Snap Pea & Radish Salad with Burrata

Prep Time 15 minutes
Servings 2

Equipment

  • Mixing bowl, large

Ingredients

  • 2 French Breakfast Radishes thinly sliced
  • 1 pint Snap Peas halved
  • 2 C Spring Mix roughly chopped
  • ¼ C Mint fresh leaves, chopped
  • 1 T Scallions finely chopped (about ½ scallion)
  • 8 oz Burrata cheese
  • 3 T Olive Oil
  • 1 T Lime Juice
  • 1 pinch Flaky Sea Salt

Instructions

  • Gather your ingredients
  • Let burrata come to room temperature
  • In a large mixing bowl, combine radishes, peas, spring mix, mint, and scallions.
  • Add olive oil and lime juice to bowl, and toss to coat.
  • Tear burrata to expose center, and set out on plates. Sprinkle flaky salt on top.
  • Top burrata with salad.

Notes

In mine, I split some of the pea pods open to add to the texture variation!

Snap Pea Panzanella with Grilling Cheese

A delicious summer salad with crispy grilling cheese.
Course Salad
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 15 minutes

Equipment

  • Baking tray
  • Salad bowl
  • Frying pan

Ingredients

  • 2 C Sugar Snap Peas trimmed
  • 2 C Spring Mix salad greens roughly chopped
  • 2 Scallions finely chopped
  • 1 T Mint finely chopped
  • ¼ t Garlic minced
  • ½ C Olive Oil
  • 1 T White Wine
  • 2 slices Sourdough bread cut into ½” cubes
  • 4 oz Grilling Cheese thickly sliced
  • 1 pinch Salt

Instructions

  • Set out ingredients.
  • Preheat the oven to 350°.
  • Toss sourdough with 2T olive oil and salt until coated.
  • Arrange sourdough on a baking tray and cook approximately 10 minutes, until toasted.
  • Whisk together wine, 2T olive oil, garlic, and mint in a small bowl. Set aside as dressing.
  • In a serving bowl, combine snap peas, spring mix, scallions, and toasted sourdough.
  • In a frying pan, heat remaining 2T of olive oil over medium high heat. Cook grilling cheese approximately 2 minutes per side, until golden.
  • Allow cheese to slightly cool, combine with salad, add dressing, and serve.

Notes

Grilling Cheese comes from Narragansett Creamery. If unavailable, substitute Haloumi. 

 –

Snap Pea Risotto with Garlic Scape Butter

An ode to late spring, this fresh risotto features snap peas and tender garlic scapes.
Course Main Course, Side Dish
Keyword 30 minutes, risotto, Snap Peas
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • Large Skillet
  • Medium Saucepan

Ingredients

  • 3 C Chicken Broth
  • 1 C White Wine
  • 1 C Arborio Rice
  • 1/3 C Atwells Gold Cheese grated
  • 1 C Sugar Snap Peas trimmed and cut into ½” pieces
  • 1/4 C Scallions chopped
  • 1 T Olive Oil
  • 2 T Garlic Scape Butter

Instructions

  • Set out ingredients
  • In a medium saucepan, heat chicken broth to medium heat
  • In a large skillet, heat olive oil over medium high heat
  • Add scallions to skillet and cook for 3 minutes
  • Add rice, stir to combine ensuring rice is coated with oil. Cook for approximately 2 minutes.
  • Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  • Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
  • Along with the final ladle of stock, add the snap peas. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
  • Remove from heat, and add garlic scape butter and Atwell’s Gold cheese.

Notes

To make Garlic Scape Butter, blend 1 stick of butter with 2-3 garlic scapes in a food processor until smooth.
Atwell's Gold cheese is available from Narragansett Creamery. If unavailable, you can substitute Asiago.