Snow Peas with Sesame Oil, Tarragon and Toasted Sesame Seeds was a recipe for blanched snow peas tossed with sesame oil, a common pairing. The surprise here was the tarragon. I don't think of adding this herb to dishes with an Asian feel but its licorice flavour went amazingly well with the peas and sesame.
The author says that cooking zucchini until it's soft brings out its lovely squash flavour. Having tried this method I know this to be true but I can't quite get past the texture of it so for Sautéed Zucchini with Mint, Basil and Pine Nuts, I grilled the slices just long enough to get grill marks on them. The vibrant fresh herb, garlic and caper relish more than made up for any lack of zucchini flavour and was particularly good with the grilled salmon I served along side.
All three dishes were quite effortless to make, called for just a few ingredients and could be served hot or at room temperature so could be made ahead.....my kind of cooking.
I've mentioned in previous posts that this book is organized according to edible families within the plant kingdom. These recipes represent three of them: the Legume Family, peas and beans in their fresh and dried states; the Cucurbrit Family, melons and squashes and gourds; the Morning Glory Family, all varieties of sweet potatoes.
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.