Sugar Snap Pea Salad

Michelle brought this salad for dinner in February and I really enjoyed it. It's light and full of fiber.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA

Yields 4 servings 

Ingredients

• 3/4 cup sliced radishes
• 4 ounces sugar snap peas, sliced (about 1 1/4 cups)
• 4 ounces ricotta salata, crumbled (about 1 cup)
• 1/3 cup of torn mint leaves
• 1 garlic clove, mined
• pinch of kosher salt
• 1 TBSP fresh squeezed lemon juice
• 1 tsp balsamic vinegar
• 3 TBSP olive oil
• fresh ground black pepper to taste

Preparation

1. In a large bowl, toss together radishes, peas, ricotta and mint
2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
3. Pour dressing over the salad and toss well to combine. Taste and add more salt and pepper if necessary.

Roasted Potatoes

I would have to say that this recipe is 5 stars when it comes to oven roasted potatoes.

YUKON GOLD PERFECTLY ROASTED POTATOES

4 servings

Ingredients

• 1 1/2 lbs. Yukon Gold potatoes, cut into 1-inch-1 1/2 inch pieces
• 1 1/2 TBS olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• black pepper to taste

Instructions

1. Preheat the oven to 425 F and line a large baking sheet with parchment
2. Place the cut potatoes in a medium bowl. Sprinkle with the other ingredients and toss
3. Spread on the parchment paper, being careful not to crowd
4. Roast for 25 minutes, turning after 15 minutes; test to see in they are fork tender and if they are not, cook for another 5 minutes.