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Snap Pea Salad with Coconut Gremolata

Snap Pea Salad with Coconut Gremolata


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Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

Ingredients

  • 1 medium shallot, thinly sliced into rings
  • ¼ cup unsweetened coconut flakes
  • ¼ cup chopped fresh chives
  • 1 tablespoon finely grated lime zest
  • ½ cup mint leaves, divided
  • Freshly ground black pepper
  • 1 pound sugar snap peas, halved
  • 2 cups pea shoots (tendrils), torn into large pieces
  • 2 tablespoons fresh lime juice

Recipe Preparation

  • Heat oil and shallots in a small saucepan over medium-high. Stir occasionally until golden brown and crisp, 5–8 minutes. Transfer shallots to paper towels; season with kosher salt. Pour shallot oil into a small bowl; let cool.

  • Meanwhile, toast coconut in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add chives, lime zest, fried shallots, and 3 Tbsp. finely chopped mint and toss; season gremolata with kosher salt and pepper.

  • Toss snap peas, tendrils, lime juice, fish sauce, remaining torn mint leaves, and 3 Tbsp. shallot oil in a medium bowl; season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.

Nutritional Content

Calories (kcal) 270 Fat (g) 22 Saturated Fat (g) 6 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 5 Sodium (mg) 240

Related Video

How to Make a Pea Salad (with Tons of Herbs)

Reviews Section

Pea Shoot Salad with Coconut-Macadamia Nut Gremolata

Following recipes is important…so is making them up as you go! This recipe definitely falls into the latter category. And who says gremolata has to have parsley and lemon? Not us!

1/4 cup unsweetened coconut flakes

¼ cup finely chopped macadamin nuts

1/4 cup chopped fresh chives

3 tablespoons finely chopped fresh mint

1 tablespoon finely grated lime zest

1 pound halved sugar snap peas

2 cups pea shoots (tendrils)

3 tablespoons shallot oil

2 tablespoons fresh lime juice

Heat 1/3 cup vegetable oil and 1 medium shallot, thinly sliced into rings in a small saucepan over medium-high. Stir occasionally, until golden brown and crisp, 5–8 minutes. Transfer shallots to paper towels season with kosher salt. Pour shallot oil into a small bowl let cool.

Meanwhile, toast 1/4 cup unsweetened coconut flakes and macadamia nuts in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl let cool. Add fried shallot, 1/4 cup chopped fresh chives, 3 tablespoons finely chopped fresh mint, and 1 tablespoon finely grated lime zest and toss season with kosher salt and pepper.

Toss 1 pound halved sugar snap peas, 2 cups pea shoots (tendrils), 1/4 cup torn mint leaves, 3 tablespoons shallot oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce in a medium bowl season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.


3 Kinds of Peas, 9 Great Recipes

Whether they’re shelling, snap, or snow peas, we love them all. Read on for 9 of our favorite pea-inspired recipes.

1. Charred Sugar Snap Peas with Buttermilk Aioli

Thinly sliced Calabrian chiles add a firey note to these grilled peas.

Photo Credit: Christopher Testani

2. Snap Pea Salad with Coconut Gremolata

A Thai-inspired gremolata of toasted coconut, fried shallots, fresh herbs, and lime zest tops this refreshing salad.

Photo Credit: Jeremy Liebman

Serve these thin pancakes as is or top them with smoked salmon for a tasty party appetizer.

Photo Credit: Hirsheimer & Hamilton

4. Snap Pea Salad with Burrata

What’s the best way to showcase fresh snap peas? Lay them beside creamy burrata and finish them with no more than a drizzle of lemon juice, olive oil, and a sprinkle of flaky sea salt.

Photo Credit: Michael Graydon & Nikole Herriott

When fresh peas are in season, ditch the chickpeas and making this creamy, green hummus instead.

Photo Credit: Photo by John Kernick

6. Beef, Shiitake, and Snow Pea Stir-Fry

A touch of Chinese five-spice powder amps of the flavor of this stir-fry.

Photo Credit: Jose Picayo

7. Snap Pea and Cabbage Slaw

This crunchy, colorful slaw is nothing like those mayo-laden versions you’ve had before.

