• Salad:

    • 3 lbs potatoes, scrubbed and cut into half inch cubes
    • chopped green olives
    • a few hard boiled eggs
    • handful of chopped roasted red peppers (we roast our own and freeze them in the fall)
    • a scoop of capers
    • fresh carrots, diced up mini
    • fresh peas or greens or any other veggie (colored cauliflower is great)
    • Fresh herbs (cilantro, dill, basil, thyme, tarragon, anything you like, in any combination)

    Steam or boil the cubed spuds until just tender (don't overcook! they keep cooking even after you drain the water). Add the rest of the ingredients to the drained spuds.


    I always wing it, but I usually do some combo of the following in the blender to taste:

    • glug of olive oil
    • a couple big spoonfuls of mayo or vegenaise
    • splash of tamari (soy sauce
    • little glug of vinegar (cider or red wine is good)
    • plop of sweet pickles & their juices (we make our own in the fall and our recipe includes onions)
    • salt
    • pepper
    • dash of Cranky Baby Hot Sauce

    Blend. Pour over the potato mixture and mix together.

  • Fresh Pea Soup
    makes 6 cups

    We use organic frozen peas to make this beautiful bright-green soup. Adding them to the pot at the tail end of the cooking time preserves their sweet flavor and vivid green color. It's lovely garnished with lots of snipped fresh chives, dill or chervil. Adding a small dollop of creme fraiche, sour cream, or whipped cream to each serving is pretty delicious, too.

    2 tablespoons butter
    1 leek, trimmed, washed and sliced
    1 russet potato, peeled and cut into small pieces
    4 cups chicken broth
    2 pounds (6 cups) frozen peas
    Salt and pepper

    Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.

    Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.

    Working in batches, puree the soup in a blender. For a smoother texture, pass it through a strainer into a bowl, discarding the solids. Taste the soup and season it with more salt, if you like, as it will probably need it.

    Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

  • 1 lb new potatoes, cut into even sized cubes

    2/3 lb sugar snap peas

    1-3 Tbs chopped fresh dill


    salt and black pepper


    Put potatoes in a pot and cover with water. Bring to a low boil and cook until nearly tender. Add peas; boil until just tender. Drain and toss with herbs, butter, salt & pepper to taste. Makes 4-6 servings.

  • Salad:
    6 oz. long grain or wild rice
    1.5 c chopped broccoli
    1/3 c sliced red or green onion
    1/4 c simple vinaigrette (recipe below)
    1/2 tsp. lemon pepper
    1 - 1.5 c sugar snap peas
    1/3 c slivered almonds
    1/4 c. olive oil
    juice of 1/2 to 1 lemon (to taste)
    1 tsp. dijon mustard
    dash of sweetener, like honey, maple syrup or sugar (to take the bite out of the lemon acid)
    dash of basil, oregano or thyme - fresh or dried
    Whisk all together until blended smooth.
    Prepare rice according to package directions. Cool slightly. Steam broccoli lightly until crunchy-tender. Toss with remaining ingredients and refrigerate 2-24 hours. Serves 4.

    • 3 tablespoons butter
    • 6 green onions, thinly sliced
    • 1/4 cup minced shallots
    • 1 pound fresh shiitake mushrooms, stemmed, caps sliced (or substitute wild mushrooms like morels)
    • 1/2 cup dry white wine
    • 8 ounces fresh peas, shelled
    • 1/2 cup whipping cream
    • 1 pound fettuccine
    • 3 ounces thinly sliced prosciutto, cut into thin strips
    • Chopped Italian parsley

    Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
    Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and ser

    • 2 garlic cloves, smashed with flat side of a knife
    • 2 tablespoons unsalted butter
    • 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
    • 2/3 cup water
    • 1 teaspoon fresh thyme
    • 1/2 teaspoon salt

    Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, until garlic turns pale golden, about 2 minutes.
    Add peas, water, and thyme and simmer briskly, uncovered, stirring occasionally, until liquid is evaporated and peas are tender, 8 to 10 minutes. Stir in salt and season with pepper.


    • 1 teaspoon cumin seeds
    • 1 tablespoon fresh lime juice
    • 1 teaspoon honey
    • 1/8 cup extra-virgin olive oil
    • 1 1/2 tablespoons chopped fresh dill
    • 2 cups fresh shelled peas (from about 2 pounds peas in pods) or 1/2 pound frozen petite peas
    • 1/2 bunch radishes, trimmed, halved, thinly sliced
    • 1/2 cup crumbled feta cheese (about 2 ounces)

    Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. 
    Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. Divide salad among bowls. Serve.

  • Makes 6 servings
    3 Tbsp. olive oil
    1/4 cup finely chopped romaine lettuce
    1 1/2 cups shelled peas
    1/4 cup minced shallots or chopped green onion
    1 large sprig of parsley
    2 tsp. sugar
    1 tsp. salt
    1/8 tsp. white pepper
    1.  Heat oil in a saucepan over medium heat.  Add lettuce, peas, shallot or onion, parsley, sugar, salt and pepper.
    2.  Reduce heat and simmer, covered, 10-15 minutes, or until peas are just tender.  Stir occasionally.  Remove parsley sprig before serving.