Sheet Pan Roasted Sausage and Squash

Photo credit: Diary of A Recipe Collector

Source: adapted from diaryofarecipecollector.com

Yum!!!
2 yellow squash, sliced in 1/2 moons 1/4" thick
1/2 lb. sausage links, cut into chunks
1 small onion, sliced
2 cloves garlic, chopped
2 t. fresh oregano, minced
1 t. sea salt
1/2 t.  black pepper
olive oil

Preheat oven to 400 degrees.
Place all ingredients except olive oil in large bowl.
Drizzle with oil and toss to coat evenly.
Place on sheet pan.
Roast for 25-30 minutes, or until sausage is browned and vegetables are tender.

Chicken Fried Rice with Swiss Chard

I first made this recipe with bok choy out of my Misfits Market box and it was divine!  So, I googled "substitute for bok choy" and discovered that Swiss chard is a good substitute since the greens hold up well in sautéing, and the stems are a similar texture.  I definitely prefer the flavor and texture of the bok choy in this recipe (chard has kind of a strong, earthy flavor), but the chard version was still yummy, and I was thrilled to be able to find another use for Swiss chard from my garden!  

source: adapted from marthastewart.com

2 T. vegetable oil (I used avocado oil)

2 large eggs, lightly beaten

sea salt and ground pepper

1 lb. bok choy, cored and coarsely chopped (or Swiss chard)

1 medium onion, finely chopped

2 garlic cloves, minced

3 c. cooked brown rice

2 c. roasted chicken, shredded

1 T. grated peeled fresh ginger (I didn't have any on hand, so I used ginger powder)

2 T. rice vinegar (I simply used Braggs Apple Cider Vinegar, my fav)

2 T. soy sauce

In large nonstick skillet, heat 1 T. oil over medium heat.  Add eggs; season with salt and pepper; cook until set, 1-3 minutes.  Transfer cooked eggs to cutting board (reserve skillet); let cool.  Roll up, and thinly slice eggs crosswise; set aside.

In skillet, heat remaining 1 T. oil over medium-high heat.  Add bok choy or Swiss chard, onion, and garlic; season with salt and pepper (skillet will be very full).  Cook, stirring frequently, until greens are crisp-tender, 2 to 4 minutes.

Add rice, chicken, sliced eggs, ginger, vinegar, and soy sauce.  Cook, tossing, until heated through, 3 to 5 minutes.

Whole Roasted Garlic

I got several large, flat bulbs of garlic in my recent Misfit Market box, so they were perfect for roasting!

Source: MarthaStewart.com

2 heads garlic, papery outer skins discarded
2 T. extra-virgin olive oil, plus more for storing

Preheat oven to 425 degrees.
Cut a think (1/4") slice from top of each head of garlic; discard.
Place garlic in a small baking dish and drizzle with olive oil.
Cover with parchment, then foil, and roast until soft and golden, about 1 hour and 15 minutes.

To store, squeeze out unused cloves into jar and add enough olive oil to cover.  Store closed jar in refrigerator for up to one week.

Hamburger Squash Skillet

This is a super easy skillet recipe that doesn't really warrant a recipe!  It's home cooking from garden bounty at it's easiest - reminiscent of those love-filled skillet dinners my mother would concoct when I was a child.  I turned to this recipe often to make use of the abundance of yellow squash coming from my garden this summer!

Source: recipe adapted from Low Carb Yum

1/2 lb. hamburger

 2 cloves garlic, minced

1 medium onion, diced

sea salt & pepper to taste

1 medium yellow squash, coarsely chopped

1 medium tomato, chopped

1 medium green or red pepper, chopped

fresh parsley, chopped

fresh basil, chopped

Brown hamburger in skillet with garlic, onion, salt, and pepper.  Stir in vegetables and herbs.  Continue cooking on low heat about 20 minutes or until vegetables are tender.

Enjoy!

Broccoli and Chickpea Salad

I'm not a huge broccoli fan. I don't know whether it's the flavor or texture, or if it has to do with eating it raw or cooked.  In fact the only way I really like eating broccoli is when it's in the classic Broccoli Salad that everyone is familiar with.  But, since I'm able to grow it in my garden and I do eat it on a regular basis, I'm going to keep working at learning to love and appreciate it.  And, after reading the book "French Kids Eat Everything" (fabulous book!!!!),  I'm even more inspired to keep learning to like, even love, those few remaining vegetables that aren't my favorites!

