlic, and cumin 30 to 40 seconds. Season with salt.

Poached Chicken with Tarragon Sauce and Peas

Martha Stewart Living, November

4 boneless, skinless chicken breast halves (about 6 ounces each)

1 1/2 pounds garden peas, shelled (1 1/2 cups), or 1 1/2 cups frozen peas, thawed

For The Poaching Liquid

4 garlic cloves

1 bay leaf

6 whole black peppercorns

3 cups loosely packed fresh flat-leaf parsley, plus a few sprigs

For The Sauce

1/2 cup loosely packed fresh tarragon, plus more for garnish

3 thin slices white bread, crusts removed, bread torn into large pieces

2 1/2 tablespoons drained capers, rinsed

2 tablespoons extra-virgin olive oil

For The Seasoning

1/2 teaspoon coarse salt

Freshly ground pepper

Put chicken, garlic, bay leaf, peppercorns, and a few parsley sprigs in a Dutch oven. Fill almost to the top with cold water; bring to a boil. Reduce to a bare simmer. Cook until chicken is no longer pink in the center, 18 to 20 minutes; transfer to a bowl. Add enough poaching liquid to cover; let cool. Reserve garlic and 1/2 cup remaining poaching liquid from pot.

Process tarragon, bread, capers, reserved poached garlic, and parsley in a food processor until smooth, about 15 seconds. With processor running, add oil and reserved 1/2 cup poaching liquid. Stir in salt, and season with pepper.

Bring a small pot of water to a boil; add peas. Cook fresh peas until bright green and crisp-tender (or frozen peas until heated through), about 2 minutes; drain. Spoon 2 tablespoons sauce onto each of four plates. Cut each breast half into 5 or 6 pieces. Divide among plates; scatter peas on top. Garnish with tarragon; serve with extra sauce on the side.

Roasted Radishes and Greens

Whole Living, July/August 2011

1 bunch radishes (halved if large) and their greens

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground black pepper

Directions

Heat oven to 375 degrees.

Separate radishes and their greens and arrange on two rimmed baking sheets. Drizzle each with olive oil and season with salt and pepper. Toss to combine.

Bake, until radishes are tender and caramelized and greens are crisp, 15 to 20 minutes. Let cool.

Grilled Chicken with Mint and Radish Salad

Martha Stewart Living, September 2009

4 boneless, skinless chicken breast halves (8 ounces each), gently pounded to an even thickness

1/4 cup extra-virgin olive oil, plus 1 teaspoon for drizzling

1/4 cup lime juice (from 4 limes), plus 1 teaspoon for drizzling

2 garlic cloves, minced

3 cups tender greens, such as mache or baby lettuces

1 cup fresh mint

4 radishes, very thinly sliced

1/4 teaspoon coarse salt

Freshly ground pepper

Lime wedges, for serving

Directions

Combine chicken, oil, lime juice, and garlic in a bowl. Refrigerate for 30 minutes. Preheat a grill or grill pan to high. Grill chicken until cooked through, about 4 minutes per side.

Combine greens, mint, and radishes. Sprinkle with salt, season with pepper, and drizzle with oil and lime juice. Serve with chicken and lime wedges.

Creamy Broccoli-White Bean Soup

Whole Living, January/February 2011

1 head broccoli (1 pound), cut into florets, stems thinly sliced

2 tablespoons extra-virgin olive oil

1 yellow onion, diced

2 garlic cloves, thinly sliced

One 15-ounce can cannellini beans, drained

2 1/2 cups chicken stock

Kosher salt and freshly ground black pepper

1 tablespoon pine nuts, toasted

1/2 ounce shaved Parmesan, for serving

Steam broccoli florets and stems until tender

and bright green, about 3 minutes. Let cool slightly.

Reserve 1/2 cup florets for garnish.

Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.

Add beans and stock and bring mixture to a simmer.

Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.

Couscous Salad with Broccoli and Raisins

Body+Soul, 2008

Coarse salt and ground pepper

1/3 cup whole-wheat couscous

1 cup small broccoli florets (2 ounces)

1/2 cup canned chickpeas, drained and rinsed

2 tablespoons golden raisins

1/4 cup crumbled feta cheese (1 ounce)

2 teaspoons extra-virgin olive oil

1 tablespoon red-wine vinegar

In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.

Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.

Beef, Black Bean, and Corn Nachos

Bon Appétit  | February 2004  by Susan Richardson, Edina, MN

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 1/2 pounds ground beef

1/4 cup chili powder

2 teaspoons dried oregano

1 teaspoon sugar

2 15-ounce cans black beans, drained

1 16-ounce package frozen corn, thawed

1 15-ounce can tomato sauce

1/2 cup chopped fresh cilantro

2 tablespoons fresh lemon juice

Tortilla chips

Shredded sharp cheddar cheese

Sour cream

Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is very tender, about 8 minutes. Add beef and sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, oregano, and sugar; stir 30 seconds. Add beans, corn, and tomato sauce. Cover; simmer until beef is cooked through, stirring occasionally, about 8 minutes. Mix in cilantro and lemon juice. Season with salt and pepper.

Line 8 serving bowls with tortilla chips. Spoon beef mixture over chips. Top with cheese and sour cream.

Mushroom and Black Bean Burritos

Bon Appétit  | January 2003

2 tablespoons olive oil

2 medium onions, sliced

2 red bell peppers, cut into strips

3 garlic cloves, minced

10 ounces crimini mushrooms, sliced

10 ounces button mushrooms, sliced

1 tablespoon chili powder

1 15-ounce can black beans, drained

3/4 cup purchased tomatillo salsa

1/2 cup chopped fresh cilantro

6 9- to 10-inch-diameter 98%fat-free flour tortillas

6 tablespoons crumbled goat cheese

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper.

Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.