So now that all that chit chat about why I can’t eat gluten is done with, we can get to more interesting things. Like delicious food!
As I mentioned briefly before, I love to cook. Usually I can look into my fridge and just make something up. Jeff always asks, “How do you come up with this stuff?” and the truth is I don’t know. I just look at food, and recipes fall from the sky and into my brain. It probably has something to do with years of watching nothing but Food Network on TV. I still curse the fact that that channel is not available on basic cable because I am poor.
All that being said, sometimes I fall into a rut of always buying the same ingredients and then always making the same or very similar things (When I first got a Costco membership a while back I bought asparagus and mushrooms every single time I went there for probably six months). When I feel enough is enough, I tend to look for inspiration elsewhere. Occasionally I buy too much of one ingredient and then am at a loss for what to make (like the time I bought two massive bags of carrots, also at Costco). So I turn to the Internet.
Tangent: sometimes after I’ve been eating, say, apples for a few weeks I understandably really get tired of them. This makes me wonder how they managed back in the day before grocery stores. I mean back when everyone pretty much grew their own food and that’s pretty much what they had to live on for the year. Even if you had a really kick-ass harvest of tomatoes one year, something tells me come spring time the following year you were probably so sick of seeing them that that’s probably how they came up with La Tomatina. Although I could be wrong about that. And even if you traded goods with your neighbor, chances are he wasn’t growing something exotic like bananas and watermelon out in the Canadian wilderness. I guess we’ve just been spoiled in a way with having such a variety of food at our fingertips.
So the point of all this is that the recipe I’m about to share is one I found on Ezra’s blog Teaching Cancer to Cry (actual post with recipe here). It’s a really easy and simple recipe that features peas and radishes. I already had a little bag of radishes sitting in my fridge when I first read it, and so when I went to my local Stirling market and saw that they were selling snap peas, I decided to get some and try it out.
So I’m not big on measurements and such, so here’s an ‘approximate’ recipe, if you will. (I didn’t make quite the exact vinaigrette as on the original blog where I found this, simply because I didn’t have all the ingredients on hand, so you have two options to try basically.)
All you have to do is basically chop up your radishes (a cup or so) and snap peas (a cup or two) into thin slivers. Or you can chop them into chunks or dice them or whatever else you want, but I really enjoyed the texture of little slices. And just to be clear, snap peas are the ones that you can eat shell and all… Shell peas have to be taken out of the pod. This would probably be just as good with shelled peas too though.
Throw everything into a bowl and for dressing I used some olive oil, lemon juice, mustard, salt, pepper, and some fresh chopped dill from my herb garden. Herb gardens are the best, by the way. If you don’t already have one, you should get one.
And that’s pretty much it! Toss it all together and let it sit for a little bit before serving if you have the patience. Easy, summery, simple and yummy. Enjoy!