Sugar Snap Salad

Sugar Snap Salad

1 ½ lbs sugar snap peas, trimmed, stringed, cut in half diagonal
3 Tbl olive oil
1-2 Tbl lemon juice
1 tsp white wine vinegar
1 Tbl honey
½ tsp lemon pepper seasoning
1 bunch radishes, sliced thin
4 ounces feta cheese
2 Tbl fresh mint, coarsely chopped
Salt and Pepper to taste

Bring a pot of salted water to boil large enough to hold the peas. While water is coming to a boil fill a large bowl with ice water and set aside. Add snap peas to boiling water and cook for 2 minutes, drain, and plunge into ice water to cool. Once cool, drain peas and pour out onto a paper towel or tea towel to dry. Meanwhile, in small mason jar combine oil, lemon juice, vinegar, honey, and lemon pepper seasoning. Shake jar vigorously for 1-2 minutes. Toss peas, radishes, and cheese with salad dressing and season with salt, pepper, and more lemon juice if desired. Sprinkle mint over salad along with extra lemon pepper seasoning.

Bok Choy and Radishes

Bok Choy and Radishes

1 head bok choy
2 Tbl Butter
1 Tbl Olive oil
12 radishes, thinly sliced
½ onion, sliced
1 tsp lemon pepper seasoning
1/4 tsp salt

Cut off and discard root end of bok choy and separate the green leaves from the stalks. Cut leaves into slices and set aside. Cut stems into 1 inch pieces, heat a sauté pan over medium heat for a minute then add butter, olive oil, and bok choy stems, cook for 5 minues. Add rest of ingredients and cook for 3 minutes or until desired tenderness.