Sautéed Crowder Peas and Summer Salad with Cantaloupe Vinaigrette

FarmShare Week3

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.