Events Calendar
In This Section
Most Read Stories
Family found dead in Ohio home
Man gets 3 years in prison for having sex with horse
Sex-toy study at Duke University raises some eyebrows
Robbers order bar patrons to empty pockets
Akron man turns himself in after authorities turn up heat
Man appears alive at own funeral
Take comfort in knowing Browns could be bigger losers
Blogs:
Pets:
Not 101 Dalmations…but close!
The Heldenfiles:
Friday Notebook
Patrick McManamon:
For your perusal
Akron Zips:
The morning after
Tribe Matters:
Tribe makes roster moves
Cleveland Browns:
Lewis doesn't like boycott
Kent State Sports:
Kent State falls to Akron, 20-28
Cleveland Cavaliers:
Gameblog: Cavs at Knicks
Buckeye Blogging:
Weekly ‘B’ Deck Report – New Mexico St.
Varsity Letters:
Wrestling, bowling teams prepare for season
All Da King's Men:
If It Looks Like Islamic Terrorism…
Blog of Mass Destruction:
Dems Message To Women: Don't Enjoy The Sex
Akron Law Café:
Health Care Financing Reform: (62) The Stupak Amendment
See Jane Style:
Muffle Your Muffler
Car Chase:
Perfect Weather for an Autumn Drive
Let's Talk Real Estate:
RUMORS: Downtown Restaurant Explosion
Ohio Travels with Betty:
Jack is looking for a trip to Southern Ohio the week of November 16.
Sound Check:
The Black Keys to perform benefit concert at Musica on November 27
HRLite House:
Personal Rant – Why People Do Not Live in Northeast Ohio
Akron Gamer:
New 'Call of Duty' could set entertainment record
By Lisa Abraham
Beacon Journal food writer
POSTED: 09:10 a.m. EDT, Jun 24, 2009
If you've never tried sugar snap peas before, now is the time because they're at their freshest.
Crisp, green and sweet, they're great in salads or as a simple side dish.
But don't cook them too long, or they can fall apart.
For best results, blanch them in boiling water until they are tender-crisp, gently steam them or put them in a quick saute.
When you see them in the next few weeks at farmers markets, try them out in this creamy summer pasta salad.
SUGAR SNAP PEAS AND CHERRY TOMATO PASTA SALAD
1/2 cup low-fat cottage cheese
1/2 cup nonfat buttermilk
1 tbsp. extra virgin olive oil
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh parsley
21/2 tbsp. freshly grated Parmesan cheese
1 tsp. freshly grated lemon zest
1 tsp. lemon juice
1/4 tsp. salt
Freshly ground pepper
8 oz. whole-wheat bow-tie pasta
8 oz. fresh sugar snap peas, trimmed (about 2 cups)
2 cups red and yellow cherry tomatoes, halved (see note)
4 scallions, trimmed and thinly sliced
Bring a large pot of salted water to a boil for cooking pasta.
Meanwhile, puree cottage cheese until smooth in a blender or mini food processor. Add the buttermilk and oil; process until smooth. Scrape into a storage container and stir in the dill, parsley, Parmesan, lemon zest and lemon juice. Season with salt and pepper. Cover and set aside in the refrigerator.
Cook pasta in boiling water until just al dente, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.
Place pasta and peas in a large storage container and toss with tomatoes and scallions. Season with salt and pepper.
Just before serving, toss salad with dressing.
Makes 6 servings.
Note: Substitute 2 cups chopped tomatoes if you don't have cherry tomatoes on hand.
— Eating Well in Season: The Farmers Market Cookbook, Jessie Price and the Editors of Eating Well
Find previous installments of This Week's Harvest and a list of local farmers markets at http://www.ohio.com/lifestyle/food.
If you've never tried sugar snap peas before, now is the time because they're at their freshest.
Crisp, green and sweet, they're great in salads or as a simple side dish.
But don't cook them too long, or they can fall apart.
For best results, blanch them in boiling water until they are tender-crisp, gently steam them or put them in a quick saute.
When you see them in the next few weeks at farmers markets, try them out in this creamy summer pasta salad.
SUGAR SNAP PEAS AND CHERRY TOMATO PASTA SALAD
1/2 cup low-fat cottage cheese
1/2 cup nonfat buttermilk
1 tbsp. extra virgin olive oil
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh parsley
21/2 tbsp. freshly grated Parmesan cheese
1 tsp. freshly grated lemon zest
1 tsp. lemon juice
1/4 tsp. salt
Freshly ground pepper
8 oz. whole-wheat bow-tie pasta
8 oz. fresh sugar snap peas, trimmed (about 2 cups)
2 cups red and yellow cherry tomatoes, halved (see note)
4 scallions, trimmed and thinly sliced
Bring a large pot of salted water to a boil for cooking pasta.
Meanwhile, puree cottage cheese until smooth in a blender or mini food processor. Add the buttermilk and oil; process until smooth. Scrape into a storage container and stir in the dill, parsley, Parmesan, lemon zest and lemon juice. Season with salt and pepper. Cover and set aside in the refrigerator.
Cook pasta in boiling water until just al dente, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.
Place pasta and peas in a large storage container and toss with tomatoes and scallions. Season with salt and pepper.
Just before serving, toss salad with dressing.
Makes 6 servings.
Note: Substitute 2 cups chopped tomatoes if you don't have cherry tomatoes on hand.
— Eating Well in Season: The Farmers Market Cookbook, Jessie Price and the Editors of Eating Well
Find previous installments of This Week's Harvest and a list of local farmers markets at http://www.ohio.com/lifestyle/food.
Comments
Click here to post your comments
