What’s Cookin’ with Nicole

3:00-7:00pm

This recipe is from one of my favorite chef’s (and friend) – Laura Lea Balanced!  I started following Laura Lea almost 6 years ago and loved every single one of her recipes.  I got to meet her for the first time when I was in Nashville a few weeks ago, and we had the best time!

Super Snap Pea Antipasto!

INGREDIENTS
  • 12 ounces fresh sugar snap peas
  • 1/2 cup finely diced red onion (approximately 1/3 medium red onion)
  • 2 ounces salami, sliced into 1/4″ thick ribbons
  • 2-3 ounces blue, feta or goat cheese, crumbled
  • 2 tablespoons extra virgin olive oil, plus more to taste
  • 2 teaspoons vinegar of choice, plus more to taste (rice wine, red wine, apple cider, white balsamic all work)
  • 1/4 teaspoon dried oregano (make sure it’s a fresh jar)
  • 1/3 cup roasted and salted pistachios (or sub whatever nut you like)
DIRECTIONS
  1. Fill a medium saucepan ¾ full of water and add a pinch of salt. Bring to a boil and add snap peas. Boil 1 minute, then drain in a colander and run cold water over until room temperature. Dry thoroughly and dice or use kitchen shears to cut into ¾” pieces.
  2. In a large mixing bowl, combine red onion,salami and cheese.
  3. Add snap peas, olive oil, vinegar, oregano and pinches of salt and pepper. Stir everything together to incorporate, then taste and adjust seasonings to your liking.
  4. Cover and chill at least two hours and up to overnight. Top with pistachios before serving. Leftovers will keep tightly sealed in the fridge up to three days, but note that you may have to drain excess liquid.

Chef Laura Lea on Instagram: "Vegetarian Bolognese 🍅 I am completely smitten with this dish, and I can't wait to hear what y'all think of it! 6 ounces pasta of choice, cooked al dente according to package directions, SAVING ½ cup pasta water Salt to taste for boiling water and for bolognese 3 tablespoons olive oil ½ yellow onion, diced into ¼" pieces 8 ounces tempeh 4 cloves garlic, finely minced ¼ teaspoon pepper ¼ teaspoon onion powder ¼ teaspoon garlic powder 1 teaspoon dried oregano* 1 teaspoon dried basil* 24 ounces tomato basil pasta sauce of choice (I used @primalkitchenfoods ) 1 tablespoon maple syrup or coconut sugar or brown sugar 3-4 large handfuls fresh baby spinach ½ cup finely grated parmesan, plus more for topping *I still add extra herbs even using the tomato basil flavored pasta sauce, but you can omit if you prefer Toss cooked noodles with 1 tablespoon olive oil and set aside. Heat a large skillet to medium and add remaining 2 tablespoons oil. When oil moves quickly around the pan, add onion and tempeh. Cook, stirring every 1-2 minutes, until onions are softened and translucent and you see noticeable golden-brown edges on the tempeh, 8-10 minutes. Add your reserved ½ cup pasta water, garlic and all spices, as well as ¼ teaspoon salt. Stir constantly for one minute. Add sauce and maple syrup and spinach and stir carefully to combine. Bring to a simmer and simmer 8-10 minutes, stirring constantly, until sauce has thickened a bit. Stir in parmesan and taste for more salt. Serve with extra parmesan and any additional toppings of choice. Enjoy!"

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