Polenta with Sauteed Asparagus and Peas

Serves 4 – 6

• 1 cup medium or coarse ground cornmeal
• 4 cups low-sodium vegetable stock
• 3 tablespoons olive oil, divided
• ¼ cup diced shallots
• 1 pound asparagus
• 10 ounces fresh or frozen English peas
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• ¼ cup roughly chopped parsley leaves

Preheat the oven to 350°F.

In 2-quart ovenproof dish, stir in cornmeal and vegetable stock and cover. Bake for 20 minutes, then stir, cover dish, put back in oven, and cook for an additional 25 minutes. Remove from oven and stir in one tablespoon olive oil. Cover dish, return to oven, and bake another 10 minutes, or until cornmeal grains have completely softened and polenta is thickened.

In the meantime, break off bottom ends of asparagus and discard. Cut remaining asparagus into one-inch pieces. 

Once polenta has cooked for 45 minutes, prepare vegetables. Heat large sauté pan over medium-high heat, add two tablespoons olive oil and shallots and sauté until they begin to soften, about two minutes. Add asparagus and peas and stir to combine. Cook until asparagus is tender, about five minutes. Add salt, black pepper, lemon zest, and lemon juice, stir to combine, and cook another minute. Remove from heat. 

As soon as the polenta is done, divide it among bowls, add vegetables, and garnish with parsley leaves. Serve immediately.

Rice Noodles with Sugar Snap Peas and Herbs

Serves 4 -6

• 8 ounces pad Thai-style brown rice noodles
• 10 ounces sugar snap peas, sliced in thirds lengthwise
• ¼ cup roughly chopped cilantro leaves
• ¼ cup roughly chopped mint leaves
• 2 tablespoons toasted sesame seeds

Sauce:

• 3 tablespoons toasted sesame oil
• ¼ cup + 2 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 3 tablespoons brown sugar
• 1 large or 2 small garlic cloves, minced
• ¼ teaspoon ground black pepper
• ½ teaspoon red pepper chili flakes

Cook noodles according to package instructions.  Drain and rinse noodles. Transfer to medium bowl.

While noodles are cooking, prepare the sauce. In a small bowl, add sesame oil, soy sauce, lime juice, olive oil, brown sugar, garlic, black pepper, and chili flakes. Whisk to combine.

Pour sauce over cooked noodles and stir to combine. Add sugar snap peas, cilantro, mint, and sesame seeds.  Use tongs or two forks to stir the mixture. Serve immediately or refrigerate until chilled.

Napa Cabbage Salad with Citrus Vinaigrette

Serves 4 -6

• 6 ounces (about 2 ½ cups) snow peas
• 1 head Napa cabbage (about 1 pound)
• 1 carrot
• 2 red radishes, thinly sliced

Dressing:

• 2 tablespoons olive oil
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon grated ginger root
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon honey
• 2 tablespoons roughly chopped mint

In a medium pot of boiling water, blanch snow peas by cooking for 30 seconds. Drain and run under cold water immediately until cool and drain again.

Cut off the bottom of the cabbage and slice remaining cabbage into one-inch strips and place in a large bowl. Peel long strips of carrot by drawing a vegetable peeler from base to top of carrot, rotating continually until only the core remains. Place strips in the bowl. Cut blanched snow peas in half, slice radishes, and add both to the bowl. Toss to combine all vegetables. 

In a small bowl, add olive oil, orange juice, lemon juice, mustard, garlic, grated ginger, salt, pepper, and honey, and whisk to combine. Pour over vegetables and stir to coat evenly. Add mint and stir again. Serve immediately or chilled.

Roasted Rhubarb Over Yogurt

Serves 4

• 1 pound rhubarb
• ¾ cup cane sugar
• 1 teaspoon vanilla extract
• 4 cups (32 oz) plain yogurt
• ½ cup toasted slivered almonds

Preheat oven to 350°F.

Trim leaves and root ends from rhubarb. Cut rhubarb into 1-inch pieces and combine with sugar and vanilla extract in a large bowl. Stir until rhubarb is coated with sugar. Allow to sit about 15 minutes to allow  the rhubarb to release some juices. Transfer to a large shallow baking pan and roast about 20 minutes or until rhubarb softens but still holds its shape. Stir mixture halfway through baking to make sure sugar is melting and rhubarb cooks evenly. Remove from oven and allow to cool slightly.

Divide yogurt evenly among four bowls and top with roasted rhubarb and almonds.