Herbs & More!: Backyard Edibles by Linda Marie

Author:Linda Marie [Marie, Linda]
Language: eng
Format: epub
Tags: Cookbooks; Food & Wine, Cooking by Ingredient, Natural Foods, Special Diet, Gluten Free, Paleo, Gluten-Free
Amazon: B00MIZN0VQ
Publisher: OnTheLakePress
Published: 2014-08-06T04:00:00+00:00

Lemon-Herb Buttered Snow Peas

Mix and set aside:

1½ T softened butter (or ghee)

1 t. finely grated lemon zest

1 t. finely chopped fresh tarragon

1 t. finely chopped fresh flat-leaf parsley

salt & freshly ground pepper to taste

Steam 1 lb. trimmed snow peas or sugar snap peas until crisp-tender (about 5 minutes).

Transfer hot pea pods to serving bowl.

Toss with butter mixture.

Garnish with lemon slices.

Serves 4.

BABY SPINACH

While originating in the Middle East, spinach is significant enough in French cuisine that the term “a la florentine” is used to describe spinach-prominent recipes. Filled with iron, calcium and antioxidants, it is interchangeable with other nutrient-rich leafy greens in both raw and cooked dishes. Keep in mind that, when cooked, spinach will shrink 90 percent. So cook lots! And because this leafy green has long been linked to prosperity, eating lots of spinach just might lead to something besides good health.

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