This recipe is surprisingly good.  Steaming and chopping the broccoli a bit really helps the texture (at least in my opinion!).  

Source:  adapted from marthastewart.com

4 c. broccoli florets

15 oz. can chickpeas, rinsed and drained

5 sliced scallions

1/2 c. chopped fresh Italian parsley

1/3 c. pine nuts, toasted

1 clove garlic, minced

2 t. Dijon mustard

1 t. honey

1 T. grated lemon zest

1/4 c. fresh lemon juice

6 T. extra-virgin olive oil

Coarse sea salt and freshly ground black pepper

In a large bowl, combine garlic, mustard, honey, lemon zest and juice.  Slowly add oil, whisking to emulsify, and season with salt and pepper.

Steam broccoli florets until just tender, 5-7 min.  Once cool, chop, add to dressing,  and combine with chickpeas, scallions, parsley, and pine nuts.

Cook's note:  Refrigerate salad in an airtight container up to two days.

Serves 4.

Mushroom and Black Bean Tortilla Casserole

I also made this dish for our neighborhood potluck this evening.  I wasn't sure how it would go over, but I was determined to make a meatless main dish with some ingredients I already had on hand (black beans and home-canned salsa).  It got a thumbs up!

Source:  Everyday Food magazine, January/February 2011

2 t. extra-virgin olive oil

3/4 lb. cremini or button mushrooms, trimmed and quartered*

1 garlic clove, minced

1/4 t. cayenne pepper

coarse sea salt and ground pepper

1 1/2 c. cooked black beans or 1 can (15.5 oz.) black beans, rinsed and drained

8 corn tortillas, warmed and halved

2 c. salsa

1 1/4 c. shredded Monterey Jack cheese (4 oz.)

Preheat oven to 400 degrees.  In a large skillet, heat oil over medium-high.  Add mushrooms and cook, stirring often, until browned, 7 minutes.  Add garlic and cayenne; season with salt and pepper.  Add black beans and stir to combine.  Cook until beans are warmed through, 2 minutes.  Remove from heat.

Arrange 5 tortilla halves in a 2-quart baking dish.  Top with half the bean mixture and 1/2 c. salsa, then sprinkle with one-third the cheese.  Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese.  Top with remaining tortilla halves, salsa, and cheese.

Cover with foil and bake until center is hot and cheese melts, 10 minutes.  Uncover and bake until cheese is bubbling, 5 minutes.

* I recently read a tip in Martha Stewart Living that the easiest and most effective way to clean mushrooms is to swish them in a bowl of water, then drain them and allow them to dry before using them in your recipe.  I've always tried to clean mushrooms by wiping them individually with a damp paper towel.  I agree - this method is far more effective and definitely quicker!

Yield: 4 Servings

Shredded Swiss Chard Salad

I made this yummy salad to share last night with the recently-christened "Flavors" Food Group that I'm a part of.  I like chard, but not so much when it's the star ingredient.  This salad, however, was surprisingly good!  It was fun sharing it with some other local, in-season food enthusiasts, and it was even more enjoyable knowing that all the produce came straight from my garden!

Source:   adapted from Better Homes & Gardens magazine, August 2012

1 large bunch of rainbow chard (12 oz.)

1 clove garlic

2 T. olive oil

1 T. apple cider vinegar

1 T. finely chopped shallot*

1 fresh hot chile pepper, very thinly sliced**

1/2 t. sea salt

1/4 t. freshly ground black pepper

5 oz. mozzarella cheese, coarsely shredded

Wash and dry the chard leaves.  Removed the stems.  Stack the leaves in a pile, roll up tightly like a cigar, and thinly slice crosswise into very fine strands.

For the vinaigrette, mash the garlic with a pinch of salt to a paste.  In a large bowl, whisk garlic past with the olive oil, vinegar, shallot, chile pepper, sea salt and pepper.  Toss the chard in the vinaigrette.  Sprinkle with the mozzarella and season with additional salt and pepper if desired.

Yields:  6 (1-cup) servings

*Note - I never have shallots on hand and haven't had any success growing them in the past, so I usually substitute a combination of onion and garlic for the shallot.

