Hellgate CSA

Pea, Feta and Mint Salad
- adapted from _Earth to Table_

- 1 cup shucked peas
- 1tbsp. olive oil
- 1/2 tbsp. red wine vinegar
- 1/2 tbsp. local honey
- 1 tsp. Dijon mustard
- 1 radish
- 1/2 medium onion (green, red, etc.)
- 1/4 cup fresh mint leaves chopped
- 2 tbsp. crumbled feta
- 1 cup curly cress or lettuce

Every week we receive wonderful farm fresh foods and then have to figure out how to use them all before the next week when more wonderful farm fresh foods arrive. Sometimes it is just a challenge to figure out what the item IS, let alone how to eat it all before it goes bad or you are inundated with more yummy food.

Raise your hand if you spent an hour soaking greens and herbs last night, all the while worrying a little about eating salad every day, three meals a day all week. Fret no more!

First of all, I just want to give a nod to Meg's post of a Clotilde recipe and say there are so many vegetables that make tasty and interesting pestos. Radish greens, while excellent simply sauteed with salt and oil, are certainly an excellent choice for pesto.