This Sunday March 25th @ 2pm I'll be presenting with my kitchen designer Sue Booth (Vintage Kitchens) at the annual Old House & Barn Expo in Manchester, NH. Together we will share before, during, and after photos of my kitchen remodel from 2006. Expo details

Today I'll be cooking on WMUR's Cook's Corner and I've invited my trainer, Beth Civiello from Orange Theory Fitness to join me...hence the orange theme to my Thanksgiving side dish selections. I have been working out at Orange Theory in Nashua, NH for two years now and I absolutely love it! Over the years I have combined walking, running, and weight lifting as part of my workout routine. Two years ago I decided I needed someone to lead me through a routine that would challenge me and move me beyond my comfort zone. Orange Theory trainers and routines do just that. With the workouts and healthy food in mind, I chose these recipes to feature for my Thanksgiving feast. I hope you enjoy my Orange!

Check out the video here:     Cook's Corner

Adapted from a recipe by:
​Ana Sortun "Spice Flavors of the Eastern Mediterranean”

Serves 4
 
4 medium carrots, peeled and sliced on the bias, about 3 cups
3 Tbs butter
½ vanilla bean (or ½ tsp vanilla extract)
1 Tbs lemon juice

1. Melt the butter in a medium sized saucepan. 
2. Slit the vanilla bean in half lengthwise and scrape the seeds with a knife into the melting butter.  If using extract, add it to the butter. 
3. Add the carrots to the pan.
4. Cook the carrots over medium heat until they soften and become lightly glazed, about 10-15 minutes. Add the lemon juice and stir.  Season with salt and pepper to taste.

This recipe is a variation of my "Gremolata Stacked Potatoes" from my cookbook "Beautifully Delicious". I simply substituted sweet potatoes. Easy and delicious!

Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced sweet potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!   
Serves 6
 
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
4 medium sweet potatoes (I try to buy longer, thinner potatoes to fit niceley into the muffin tins when sliced and stacked)
 
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray or, if you don't have muffin tins, line a baking pan with foil.

To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 

Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on you foil lined baking pan). Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through. Serve two or three stacks per person.

Serves 6

2 pink grapefruit
3 oranges
10 mint leaves, chopped
2 tablespoons extra-virgin olive oil-I used a basil infused olive oil I bought at Whole Foods
Freshly ground pepper
Kosher salt

1. Cut the rind off of the grapefruit and oranges being certain to remove all of the white pith from the fruit. Slice each into 1/8" thin, round slices. Place decoratively onto a platter.
2. Sprinkle with the mint and drizzle with the olive oil. Finish with a few grinds of pepper and two pinches of salt. 

This is a great "last minute" veggie that is ease to prepare. A new favorite at our house!

Serves 6

1 poud butternut squash spirals
4 tablespoons unsalted butter
4 sage leaves, chopped
Freshly ground pepper
Kosher salt

1. Melt the butter in a large saute pan over medium heat. Add the chopped sage and cook for 1 minute or until fragrant. Add the butternut squash spirals to the pan.
2. Cook, stirring occasionionlly to coat the squash with the sage butter for 5 minutes. The squash should be softened but still have a little "bite" to it when tasted. Season with pepper and salt to taste. Serve immediately.

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​This recipe is perfect for using up Thanksgiving leftovers. Chop up your leftover turkey and use it as the base. Throw in your leftover peas and onions, top it with the last of the mashed potatoes or rutabagas. Even savory sweet potatoes will be tasty and beautiful on this dish. Do you have any stuffing left? Put that on top. The possibilities are endless!