Photo Credit: Hirsheimer & Hamilton

8. Leek and Pea Risotto with Grilled Calamari

Turn this recipe into an easy weeknight meal by simply leaving the calamari out—trust us, the risotto has so much flavor that you won’t miss it.

Photo Credit: photo by Romulo Yanes

9. Poached Wild Salmon with Peas and Morels

A bit of heavy cream in the pan sauce makes this salmon especially rich and decadent.


Instructions

1. Season the rabbit with half the salt. Spread the flour on a plate, and dredge the rabbit lightly in the flour, tapping off the excess. Heat a medium Dutch oven over medium-high heat. Melt the butter in the olive oil. When the butter is melted, add the rabbit, and brown it on all sides, about 8 minutes in all. Remove the rabbit to a plate.

2. To the fat left in the pan, add the shallots and red pepper flakes. Cook and toss the shallots until they are golden on the edges, about 5 minutes. Add the white wine, lemon zest and juice, and sage sprigs. Bring the liquid to a boil. Add the rabbit leg pieces, and reduce the heat to a simmer. Cover and simmer 20 minutes.

3. Uncover, and add the rest of the rabbit and the potatoes with the remaining salt, tossing to coat the potatoes in the sauce. Cover and cook until the rabbit and potatoes are very tender, about 35 to 40 minutes more. If at any point, the mixture looks too dry, add the chicken broth.

4. Uncover, and bring the sauce to a boil. Remove the sage sprigs, sprinkle with the parsley, and cook, stirring gently, until the sauce coats the rabbit and vegetables, about 2 to 3 minutes. Serve immediately.


Snap Pea Salad with Coconut Gremolata - Recipes

Haricot Vert and Sugar Snap Pea Salad

Ingredients
4 ounces hazel nuts
1 pound slender French green beans
½ pound sugar snap peas, trimmed and sliced horizontally in half
1 teaspoon sea salt
¼ cup coarsely chopped fresh chives
1 orange
3 tablespoons extra virgin olive oil
1 teaspoon Sriracha*
sea salt and freshly ground black pepper, to taste

2. Fill a large pot with water for the beans and pea pods. The more space you give them, the more they retain their vivid green coloring. Bring the water to the boil. While the water is heating, prepare a ice bath fill a large bowl of water half full with cold water. Add several large cups of ice to the water and set aside. Once the water boils, add the haricot verts and cook for 4 minutes, add the pea pods and cook for another minute.

3. Drain vegetables in a colander and add to the ice bath. Once they have cooled down, drain again and lay out on several thicknesses of paper towels todrain further and dry off a bit.

4. Place beans and pea pods in a large salad bowl.

5. Wash the orange and peel away the zest in strips, minimizing the amount of white pith you take with it. Slice the strips as finely as possible.

6. Add the hazelnuts, orange zest, chives and sea salt. Add a generous grind of black pepper and toss until all mixed up. Add the sesame (or walnut, hazelnut, pecan or any other nut oil you might have) Sriracha and olive oil and toss to coat. Serve warm or at room temperature.


Snap Pea Salad with Coconut Gremolata - Recipes

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Gourmet Food Shops of Today

A few years ago, I came across a cookbook called “Carry-Out Cuisine: Recipes from America’s Finest Gourmet Food Shops,” first published in 1982. The forward begins, “Followers of what’s new in food fashions are familiar with names like Dean & DeLuca of New York, San Francisco’s Oakville Grocery, Jamail’s in Houston. These gourmet food shops . . . represent an important trend in convenience food preparation.”

According to the New York Times obituary for Sheila Lukins, a co-founder of the Silver Palate—an archetype of the gourmet food shop, which opened in 1977, on the Upper West Side—that trend arose to accommodate city-dwelling professional women (plus some hapless bachelors) “who were interested in good food but lacked the time to produce it.” At a gourmet food shop, you could buy curried squash soup or lemon chicken to reheat and plate as you wished, and feel almost as if you’d made it yourself.

