There's still a little chill in the air when the first peas are ready for picking. This soup is perfect in the spring when young lettuces are around.
This recipe is full of fresh flavors and takes no time to make.
Fennel and Apple Slaw:
Ingredients
A beauty queen of the first order, this dish flies in the face of the old saying, "two peas in a pod." The truth is no two peas are ever the same.
Sprinkle some salt on a slice of watermelon and its flesh contracts to subtle firmness, its aroma blooms, and its flavor crescendos. If that's what a few scattered crystals can achieve, imagine what lavishing that slice with the unerring saline expanse of a salt block will do to it: fragrant, sensual, symphonic.
This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.
This water, lightly scented with fresh mint and cucumber, is sneakily refreshing. For the full treatment, serve it in a glass icy cold from the freezer. The salt brings the flavors of the cucumber up, and the longer the water steeps, the more intense the flavors become.
We've all had those post-farmers'-market moments when, while unloading your goodies, you remember that you actually bought three pounds of zucchini in an optimistic moment and now what the heck are you going to do with it? Well, this is what.