Dayrecipe Food Community

Serve steamed rice mixed with fresh cilantro alongside this spicy Chinese-inspired dish.

Makes 4 servings.

INGREDIENTS

• 1pound uncooked large shrimp, peeled, deveined
• 2tablespoons canola oil
• 3teaspoons minced peeled fresh ginger
• 2large garlic cloves, minced
• 1/2teaspoon salt
• 1/4teaspoon dried crushed red pepper
• 1pound sugar snap peas, strings removed
• 1cup fresh corn kernels (cut from about 2 ears)
• 1/2cup diced red bell pepper
• 3green onions, thinly sliced on diagonal
• 2teaspoons black or white sesame seeds (optional)

DIRECTIONS Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.

Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.

Add corn bread, a crunchy chicory salad, and peach pie for summer supper at its best.

Makes 6 servings.

INGREDIENTS

• 2cups purchased fresh tomato salsa
• 1cup corn kernels, cooked
• 1cup well-drained canned black-eyed peas
• 1small green bell pepper, chopped
• 1/4cup chopped fresh cilantro
• 1small jalapeño chili, seeded and finely chopped (about 2 tablespoons)4pounds purchased fully cooked baby back pork ribs with barbecue sauce

DIRECTIONS Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.

Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad.

Active time: 15 min Start to finish: 30 min

Makes 8 servings.

INGREDIENTS

• 8scallions, chopped
• 1/2stick (1/4cup) unsalted butter
• 1lb boston lettuce (3 small heads), coarsely chopped
• 2tablespoons water
• 1(10-oz) box frozen peas (preferably baby peas), thawed, or 2 cups shelled fresh peas (2 to 2 1/2 lb in pods)
• 1 1/2teaspoons salt
• 1tablespoon fresh lemon juice
• 2teaspoons chopped fresh tarragon

DIRECTIONS Cook scallions in butter in a 3-quart heavy saucepan, covered, over moderate heat, stirring occasionally, until softened, about 4 minutes. Add lettuce and water and simmer, covered, until wilted, about 5 minutes. Stir in peas and cook, uncovered, stirring, until just heated through, about 3 minutes.

Coarsely purée ina food processor, then transfer to cleaned pan. Cook over moderate heat, stirring, until heated through, thenstir in salt, lemon juice, and tarragon.

Cooks’ note:

• Purée can be made 1 day ahead and chilled, covered. Add lemon juice and tarragon just before serving.

This recipe makes great use of the tough outer leaves of romaine, which are often discarded.

Active time: 35 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 1large head romaine (1 1/2 lb)
• 1medium onion, chopped
• 2tablespoons unsalted butter
• 1/2teaspoon finely chopped garlic
• 1(10-oz) package frozen peas (2 1/4 cups)
• 1cup chicken broth
• 1 1/2cups water
• 3/4teaspoon salt
• 1/8teaspoon black pepper
• 1tablespoon chopped fresh dill
• 1/4cup heavy cream

DIRECTIONS Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed. (Reserve heart for another use.)

Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add lettuce and cook, stirring, until wilted, about 2 minutes. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes.

Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).

Makes 6 servings (about 8 cups).

INGREDIENTS

• 2medium shallots, chopped
• 1teaspoon olive oil
• 1(4-oz) boiling potato, peeled and cut into 1/2-inch pieces
• 1teaspoon salt
• 3 1/2cups water
• 1lb frozen baby peas (3 1/2 cups), thawed
• 1tablespooncrème fraîcheor sour cream, either one mixed with 1 teaspoon water

DIRECTIONS Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add potato and salt and cook, stirring,2 minutes. Add water and simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.

Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.

Drizzle servings with crème fraîche.

Cooks’ note:
• Soup can be made 2 days ahead and chilled, covered.