Quick Combos: Sorrel, Pea Shoots, Creamer Peas, Butternut Squash, Red Potatoes, Summer Squash
The lemony flavor of sorrel is fantastic with potatoes–make a quick soup by sautéing onions and garlic in a little butter, then add sliced new potatoes and chicken or vegetable stock to cover. When potatoes are tender, throw in one bunch of washed, chopped sorrel and cook until greens are wilted. Puree soup in blender or with an immersion blender until smooth and season to taste with salt and pepper. Serve hot or cold, topped with a dollop of plain yogurt or a drizzle of cream.
Pea shoots are perfect for stir fries. Heat toasted sesame oil in a wok and toss in grated ginger and minced garlic. Immediately toss in pea shoots and stir fry quickly until bright green. Sprinkle with toasted sesame seeds and soy sauce and enjoy with a fried egg and hot jasmine rice.
Creamer peas are a great alternative to garbanzos for a local, seasonal hummus. Simmer until tender, then drain and blend in a food processor with 1 clove garlic, 2 Tbs olive oil, 2 Tbs tahini, and juice of 1 half lemon until smooth. Serve with toasted or grilled ciabatta or in a tortilla with lettuce, chopped grape tomatoes, and feta.
For a sweet fall smoothie, combine 1 c cooked and cooled butternut squash, 1/2 c crushed ice, 1 c plain yogurt, 2 Tbs honey, 1 tsp vanilla, and 1/2 tsp cinnamon in a blender and blend until smooth. Add a little granola or toasted hemp seeds for texture and quick energy if desired.
Have you tried poutine? Toss cubed red potatoes with olive oil and roast at 450 until crisp. Saute 1 onion, 2 c sliced mushrooms, and 1/2 pound crumbled breakfast or Italian sausage in a little olive oil until browned. Remove and set aside. Add 2 Tbs flour and 2 Tbs butter to drippings in skillet, and cook until golden. Add 1 c chicken or vegetable stock and whisk until gravy is thickened and smooth. Return onions, mushrooms, and sausage to pan with gravy and season to taste with salt and pepper. Divide potatoes among serving bowls and top with sausage gravy and Mill King cheese curds.
For a quick summer squash gratin, toss 1 pound sliced summer squash with 1/4 c chimi churri sauce or your favorite pesto, place in a 9″ baking dish or an iron skillet and top with 1/2 c grated raw milk cheddar, mozzarella, or Dos Lunas Seco or Especial and 1/2 c fresh breadcrumbs. Drizzle with additional olive oil and bake at 400 until squash is tender and topping is golden brown.