Makes one large pie
1 ½ pounds leftover, cooked turkey, finely chopped(or raw ground turkey)
2 teaspoons thyme, dried (or 1 tablespoon fresh)
½  teaspoon allspice
1 pinch nutmeg
1 large onion, diced
5 cloves garlic, chopped
2 large carrots, diced
3 tablespoons tomato paste
1 cup stock (chicken or beef)
3 cups leftover mashed potatoes or 1 rutabaga, peeled and cut into 2 inch cubes
1 cup butter
1 cup cheddar cheese, grated and divided
salt and pepper

If using leftover turkey:
Heat a large sauté pan over medium high heat with 2 tablespoons of olive oil, onions, carrots, garlic, thyme, allspice, and nutmeg until the vegetables are soft, about 5 minutes. Proceed to #4
           
​ If using raw ground turkey, skip to #2

1. Add the meat and seasonings (reserve ½ teaspoon of thyme), and cook until the meat no longer looks pink.
2. Add the vegetables and cook for 5 to 7 minutes longer.
3. Stir in the tomato paste and stock. Reduce the heat, and simmer uncovered for 15 to 20 minutes.
4. In another pot, cover the rutabagas with water and 1 teaspoon of salt and boil until they are tender, about 30 minutes. Drain well and put them back into the pot and mash until they are smooth. Add the butter and 2/3 cup of the cheese. Season with salt and pepper to taste.
5. Spoon the meat mixture into a deep-dish pie pan or a large baking dish.
6. Cover with the rutabaga mixture and sprinkle the remaining 1/3 cup cheese over the top.
7. When ready to bake, preheat oven to 425°F and bake for 35 minutes.

 I was just chatting with a reporter from The Hippo Press and he asked me for some ideas for Thanksgiving leftovers. Its an interesting idea to design recipes that will help to use up those little bits of leftover sidedishes and turkey. Here is a great idea to use up everyone's favorite mashed sweet potato casserole. If your's is on the sweet side (with or without marshmellos), use the leftovers to create these mini apple pies. 
​

Makes 12 mini pies, baked in a mini muffin tin
·       Any basic single-crust pie dough or a single-crust from a premade pie dough from the grocery store.
·       1 large sweet potato
·       3 tablespoons unsalted butter
·       1 Granny Smith apple, diced very small
·       1 Cortland apple, diced very small
·       3 tablespoons brown sugar
·       ¼ teaspoon cinnamon
·       1 teaspoon apple cider vinegar or lemon juice
·       ¼ cup dark brown sugar
·       ¼ cup quick oats
·       ¼ cup flour
·       1 teaspoon cinnamon
·       3 tablespoons unsalted butter

1. Roll out the dough and cut into 12 rounds using a 2 ½ inch cookie cutter. Place each round into a mini muffin tin. Refrigerate while preparing filling and topping.
2. Preheat oven to 400 degrees.
3. For mashed sweet potato, roast a large sweet potato in the oven until soft and easily pierced with a fork, about 25 minutes. Discard the skin and mash with 3 tablespoons of butter and ½ teaspoon salt. Set aside.
4. To make the apple filling, combine diced apples, brown sugar, cinnamon, and vinegar. Set aside.
5. To make the crisp topping, combine the brown sugar, oats, flower, cinnamon, and butter in a food processor or by hand until it forms crumbles.
6. Remove the muffin tin from the refrigerator and fill each crust half-way with apples. Top with 1 teaspoon mashed sweet potato.
7. Place in the oven and cook for 12 minutes.
8. Remove minis from oven and top with 1 tsp crumb topping. Reduce oven temperature to 350 degrees and cook for another 15 minutes. Remove from oven and let cool before serving. 

Sometimes you come across a sauce or dressing that you can use on anything and it tastes great! This dressing is one of those recipes. I use this on salads, coleslaw, noodle bowls, hot and cold veggies, fish, and chicken. Its the right combination of sweet and savory. I hope you like it!

​P.S. I wondered how long miso can keep in the refrigerator. According to Mark Bittman...months or years! Here is a link to his article on miso: https://bittman.blogs.nytimes.com/2012/03/12/the-miso-primer/

 
1.  Combine the ginger, garlic, miso paste, honey, curry powder, rice vinegar, and water in a food processor or blender and process until smooth.
 
