Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.
Shave the fennel into thin slices:
Using a mandoline shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don’t worry about coring the fennel bulb, it’s unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.
Marinate fennel with vinaigrette:
Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.
https://www.justfarmed.com/wp-content/uploads/2023/07/fennel.webp1127750meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2023-07-04 15:20:162023-07-04 15:20:16Fennel Slaw with Mint Vinaigrette
1 tablespoon olive oil
1 pound sugar snap peas
Juice and zest of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon everything seasoning
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INSTRUCTIONS
Heat the oil in a large skillet over high heat.
Add the snap peas and lemon juice. Sauté for 3-5 minutes until bright green and tender but crisp. Some will be lightly browned.
Stir in lemon zest, salt and pepper.
Finish with everything seasoning.
If you want to flavor them with something other than everything seasoning, keep the lemon, salt and pepper and try one of these ideas:
Red pepper flakes add spicy heat.
Butter: Stir in a knob of butter at the end of sautéing.
Garlic: Add one minced garlic clove in the final 30 seconds of sautéing.
Parmesan cheese: Sprinkle them with finely grated Parmesan for a final garnish.
Store leftovers in an airtight container in the refrigerator up to 3 days. Eat them cold or quickly warm them in a skillet over medium heat.
1 pound sugar snap peas, trimmed and halved crosswise
2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely grated Parmesan cheese
In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot. Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.
https://www.justfarmed.com/wp-content/uploads/2023/06/orzo.jpeg183275meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2023-06-06 10:22:472023-06-06 10:22:47Orzo and Snap Pea Salad
Fennel Slaw with Mint Vinaigrette
Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.
Using a mandoline shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don’t worry about coring the fennel bulb, it’s unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.
Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.
Sauteed Snap Peas
1 tablespoon olive oil
1 pound sugar snap peas
Juice and zest of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon everything seasoning
Cook Mode Prevent your screen from going dark
INSTRUCTIONS
Heat the oil in a large skillet over high heat.
Add the snap peas and lemon juice. Sauté for 3-5 minutes until bright green and tender but crisp. Some will be lightly browned.
Stir in lemon zest, salt and pepper.
Finish with everything seasoning.
If you want to flavor them with something other than everything seasoning, keep the lemon, salt and pepper and try one of these ideas:
Red pepper flakes add spicy heat.
Butter: Stir in a knob of butter at the end of sautéing.
Garlic: Add one minced garlic clove in the final 30 seconds of sautéing.
Parmesan cheese: Sprinkle them with finely grated Parmesan for a final garnish.
Store leftovers in an airtight container in the refrigerator up to 3 days. Eat them cold or quickly warm them in a skillet over medium heat.
Orzo and Snap Pea Salad
Orzo and Snap Pea Salad
In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot. Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.