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 peas1 bell pepper, diced1 jalapeno, minced1 shishito pepper, mincedS&P to taste1 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 cantaloupe1/4 cup white wine vinegar1 shishito pepper, diced1/4 cup honeyS&P to taste1 cup extra virgin olive oil1 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.