Kale And Sugar Snap Peas With Apricots And Feta Cheese Recipes

KALE AND SUGAR SNAP PEA SALAD

Here's a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint - a riot of flavors, and an excellent meal.

Provided by Mark Bittman

Categories quick, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

Kale and Sugar Snap Pea Salad image

Steps:

Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 44 grams, Carbohydrate 48 grams, Fat 53 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 927 milligrams, Sugar 32 grams, TransFat 0 grams

Ingredients

3/4 cup canola oil
1/2 cup peeled, chopped ginger
1/4 cup miso paste
1/2 cup rice vinegar, or as needed
Finely grated zest and juice of 2 lemons or limes
1/4 cup sugar, or as needed
Coarse salt and black pepper
2 tablespoons sugar
6 to 8 dried apricots
1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
2 cups sugar snap peas, stemmed
4 ounces feta cheese, crumbled
1/4 cup almonds, toasted and coarsely chopped
2 tablespoons chopped fresh mint leaves, or as needed

KALE AND FETA SALAD

I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

Provided by Leslie

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 7

Kale and Feta Salad image

Steps:

Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 12.4 g, Cholesterol 9.3 mg, Fat 4.8 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 287.4 mg, Sugar 5.4 g

Ingredients

1 bunch kale, large stems discarded, leaves finely chopped
½ teaspoon salt
1 tablespoon apple cider vinegar
1 apple, diced
⅓ cup feta cheese
¼ cup currants
¼ cup toasted pine nuts

SUGAR SNAP PEA SALAD

In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it's ripe enough to be spread on a plate. If you can't find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can't get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don't combine the salad ingredients until just before serving. In this dish, freshness is key.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 8

Sugar Snap Pea Salad image

Steps:

Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 607 milligrams, Sugar 3 grams

Ingredients

Salt and black pepper
1/2 pound sugar snap peas, trimmed
1 teaspoon minced green garlic or 1/2 teaspoon minced regular garlic
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, more for drizzling
4 ounces pea shoots, ends trimmed, or use baby arugula or microgreens
10 ounces ripe, runny Camembert (or another washed- rind cheese such as Époisses or vacherin)
1 tablespoon finely chopped chervil or chives

SUGAR SNAP PEAS WITH YOGURT, FETA AND DILL

Much of the appeal of sugar snap peas comes from their juicy, sweet crunch, which means you'll want to take care when blanching them. They turn from perfectly crisp-tender to soft in seconds. The key is to have a bowl of salted ice water next to the stove and a slotted spoon at the ready. The salt in the ice water seasons the peas, and the ice stops them from overcooking. In this savory salad, they're tossed with a garlicky dressing for brightness, and a creamy feta-yogurt sauce for richness. Serve them with crusty bread as a summery appetizer, or as a side dish for grilled fish or meats.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

Sugar Snap Peas With Yogurt, Feta and Dill image

Steps:

Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.

Ingredients

1/4 teaspoon kosher salt, plus more for water and to taste
1/2 pound sugar snap peas, trimmed (about 3 cups)
1 garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
Freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup thinly sliced fennel, or use radish or cucumber
1/2 packed cup roughly chopped fresh dill, or use a combination of dill and fennel fronds
2 scallions, thinly sliced
1/3 cup plain whole-milk yogurt (if using Greek, thin it down with milk or water until pourable)
1/2 cup crumbled feta (about 2 ounces)
1/2 teaspoon finely grated lemon zest
Torn soft herbs, such as mint, basil, parsley, tarragon, chives, cilantro or a combination, for serving
Crusty bread, for serving (optional)

FARRO SALAD WITH PEAS, ASPARAGUS, AND FETA

Categories Tomato Vegetable Appetizer Vegetarian Quick & Easy High Fiber Feta Spring Summer Sugar Snap Pea Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

Farro Salad with Peas, Asparagus, and Feta image

Steps:

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

Ingredients

1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled

KALE DIP WITH SNAP PEAS

Go beyond the usual salads, stir-fries, and smoothies and try this supercharged leafy green blended into a dip.

Provided by Martha Stewart

Categories Quick & Easy Recipes

Yield Makes 1 cup

Number Of Ingredients 8

Kale Dip with Snap Peas image

Steps:

Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool.
Transfer to a food processor. Add cottage cheese and puree until smooth. Season with pepper flakes and lemon juice.
Bring a pot of well-salted water to a boil and cook peas until bright green and tender, 1 to 2 minutes. Transfer to an ice-water bath; drain. Serve with dip.

Nutrition Facts : Calories 114 g, Cholesterol 2 g, Fat 4 g, Fiber 2 g, Protein 9 g, SaturatedFat 1 g, Sodium 300 g

Ingredients

1 tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced
3 cups thinly sliced kale leaves
Coarse salt
1 cup low-fat cottage cheese
Pinch red-pepper flakes
1 tablespoon fresh lemon juice
2 cups sugar snap peas, trimmed

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