It may be a stretch to say that “Carry-Out Cuisine” or “The Silver Palate Cookbook,” which was also published in 1982 and has since sold millions of copies, rendered these shops largely obsolete by giving away trade secrets—the recipes, which tend to emphasize Mediterranean rather than French techniques, are not particularly complicated—but they did help usher in a new era of home cooking. They also popularized a style of prepared food and a standard for ingredients that many less specialized supermarkets adopted.

Still, the fantasy of Barefoot Contessa—the shop that launched Ina Garten’s culinary career when she bought it, in 1978—dies hard. During the pandemic, many city-dwelling professionals interested in good food have had too much time to produce it, and have grown weary of shopping and cooking, not to mention takeout. Now there are restaurants to get back to, but who could resist the promise of Harvest Moon Supplies? “NYC’s boutique grocery & prepared foods service,” as the company’s Web site describes it, offers, for weekly delivery, “a curated selection of foods you’ll never find at the store, from the best farmers, artisans and purveyors across the country” ($175-$410).

A “curated box” from another delivery business, Fresh Catskills ($129-$160), supplied me with enough locally sourced produce, meat, eggs, dairy, and pantry items for a week or so. Through its service Stocked (“A New Way to Fill Your Fridge”), Three Owls Market, in the West Village, will drop off three days’ worth of a dealer’s-pick assortment of prepared foods ($220). The ultimate luxury now is not only convenience but also being freed from the tyranny of choice.

If nothing from Stocked left me craving more, it was a relief to see its neatly stacked pints in my refrigerator: maple-banana overnight oats and coconut chia pudding for breakfast cold salads, including kale massaged in tahini and marinated zucchini, for lunch. Dinner-oriented “mains” included golden-crusted cauliflower Parmesan, layered with jammy tomato sauce, mozzarella, and fresh basil, and roast chicken with salsa verde. My Fresh Catskills box required more work, though the quality of the ingredients was so high that preparation was best kept simple: a gorgeous rib eye, grilled Swiss chard sautéed and tossed with smoked ricotta and rigatoni.

Pools of fruity olive oil rose to the surface of Harvest Moon’s green-chickpea hummus, which came with a crisp, almost paper-thin “lemony cracker,” crusted in flaky salt the combination could be eaten no way but lustily. A “Niçoise” spuntino (Italian for “snack”) featured tiny steamed potatoes nestled among slick baby-artichoke hearts, crunchy string beans, and Castelvetrano olives, strewn with flowering chive and delicate shavings of breakfast radish, no tuna necessary there were swordfish steaks, too, to be pan-seared and finished with gremolata. For a spring salad, pea shoots were tangled with both English and sugar-snap peas, plus blanched asparagus, segments of blood orange, ricotta salata, and capers. It was so beautiful I would have painted it, had I artistic inclination. It was so delicious I forgot to even take a picture. ♦


The Bitten Word

We are suckers for a crazy salad. We still think about that wacky Kohlrabi, Fennel and Blueberry Salad we made a few years ago. And we loved the Fattoush Salad we tried last summer.

Does this Snap Pea Salad count as "crazy"? Well, it's the only salad we've ever made with shaved coconut. And anything with pea shoots, lime, chives and fish sauce is at least slightly crazier than your standard iceberg-lettuce-and-tomato-with-vinaigrette.

As it turned out, though, this salad wasn't crazy enough.

We made this on Sunday night, as an accompaniment to the Miso-Glazed Mahi Mahi. 

This salad comes together easily. Once you fry the shallots and toast the coconut, which you can do ahead of time, you just toss everything together in a bowl.

We loved the freshness of this -- especially the snap peas and the lime.  The fish sauce gives a funky twist. Oh, and we really like the idea of using the shallot oil in the vinaigrette -- what a smart way to add more flavor.

But ultimately, it was all a little meh. The peas were yummy and springy, the dressing was plenty good. Surprisingly, however, the crazy ingredient that drew us to this in the first place -- the coconut -- was completely lost. We didn't think it added anything -- taste, texture, nada.

This was a perfectly fine spring salad. But we wanted a salad that was #crazy. What we got was something a little more #basic.

What's your best idea for "crazying" up this salad?


