Quick and Easy Miso Soup

Serves 4.

Ingredients

• 1 quart water

• 1 tblsp toasted sesame oil

• 3-4 tablespoons of light or dark miso

• 1 medium onion, sliced in half moons

• 1 cup shitake mushrooms

• 1 cup chopped kale, collards, watercress, or other seasonal greens

• 1 carrot cut into thin rounds

• 1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)

• 1-2 eggs (optional)

• Chopped scallion or cilantro for garnish

Instructions

Heat sesame oil in sauce pan until hot but not scalding.  Saute onions and mushrooms in sesame oil until tender.  Add water, bring to boil over high flame.  Add carrots, reduce flame to medium and simmer for 3 minutes. Add greens and simmer until tender. In a small bowl, blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Optional: add an egg right before the soup is done and let it cook for 1 minute, this adds extra depth, richness, and more protein to the soup.  Garnish and serve.    

Nettle Pesto

Makes 1 generous cup.

Ingredients

• 1/2 pound nettles

• 4 large garlic cloves, smashed

• 1/2 cup toasted pine nuts

• 1/2 teaspoon salt

• Freshly ground pepper

• 1 tablespoon freshly squeezed lemon juice

• 1 1/4 cups extra virgin olive oil

• 1/3 cup grated parmesan cheese

Instructions

Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. (This takes away their sting). Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible, like you would for spinach. You’ll have about a cup of cooked, squished nettles.

In a food processor or blender, combine the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and blend until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.

Recipe adapted from Jess Thompson.

Charred Snap Peas with Mint and Lemon

Ingredients

• 2 tablespoons olive oil

• 1 pound snap peas

• 2 cloves garlic, peeled and minced

• 2 tablespoons minced fresh mint

• 2 teaspoons lemon zest

• 1 tablespoon lemon juice

• Salt to taste

Instructions

Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.