Tarragon Dressed Charred Snap Peas

Sat, 13 Mar 2021 16:58:19 GMT

A beautiful dish of green peas along with sweet, smoky, crisp-tender, charred, snap peas dressed with a delightfully aromatic, creamy, tangy, tarragon dressing that is the perfect addition to any spring brunch or dinner table! A quick and simple dish that can be served as a refreshing, light side or as an exquisite alternative to a lettuce based salad no matter the occasion. Healthy, vibrant, and delicious - the perfect dish to brighten your spring or summer table!

With Easter on its way, it is time to think about brunch and the Easter dinner and this recipe is perfect for either! Serve it as crispy, flavorful, spring 'salad' alongside a quiche or frittata, omelets, eggs benedict, or any of your brunch offerings, or as a wonderful vegetable side dish as part of your Easter dinner.

Charring the snap peas gains them a lovely smokiness and a touch of tenderness while enhancing their inherent sweetness. Charring them in a super hot wok or skillet ensures that they char quickly, do not overcook, and keep their lovely bright green color inside with a wonderfully fresh flavor and crisp texture..

If you want a bit of extra 'lemony goodness' go ahead and add a little lemon zest to the dressing or as a garnish. If you want a bit of added color go ahead and add some grated carrot to the mix, and if you want a touch of heat add a sprinkle of crushed red pepper or a little aleppo pepper to the dressing. You can even add a bit of baby spinach to the mix if you want it to be 'more salad like' - no matter how you make or serve it your guests will love this fresh addition to the meal!

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And, as always. have a great week, eat well, stay inspired, and ENJOY!

ALOO PALAK DHABA STYLE

Mon, 29 Jan 2018 01:07:00 GMT

Aloo palak is a quick and easy North Indian style dish combining the ever popular (and delicious) combination of potato and spinach seasoned with Indian spices to make a wonderful vegan friendly dish. Incredibly healthy, aromatic, and flavorful, this dish is a perfect light meal paired with rice, paratha, pooris, or your favorite Indian flat bread. It also makes a great side dish to accompany any Indian meal.

There are basically two versions of aloo palak: 'Gravy style' and 'dry style'. The 'gravy style' of aloo palak is made by puréeing the spinach and other vegetables into a thick gravy or sauce sometimes with some cream or yogurt added while the 'dry style' of aloo palak leaves the spinach and other ingredients 'whole' giving the dish a 'chunky', rustic, 'homey', quality - known as 'dry' because of the lack of 'gravy'.
The recipe that I am sharing today is a 'dry' version that can be found in a number a dhabas along the roadways of India which is why I have dubbed it 'Dhaba Style' as opposed to any other description. As with any recipe (and especially Indian recipes) there is no one recipe for aloo palak. In fact, there are probably as many recipes for it as there are cooks in the world with the only unifying factor is that they all contain potatoes (aloo) and spinach (palak).

Dhabas are roadside restaurants or cafes featuring Punjabi cuisine found along highways and on the outskirts of cities, towns, and villages throughout India and Pakistan. They are commonly located next to petrol stations and open 24 hours so they commonly serve as truck stops.
It should be no surprise that in the not-so-distant past dhabas were only frequented by truck drivers. In more recent times, dhabas have become 'trendy' to eat at and are being added into the urban landscape, popping up in city centers throughout India. Another trend stems from the fact that many Indian truck drivers are of Punjabi descent, and Punjabi food and music has become very popular throughout India. These factors have led to the word dhaba becoming a generic term to describe almost any restaurant that serves Punjabi food (especially the heavily spiced and fried Punjabi dishes that are favored by many truck drivers).
From their rural beginnings to their expanding urban presence, dhabas are now an indelible part of the culture of the Punjabi people.

Spinach and potato just seem to be made for each other which is why aloo palak in all of its forms and differing recipes is a staple at many Indian tables, including mine... If not already a staple at your table, give it a try for yourself - it may just become a mainstay of your Indian meals!

Download the recipe, print it, make it, share it, and - ENJOY!

And don't forget to comment and let me and others know how you liked it!

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Taz Cooks

Tarragon Dressed Charred Snap Peas

ALOO PALAK DHABA STYLE