It is Spring here and I've been seeing a lot of green veggies at the markets.
Here are some new recipes that I tried recently...
Snap endou (sugar snap peas) with grapefruit salad adapted from "3 minute cooking"
18 sugar snap peas, washed and cleaned
1/2 grapefruit (1/4 juiced, 1/4 cleaned)
1/2 tablespoon olive oil
Cook the sugar snap peas for about 5 minutes in boiling water.
Cool in cold water.
Add the grapefruit pieces, juice, oil and pepper.
NOTES:The original recipe had chicken in it. Actually I was reading something where you only need to stick the peas in boiling water for a minute or two, next time I will try it this way. I loved the refreshing taste of the grapefruit and crunch from the peas, though next time I will add a little salt.
Kat's Japanese Potato Salad
3 small new potatoes, cleaned, leaving skins on
1/2 cucumber, sliced
2 or 3 tablespoons leftover sesame seed dressing
1 teaspoon black sesame seed
leaves of lettuce
Boil potatoes until soft, drain and cut into bite sized pieces
Add cucumber, dressing
Mix well and top with sesame seeds
Serve on lettuce
NOTES: Yum! the creamy dressing matches nicely with the creaminess from the potatoes. I'm making this one again.
The other dishes on my dinner tray: roasted asparagus, fragrant tuna & chick pea salad, spring cabbage tuna salad.
What are you having for dinner?
Here is a video I shot from the train near the Shonai station. Near the station they have a row of cherry trees and when it is in full bloom it is beautiful.