Roasted Carrots with Lemon, Feta, and Mint

Adapted from Not your Mother’s Casseroles 9 x13 dish Bake time 30-45 minutes 2 lbs. carrots peeled and sliced on the diagonal into 1/2 ” pieces 2/3 cup olive oil Zest and juice of 2 lemons 1/2 tsp red pepper flakes 4 oz feta crumbled 1/2 tsp salt 1/2 cup...

Cold Fresh Pea Soup

Recipe from sharer Lisa Shaftel Vegan, 4 servings, make ahead because it’s chilled   2 tbsp butter or olive oil 1 small or 1/3 cup sweet onion, chopped 1 clove garlic, chopped 1 cup fresh peas (shelled) 1 ½  cup water (maybe more) ¼ cup fresh mint leaves 1 tbsp...

Blanched Sugar Snap Peas

Adapted from Cook’s Illustrated Cookbook serves six Blanch the snow peas 1 tsp salt 1 pd sugar snap peas strings removed   1. Fill a bowl with ice water 2. Bring 6 cups of water to a boil 3. Add peas and salt cook until peas are tender 1 ½ – 2 minutes 4....

Carrot Salad with Harissa Feta and Mint

Recipe from smittenkitchen.com Harissa is a North African chile paste that has become so popular, we were tickled to find it all over tables in Paris two years ago, right next to the Dijon mustard. There is almost nothing it doesn’t make more delicious: eggs,...

Sauteed Radishes with Mint

Recipe from www.food52.com Serves 4 These radishes are coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color and delicate flavor, which the mint subtly accents. To get beautiful browning but...