I came up with this recipe last summer, I wanted a side dish to that would incorporate all the fresh flavors of vegetables and herbs that were bursting forth from gardens & Farmer’s Markets. Where I live on the east coast near Philadelphia, snap peas are just finishing up this time of year, spinach is in full swing and baby zucchinis are starting to fill out on the vines. If you planted early enough, you may even have a fair amount of basil growing too. All those combine well to create this simple yet delectable dish. You surely will want to try this!
It’s always nice to have yet another fabulous recipe for fresh vegetables in your repetoire! Enjoy!
- 2 Tbsp. grainy mustard
- 2 Tbsp. balsamic vinegar
- ¼ cup extra virgin olive oil
- Coarse sea salt and pepper to taste
- 1 sweet onion, halved lengthwise, then sliced in ¼ slices
- 2 small zucchini, or 1 large, halved lengthwise, sliced in ¼ inch slices
- 8 ounces sugar snap peas, tough strings removed (if you can't get these anymore, you can use snow peas or shelled peas or even blanched green beans would work)
- 3 cups loosely packed baby or regular spinach (stems trimmed and leaves coarsely chopped) ½ cup thinly sliced scallions
- ¼ cup packed fresh basil leaves, coarsely chopped
- In a medium bowl, whisk together mustard and vinegar.
- While whisking, slowly drizzle in ¼ cup olive oil until emulsiﬁed.
- Season with salt and pepper. Set aside.
- Heat an additional 2 tablespoons olive oil, or lard, in a large skillet over medium heat.
- Add onion and cook until just softened, about 4 minutes.
- Add zucchini, cook, stirring, until tender, about 4 minutes.
- Add snap peas and spinach, cook, stirring, until bright green, about 2 minutes.
- Remove from heat and stir in scallions and basil.
- Toss with vinaigrette.
- Serve warm.
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