1 lrg potato, diced into ½ inch cubes
4 cups water or stock
2 tbs butter
1 tbs olive oil
1 cup chopped onion
1 lrg clove garlic, crushed
¾ tsp salt
1 stalk celery, chopped
1 lrg carrot, diced
½ lb mushrooms sliced
½ tsp each - thyme, dill, marjoram, basil all dried herbs
¾ cp dry white wine
1 tbs Tamari Sauce
1 cup raw peas (fresh or frozen)
Boil potatoes in the water/stock with a dash of salt in a covered pot until just tender.
In a heavy skillet, melt butter , add oil, onions, garlic and salt. Saute over med. heat , stirring, for 5 minutes. Add remaining ingredients, continue cooking and stirring. When all is tender (8-10 minutes) add to the potatoes and broth. Simmer additional 10-15 minutes. Add wine, tamari, and peas and simmer for 20 more minutes.
½ bag (about 5oz) frozen peas
½ bag (about 5oz) frozen edamame
10 thin asparagus spears cut in 1 inch segments
½ cup quinoa, cooked, drained and rinsed
2 scallions sliced thin
2 tbs chopped fresh mint
Juice and zest of 1 lemon
3 tbs olive oil
1 tsp coarse sea salt
Pepper to taste
Defrost peas and edamame slightly until no longer frozen but still crisp and cold.
In a medium saucepan, over high heat bring quinoa and water to a boil. Cover and reduce heat to low, simmer until quinoa is tender and the water is absorbed about 15 minutes. Rinse under cold water to cool and let drain in a fine mesh sieve.
Toss the peas and the edamame gently with the cooled quinoa. Add the scallions and the mint. Pour lemon juice and zest over salad. Add olive oil and toss to dress evenly. Sprinkle with sea salt and pepper just before serving