(This photo: Jeremy Liebman/Bon Appétit)

Servings: 4
Active time: 20 min Total Time: 30 min

INGREDIENTS

⅓ cup vegetable oil
1 medium shallot, thinly sliced into rings
Kosher salt
¼ cup unsweetened coconut flakes
¼ cup chopped fresh chives
1 tablespoon finely grated lime zest
½ cup mint leaves, divided
Freshly ground black pepper
1 pound sugar snap peas, halved
2 cups pea shoots (tendrils), torn into large pieces
2 tablespoons fresh lime juice
2 teaspoons fish sauce
Flaky sea salt

Heat oil and shallots in a small saucepan over medium-high. Stir occasionally until golden brown and crisp, 5–8 minutes. Transfer shallots to paper towels season with kosher salt. Pour shallot oil into a small bowl let cool.

Meanwhile, toast coconut in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl let cool. Add chives, lime zest, fried shallots, and 3 Tbsp. finely chopped mint and toss season gremolata with kosher salt and pepper.

Toss snap peas, tendrils, lime juice, fish sauce, remaining torn mint leaves, and 3 Tbsp. shallot oil in a medium bowl season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.


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A rich delicious turkey soup. The perfect way to use every last bit of goodness from your holiday turkey.

Prep time: 15 | Cook time: 30

Vermont Maple Balsamic Bacon Vinaigrette over Wilted Baby Spinach

This is a delicious salad that is perfect for holiday dinners. Crispy bacon, wilted spinach, and a sweet and tart dressing - a wonderful start to your meal.

Prep time: 20 | Cook time: 5

Shaved Fennel Salad with Milanese Gremolata

This is an usual and tasty salad featuring raw fennel, dressing, and freshly shaved Pecorino Romano cheese. It can be used as a salad or side dish. Delicious!

Prep time: 15-20 | Cook time: n/a

Curried Butternut Squash and Bartlett Pear Soup

Try our smooth, creamy butternut squash soup. The curry adds a special "fall" taste to the butternut squash and the pear/apple combination. A meal in itself!

Prep time: 15 | Cook time: 90

Variation on Saveur’s Lentil and Beet Salad with Lavender-Mustard Vinaigrette

A delicious and showy side dish or luncheon salad, this variation of Saveur's Lentil and Beet Salad with Lavender Mustard Vinaigrette is a winner!

Prep time: 60-90 | Cook time: 60-70

Italian Sausage Salad

A lovely dinner salad that features Italian sausage with a sweet light dressing that counters the sharpness of the arugula. "A keeper" says Mike.

Prep time: 10 | Cook time: 20

Brazilian World Cup Feijoada

Considered the national dish of Brazil, this beans and rice recipe is hearty enough to sustain you through all the excitement and screaming for your team!

Prep time: after soaking the beans overnight, about 30 | Cook time: 120 minutes

Spicy French Pinot Noir Vinaigrette

A refreshing dressing for your summer salads. The tartness of the vinegar with the sweetness of the honey make for an unbeatable combination.

Prep time: 5 | Cook time: n/a

Dustin’s Mediterranean Citrus Chicken Salad

For the hot weather ahead, try this delicious citrus chicken salad recipe one of our customers created and shared with all of us. Refreshing citrus and Mediterranean flavors.

Tuscan Spinach-Strawberry Salad

Try our refreshing salad using spinach, strawberries, and goat cheese, topped with a great dressing using our Tuscan Herb Olive Oil and Strawberry Balsamic Condimento. Delicious!

Prep time: 15 | Cook time: n/a

Basic Herb Vinaigrette

Prep time: 15 | Cook time: n/a

Green Goddess Dressing

A rich dressing made with mayonnaise and sour cream, lots of herbs and anchovy paste. A favorite of the 1920's.

Prep time: 15 | Cook time: n/a

Cobb Salad French Dressing

A special French dressing, made just for a Cobb Salad.

Prep time: 5 | Cook time: n/a

Salade Niçoise

This protein rich salad is a standard French delight. It can be an entrée for a nice lunch or a side dish for a special dinner. It's wonderful!

