Spring Peas and Beans with Zesty Thyme Yogurt Sauce

Difficulty Level: 3/5
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4


Ingredients:


3/4 lb fresh shelling beans, shelled
3/4 lb fresh peas (such as English peas, edamame, etc.), shelled
1 lb pole beans, preferably assorted (such as purple wax, Romano, and
yellow)
6 young pea shoots
1/2 tsp. ground sumac
1 1/2 Tbsp. extra virgin olive oil
Sea salt
For the Zesty Thyme Yogurt Sauce:
1/4 cup Greek yogurt
1 1/2 Tbsp. fresh thyme leaves
1 garlic clove, grated
1/2 lemon, juiced and zested
Cayenne
Sea salt


Directions:


Combine all the ingredients for the yogurt sauce in a bowl, then season to
taste with salt and cayenne.

Cover the bowl and refrigerate until ready to
serve.


Prepare a bowl of ice water and set aside.


Boil some salted water in a saucepan, then add the fresh beans and peas.

Boil
for 2 minutes, or until tender, then remove immediately with a metal mesh
strainer and plunge into the ice water to prevent them from being soggy.


Blot the peas and beans dry using paper towels, then place in a large bowl
and set aside.


Refill the bowl of ice water.


Boil the salted water in the saucepan again, then add the pole beans and cook
for 2 minutes or until almost tender.

Remove immediately with a metal mesh
strainer and plunge into the ice water to prevent them from being soggy.


Blot the pole beans dry using paper towels, then add to the bowl of peas and
beans.

Toss everything to combine.


Drizzle the olive oil over the peas and beans, then season with salt and
sumac.

Toss well to combine, then add the yogurt sauce on top.

Garnish with
pea shoots and thyme, then serve right away.


Nutrition:


Calories 153,
Fat 0.5 g,
Carbohydrates 39.1 g,
Sugar 25.7 g,
Protein 1.2 g,
Cholesterol 0 mg

ad

Crisp Spiced Cauliflower with Feta Cheese

Difficulty Level: 2/5
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4


Ingredients:


3/4 lb cauliflower, chopped
1/2 Tbsp. ground toasted cumin seeds
1 garlic clove, grated
2 Tbsp. crumbled feta cheese
1 1/2 Tbsp. freshly squeezed lemon juice
1 Tbsp. chopped fresh flat leaf parsley
Chili flakes
Sweet smoked paprika
Sea salt
Canola oil


Directions:


Place a skillet over high flame and heat just enough canola oil to cover the
bottom.


Allow the oil to smoke slightly, then add the chopped cauliflower and stir fry
for about 2 minutes or until browned and crisp.

Season with salt.


Reduce to medium flame as you continue to stir fry the cauliflower.

Sprinkle
in the cumin, lemon juice, grated garlic, and a dash of chili flakes, then stir
well to combine.
Transfer the cauliflower to a platter, then top with feta, parsley, and a dash of
paprika.

Serve right away.


Nutrition:


Calories 300,
Fat 19.3 g,
Carbohydrates 30.6 g,
Sugar 8.8 g,
Protein 3.4 g,
Cholesterol 0 mg

ad

Mango Salsa

Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2


Ingredients:


2 mangoes, peeled and cubed
½ tablespoon sweet paprika
2 garlic cloves, minced
2 tablespoons cilantro, chopped
1 tablespoon spring onions, chopped
1 cup cherry tomatoes, cubed
1 cup avocado, peeled, pitted and cubed
A pinch of salt and black pepper
1 tablespoon olive oil
¼ cup tomato puree
½ cup kalamata olives, pitted and sliced


Directions:


In your instant pot, combine the mangoes with the paprika and the rest of the
ingredients except the cilantro, put the lid on and cook on High for 5 minutes.


Release the pressure fast for 5 minutes, divide the mix into small bowls,
sprinkle the cilantro on top and serve.


Nutrition:


Calories 123,
Fat 4g,
Fiber 1g,
Carbs 3g,
Protein 5g

ad

Cajun Walnuts and Olives Bowls

Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2


Ingredients:


½ pound walnuts, chopped
A pinch of salt and black pepper
1 and ½ cups black olives, pitted
½ tablespoon Cajun seasoning
2 garlic cloves, minced
1 red chili pepper, chopped
¼ cup veggie stock
2 tablespoon tomato puree


Directions:


In your instant pot, combine the walnuts with the olives and the rest of the
ingredients, put the lid on and cook on High 10 minutes.


Release the pressure fast for 5 minutes, divide the mix into small bowls and
serve as an appetizer.


Nutrition:


Calories 105,
Fat 1g,
Fiber 1g,
Carbohydrates 4g,
Protein 7g

ad