2.  With the food processor running, slowly add the oil.  Serve immediately or refrigerate until needed.

I don't know about you, but I had to learn how to like kale. The texture is tough, the flavor is bitter, and until it was promoted as "the BEST, HEALTHIEST, vegetable EVER!" I rarely encountered it beyond a garnish on a plate and in the seafood case at my local grocery store. Like many of you, I climbed on board the kale band wagon and started working it into my recipe rotation. 
A few years ago I discovered Trader Joe's Spinach & Kale Bites. They sounded delicious so I took the idea and created my own version of their recipe. They are so versitile. I use a small cookie scoop to create meatball sized bites and a larger scoop to make larger "patties" that I recently used as "buns" for an edible flower sandwich I recently featured at a cooking demonstration. They are easy to make and can be cooked and frozen with great results. Give these a try!

​Makes 24 1 ounce portions

1 small onion, diced, about ½ cup
2 Tbs olive oil
4 cups (packed) fresh baby spinach
2 cups (packed) with fresh kale, spine removed
2 eggs
1/3 cup cream cheese
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
dash of cayenne pepper
½ cup fresh flat leafed parsley leaves
½ cup fresh basil leaves
½ tsp Kosher salt
¼ tsp freshly ground pepper
4 tsp unsalted butter, melted

1. Preheat oven to 375 degrees and brush a baking pan lightly with olive oil. 
   
   
2. In a medium sauté pan place the olive oil and diced onion and cook over low heat until soft and translucent, about 5-8 minutes. 

 

1. Using a food processor, combine the eggs and cream cheese and blend until smooth.  Add the spinach, kale and herbs and process until smooth.  Add the bread crumbs, parmesan cheese, and seasoning to the kale mixture and mix again. 

 

1. Using a 1 ounce cookie scoop, portion the mixture onto a baking pan.  Flatten each slightly and brush with melted butter.  Bake until firm, about 10 minutes.   Serve hot or at room temperature.  Refrigerate or freeze for later use.

 
Ways to serve:  Serve as a side dish, hors d’oeurves, or with sauce as a vegetarian alternative to meatballs.  Use a larger scoop to make larger patties to use in place of bread for a sandwich.

I recently presented my program "Feasting from Our Local Farms" at the Amherst MA library. What a lovely town and a very friendly group of library patrons! I prepared my recipe "Ginger Marinated Kale". Recipe is a favorite of mine, there is something about the Ginger Marinated Kale recipe that has me craving it for breakfast, lunch, and dinner! Try the recipe and let me know if you too become addicted to it.
​

Don't be afraid that this recipe makes too much.  You will love this recipe so much that you will be eating it morning, noon, and night!  The beauty of marinating your kale is that it will taste better as time passes.  Keep your kale salad refrigerated for up to 5 days!  Each day add something different to your salad...sliced peaches, diced tofu, dried cranberries, sunflower seeds, cold shrimp, cold chicken...anything you like!

Makes 12 servings
​
8 Cups of de-veined and chopped Kale 
¼ cup red onion, diced
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil 
1 -2 tbsp Braggs Liquid Aminos
1/2 cup of water
¼ cup lemon juice
1/4 tsp Kosher salt
Pinch or two of cayenne 

1.  Place the chopped kale and red onion in a large bowl.
2.  Using a blender, combine the remaining ingredients to create a marinade.  Toss the kale with the marinade.  You can eat your dressed kale immediately, but this is best when refrigerated for 4-5 hours before eating.  
This salad can be stored in the refrigerator and eaten for up to 5 days.
 

Tomorrow I'll be presenting a corporate wellness program to a company in Exeter, NH. Here are photos of the cupcakes made using my recipe for Flower Confetti Cake from my cookbook "Beautifully Delicious". Please don't laugh at my attempt to bake ;-)

I am heading to the Sandwich Public Library in Sandwich, MA to present : Build a Better Sandwich. The librarian asked me to create the program for their summer reading program. My biggest problem in creating the program was deciding what sandwiches to include. Here are the three that I've been working on.