** I used a red jalapeno in place of the chile pepper.

Enjoy!

Green Bean, Tomato and Chickpea Salad

As soon as the green beans and grape tomatoes are in, this is a staple summer recipe for me.  The chick peas make it a one-dish meal for more lunches and dinners than I can count!

Source:  Adapted from a recipe from Aunt Yvonne and Everyday Food magazine

1 can (15.5 oz.) chick peas, rinsed and drained

1 1/2 c. quartered grape tomatoes

1 1/2 c. green beans, steamed 'til crisp tender, then chilled

1/4 c. red onion, finely chopped

1 clove garlic, finely chopped

2 T. coarsely chopped fresh Italian parsley

1 T. lemon juice

1/4 c. extra virgin olive oil

sea salt & pepper

In medium bowl, gently stir together chick peas, tomatoes, green beans, onion, garlic, and parsley.  

In separate small bowl, whisk together lemon juice, olive oil, salt and pepper.  

Pour dressing over vegetables and toss until coated completely.  Chill and let marinate for at least 1/2 hour.

Yield: 4 Servings

Turnip Soup with Crispy Country Ham and Cornbread Croutons

I just do not like turnips - can I admit that??!!  But, I really want to learn to like them....  They are so easy to grow and oh, so pretty.  This soup recipe gives me hope!  It wasn't too exited about it, but once I added the salty, crispy ham slices and the toasted sweet cornbread, it totally changed my mind about this recipe!!  The cream helps too.  :)  Amazing what flavor and texture combinations can do....

Source:  Emeril Lagasse/Food network

2 oz. unsalted butter

1 1/4 lbs. yellow onions, thinly sliced (about 4 cups)

3 ribs celery, chopped (about 1 c.)

sea salt and freshly ground black pepper

1 bay leaf

3 T. chopped garlic

10 c. chicken stock

2  lbs. turnips, peeled and diced

1/4 c. heavy cream

4 oz. country ham, julienned

2 c. medium diced cornbread

olive oil

Preheat oven to 400 degrees.

Melt the butter in a 6-quart stockpot over medium-high heat.  Add the onions and celery.  Season with salt and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 min.

Add the bay leaf and garlic, stirring for 2 min.  Add the stock and turnips and bring the mixture to a boil.  Reduce the heat to medium and simmer, uncovered, until the turnips are very soft and the mixture is thick and creamy, about 1 hr.

Remove the soup from the heat.  Discard the bay leaf.  With a hand-held blender, puree until smooth.  Slowly add the cream.  Stir to blend.  Reseason the soup.

In a small saute pan, over medium heat, render the ham until crispy.  Remove and drain on paper towels.  Set aside.  Toss the cornbread with olive oil.  Season with salt and pepper.  Place on a baking sheet and toast until golden brown, about 6-8 minutes.  To serve, ladle the soup into individual bowls.  Garish the soup with the crispy ham and croutons.

Yield:  8 servings

Baked Spaghetti Squash

Oooh, this was good!!  I found this recipe in my "Spaghetti Squash" file after I had used up my last spaghetti squash of the season, so I broke down and bought another one at the grocery store so I didn't have to wait  until next fall to try this recipe.  There were no local spaghetti squash left at Root's, so I had to settle for an imported one from Mexico.  (Maybe my guilt caused me to forget to include it in the picture above!)  But, I'm so glad I made it, and I'll be sure to prepare this dish next fall when winter squash and red peppers are available in my garden.  (I tried freezing several portions, so I'm thinking I can make it when the produce is available in the fall, then enjoy it over the winter.)  I was very happy to be able to use some Italian sausage I purchased at Rooster St Provisions in Etown (what a fabulous shop!!), along with some local Raw Monterey Jack Cheese made from 100% grassfed cows that I found at the Country Store. Yum!  And, I had just enough fresh (or should I say frozen!) Italian parsley remaining in the garden to sprinkle on top.  :)

Source:  adapted from Better Homes & Gardens magazine, Sept. 2006.

(Thanks, Julia H. for passing this recipe on to me!)

1 medium spaghetti squash (2 1/4 lbs.)

