sugar snap pea salad

the ingredients:

1/2 pounds sugar snap peas (trimmed)

3 tbsp. extra-virgin olive oil

1 tbsp. (or more) fresh lemon juice

1 tsp. white wine vinegar

1 tsp. agave

6 oz. of radishes (trimmed and cubed)

4 oz. ricotta salata (crumbled)

kosher salt and freshly ground black pepper

2 tablespoons coarsely chopped fresh mint

the method:

place the snap peas in  large ziploc with about a 1/3 cup of water, and steam in the microwave for a few minutes (depending on your microwave). strain, rinse with cold water, and let dry. place them in your serving bowl with the radishes.

in a small bowl, whisk the oil, lemon juice, vinegar, and agave. add the crumbled cheese. note: all of these steps can be done ahead – just chill the salad in the fridge until ready to dress.

when ready to serve, add the dressing, and toss to coat. season with salt and pepper.

courtesy of bon appetit.

sweet corn and fregola salad

the ingredients:

1 lb. fregola

2 tbsp. butter

3 cups sweet corn kernels or frozen peas

1 cup sliced scallions

2 cup hot vegetable stock

1/3 cup grated Parmigiano-Reggiano

kosher salt and freshly ground black pepper

the method:

bring a pot of salted water to a boil. add fregola and cook until tender yet springy and chewy, about 15 minutes. drain, and place in a serving bowl. while the fregola is hot, add the cheese so that it melts into it.

meanwhile, place a sauté pan over medium-high heat, and add butter, scallions, and vegetable stock. add the corn last as you don’t want it to overcook. cook the ingredients at a lively simmer, stirring occasionally, until the broth is reduced by about half (about three minutes).

remove from the heat, and mix into the cheesy fregola. the mixture should be gooey like macaroni and cheese. season with salt and pepper to taste.

courtesy of the new york times.

chilled sweet pea and avocado soup

the ingredients:

2 avocados (peeled and pitted)

1 bag of frozen green peas (thawed)

1/2 cup reduced fat sour cream

1 1/2-2 cups vegetable stock (depending on desired thickness)

1 lime (juiced)

kosher salt and freshly ground black pepper

pumpkin seeds (for garnish)

the method:

combine the avocados, peas, sour cream, vegetable stock, and lime juice in a food processor. pulse into smooth. season with salt and pepper to taste, and garnish with the pumpkin seeds when ready to serve.

butternut squash quesadillas

the ingredients:

2 medium butternut squashes (peeled, seeded, and cubed)

1 bag of monterey jack cheese

1 bag of spinach

1 6-pack of whole wheat quesadillas

1/4 tsp. of chili powder

extra virgin olive oil

kosher salt and freshly ground black pepper

the method:

preheat the oven to 425.

toss the butternut squash cubes with the olive oil, chili powder, salt, and pepper until coated. place on a baking sheet, and roast for about 30-35 minutes (this can be done ahead of time and left at room temperature until you’re ready to make the quesadillas).

spray a medium frying pan. place one tortilla in the pan, and top with butternut squash, spinach, cheese, and second tortilla. make sure each tortilla has cheese nearby so that both sides stick together.

repeat this process three times. when cool enough, cut into eighths, and serve.