So Ameesh and I are taking off for a mid week getaway to Atlantic City tonight. I needed food to pack for lunch at work today, and wanted to get rid of some veggies in the fridge before heading out. The ingredients didn’t sound too appetizing on their own: raw sugar snap peas, half of a large cucumber, kidney beans. Yum, right? Needing to think of something quick and creative, I fried up the kidney beans in some grape seed oil. I trimmed the very sweet snap peas, opting to keep them raw because they’ve got such a great sweet crunch. In a bowl I whisked together some Trader Joe’s Orange Champagne Vinegar, which makes great dressings, some garlic powder, ginger powder, cayenne pepper, a teaspoon or two of soy sauce, a teaspoon of dark sesame seed oil, and a couple tablespoons of olive oil. I mixed in the beans, the snap peas and chopped cucumber and voila! A little Asian flared sweet, crunchy bean salad. I served up a bowl with a sunny side up egg on top for breakfast, and will bring the rest to work, after forcing some on Ameesh as well, of course. It’s surprisingly tasty, took only a couple of minutes, and got rid of the veggies that might not have made it another 2 days hangin’ out in the fridge! This was a tasty dressing, and I may play with this as a tried and true recipe in the future…I’m feeling a little scallion and bell pepper addition calling!
Atlantic City, here we come! Happy Monday everyone.
