Pea Pesto

By Dawn Bryant

Ingredients

• 12 ounces of uncooked peas (fresh or frozen)
• Juice from one lemon
• 4 tbsp plain crème fraiche 
• 1 tbsp white vinegar
• 1/4 cup fresh mint
• 1/4 cup fresh basil
• 1 tbsp olive oil
• Dash salt

Directions

Place all ingredients in a food processor or blender.

Puree or blend until texture is smooth.

If the mixture is chunky or not mixing well, add up to 1/4 cup of water slowly to break everything down. 

Serve as a dip for veggies or crackers, as a sandwich spread, or thin it out a bit (with water) to use as a pasta sauce. (If you find you need to thicken it for a dip or spread, add more peas, or add a little plain greek yogurt to desired texture.)

Strawberry Radish Salsa

By Dawn Bryant

Ingredients

• 1 pound fresh strawberries, diced
• 10 red radishes, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp maple syrup
• 1/4 cup white balsamic
• Juice from one lime
• 1 tbsp olive oil
• Dash salt

Directions

Prepare/Dice all ingredients. 

Lightly toss strawberries, radishes, onions.

Toss in mint and parsley.

Mix the balsamic, syrup, juice, olive oil together. Then pour entire mixture over the produce.  

Add salt and lightly toss mixture again. 

Serve with chips or crackers, or with proteins like chicken or fish.