Carolina Kitchen
Asparagus and Sugar Snaps With ginger dressing
Add grilled chicken or fried cubes of tofu to make it a light main dish. But don’t overcook the asparagus and sugar snap or snow peas for this salad! They should be bright green and still have some crunch. 1 pound asparagus, woody ends removed ½ pound sugar snap or snow peas 3 tablespoons grapeseed or vegetable oil 1 tablespoon rice vinegar or white wine vinegar ½ teaspoon sesame oil 1 teaspoon sugar 1½ teaspoons salt, or to taste 1½ teaspoons fresh ginger, grated ¼ teaspoon garlic, grated ¼ cup grated carrots
Pesto Potato Salad
Prepared pesto is easy to find in supermarket produce sections, and there are even kinds that branch out beyond traditional basil-parmesan. Feel free to try any you like in this quick-to-make potato salad. The skin of new potatoes is tender, so there’s no need to peel unless you prefer a less rustic look. 2 pounds new potatoes ½ cup prepared pesto ¼ cup sundried tomatoes in oil ½ cup chopped red onion 3 tablespoons olive oil ½ teaspoon salt or to taste Place the potatoes in a large pot, add enough water to cover and bring to a boil. Cook until you can easily pierce the potatoes with a knife, 15 to 20 minutes. Drain, rinse with cold water, and let cool until you can handle them, then cut into about 1½ -inch chunks. Place in a large bowl. Drain and lightly press sundried tomatoes between paper towels to remove excess oil. Chop the tomatoes and gently toss with the potatoes, pesto, red onion, olive oil and salt. Taste, then add more salt if needed. For best flavor, let the potato salad sit at room temperature for 2 hours, or refrigerate overnight then bring to room temperature before serving. Yield: Serves 6
Bring a large pot of water to boil, then drop in the asparagus and sugar snap peas. Cook for 1 to 2 minutes, just until the vegetables are bright green. Immediately drain and rinse with cold water to stop them from cooking. Let them drain well. In a small bowl, whisk together the oil, vinegar, sesame oil, sugar and salt until well combined. Whisk in the ginger and garlic. Taste and see if you want more salt. Place the cooled asparagus and sugar snap or snow peas, plus the carrots, in a large serving bowl or platter and pour the dressing over. Use tongs to gently turn and toss the vegetables with the dressing. Serve immediately or refrigerate for up to 2 hours and bring to room temperature before serving. Yield: Serves 4
Digital Extra We take food seriously. Visit carolinacountry.com/recipes to search more than 1,000 recipes by name or ingredient, with a new recipe featured every week!
30 | August 2022
CC08_TV.indd 30
7/8/22 1:12 PM
