Grilled Sugar Snap Peas with Lemon Oregano Butter

Grilled Sugar Snap Peas with Lemon Oregano Butter | ourfourforks.com

In the fall and winter, I roast everything. But as soon as there is a glimmer of warmth in the spring, I start to grill. Josh and I live in a 700 square foot apartment in South Boston; our kitchen is tiny and we have no outdoor space for a grill. But when we’re not enjoying someone else’s barbecue, we use our grill pan indoors. Our apartment sits in a cloud of smoke afterwards, but we’d both argue it’s worth it.

 

Grilled sugar snap peas with lemon oregano butter are the perfect summer side dish. The snap peas are sweet and retain their crispiness when grilled. Their subtle chargrilled flavor is balanced out by the delicate shallots, lemon zest and fresh oregano. I ate these with salmon and topped them on my lunch salad the next day. If you choose to use a real grill rather than a grill pan, you may want to skewer the sugar snap peas first. Vegan? Simply substitute the butter for an oil of your choice.

 

Grilled Sugar Snap Peas with Lemon Oregano Butter | ourfourforks.com

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Roasted Turnips with Brown Miso Butter

Roasted Turnips with Brown Butter Miso | ourfourforks.comDecision making can debilitate me. As I’ve gotten older, I’ve gotten better at making decisions, but there are still moments in the grocery store when I panic. Red peppers or green? Organic or conventional (frantically pulling up the dirty dozen list on my phone)? Shrimp, chicken, beef, or eggs? Dark chocolate (I always buy the chocolate)?

 

Enter the CSA, a nod to a simpler way of life. There are many reasons to join a CSA: supporting small farmers, the element of surprise, eating local and in season, the list goes on. But for me, the most exciting part of a CSA is that produce decisions are made for me: the produce that is picked that week is the produce that I eat.

 

Josh and I picked up our first share of season from Stone Soup Farm, a coop in Massachusetts. This week, our share had scallions, swiss chard, mixed greens, spinach, bok choy and white Hakurei turnips. This summer, I’m going to post a recipe using produce from our CSA once a week, and roasted turnips with miso brown butter is the first installment. Brown miso butter is no joke; full of a umami, salty and slightly sweet flavor, it’s the perfect sauce for root vegetables. Feel free to use it with whatever veggies came in your share this week.

 

Roasted Turnips with Brown Butter Miso | ourfourforks.com

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