Spring is in the air! And with spring comes fresh veggies! (Except today in snowed in New Hampshire, so there’s that New England spring for you…).

Almost all vegetables taste better when they’re in season. Some are noticeably more succulent, juicy and flavorful, like tomatoes! Lately, one of my favorite in-season spring vegetable is sugar snap peas. They’re crunchy and sweet. And even though they’re definitely not a chocolate chip cookie, they can be super satisfying. I’ve been known to buy two cartons at the farmer’s market: one for eating while I walk around and one for home.

Another seasonal favorite are radishes! In season, they are crisp and crunchy and have that signature slightly spicy flavor. Combine that with the sweet, snappy sugar snap pea and you’ve got my attention!

Hopefully, this spring salad will satisfy your salad rut, too. The dressing is light, which allows the vegetables to shine through! Enjoy it as-is or topped with a sprinkle of salty feta or creamy goat cheese. Serve it as a side with your next meal or make it the main course with some seared rib eye or salmon.

Enjoy!

Spring Sugar Snap Pea and Radish Salad

Sweet and crisp with a mild spice from the radishes, this spring salad is sure to please!

Equipment

  • Mixing bowl
  • Measuring cup
  • Whisk or fork

Ingredients

  • 15 oz sugar snap peas trimmed and sliced in half lengthwise
  • 8-10 radishes sliced into thin spears
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 T. Dijon mustard
  • 1/2 t. garlic powder
  • 1 t. oregano
  • 1 t. salt
  • 1/4 t. pepper

Instructions

  • Combine prepared sugar snap peas and radishes in a large mixing bowl
  • In a separate bowl, whisk together the remaining ingredients.
  • Start by adding about half the dressing to the salad. Stir gently to combine. Add more dressing as desired.
  • Optional: top with feta or goat cheese

Notes

I like this with only about half the dressing so the vegetables can shine through. But you may like it with a little more dressing!

The winter gets harder and harder for me each year. It is beautiful in New England when the snow falls and everything is white and sparkly. But the dark and the cold are a long season!

Something I do look forward to every winter is pomegranates. I remember coming home from school as a kid, and my sister and I eating pomegranates together as our afternoon snack. There certainly is no easy way to get the arils, but it’s worth the work. And they are quite beautiful little jewels!

A fun little snippet: If you like mythology, you know pomegranate’s feature in the story of Hades and Persephone. Hades kidnaps Persephone, and her mother, Demeter, considering her lost, goes into the morning. The earth becomes dark and cold. Persephone’s father, Zeus, commands his brother to release Persephone. But Hades had tricked Persephone into eating 6 pomegranate seeds, and the Fates had decreed anyone who eats or drinks in the underworld is bound there. The compromise Hades made was to release Persephone for 6 months of the year. These 6 months were spring and summer. This story is about how the ancient Greeks explained the cycle of the seasons. Pomegranates are often symbols of fertility and abundance because of this.

Whether or not this is true, I certainly understand Persephone’s difficulty resisting eating pomegranates. And paired with dark chocolate and a little flaky salt–even harder to resist!

Salty Pomegranate Dark Chocolate Bark

A slightly sweet treat, with a hint of salt and a burst of brightness as you bite into a pomegranate aril. This will be sure to satisfy your sweet tooth.

Equipment

  • Baking sheet
  • Parchment paper
  • Double Boiler

Ingredients

  • 9 oz dairy free dark chocolate I prefer Enjoy Life
  • 1 T palm shortening
  • 1/2 cup pomegranate arils
  • 1-2 pinches of flake salt I prefer Maldon

Instructions

  • Line a baking sheet with parchment paper
  • Using a double-boiler, melt chocolate and palm oil together. (You can use a microwave, just heat it in 30 second increments so you don’t burn the chocolate).
  • While chocolate is melting, very gently press a paper towel onto the pomegranate arils to remove excess moisture
  • Once the chocolate is melted, spread onto the baking sheet. Be careful not to get water in the chocolate. Spread to about an 11 x 9 inch rectangle
  • Sprinkle pomegranate arils and flake salt onto warm chocolate
  • Put into freezer for 5-10 minutes, until hardened
  • Break apart with a knife or your fingers.