Butter Lettuce with Sugar Snap Peas, English Peas and Radishes and Honey Herb Vinaigrette

The sweet crunch of sugar snap peas and tender English peas and peppery radish slices are brought to light with a delicately sweet vinaigrette. Chill and pat the peas dry before adding them to the salad- it gives the best flavor and texture.

1 head butter lettuce, washed and dried, leaves torn into bite-size pieces

8oz fresh English peas, or 1 C frozen peas, thawed

8oz sugar snap peas, strings removed

6 medium radishes, thinly sliced

3 scallions, white and light green parts, thinly sliced

For garnish – 2 T coarsely chopped dill, tarragon, basil, chives and/or parsley

(Optional- 2oz. crumbled feta or ricotta salata, shaved with a vegetable peeler)

Honey Herb Vinaigrette

1/3 C fresh herbs- dill, tarragon, basil, chives or parsley (can substitute with 1 T dried), finely chopped

1 T white wine vinegar or apple cider vinegar

1 T fresh squeezed lemon juice

½ t lemon zest

1 t honey

1 t Dijon mustard

¼ – ½ C extra-virgin olive oil

Sea salt to taste

Prepare the vinaigrette: Put all the dressing ingredients except the olive oil, in a small jar and shake to combine. Add ¼ cup of olive oil and shake well. Taste and adjust for salt and more olive oil, if desired. (If you have a mini food processor, use that and process until emulsified). Set aside.

For the salad: If using fresh peas, sample them. If they are young, sweet, and tender, keep them raw. If they are older and a bit tough, blanch them in small pot of boiling water until they are tender, 2 to 4 minutes. Drain and immediately rinse under very cold water. Shake off excess water and refrigerate until well-chilled, at least one hour.

Bring another pot of water to a boil and add the sugar snap peas and blanch until crisp-tender, one to 2 minutes. Drain and immediately rinse under very cold water. Shake off excess water and refrigerate until well-chilled, at least one hour.

Combine the lettuce, scallions and radishes in a salad bowl, and toss to combine, taking care to separate the radish slices. Pat dry the English peas and sugar snap peas with a clean dish towel if they are very wet, and add them. Dress lightly and toss the salad gently (you may not need all the dressing); garnish with your roughly chopped herbs of choice. Serves 4.


Soupe au Pistou

This is France’s spring/summer equivalent of Italian Minestrone. Since the list of vegetables is long, just use what you have on hand, including a different bean and/or pasta. As summer vegetables become more prolific, you can use a variety of beans and squash.

1 small onion, chopped

3 tablespoons olive oil

Vegetables – pick and choose based upon your availability:

2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained

2 small celery stalks, cut into 1/2-inch pieces

1 medium carrot, cut into small dice


1 small zucchini, cut into 1/2-inch pieces

1 small yellow squash, cut into 1/2-inch pieces

2 small tomatoes, chopped or ½ can (15oz) diced tomatoes

3 small red bliss potatoes, cut into ½-inch pieces

1 C fresh or frozen green beans, cut into ½ inch piece

1 C fresh or frozen peas

1 can (15oz.) small white beans, such as navy, rinsed and drained

5-6 C vegetable or chicken broth

1 Parmesan rind, about 1 by 3 inches
 (-optional)

¼ cup small pasta, such as elbow, small shells, ditalini or stars (-optional)

Sea salt and pepper to taste

Pistou – if fresh herbs are not available, top the soup with a bit of fresh lemon zest

1 C lightly packed basil leaves (can substitute parsley or cilantro)

1-2 cloves garlic

1/3 C grated parmesan

¼ C olive oil

Soup: Heat oil in a large pot over medium heat. Add the onion, leeks and celery. Cook, stirring occasionally, until vegetables are soft and golden in spots, about 10 minutes. 


Stir in zucchini, squash, tomatoes, potatoes, green beans, broth, and Parmesan rind. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. Stir in beans and simmer, covered, just until warmed through, about 2 minutes. Remove rind. 


Pistou: Pulse together the basil, garlic, Parmesan, and oil in a food processor to a loose paste. Season with sea salt and pepper.

Serve each bowl with a small dollop of pistou. Serves 6-8.


It’s Thyme for Marinated Mushrooms

4oz. white button or cremini mushrooms, brushed clean and sliced thin

Juice of 1 lemon (2-3 T)

¼ C extra virgin olive oil

1 T fresh thyme leaves, chopped (or 1 t dried)

1 clove garlic, minced

½ t sea salt – more to taste

Fresh chopped parsley, for garnish

Toss sliced mushrooms with remaining ingredients. Marinate 1 hour at room temperature or up to 3 hours in the refrigerator. The mushrooms can also be quartered, which is nice if you are using them for an appetizer platter (poke with a toothpick); if you choose to quarter the mushrooms, marinating time may be slightly longer. Serve chilled. Serves 2-3.

Note: mushrooms will be fine the following day although the texture will be softer, well-marinated and release a lot of juice.


Orzo Salad with Asparagus, Feta Cheese, Spinach and Lemon

½ lb. orzo, cooked

1 lb. asparagus

1 (6-ounce) bag fresh baby spinach

2 T extra virgin olive oil

½ cup red onion, finely chopped

1 clove garlic, minced

1 tablespoon fresh lemon juice

Zest of 1 small lemon

½ cup toasted nuts – chopped pistachios, pine nuts, slivered almonds or pumpkin seeds

1 cup feta, crumbled

Pinch of nutmeg

Pinch of cinnamon

Salt to taste

Cook the orzo according to the directions on the box, drain and transfer to a large bowl. Prep the asparagus: trim each one by snapping them at the end of their stem, which will separate the tough part from the tender. Bring a pot of water to a boil, drop in the asparagus and cook for 2-3 minutes, until crisp-tender. Drain them under cold running water. Cut them into 1½ inch pieces and set add them to the orzo.

In a large sauté pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 1-2 minutes, just until aromatic. Add the spinach and a pinch of salt and cook until wilted and tender, about 1 minute. Add mixture to the orzo; add the feta, nutmeg, cinnamon, lemon zest, lemon juice and salt to taste.

Heat a small-medium sauté pan over medium heat. Add the nuts and toast until they begin to brown, about 3 minutes. Watch them carefully so they do not burn. Sprinkle on top of the orzo and serve. Serves 5.