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.

RecipesCarly Demler