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View printable version of this recipe View all Field-Fresh Recipes White Nectarine and Tomato Salsa, Fresh Snow Pea Salad White Nectarine and Tomato Salsa: 1 ½ C. cubed white nectarines 1 ½ C. quartered cherry or grape tomatoes ½ C. micro arugula 2 Tbsp. chopped fresh chives 2 Tbsp. fresh lime juice 1 Tbsp. olive oil 1 jalapeño, seeded and minced ¼ C. yellow bell pepper, chopped Salt and pepper to taste Mix all ingredients in a large bowl and sprinkle with salt and pepper to your taste preference. This goes great on grilled baguette slices with goat cheese, or as a topping to grilled chicken or fish. Serves 4. Fresh Snow Pea Salad: ¼ C. sliced almonds 2 Tbsp. unsalted butter 2 Tbsp. sweet onion, chopped 1 Tbsp. garlic, minced 1 lb. snow peas, ends trimmed 3 Tbsp. honey ¼ C. mild bleu cheese, crumbled ½ C. basil leaves, chopped Salt to taste Toast almonds in a small pan on medium high heat until they brown and set aside. Add butter to a large sauté pan on medium heat. Sauté onions and garlic for 3 minutes. Add snow peas and sauté for 5 to 8 minutes (until peas are bright green and tender). Pour the peas in to a large bowl and toss with the honey, bleu cheese, almonds, and basil. Add salt to your preference. Serves 4. |
