snap peas and red scallions

March 28, 2014 • Nancy Wolfson-Moche

Also known as red beard onions and red bunching onions, scallions have a relatively mild flavor so are delicious for breakfast. Coupled with crunchy snap peas and refreshing, digestion-aiding umeboshi plum vinegar, leftovers can be refrigerated and served for lunch or dinner.

IMG_5133

serves 3

INgredients

IMG_5106

3 generous handfuls snap peas

2 red scallions

1 teaspoon umeboshi plum vinegar

Process Remove the tough ends and strings from the snap peas.

IMG_5117

Wash the snap peas and scallions well.

IMG_5113

Bring a large pot of water to a boil.  Immerse the snap peas in the water.

IMG_5123

When they float to the top (should take about 40 seconds) remove them with a wire mesh skimmer or a slotted spoon. Set aside.  Remove the outer layer of the scallion if it is tough. Cut the scallions on a diagonal into thin ovals.

IMG_5126

Mix the snap peas and scallions in three separate bowls. Drizzle 1/3 teaspoon of the ume vinegar on each salad.

IMG_5128

Serve at room temperature.

©Nancy Wolfson-Moche 2014

 

Previous Post:
«
Next Post
»

Icing on the Cake: Testimonials

I have worked with Nancy for the past few years and have gained meaningful
insight into how to nourish myself given a variety of challenging medical
conditions. Our work together, which has included both nutritional
counseling and cooking lessons, has been an absolute pleasure. I feel truly
cared for in my work with Nancy, as well as a sense of well-being,
hopefulness and expansion. I can recommend Nancy without hesitation for
those who want to gain a life-enhancing understanding of how to nourish
themselves.

- -E.