pea salad

I have been getting the best English peas in my csa box. I tried cooking them like edamame as suggested by Jack Bishop in A Year in a Vegetarian Kitchen- good but not to my liking. I found this recipe on YouTube. I think it still needs tweaking- I may have used too much pasta and not enough mint. I hope I get some more peas tomorrow!

ETA that I checked more into foodwishes.com and found it a great site. Well organized and I love the watching the video of Chef John preparing the recipes. I recommended checking it out!

Spring Pea Salad
foodwishes.com
http://foodwishes.blogspot.com/search/label/Salads

8 ounces pasta- he used star shaped, I could only find orzo. I passed on the alphabet pasta which may have worked because of the size but hey, it's summer!
1/2 cup peas
1/4 cup olive oil
1/3 cup olive oil (I used a bit less)
1 tsp salt
1/2 tsp freshly ground pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh mint. chopped
I also added basil- didn't work and lemon basil- very nice but not necessary.

Shell peas and place in a colander. Cook pasta, drain over the peas. This will cook the peas just right. Let sit for a moment. In a small bowl, mix the olive oil, lemon juice, and salt. Put the peas and pasta in a serving bowl and mix in the olive oil and lemon juice dressing. Let cool to room temperature. Mix in the fresh herbs just before serving.

Chickpea Salad with Provencal Herbs and Olives

I wanted something for dinner tonight that included chickpeas. I love them but DH doesn't and tonight he has the leftover cassoulet (that was a beautiful dish from Mastering the Art of French Cooking). I went to the Cooking Light recipe finder and found this. The idea of a salad was appealing with the warmer weather- a high of almost 70F in Jan in Washington DC!! The chickepea recipe can be found here
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1065515

I made some changes- onion powder instead of the onion (I was hoping DH would try it and like it) and I subbed dried oregano, rosemary, and thyme.

Well, he didn't try it but it was delicious over a bed of romaine lettuce. It definitely turned colder here but this worked as a salad topping for lunch.