FAVORITE FARM RECIPES

The cashew cream include in this receipe makes an amazing sauce for any salad or roasted vegetable dish also!

Number of Servings: 6

1 pound sugar snap peas

DRESSING
1 lemon, zested and juiced
1 cup cashews, soaked overnight
¾ cup water
3 tablespoons shallot, chopped
2 teaspoons Dijon mustard
2 teaspoons maple syrup
Salt and pepper, to taste

SALAD
1 bunch small radishes, sliced thinly
1 tablespoon fresh mint, sliced into ribbons
2 tablespoons fresh dill, minced
juice & zest of one lemon

PREPARING THE SNAP PEAS
Bring 4 cups of water to a boil. Add 1 tablespoon salt and drop sugar snap peas into the simmering water. Leave in simmering water until peas are bright green and still have a good snap. Approximately 2 minutes. Immediately shock in ice water. Leave until peas are cold. Remove from water and spin to remove water or lay out on towel to dry for 10 minutes. Prep peas further by removing strings and slice thinly.

MAKING THE DRESSING
Combine all ingredients into a blender and blend until smooth.

COMBINING EVERYTHING
Pour dressing into a shallow bowl and pile sugar snap peas and sliced radishes in the center.
Drizzle with more oil, season with more pepper, top with more lemon zest and sliced mint.