Snap Pea Salad

U Pick Snap Peas are on the menu this week. Here's a quick and delicious salad recipe.

1 1/2 lbs. sugar snap peas, stemmed and stringed
1/4 cup chopped herbs (we used mint, parsley, and basil)
1 small onion, minced
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp honey
3 tbsp olive oil
1/4 cup goat cheese

1. Blanch peas for about two minutes. Place in ice water bath as soon as they're bright green. Dry the beans, and cut them in half
2. Make vinaigrette and toss with peas.
3. Add crumbled goat cheese.

beet and turnip slaw

The Summer 09 CSA season has begun. This is a recipe for a sweet and spicy slaw improvised from some of the first week's produce.

2 large beets
3 medium hakurei turnips
2 carrots
1 parsnip (or 1 medium celeriac)
3/4 cups dried cranberries

3 tbsp concentrated lemon juice
2 tbsp olive oil
1 tbsp horseradish mustard
salt to taste

Shred vegetables (I used the shredding disc on the food processor). Toss with cranberries and dressing. Adjust amount of dressing to taste.

I used very spicy horseradish mustard from Rays ("Home of Famous Hot Beefs" in Eau Claire, WI). The cranberries I used are unsweetened. The beets turn the whole thing a deep, satisfying purple color. We ate it alone, on sandwiches, on crackers as an hors d'oeuvre, and more.