Sides | Simple By Cindy

Snow Peas

Jun. 27
2016

I have received a few requests for a really “simple” recipe; and this one is perfect!

Peas come in several different varieties, two of which are sugar snap peas and snow peas. Sugar snap peas have plump, round edible pods that are tender, soft, and easy to chew. Snow peas have translucent pods with peas inside. Their pods are also edible, but a little tougher than sugar snap peas. They contain a lot of fiber, are low in calories and easy to make. You can use them in a variety of different dishes, such as salads, an easy side dish or pasta.

This recipe is about as simple as it gets. Do you have some garlic, onion, fresh lemon juice, salt and pepper in your pantry? If you do, then you are good to go!

Just be careful of the timing when you are cooking them. Take them off the heat when they are bright green to ensure you have crispy, beautiful snow peas.

They are absolutely delicious and I think you will enjoy every bite!

Ingredients for the Snow Peas

1 (10 ounce) package snow peas
1 small red onion, diced
3-4 gloves of garlic, minced
Juice of 1/2 lemon
3 tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. of pepper

Heat olive oil in large skillet on stove over medium heat.

Add onions, cook until they are translucent, about 3-5 minutes.

Add garlic, cook for 1 minute.

Pour in lemon juice.

Scatter the snow peas into the skillet and toss to coat.

Cook for about 5 minutes, or until the snow peas turn bright green.

Perfect for any summer meal!

It’s that simple!

Tomato and Sea Asparagus Salad with Balsamic Glazed Figs

Jun. 22
2016

While visiting my local farmer’s market, I came across a vendor that sold very unusual vegetables.

He asked me to try several of these “different” treats. One of them was a long, very thin vegetable that resembled asparagus, yet it was much smaller with several stalks emanating from the main one. It was called “Sea Asparagus”, sometimes referred to as beach asparagus, sea beans, sea fennel, or marsh samphire.

It was a delightful and delicious surprise! It had a crunchy texture and a salty flavor that reminded me of the ocean. This is because they grow in sea marshes. They are small with jointed stems and small branches. Their harvest time is during the summer months of June and July.

After tasting this, I knew I had to buy it and try it out in a recipe.

I found this recipe on “gourmetfury.com”, which I altered a bit. It was simple, fast and had a gorgeous presentation. The balsamic figs were heavenly and they created a delicious mix of salty and sweet.

So, the next time you are at the farmer’s market, look for this flavorful vegetable. It is definitely worth it.

The recipe did not indicate the number of servings, but I would estimate it serves 4-5 people.

Ingredients for the Tomato and Sea Asparagus with Balsamic Glazed Figs

2 tomatoes on the vine
2 yellow tomatoes
10 cherry tomatoes
1/2 lb fresh sea asparagus
1/2 lb. figs, quartered
10 large bocconcini (small mozzarella)
8 fresh basil leaves
1 cup Balsamic vinegar
Extra Virgin Olive Oil
Kosher salt
Black pepper

Slice both the red and yellow tomatoes into thin circles and place them on paper towels to absorb the juices.

Cut the cherry tomatoes in half.

Blanch the sea asparagus in a pot of boiling water for about 1 minute. Immediately drain and place in a bowl of ice water to stop cooking process. When it is thoroughly chilled, place on a paper towel to dry.

Place balsamic vinegar in a pot over medium het on the stove. Bring to a boil and let it reduce by half, about 5-8 minutes.

Take the balsamic vinegar off the heat and toss in the figs. Set aside.

Tear the bocconcini into small pieces.

Cut the basil leaves into thin slices.

Arrange the yellow tomato slices in a circle on a round serving plate.

Place the red tomato slices in a smaller circle inside the yellow tomato slices.

Drizzle with a small amount of olive oil, salt and pepper.

Toss the basil and sea asparagus with a drizzle of olive oil and place in center of tomato slices.

Place the bocconcini, figs, and cherry tomatoes around the tomato slices and sea asparagus.

Drizzle with the balsamic reduction, add a small amount of salt and pepper.

It’s that simple!

Summer Squash Frittata

Jun. 20
2016

When I came across this frittata recipe, I fell in love with the ingredients and couldn’t wait to try it.

A frittata is an egg-based Italian dish, similar to a quiche or an omelet. It resembles a pancake and consists of vegetables, eggs, and cheese. It can be served for breakfast, brunch, lunch or dinner.

Preparing a frittata has many benefits. It is a great way to use up and left-over vegetables, it is large enough to serve many people, and can be eaten hot or at room temperature.

You will need a cast-iron or oven-safe skillet. It is so easy to make, it can be whipped up in no time. It’s perfect for the evenings when you just don’t know what to make for dinner.

This recipe is outstanding. It is light and airy, yet satisfying and delicious. Change the vegetables to the ones you have at home if you prefer. I found the combination of leeks and zucchini to be scrumptious. The addition of the quinoa gives it a flavorful texture. I know you will love this recipe.

This recipe is courtesy of Alana Chernila”s “The Homemade Kitchen”. It will serve 4-6 people.

Ingredients for the Summer Squash Frittata

3 tbsp. olive oil
2 cups chopped leeks (1-2 leeks, using all the white and most of the green)
1 1/2 tbsp. finely chopped shallot (about 1 shallot)
1 tsp. kosher salt
2 cups paper-thin sliced zucchini or summer squash (1 medium zucchini)
6 large eggs
1/2 cup whole milk
2 cups cooked grains such as millet, rice or quinoa
1/2 cup fresh basil leaves, cut into ribbons
1 cup grated or crumbled cheese (Cheddar, Swiss, Jack, or feta cheese)

Preheat the oven to 400.

