A spring picnic recipe from Kathy’s Kitchen!
Makes 4 to 6 servings
Ingredients:
- 1 clove garlic, peeled and minced
- 2 Tbs plus 1 tsp lemon juice, divided
- 4 oz. sugar snap peas, strings removed, cut on bias into ½ inch pieces
- 9 oz. frozen peas
- 4 oz. snow peas, strings removed, sliced thin on bias
- 4 radishes, trimmed, halved and sliced into thin half-moons
- ½ tsp plus pinch table salt, divided, plus 1 Tbs for blanching
- ¼ c plus 1 Tbs extra-virgin olive oil, divided
- ¼ c plain Greek yogurt
- 2 tsp Dijon mustard
- ¼ tsp pepper
- 2 c baby arugula
- ⅓ c fresh mint leaves, torn if large
Instructions:
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Mince garlic and immediately combine with 2 Tbs lemon juice in medium bowl; set aside. Fill large bowl halfway with ice and water. Nestle colander into ice bath. Line large plate with double paper towels.
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Bring 1 quart water to boil in medium saucepan over high heat. Add snap peas and 1 Tbs salt and cook until snap peas are bright green and crisp-tender, about 1 minute. Using a spider skimmer or slotted spoon, transfer snap peas to colander set in ice bath. Add frozen peas to boiling water and cook 4-5 minutes, covered. Transfer peas to colander with snap peas. Once peas are chilled, lift colander from ice bath and transfer peas to prepared plate to drain.
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Whisk ¼ c oil, yogurt, mustard, pepper, and ½ tsp salt into garlic mixture until combined. Spread dressing evenly over bottom of large shallow bowl or serving platter.
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In a separate large bowl, toss arugula, snow peas, radishes, mint, and chilled peas with remaining 1 tsp lemon juice, remaining pinch salt, and remaining 1 Tbs oil until evenly coated. Pile salad on top of dressing. Serve immediately, combining salad with dressing as you serve.
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Editor’s Note: Thanks to reader Ann Kanof for alerting us to an omission in the recipe instructions for Cream of Asparagus Soup in the January-February newsletter—namely, there was no mention of when to add the heavy cream. Kathy’s answer: “Oops! The ½ c of heavy cream is added at the very end: Stir in cream. The soup should be on low heat. Stir constantly until hot, about 5 minutes. Do not allow it to boil.” Ann’s follow-up: “I am saving the recipe because we enjoyed it so much… and not adding the cream kept it a little lower in calories.” If you missed the recipe, past issues of the newsletter can be accessed on the BWNA website (www.bwnapdx.org) by clicking on the “Newsletter” link at the top of the home page, then scrolling all the way down to the bottom of the Newsletter page to Newsletter Archives.