Sage, kale flower, bachelor button, peony, lavender, johnny jump ups, and chive flowers all make a lovely and tasty bouquet.

I could not resist posting this picture of my breakfast today. I am an egg eater. I love scrambled eggs and have been experimenting with flavor boosters. Today I chopped up some chive, lovage, and parsley and added it to my scrambled eggs. To pretty up the plate I added some bachelor buttons, kale flowers, and chive flowers. It was tasty!

I'm riding a wave of publicity that I just can't believe! In May New Hampshire Home published an article featuring my gardens and my kitchen.  And just last week, I received the Summer issue of Where Women Cook which features my kitchen and some of my favorite recipes.
Last January photographer, stylist, and publisher Matthew Mead contacted me and asked if I would be interested in collaborating on an article for the publication. I was thrilled! Matthew is a well-known food photographer and has been publishing his own life style magazines for some time. I'd been a secret fan for a while. We spent the morning together in my kichen taking photos and finished up with a lunch sampling of each recipe. What a fun day! Matthew is just as nice as I imagined and made the day a fun adventure. Here are some photos of the article.  You can buy a copy of the magazine at Where Women Cook.

Where Women Cook-Summer 2017

New Hampshire Home Magazine-May 2017

I have been busy in my garden getting it ready for this year's Open Garden Tour. I'm trying new gardening concepts and fun design ideas that I know you will love. And, like last year, the Hollis Woman's Club will be holding its Strawberry Festival across the street from 2-4pm. 

I hope you can join this Saturday for a book signing. I'll be at The Cozy Tea Cart in Brookline, NH to sell and sign copies of my cookbook "Beautifully Delicious".
I'll be joined by my photographer and book designer Celeste Guidice with samples of my
​Rosemary Shortbread cookies for everyone to taste.  

I just received word that my cookbook is finally on a truck and headed here from Los Angeles. I am so excited to see the truck pull into the driveway this Friday to unload my shipment of 1,000 books. As soon as that happens I'll be fast at work packing up all the pre-orders to ship out.  
Thank you all for your patience during the last month. 

I served this punch at my recent garden tour and so many of you asked for the recipe.  

Serves 8
2 cups cranberry juice (unsweetened if possible)
¼ cup frozen limeade
1 tsp. rose water or to taste
4 cups seltzer(or to taste)
Ice
Rose Petals for garnish
(use only petals that are not treated with pesticides)

1. Combine cranberry juice, limeade, and rose water. 
2. Just before serving add the seltzer.  Finish with rose petals and ice. 

 
Enough for a party:
​1 1/2 gallon:
32 ounces cranberry or pomagranate juice (unsweetened)
1 can frozen limeade
2 liter seltzer
2-3 tablespoons rose water (to taste)
1 5-pound bag of ice.  

Yesterday was a glorious day for my garden tour!  The sun was out, the garden filled with curious garden lovers, the poppies were in bloom, and the town band played...they really did!  
From 12 o'clock until 4 o'clock many of you came to wander the gardens, to chat, to sip Cranberry Rose Water Punch, or to simply sit and enjoy the day.  Some of you timed your visit to coinside with Hollis' annual Strawberry Festival and Town Band concert...lucky you!  It was the perfect New Hampshire summer day.  Thank you for sharing it with me.  
Here are some photos of the gardens so many enjoyed...
​

I recently demonstrated this recipe on WMUR's Cook's Corner.  I'll be featuring this recipe along with many other herb and edible flower inspired recipes in my upcoming cookbook.  If you try this recipe let me know what you think.  In the meantime, here is a link to the demonstration.

