Snap Pea & Radish Salad with Burrata

  • 2 French Breakfast Radishes (thinly sliced)
  • 1 pint Snap Peas (halved)
  • 2 C Spring Mix (roughly chopped)
  • ¼ C Mint (fresh leaves, chopped)
  • 1 T Scallions (finely chopped (about ½ scallion))
  • 8 oz Burrata cheese
  • 3 T Olive Oil
  • 1 T Lime Juice
  • 1 pinch Flaky Sea Salt
  1. Gather your ingredients

  2. Let burrata come to room temperature
  3. In a large mixing bowl, combine radishes, peas, spring mix, mint, and scallions.
  4. Add olive oil and lime juice to bowl, and toss to coat.
  5. Tear burrata to expose center, and set out on plates. Sprinkle flaky salt on top.
  6. Top burrata with salad.

In mine, I split some of the pea pods open to add to the texture variation!

Snap Pea Panzanella with Grilling Cheese

A delicious summer salad with crispy grilling cheese.

  • 2 C Sugar Snap Peas (trimmed)
  • 2 C Spring Mix salad greens (roughly chopped)
  • 2 Scallions (finely chopped)
  • 1 T Mint (finely chopped)
  • ¼ t Garlic (minced)
  • ½ C Olive Oil
  • 1 T White Wine
  • 2 slices Sourdough bread (cut into ½” cubes)
  • 4 oz Grilling Cheese (thickly sliced)
  • 1 pinch Salt
  1. Set out ingredients.

  2. Preheat the oven to 350°.

  3. Toss sourdough with 2T olive oil and salt until coated.
  4. Arrange sourdough on a baking tray and cook approximately 10 minutes, until toasted.
  5. Whisk together wine, 2T olive oil, garlic, and mint in a small bowl. Set aside as dressing.
  6. In a serving bowl, combine snap peas, spring mix, scallions, and toasted sourdough.
  7. In a frying pan, heat remaining 2T of olive oil over medium high heat. Cook grilling cheese approximately 2 minutes per side, until golden.
  8. Allow cheese to slightly cool, combine with salad, add dressing, and serve.

Grilling Cheese comes from Narragansett Creamery. If unavailable, substitute Haloumi. 


Snap Pea Risotto with Garlic Scape Butter

An ode to late spring, this fresh risotto features snap peas and tender garlic scapes.

  • 3 C Chicken Broth
  • 1 C White Wine
  • 1 C Arborio Rice
  • 1/3 C Atwells Gold Cheese (grated)
  • 1 C Sugar Snap Peas (trimmed and cut into ½” pieces)
  • 1/4 C Scallions (chopped)
  • 1 T Olive Oil
  • 2 T Garlic Scape Butter
  1. Set out ingredients

  2. In a medium saucepan, heat chicken broth to medium heat
  3. In a large skillet, heat olive oil over medium high heat
  4. Add scallions to skillet and cook for 3 minutes
  5. Add rice, stir to combine ensuring rice is coated with oil. Cook for approximately 2 minutes.
  6. Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  7. Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
  8. Along with the final ladle of stock, add the snap peas. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
  9. Remove from heat, and add garlic scape butter and Atwell’s Gold cheese.

To make Garlic Scape Butter, blend 1 stick of butter with 2-3 garlic scapes in a food processor until smooth.

Atwell’s Gold cheese is available from Narragansett Creamery. If unavailable, you can substitute Asiago.