12 oz. bulk Italian sausage

1 1/2 c. sliced fresh mushrooms

1 medium red bell pepper, chopped

1/3 c. finely chopped onion

3 cloves garlic, minced

1/2 t. dried Italian seasoning, crushed

1/8 t.black pepper

1 1/2 c. red pasta sauce

1 1/2 c. shredded Monterey Jack, mozzarella, or Italian blend cheese

1/4 c. snipped fresh Italian parsley

Halve squash crosswise; remove seeds.  (Be sure to save seeds for toasting at another time!)  Oil rims of squash with olive oil.  Place cut sides down on a rimmed cookie sheet.  Roast squash at 450 degrees for 25-30 minutes until just tender (when the tip of a paring knife can be slipped into the flesh with slight resistance).

While squash is roasting, in a large skillet, cook sausage, mushrooms, pepper, onion and garlic over medium heat until sausage is no longer pink; stir to break up sausage.  Drain off fat.

After removing squash from oven, turn heat down to 350 degrees.

Scrape pulp from squash (about 3 cups).  Oil a 2-quart rectangular baking dish.  Spread half the squash in dish.  Add half the sausage mixture.  Sprinkle with Italian seasoning and black pepper.  Top with half the sauce and half the cheese.  Top with remaining squash, sausage and sauce.

Bake for 30 minutes.  Sprinkle with remaining cheese.  Bake for 5 minutes or until cheese is melted.  Let stand for 10 minutes.  Sprinkle with fresh parsley.

Serves 6

Sweet Potato, Sausage & Greens Soup

Yum, yum, yum!  I decided to try this recipe because I had an abundance of kale and sweet potatoes from the garden, but I never dreamed it would be so delicious.  I'm sure the Italian sausage I bought at Rooster St. Provisions was part of the secret to the fabulous flavor combo.  Yum!

Source:  marthastewart.com

1 T. olive oil

1 large yellow onion, diced large

2 cloves garlic, minced

Sea salt & pepper

3/4 lb. sweet Italian sausage, casings removed

1 lb. sweet potatoes, unpeeled and diced medium

4 c. chicken broth

2 c. water

3/4 c. small pasta shells

4 c. packed roughly chopped mixed greens, such as kale and Swiss chard

Grated Parmesan. for serving

In a large pot, heat oil over medium-high.  Add onion and garlic and cook until onion is translucent, about 6 minutes; season with sea salt and pepper.  Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.

Add sweet potatoes, broth and water and bring to a boil.  Add pasta and cook 3 minutes less than package instructions.  Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes.  Serve with Parmesan.

Serves 6.

Pasta Fagioli

"Pasta Fagioli" simply means pasta and beans.  My garden is getting ready to say "farewell" for the season, but there was still plenty of celery and kale out there, waiting to be added to this yummy soup - perfect for a cool, fall evening.

Source:  adapted from recipe on the (AICR) American Institute for Cancer Research website

1 T. olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

3 medium stalks celery, chopped into 1/2" pieces

1 1/2 t. dried Italian seasoning

1/4 t. crushed red pepper flakes

1 1/2 t. sea salt

1 (15 oz.) can chicken broth

1 (8 oz.) can tomato sauce

1 (8 oz.) can tomatoes, chopped

1 c. uncooked whole-wheat rotini pasta

2 c. fresh spinach, Swiss chard or kale, chopped*

1 (15 oz.) can cannellini beans

1/4 c. chopped fresh parsley (or 2 t. dried)

2 T. freshly grated Parmesan cheese

Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.

Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.

Makes 6 servings.

*Note - if using kale, you may want to cook it a bit longer.

Butternut Squash and Sage Pizza

I had this pizza at Julia and Alan's house for dinner this evening - yumm!!

Source:  Epicurean Mom

1 pizza dough (pre-made or store bought)

1 small onion, peeled and sliced

13 fresh sage leaves, chopped plus a few whole leaves for a garnish

1/2 small butternut squash, peeled and diced into 1" squares

1 t. fresh garlic, minced

3 1/2 T. olive oil, plus more for drizzling

1/2 c. mozzarella cheese

1/2 c. Monterey Jack cheese

sea salt and pepper to taste

Preheat oven to 375 degrees.  Lay diced butternut squash onto a baking sheet, drizzle with olive oil.  Toss to coat.  Bake for 10-15 min., or until just tender.  Let cool slightly.

