Funfeasts is about enjoying and exploring life - through food. It's an attempt to chronicle my feasts of fun and the many tasty bites experienced along the way.

Peas, zucchini and lots of fruit at the market and in season!

I feel as though the weather is a frequent topic of mine lately which is spurred on by all the rain. In an effort to make sure all the fruit and veggies didn't go back into hibernation with the chilly weather I recently stopped by the local farmer's market for a quick walk-through.

A few things caught my eye; namely the zucchini, peas and strawberries. The zucchini was a nice addition to a dinner of wild king salmon and the strawberries ended up as freezer jam (my favorite!) The peas are destined for a much-adored salad I rarely see on restaurant menus or summer picnics anywhere these days.
While not exactly fat free, Summer Pea Salad is both delicious AND beautiful in presentation. Add a bit of diced red pepper or tomato for some additional color and then stand back as your dish disappears before your eyes!

Summer Pea Salad
16 oz of peas (frozen or fresh*)
1 can sliced waterchestnuts (8 oz) - drained and finely chopped
2 green onions - thinly sliced
1/4 cup diced red pepper or tomato
1/2 cup shredded cheddar
5 bacon slices - cooked and crumbled
1/2 cup ranch dressing
1/4 teaspoon pepper
Salt to taste

*make sure to shell the peas before adding to salad!
Mix peas, waterchestnuts, onions, diced red pepper, cheese and bacon in a bowl.   Add the ranch dressing, pepper and mix together.  Chill until served.

Enjoy and happy summer!

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