22 Jul Sugar Snap Pea Salad
1 Lb. sugar snap peas blanched for 3-4 minutes and cooled in an ice bath, 1/4 cup fresh cherries pitted and quartered, we used a combination of Rainers and Bings, 3-4 Tbsps. nuts, we used Jay’s Gourmet Nuts, the lightly seasoned almonds, dress with the juice of ½ fresh lemon and 1 Tbsp. olive oil. Mix all together and serve.
Fresh fruit Wraps
6 Apricots thinly sliced, 1cup cherries pitted and halved.
½ cup plain yogurt, 1 tsp . lemon zest, ½ tsp. grated fresh ginger, ½ tsp. vanilla extract,1/2 Tbsp lemon juice. Mix dressing ingredients together. Use a whole leaf of lettuce, we used Red Hornet leaf lettuce ,a romaine type which worked perfectly. Put some dressing on the lettuce add some of each of the fruits, rollup and either serve whole or cut in pieces and secure with a toothpick for an appetizer style dish.
Fava bean Hummus
3 cups Fava beans, 4 Tbsp olive oil, 5 cloves garlic pressed, 6 Tbsp, lemon juice, 9 Tbsp. finely minced cilantro, 2 Tbsp. tahini, 1 Tbsp. salt
Shuck beans. Blanch for 1 minute and cool in an ice bath. Make a small slit in the end of the bean and squeeze to remove the bright green bean. Cook the beans for 3-5 minutes in salted boiling water.
Process beans with other ingredients in a food processor until they are smooth. Serve with chips or raw veggies like zucchini rounds or carrot sticks.