Heat 1 1/2 T. olive oil in a medium skillet over medium heat.  Add the onions and cook, stirring frequently, until browning and caramelized, about 10-15 min.  Set aside.

On a lightly floured piece of parchment paper, pat out dough to form a 10" circle.  Make sure the sides are slightly thicker to form a crust.  Set aside until ready to assemble.

Heat 1 T. olive oil in a small skillet over medium-low heat, add chopped sage leaves.  Stirring constantly, cook until fragrant and starting to crisp, about 3 min.  Immediately take off heat and add 1 t. minced garlic, stir until well combined.

Preheat oven to 500 degrees.  If using a pizza stone, preheat the stone in the oven for about 20-25 min.

Pour sage mixture into a small cup, add 1 T. olive oil and spread over the pizza dough with a basting brush.  Generously sprinkle dough with salt and pepper.  Add the caramelized onions, mozzarella and Monterey Jack cheese.  Evenly spread the butternut squash on top of the cheese and sprinkle with a few whole sage leaves.

Bake for 7-10 min., or until a golden brown.  Let cool for 5 min. before serving.

Heather's Fresh Tomato Sauce

This is fabulous for pizza sauce when making a simple, classic Pizza Margherita.  My neighbor Heather used this last summer on their pizzas, and I swear, it was the best pizza I have ever eaten!!

I made a number of batches as my tomatoes came in and stashed it away in the freezer for pizza this winter.

Source:  Heather Grove

3 T. extra-virgin olive oil

4 garlic cloves, minced

2 lbs. beefsteak tomatoes (about 4 large), cored, peeled, and cut into 3/4" chunks

1/2 t. sea salt

1/4 c. chopped fresh basil

sea salt and pepper

Stir oil and garlic together in large skillet.  Turn heat to medium and cook until garlic is sizzling and and fragrant, about 2 min.  Stir in tomatoes and 1/2 t. salt.  Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15-20 min.  Remove from heat.  Stir in basil and season with salt and pepper to taste.

Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

This is a fun twist on pizza.  The corn, Parmesan and garlic puree gives it great flavor!

Source:  Martha Stewart Living magazine, August 2012

15 oz. store-bought pizza dough

1 1/3 c. corn kernels (from 2 ears)

1/2 oz. Parmesan cheese, grated (1/4 c.)

1 medium garlic clove, minced (3/4 t.)

4 T. extra-virgin olive oil, divided

coarse sea salt

2 small tomatoes (5-6 oz. total), thinly sliced (7-9 slices)

4-6 oz. mozzarella, thinly sliced

1/2 c. fresh basil leaves

Let dough sit at room temperature (in package) 4 hours.

Puree corn, Parmesan, garlic, 2 T. oil, and 1/2 t. salt in food processor until smooth with small chunks.

Spread remaining oil on a baking sheet or pizza pan.  Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil.  Let rest 1 hour, then restretch.

Preheat grill to medium.  Season dough with salt, and transfer to grill, making sure to keep dough flat and even.  Cover grill, and cook until dough is just charred on bottom, 5-6 minutes, checking frequently.

Flip dough.  Spread corn mixture on dough, and top with tomato slices.  Season with salt, and top with mozzarella.  Cover and grill, and cook until toppings are warmed through and mozzarella has melted, 5-6 minutes.  Top with basil and serve.

Serves 6.

Note - Instead of using the grill, I simply baked it in the oven.

Kristy's Bread & Butter Pickles

I hate to admit this, but these are very similar to my mom's, but just a bit better.

Source:  Kristy Yoder

30 medium cucumbers, thinly sliced

4-8 medium onions, sliced into thin rings

2 large red or green peppers, cut into fine strips or finely chopped (optional)

1/2 c. salt

Place cucumbers, onions and peppers into a large bowl. 

Dissolve salt in ice water and pour over cucumbers.  Let stand for 3 hours.  Drain.

Syrup:

4 1/2 c. sugar

4 1/2 c. vinegar

2 T. mustard seed

1 t. turmeric

2 t. mixed pickling spice

Bring syrup ingredients to a boil.  Add drained cucumbers, heat to boiling point, but don't boil.  Pack into sterilized jars.  Process in boiling water bath for 10 min.

