NuWave PIC Gold - Sugar Snap Peas and Spinach; Grilled Vegetable Medley

28 • NuWave
®
PIC Gold Complete Cookbook
Sugar Snap Peas and
Spinach with Ginger
Serves: 2
Kosher salt
Ice
Water
½ kilograms sugar snap peas stem end
and strings removed
Extra-virgin olive oil
1 (1½-cm) piece of ginger, nely
chopped
2 cloves garlic, smashed
1 scallion, thinly sliced
1/4 kilogram baby spinach, washed but
not dried, and stems removed
Directions:
1. Bring a medium stock pot of well-
salted water to a boil on Max/Sear.
2. Set up bowl of well-salted ice water.
3. Blanch the snap peas in boiling
water until they are cooked,
but still crunchy and then
immediately plunge them into the
salted ice water.
4. Remove snap peas from ice
water and reserve.
5. Coat large sauté pan with oil.
6. Add ginger, garlic, and scallions
to pan and cook at 180°C until the
scallions are soft and translucent.
7. Add snap peas to pan and
toss to coat.
8. Add spinach and toss with the peas
until the spinach starts to wilt.
9. Remove pan from the PIC and
season vegetables with salt.
10. Toss or stir the spinach to
nish wilting and transfer to
a serving bowl.
Tip: Serve with Asian-Marinated
Pork Chops
Grilled Vegetable Medley
Serves: 4-6
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
10 small tomatoes, sliced
1 red onion, sliced
1 crookneck squash, sliced
1 zucchini, sliced
4 oz fresh basil leaves, chopped
2 oz olive oil
Salt and black pepper to taste
Directions:
1. Add peppers, tomatoes, onion,
squash, zucchini and basil to bowl
and toss with olive oil.
2. Season vegetables with salt and
pepper to taste.
3. Let vegetables sit for 10 minutes.
4. While vegetables marinate, heat
grill pan or sauté pan on
Medium-High (190°C).
5. Transfer vegetables to pan and
cook for 8 minutes, or until tender,
stirring occasionally.
6. Serve vegetables immediately.