SaltWire E-Edition

DISH IT OUT

MARK DEWOLF mdewolf@herald.ca @withzesttours Mark DeWolf is seeing green this summer, as fresh, local vegetables are finally in season.

Summer vegetable season is in full force. As our farmers’ market stalls fill with fresh, locally grown produce, I see green. Not dollar signs, but there is such a wealth of green vegetables these days that it’s like a treasure trove of vegetables.

Finally the first beans and peas are here and, with the last of the asparagus and fiddleheads, my table is awash in all shades of green.

While you can simply steam them and serve as a side dish, I like to think they can be so much more. Enjoy my seasonally inspired green vegetable recipes.

MARITIME HODGE PODGE

Serves 4 to 6

2 cup green beans, trimmed,

chopped

1 cup fresh peas, shelled 10 baby bunch carrots, tops

removed, diced

Pinch salt

Pinch pepper

6 new potatoes, scrubbed,

quartered

1/4 cup butter

1/2 cup heavy cream

1/2 cup whole milk

Salt and pepper to taste

Directions: Add the beans, peas and carrots into a medium sized pot along with milk, salt and pepper and bring to a boil. Reduce heat to low simmer checking often to ensure not to scorch. Add the potatoes, butter and cream. Simmer approximately 45 minutes or until the potatoes are cooked through.

PEAS AND PARMESAN

Serves 4 to 6

12 oz snow peas

2 tbsp olive oil

1 clove garlic, minced 1/2 cup walnut pieces 1/4 cup Parmesan, grated

Directions: Place sauté pan over medium-low heat. Add olive oil. When oil is warm add the garlic and sauté for 30 seconds. Add peas and walnut. Sauté for another 2 minutes. Transfer to a bowl and add Parmesan. Toss and serve warm.

BEAN PECAN SALAD

Serves 4 to 6

1 1/2 lb green beans, trimmed 4 tbsp olive oil

2 shallots, finely sliced

2 cloves garlic

2 cup pecan pieces

2 tbsp balsamic vinegar

1 bunch asparagus, trimmed 2 tablespoons olive oil 2 cloves garlic, minced

1/2 lemon, juice, zest

Pinch salt

Pinch pepper

250 g queso fresco, crumbled Pickled red onion, to serve Pickled jalapeno, to serve

Directions: Set barbecue to medium-high heat. Toss asparagus with olive oil and garlic. Grill for 3 minutes. Remove from heat, toss with lemon juice and zest. Season with salt and pepper. Place on a platter topped with Parmesan and serve. Serve with warmed corn tortillas, queso

Directions: Combine the goat’s milk cheese, olive oil and lemon zest in a bowl. Stir until well mixed. Set aside. Cook peas in salted, boiling water for 3-5 minutes. Drain and reserve the blanching liquid. Place the peas, butter, 2 tbsp of the reserved liquid, mint leaves and lemon juice in a blender. Blend until smooth. Spread the goat’s milk cheese on the toast points and top each with pea purée. Garnish with microgreens or delicate herbs.

Mark DeWolf is currently the creative director of food and drink at the SaltWire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and pastpresident of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.

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2021-07-28T07:00:00.0000000Z

2021-07-28T07:00:00.0000000Z

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