Elma's Bread & Butter Pickles

These are good....  A little sweeter than my mom's version, but I love them.

Source:  Elma Umholtz

6 lbs. sliced cucumbers

1 1/2 c. onions

2 garlic cloves

2 qts. crushed ice

1/3 c. salt

Cover and let stand for 3 hours.

Syrup:

4 1/2 c. sugar

3 c. apple cider vinegar

1 1/2 t. turmeric

1 1/2 t. celery seed

2 T. mustard seed

Boil syrup.  Pour over drained cucumbers.  Pack into pint jars.  Process in boiling water bath for 10 min.

Yield:  10 pints

Sausage, Arugula, and Parsley Pizza

Source:  adapted from Country Living magazine

6 oz. sweet Italian sausage

1 T. plus 1 t. extra-virgin olive oil

1 recipe Peter Reinhart's All-Purpose Pizza Dough (or your own favorite pizza dough)

3 whole peeled canned tomatoes, crushed

1 T. tomato paste

2 garlic cloves, finely chopped

coarse sea salt

1/4 t. red pepper flakes

4 oz. fresh mozzarella, thinly sliced

Garnish:  flat-leaf parsley leaves and arugula, tossed with 1 t. olive oil and 1/2 t. vinegar, plus Parmesan shavings

Preheat oven to 500 degrees.

Remove sausage from casings.  Crumble and saute over high heat until browned and cooked through.

Combine tomatoes, tomato paste, garlic, 1 T. oil, 1/4 t. salt and red pepper.  Spread over dough.  Scatter mozzarella and sausage on top.

Bake as directed according to Peter Reinhart's dough recipe.

Garnish with parsley, arugula and Parmesan.

Peter Reinhart's All-Purpose Pizza Sauce

"Many people don't realize how easy it is to make your own [sauce] and how good it is.  Resist the urge to use too much; the sauce should just kiss the dough."

- Peter Reinhart

Source:  adapted from Better Homes & Gardens magazine, February 2012

1 28-oz. can crushed tomatoes*

1 1/2 t. red wine vinegar

1/2 t. granulated garlic or garlic powder (or 2 cloves garlic, minced)

1/2 t. dried basil (or 1 1/2 t. fresh basil, finely chopped)

1/4 t. dried oregano (or 3/4 t. fresh, finely chopped)

1/4 t. dried thyme (or 3/4 t. fresh, finely chopped)

1/4 t. ground black pepper

1/4 to 1/2 t. salt

1/4 to 1/2 c. water

In a medium bowl whisk together all ingredients except salt and water.  Taste sauce and whisk in 1/4 c. water and enough salt to taste.  If necessary, add more water to thin.  (According to Peter, "If the sauce is thick at this stage it will be pasty on the pizza.  It should easily spread over the dough.")  Taste again and adjust the salt, if needed. 

Makes 3 cups

*Peter's note: "The best brand of tomatoes for pizza sauce is the one you already love.  They all work well.  This sauce doesn't need cooking because the tomatoes are cooked when they're canned and the sauce cooks in the oven."

*My note:  I found that my tomatoes were a bit too juicy (they weren't a paste variety), so I drained them, but reserved the juice in case I needed it later.  I also did not need to add the extra water.

Roasted Chicken Salad with Fresh Peas and Mint

This is a nice salad to serve in the spring when fresh peas are in season and mint is at its best.

Source:  adapted from Martha Stewart Living magazine, May 2012

1 whole roasted chicken, cooled and carved into pieces

1 head butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves

1 c. shelled fresh peas (from 1 lb. in pods)

1/4 c. olive oil

2 1/2 T. lemon juice

1 garlic clove, minced

1 T. minced shallot

1 T. Dijon mustard

1/2 t. sea salt

1/4 c. chopped fresh mint leaves, plus 1/2 c. for salad

Cook peas in boiling water until just tender, 2-3 min.  Drain, and submerge in ice water to stop the cooking and retain color.

Whisk together olive oil, lemon juice, garlic, shallot, mustard, salt and 1/4 c. chopped mint in a small bowl. 

Arrange lettuce, whole mint leaves and peas on a large serving platter or individual plates.  Toss chicken pieces in dressing and arrange on top of salad.  Pour remaining dressing over salad.

Serves 4-5