First, I would like to start with an apology for the lack of posts in June. My computer died and my blogging future wasn't looking good. Luckily my friend JS lent me his computer and saved the day. So, I thought I would take a sec and give special thanks to JS for the computer, RH for the digital camera, and LB for photography lessons, and a collective thanks to RB and my whole Foodie posse for hundreds of delicious meals and nerdy food conversations. As you can see without all my great friends, this blog would not be possible.
I had an amazing 4th of July; great food, lots of sun, and a surprise - perfect view of the fireworks! I started the day with a trip to the farmers market and breakfast with friends. Then I got sunburned laying in the sun reading (I know Mom), and spent a few hours cooking and hanging out with my friend LB. I made this snap pea slaw, and LB made amazing vegan strawberry coconut ice cream. We brought our creations to RH's for an "Indoor BBQ". RH made BBQ Seitan from scratch, and RB made basil pesto pasta salad. There was also watermelon, cherries, and appetizers. It was all delicious and the company couldn't have been better. We ended the evening on the roof. The New York City fireworks were moved to the Hudson this year, on the other side of Manhattan and we were anticipating an explosion free evening (a fate i wouldn't wish on my worst enemy); we were shocked when the festivities started, and we couldn't have hoped for a better view! All in all, it was a magical summer day in Brooklyn.
This crunchy fresh snap pea slaw is a perfect side for a potluck or picnic because it stays crisp for days, and can be dressed how ever you like to fit with just about any menu or theme. Its also easy to make; the two main ingredients are snap peas and "knife skills", along with some carrots and a sesame dressing.
the recipe:
approx 6 cups snap peas
2 lg. carrots, julienned
1 clove garlic, finely minced
4 tbsp toasted sesame oil
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp honey (or sugar)
2 tsp minced fresh herbs ( I used mint, parsley, and cilantro)
Sriracha Chili Sauce to taste (or your favorite chili sauce or minced fresh chilies)
Clean snap peas, and snap off both ends, pulling down the side to remove fibrous threads. thinly slice diagonally and combing with julienned carrots in mixing bowl. In smaller bowl, combine remaining ingredients adjusting to taste. Slowly add dressing to vegetables until lightly coated. Serves approximately 6-8.
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This looks delicious! As summer grinds into an almost unbearable combination of heat and humidity, this will serve me well as a side dish (look, ma! no cooking!). And if it keeps well in the fridge, all the better. I can't wait to try it.
ReplyDeleteAnyway, I found you through Tastespotting and I'm writing to say that if you have any photos that aren't accepted there, I'd love to publish them. Swing by my new site (below); it's a lot of fun. I hope to see you there soon!
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