pea shoots

Baked Salmon with Chermoulah and Sauteed Pea Shoots

Baked Salmon with Chermoulah and Sauteed Pea Shoots

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore/GF

  • 2 salmon filets
  • Salt and pepper to taste
  • Chermoulah
  • 1 tablespoon butter
  • 1 ounce pea shoots
     
 
  1. Preheat the oven to 375 degrees.
     
  2. Thaw the salmon, remove from package, and place each filet on a piece of parchment paper (if you don’t have parchment, you can use foil, instead).
     
  3. Sprinkle one side of the fish with salt and pepper, and then season the second side.
     
  4. Spread chermoulah sauce onto the top of the salmon fillet.
     
  5. Fold the parchment over the salmon. You can seal the parchment with staples, or, if you don’t have a stapler, fold the edges as if you were making a calzone.
     
  6. Bake the salmon for 8 minutes, and open one packet to see if it’s cooked through. It should be just barely opaque in the center. If it’s not, put it back in the oven for 2 more minutes.
     
  7. Meanwhile, melt the butter in a pan, and chop the pea shoots. When the butter has melted, add the shoots to the pan, and cook, stirring, until they are brighter green, and tender. Remove from heat.
     
  8. When the salmon is ready, use a wide spatula to move it to serving dishes, and top with cooked pea shoots.
This salmon might be from Alaska, but it looks like Vermont when it's covered in green!

This salmon might be from Alaska, but it looks like Vermont when it's covered in green!

Baked Salmon with Chermoulah

Spring Salad with a Creamy Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type:  Salad | Diet: Vegetarian/GF

Ingredients

From your basket:

  • ·      4 carrots, peeled and sliced
  • ·      5-7 baby beets, peeled and sliced
  • ·      2-3 cups spinach
  • ·      ½ cup yogurt
  • ·      Pea shoots

 

From the pantry:

  • ·      Olive oil
  • ·      Salt and pepper
  • ·      Lemon juice or half or a fresh lemon

 

Directions

1.     Preheat oven to 400˚F.

2.     Place prepared veggies on a baking sheet. Drizzle with olive oil, salt, and pepper, and mix together.

3.     Bake for 15-20 minutes, turning half way.

4.     While veggies are cooking, prepare your dressing. Combine yogurt, lemon juice, olive oil, salt and pepper in a small dish. Add more salt and pepper to your liking!

5.     Place spinach on a large serving dish or in your favorite salad bowl. For Single Size Vermont Vegetable baskets, try replacing spinach with kale, or use your microgreens or pea shoots as the base of your salad.

6.     Top with roasted veggies, fresh pea shoots or microgreens, and your yummy dressing. Enjoy! 

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Kale and Cheddar Quiche with Potato Crust

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Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Main | Diet: Vegetarian/GF

Ingredients

From your Basket:

  • 1 cup chopped kale
  • 2 cups chopped potatoes
  • 6 eggs
  • ¼ cup pea shoots
  • ¼ cup cheddar cheese, cubed or grated

From the Pantry:

  • salt and pepper
  • olive oil
  • ¼ cup onions

 

Directions

1.     Bring a medium pot of water to boil. Preheat oven to 400˚F.

2.     Boil potatoes until soft, about 8-10 minutes.

3.     Sauté kale and onions in a sauce pan until soft. Set aside to cool.

4.     Toss potatoes with salt and pepper. Place into a greased pie dish. Mash slightly and push into a flat crust. If potatoes are sticking to the masher, use a measuring cup to form crust.

5.     Bake the potato crust in the oven until slightly golden, about 10 minutes.

6.     While your crust is cooking, beat eggs in a large bowl. Add kale and onion mixture, chopped pea shoots, and cheese.

7.     Remove crust from the oven, top with egg mixture and return to oven.

8.     Cook until eggs are slightly golden brown, 12-15 minutes.

9.     Remove from oven and let cool before slicing and serving. 

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Fresh Veggie Rainbow Spring Rolls

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Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type:  Main Dish | Diet: Vegan - Vegetarian - GF - DF

Ingredients

From your basket:

·      2 Rainbow carrots, shredded

·      2 turnips, cut into “matchsticks”

·      Red cabbage, thinly sliced (if you have any left over from last week’s basket)

·      Pea shoots

 

From the pantry:

·      Salt and pepper

·      Rice paper spring roll wrappers

·      Soy sauce

 

Directions

1.     Prepare all of your veggies, chopping or grating them into thin slices. Sprinkle with salt and pepper.

2.     Follow the instructions on the packet of how to prepare rice paper rolls.

3.     Layer the veggies in the roll and wrap up tight, tucking in the sides as you roll.

4.     It may take a few tries to make it look good, but they will all taste good!

5.     Serve with soy sauce, peanut sauce, or your favorite dipping sauce of choice. 

Pesto Egg Sandwich with Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore

Ingredients

From your basket

·      Joe’s Kitchen Basil Pesto

·      Red Hen Bakery Seeded Baguette

·      Eggs

·      Pea shoots

 

Directions

1.     Slice a section of your baguette in half lengthwise. Lightly toast in the oven or toaster.

2.     Spread pesto over each half.

3.     Fry an egg in a nonstick pan. Top with cheese before removing from pan.

4.     Place on bread, top with pea shoots, the other half of bread, and enjoy!

 

Beet & Feta Sandwich with Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - Vegetarian

Ingredients

From your basket:

  • 1 medium beet, peeled and sliced into rounds approximately 1/4 in thick

  • ¼ cup pea shoots

  • Feta

  • 2 slices Waitsfield Common bread

From your basket:

  • olive oil or another oil for roasting beets

  • salt and pepper

  

Directions

1.     Toss beets with oil, salt, and pepper, then roast at 400˚F for 20-25 minutes, flipping halfway through.

2.     Before turning oven off, toast bread directly on rack for 1-2 minutes.

3.     Place beets on one slice of bread, covered by a layer of pea shoots, and sliced feta.

4.     Top with the other slice of bread and cut in half. Enjoy! 

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Roasted Beet and Carrot Salad with Feta and Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: VegetarianOmnivore - GF

Ingredients

From your basket:

·      3 Carrots, quartered  

·      Beets, sliced into strips

·      Feta

·      Pea shoots

 

From the pantry:

·      Salt & Pepper

·      Olive oil

·      Balsamic vinegar

 

Directions

1.     Preheat oven to 400˚F.

2.     Place veggies on baking sheet with olive oil, salt, and pepper.

3.     Roast until soft, about 25 minutes, flipping half way.

4.     Place on a serving dish. Drizzle with balsamic. Crumble feta over top, and finally garnish with pea shoots.