I happened across something the other day at my local grocery store that I'd never seen before … fresh beans in their pods! It's really rather odd that I've only ever cooked with dried beans, since beans form such an important part of my diet, but I'd never been able to find them before at any grocer or market despite the fact that Ontario grows plenty of beans … although apparently mostly white pea beans.
I've made this recipe three times now. Firstly, because these are a mushroom lover's dream — spice blackened meaty portobellos smothered in a zesty, creamy mushroom and fenugreek leaf sauce. I also wanted to test the recipe a few times to get it right and my first attempts at photos were not up to par because of poor lighting. This set of photos I think relays a better idea of the dish.
Savory quick breads are one of my specialties and I think I have a new favorite. Considering how much I enjoy all things Indian, it's not surprising these ones pack a bit of heat. Not quite a cracker and not exactly a biscuit, these savory spicy delights are just the ideal accompaniment to go along with your favorite curry or if you please, a snack all on their own. They are that good with all of the glorious seasoning and spice. I even enjoyed them for breakfast. They have a somewhat flaky texture with a bit of a crunch. You can roll them a bit thinner if you want them a bit crispier.
If you're looking for a simple and tasty way to take advantage of the last offerings of the fresh garden pea harvest, this pasta dish is loaded with flavor from a zesty and lemony pesto made from peas, plenty of fresh herbs, lemon, sun-dried tomatoes and a jalapeño for a nice little added kick. Fresh garden peas are also tossed in with the pasta to present a beautiful and colorful plate with that wonderful burst of sweet green pea goodness popping in your mouth. It's a great way to enjoy the end of the summer, and best of all, it takes little time for preparation and cooking, and is delicious served either hot off the stove or cold as a salad.