Sautéed Crowder Peas and Summer Salad with Cantaloupe Vinaigrette
Okay, people. This is easy. Here's what you're gonna do.
Recipes by Farmer's Chef James Edwards.
Sautéed Crowder Peas
Crowder peas
1 bell pepper, diced
1 jalapeno, minced
1 shishito pepper, minced
S&P to taste
1 tbsp butter
Cook crowder peas in salted boiling water for 15 min. Strain. In a large skillet, sautée bell pepper, jalapeno, and shishito pepper with S&P. Remove from heat. Stir peas and butter in with peppers.
Summer Salad with Cantaloupe Vinaigrette
1/4 cantaloupe
1/4 cup white wine vinegar
1 shishito pepper, diced
1/4 cup honey
S&P to taste
1 cup extra virgin olive oil
1 sprig of thyme
Purée cantaloupe. Strain and discard solids. Combine cantaloupe juice with next 4 ingredients. Using a whisk (or one of those little electric milk frothers!), emulsify with olive oil. Add thyme leaves. Toss with a salad of torn lettuce, halved cherry tomatoes, sliced cukes, with S&P to taste.