Serves 6
1 side of Salmon approximately 3 pounds of Salmon fillet, skin removed
3 tablespoons Dijon mustard
1/3 cup fresh dill, chopped
6 thin skewers, 4-inches long
Salt and pepper
Canola oil

1. Preheat the oven to 375 degrees.  Line a baking sheet with tin foil, lightly brush with olive oil. 
2. Slice 1/3 inch strips the length of the salmon.  You should get 6 strips of salmon. 
3. Combine the Dijon mustard and the chopped dill in a small bowl stir together to make a paste. 
4. Place each salmon strip on its side and spread liberally with the paste.  Wrap each salmon strip into a spiral with the paste on the inside of the spiral.  Secure the spiral with a skewer.  Season each spiral with salt and pepper. 
5. Put the salmon spirals on the baking sheet, place it into the oven for 15 minutes or until the salmon is firm to the touch.  Remove the skewers before serving.   Serve the salmon spirals with the herb yogurt sauce along side. 

Herb Yogurt Sauce

Makes 1 cup
¾ cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped chives
2 teaspoons chopped mint
1 tablespoons lemon zest
Salt and Pepper to taste
 
Combine all the ingredients in a bowl and refrigerate until ready to use

Adapted from myfitnesspal.com

Makes 2 servings
​
½ cup, All-purpose Flour
1 tsp baking powder
¼ tsp. salt
2 large eggs
1 cup Vanilla Greek Yogurt - Low-fat 2%

1. Add dry ingredients (flour, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs and Greek yogurt) until well mixed.
2. Add the dry ingredients to the wet ingredients and stir together until well combined.
3. Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup measure or cookie scoop to portion out pancakes that are about 4 inches in diameter. 
4. Cook pancakes until the bottom side is brown and a few bubbles form on the top of the pancake (about 3-4 minutes), then flip the pancakes. You’ll notice that these pancakes won’t bubble up too much like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.
5. After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter. Top pancakes with blueberries, and enjoy.

​1 package of 8 whole wheat soft tortillas
2 cups shredded cheddar cheese
2 Tbs prepared salsa, mild with no preservatives
1 red pepper, sliced thinly or frozen sliced peppers, thawed

1. Combine all of the ingredients (except the tortillas) in a bowl and toss to combine. 
2. Place the filling on half of the tortilla and fold over.

 
2 ways to cook your quesadillas:
 
Place the filled tortillas on a baking pan and heat in a 350˚oven until the cheese is melted. 
OR
Heat a large skillet over medium heat.  When it is warm place the filled and folded quesadilla into a dry (no oil) pan.  Heat on one side until the cheese begins to melt and the outside is lightly browned.  Turn it over and continue cooking until cheese is melted, about 3 minutes on each side.
 
*Things to add to your quesadillas:
Scrambled eggs, cooked chicken, cooked hamburger, sliced ham, sliced turkey, black beans, shredded zucchini, sliced tomatoes, scrambled eggs, sliced avocado, guacamole

Makes 6-8 servings

1 pound soba noodles, cooked and drained (follow the package directions)
4 scallions, chopped
1 large red pepper, cored, seeded and sliced thinly or 1 bag frozen sliced peppers, thawed
2-3 cups frozen broccoli florets, thawed
4 garlic cloves, minced
1/2 cup fresh cilantro, chopped
1/4 cup soy sauce (low sodium)
3 Tbs toasted sesame oil
 
 

1. Place the cooked noodles, veggies, and cilantro in a large bowl.
2. Whisk the soy sauce, garlic and sesame oil together in a small bowl.
3. Pour the sauce over the soba noodles and veggies and toss to coat.  This can be served warm or cold.

Substitutes and additions:

• Use whole grain thin spaghetti or brown rice instead of soba noodles.
• Add shredded chicken, cooked shrimp, or tofu for more protein.  

Thank you Danielle Beaudette for inspiring this recipe.  The Cozy Tea Cart

Serves 4
​​4 Bosc pears
3 Tbs lemon juice
6 cups water
3 Tbs Madagascar Bourbon Vanilla tea leaves (available at The Cozy Tea Cart)
1 cup sugar
1 Tbs corn starch
Whipped cream, 1 quart high quality vanilla bean ice cream, or raspberry gelato