Heat a 10-12 inch ovenproof skillet or frying pan over medium heat.

Heat 2 tablespoons of the olive oil for a minute, then add the leeks. Cook, stirring often, until soft and aromatic, about 5 minutes.

Add the shallot, salt and zucchini and continue to cook until the zucchini is soft and translucent, another 5-7 minutes.

Squash frittata shallots, salt and zuccchini

Remove from the heat and allow to cool for a few minutes.

Whisk together the eggs and milk in a large mixing bowl.

Fold in the grains, basil and cheese, as well as the leek mixture.

Wipe out the skillet, then use a clean paper cloth or paper towel to rub it with the remaining tablespoon of olive oil.

Transfer the contents of the mixing bowl back to the skillet and bake for 20 minutes, until the egg is firm and doesn’t ooze when you cut it in the center.

Sqaush frittata contents back in skilltet

Switch the oven setting to broil and brown the top of the frittata for a few closely watched minutes under the broiler.

It’s that simple!

Asparagus A La Parmigiana

Jun. 17
2016

I love eggs, especially with vegetables. I love the way the runny yolk gets into every crevice and yummy bite.

Eggs in vegetable dishes are more popular in Italy and France, but they are slowly making their way into the American cuisine as well. When I see it on a menu, I order it. It is these little things that make me so happy.

While browsing through my cookbooks, I came across this recipe by Andrew Cardellini from his “Urban Italian” cookbook. I love the easy and comfortable tone to his writing, as well as the information he provides about each of his recipes.

When I saw this one with the asparagus and runny eggs, it was a done deal for me. I had to make it.

This recipe was scrumptious! Fantastic, delectable, mouth-watering and delightful—- enough said.

Trust me, this recipe is fast and easy. Just measure all your ingredients before you begin. The whole process will take no time at all. This recipe didn’t indicate the number of servings, but I would estimate that it serves about 4 very satisfied people.

Ingredients for the Asparagus Parmigiana

1 bunch asparagus (about 16 stalks)
1 tsp melted butter or extra-virgin olive oil, plus more to coat the pan
a generous pinch of salt (about 1/2 tsp. or more)
1/4 tsp. freshly ground black pepper
2 tsp. fresh thyme, chopped
2 tsp. fresh rosemary, chopped
4 eggs
2 tbsp. grated Parmigiano-Reggiano cheese
1 tbsp. breadcrumbs or panko breadcrumbs
a generous drizzle of balsamic vinegar

Place a large pot of salted water on stove. Bring to a boil.

Trim about 2 inches off the bottom of the asparagus. (If you really want to be fancy, you can peel the stalks with a carrot peeler).

Blanch the asparagus in the boiling water for 2-3 minutes, until the color intensifies.

Prepare a bowl with ice water.

Remove the asparagus and place into ice water to immediately stop the cooking process.

Set your oven rack one notch below the top and turn the oven to broil.

Coat the bottom of a long pyrex or earthenware oven-friendly casserole with melted butter, or olive oil using a pastry brush.

Lay the asparagus in the casserole, making sure the pieces are placed tightly together with no spaces in between. (otherwise the egg will run through instead of browning over the asparagus.)

Use a pastry brush to glaze the asparagus with melted olive oil. Season with salt and pepper, and sprinkle the thyme and rosemary on top. Be generous with the herbs and seasonings; they are important to the dish’s flavor, so make sure every piece of asparagus gets its share.

Crack the eggs and put directly over the asparagus.

Sprinkle the cheese over the entire dish.

Place the casserole in the oven and broil for 2 minutes. The egg whites should be fluffy white with brown specks, but the yolks should still be runny when cut.

Remove the asparagus from the oven and drizzle a small amount of balsamic vinegar over the top.

Serve immediately in the baking dish.

It’s that simple!

Zucchini with Anchovies and Capers

Jun. 15
2016

I am not a great lover of zucchini. It always seems tasteless, with a mushy texture. But, during the spring and summer there are so many wonderful zucchini recipes that I decided to give it another try.

The following are some relatively unknown facts about zucchini:

Zucchini is a summer squash that is super healthy and rich in antioxidants. The darker the squash, the more nutrients it has. There is a high water content in zucchini, that makes them low in calories. These calories contain very few simple sugars and no white sugars (the bad kind) making it a power food for people who are mindful of their caloric intake.

You should wash your zucchini before using it, but do not peel them; most of the nutrients are in the skin.

Of course I was drawn to this recipe because it had anchovies and capers in it. I love anything with these two ingredients.

This recipe is wonderful. My family loved it and even had the leftovers the next day.

Hmm? I think I like it!

This recipe is courtesy of Lydia Bastianich. I think she converted me! It will serve 6 .

Ingredients for Zucchini

2 1/2 pounds small zucchini
6 tbsp. extra-virgin olive oil
4 plump garlic cloves, peeled and crushed
6 anchovy fillets, drained and finely chopped
1 tsp. kosher salt
1/4 cup drained small capers

Trim the ends off the zucchini, and slice them into 1/4-inch sticks, 2-3 inches long.

Pour the olive oil into a large skillet, and set it over medium heat. Toss in the garlic cloves and cook for a minute or so, until sizzling, (be careful not to overcook the garlic), then drop the chopped anchovies into the pan.

Cook, stirring, for about a minute or two, until the anchovies melt in the oil.

Scatter the zucchini sticks in the skillet, and toss to coat.

Season with salt and cook for about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp and lightly caramelized.

Finally, toss in the capers and cook another minute or two to blend the flavors.

Serve hot or at room temperature.

It’s that simple!