Scallion Pancakes

INGREDIENTS:

• Salt and freshly ground black pepper

• 4 bunches scallions or spring onions, about 1 pound

• 1 egg

• 1 teaspoon soy sauce

• ½ cup flour

• Peanut, canola or olive oil as needed

PREPARATION:

1. Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.

2. Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.

3. Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

Chilled Sugar Snap Pea Soup

INGREDIENTS:

• 1 tablespoon olive oil

• 1 cup leeks - halved lengthwise and chopped

• 1 pinch salt

• 4 cups chicken broth

• ground black pepper to taste

• 1 pinch cayenne pepper, or to taste

• 1 pound sugar snap peas

• 2 fresh mint leaves

• 1 tablespoon creme fraiche

• 2 fresh mint leaves, cut into very fine strips

PREPARATION:

1. Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.

2. Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.

3. Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.

4. Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.

5. Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.

6. Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

Swiss Chard with Garbanzo Beans

INGREDIENTS:

• 2  pounds Swiss chard, preferably rainbow chard

• 2  tablespoons extra-virgin olive oil

• 2  ounces pancetta, cut into 1/4-inch dice (about 1/2 cup)

• 2  tablespoons finely chopped shallot

• Pinch red pepper flakes

• 1 can garbanzo beans, drained and rinsed

• Salt 

• Freshly ground black pepper

PREPARATION:

1. Wash the chard leaves and stems well in a large sink of cold water. Lift the chard out of the water, leaving the grit at the bottom of the sink. Shake off the excess water, but do not dry the chard.

2. Tear the stems from the leaves and chop the stems crosswise into 1/2-inch pieces; set aside. Stack the leaves and coarsely chop them. Keep the stems and leaves separate.

3. Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp and browned, about 3 minutes. Stir in the shallot and red pepper flakes and cook, stirring often, until the shallot softens, about 2 minutes.

4. Add the chard stems and beans. Cook, stirring occasionally, until the stems soften, about 4 minutes. Stir in the leaves a handful at a time until wilted. Cover and cook, stirring occasionally, until the chard is tender, about 5 minutes. Taste and season with salt and pepper as needed. Serve hot.

Sugar Snap Peas with Lemon

INGREDIENTS:

• 1 tbsp olive oil

• 1 lb fresh sugar snap peas

• 1 tsp lemon zest, freshly grated

• 1/2 tsp sea salt

• 1/4 tsp ground black pepper

PREPARATION:

1. Heat oil in a skillet over medium-high heat.

2. Add the snap peas and toss to coat. Cook snap peas for 2 minutes, stirring frequently.

3. Add the lemon zest, salt and pepper (and thyme, if you wish) and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.

4. Serve immediately.

Red Leaf Lettuce Salad with Tahini Dressing

INGREDIENTS:

• 4 tablespoons tahini (ground sesame)

• 1 ½ tablespoons spicy brown mustard

• 1 clove of garlic, mashed

• ¼ teaspoon salt

• ½ cup water at room temperature

• 1 head of red leaf lettuce

PREPARATION:

1. Combine tahini, mustard, garlic and salt in a bowl. Add water and mix slowly until ingredients are completely combined. 

2. Wash and dry lettuce; rip into 1½-inch by 2½-inch pieces.

3. Place lettuce into a serving bowl and toss lightly with dressing.