1. Peel the pears, cut in half and core them.  To prevent the pears from browning before poaching pour 4 cups of cold water and 3 Tbs of lemon juice into a large bowl.  Place the pears into the lemon water. 
2. Bring cold water to a boil in a 4 qt sauce pan.  Add the tea and remove the pan from the heat.  Steep the tea in the hot water for 10 minutes.  Strain the tealeaves and return the tea water to the sauce pan.  Add the sugar to the tea flavored water and bring to a full simmer to dissolve the sugar.
3. Place the pear halves in the simmering sweetened poaching liquid.  Simmer, cooking until the pears can be easily pierced with a fork, 20-25 minutes depending on the ripeness of the pears.  Remove the pears from the poaching liquid and place on a plate to cool. 
4. To make the sauce, bring the poaching liquid to a boil and cook until the liquid is reduced to 1 ½ cups, about 25 minutes. 
5. Combine the cornstarch and water in a small bowl.  Whisk into the still simmering sauce and continue to cook while stirring for 1 minute.  Strain the sauce and let cool.    

The pears and sauce can served at room temperature or refrigerated and served cold.  This recipe can be prepared 2 days in advance. 
 
To Serve:  Place two pear halves on a large plate and drizzle with the sauce.  Serve with  a scoop of whipped cream, ice cream, or gelato.

Tip #1...Dry your stuffing bread ahead:
Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in the stuffing. 
Tip #2...Cook your stuffing outside of your turkey:
Cut down on turkey cooking time by cooking your stuffing outside of your turkey.  
Tip #3...Prepare your stuffing ahead and reheat:
I love to prepare side dishes and desserts ahead of time if at all possible.  Stuffing is the perfect cook ahead item.  The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in step 3 of the recipe below.

12 tablespoons unsalted butter (1 1/2 sticks), plus extra for baking dish
4 medium ribs celery , chopped fine
2 medium onions , minced
1/2 cup minced fresh parsley leaves
3 tablespoons minced fresh sage leaves or 2 teaspoons dried
3 tablespoons minced fresh thyme leaves or 2 teapoons dried
1 tablespoon minced fresh marjoram leaves or 1 teaspoon dried
3 pounds high-quality sandwich bread (white), cut into 1/2-inch cubes and dried (see note)
5 cups chicken stock or low-sodium canned chicken broth
4 large eggs , beaten lightly
2 teaspoons table salt
2 teaspoons ground black pepper
 
 Instructions

1. Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl.
2. Add the dried, cooled bread, stock or broth, eggs, salt, and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.
3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.

Note: If you want a stuffing that is moister, drizzle the dressing with some of the turkey pan drippings or more chicken stock.  

This recipe will turn a pea hater into a pea lover.  Honest!   Frozen petite peas that have been thawed combined with the sweet and savory mint vinaigrette is a winning combination.  It is the perfect sidedish to bring to a dinner party.  Add steamed sugar snap peas, asparagus, or cauliflower for variety.  Dress the peas with half of the vinaigrette about one hour before serving,  Save the rest for another day.  Season with salt and pepper and serve cold or at room temperature.  You'll love it.  Honest!
​

Serves 6-8
1 pound frozen petite peas, thawed
1/2 pound of sugar snap peas, steamed for 2 minutes, then cooled
2 tablespoons red onion, chive or scallion, chopped
¾ cup canola oil
¼ cup rice vinegar (or white vinegar)
1 teaspoon sugar
½ cup mint, chopped
½ cup flat leafed parsley, chopped
Kosher salt and ground pepper
Edible flower petals for garnish: pansy, bachelor buttons, dianthus, etc.
 
Optional: Add ½ pound sugar snap peas that have been steamed for 30 seconds then cooled in cold water.
 

1. Place the thawed peas, sugar snap peas, and red onion in a medium bowl. 
2. In a blender, combine the oil, vinegar, and sugar with the chopped herbs and pulse until the ingredients are pureed. 
3. Dress the salad with enough dressing to lightly coat the peas.   Season with salt and pepper to taste.  Save remaining dressing for another salad.

 
* Keep remaining dressing for another salad or to serve with vegetables, salad, fish, lamb, or chicken.