Prep time: 30 | Cook time: n/a

Marisolio’s Cobb Salad

One of America's tastiest and most asked-for salad, using Marisolio's Extra Virgin Olive Oils in the dressing.

Prep time: 30 | Cook time: n/a

Scandinavian Raw Beet Salad

Who would have thought that raw beets could be so delicious! You won't be able to stop nibbling on this dish. It is a very special salad.

Prep time: 15 | Cook time: n/a

Wild Rice Dried Cherry Hazelnut Salad

A wonderful wild or brown rice salad, whose with nutty flavors blend well with the hazelnuts and the citrus-flavors in the dressing. Delicious with any meat.

Prep time: 10 | Cook time: 45-60

Sopa de Chile Poblano

This soup, with the chiles and Baklouti Green Chile Olive Oil, has a "hot bite" to it that is unique and full of flavor. Don't miss this one. It's delicious!

Prep time: 20 | Cook time: 25-30

Macanese Seafood Soup (Fish Soup from Macau)

Perfect soup for a rainy afternoon. Simple to prepare and delicious. Enjoy a blend of Portuguese and Chinese flavors.

Prep time: 15 | Cook time: 15

Sochi Cabbage Borscht

For a hearty winter soup, perfect for eating while watching the Winter Olympics, try this Cabbage Borscht. It will keep you warm while watching those icy events.

Prep time: 20 | Cook time: 60

Orange and Fennel Salad

This is a light salad that goes well with a heavier main dish. It's pretty, colorful and tasty.

Prep time: 20 | Cook time: n/a

Vegetarian Lentil and Quinoa Stew

A delicious winter soup. Don't be put off by the number of ingredients. It's really an easy recipe and is well worth the effort.

Prep time: 20 | Cook time: 55

Vegetable Chili Smothered Polenta

A scrumptious veggie chili poured on top of piping hot polenta. what could be better on a cold winter evening! Your family will love it and so will you! It goes together quickly.

Prep time: 15 | Cook time: 15-20

Apple and Barley Salad

Looking for an interesting side dish/salad? Pearl barley, combined with apples, celery and mint dressed with our Hojiblanca EVOO and Lemon White Balsamic fits the bill perfectly.

Prep time: 15 minutes | Cook time: 30

Apple-Cabbage Coleslaw with Cheese

Colorful, refreshing salad with which to start a meal. Makes a refreshing lunch all by itself.

Prep time: 15 | Cook time: n/a

Spicy Apple-Sweet Potato Soup

A hearty winter soup that will satisfy even the hungriest person.

Healthy Bohemian Mushroom Soup

A quick and tasty dinner that can be put together quite easily. Nice transitional meal as we enter the summer to fall season.

Prep time: 15 | Cook time: 50

Gurkensalat – Cucumber Salad

During the hot dog days of summer, this cool salad will take the heat out of your day.

Prep time: 15 | Cook time: N/A

Quinoa Black Bean Salad

Not in the mood for hot rice or potatoes? Our Quinoa Black Bean Salad will hit the spot on a hot day. You get a side dish with substance served cold. Refreshing!

Prep time: 10-15 | Cook time: 15

Quick Mexican Street Elote (Corn)

An easy version of the street corn usually served "on the cob." This can be put together quickly for a tasty side dish or instead of a salad or cole slaw. Great with barbecued meat.

Prep time: 10 | Cook time: 5-6

Asian Orzo With Grilled Chicken Salad

This is one orzo dish you won't forget! It is scrumptious. Chicken and vegetables mixed with the orzo combined with Sesame Oil and Honey Ginger Balsamic Condimento make for an Asian delight!

Prep time: overnight | Cook time: 30

Carolyn’s Smoked Salmon Salad

Need a delicious, quick-to-prepare salad for a luncheon or hot summer evening meal? Try Carolyn Henkel's Salmon Salad, dressed with Honey Ginger White Balsamic Condimento and Whole Fruit Lemon Fused Olive Oil.


Salmon Mousse With Horseradish Aiolo

Steak and Green Beans with Wasabi Cream Sauce

Thai Beef in Cucumber Cups

Mushroom Ravioli With Sage Cream Sauce

Orecchiette Pasta With Salmon in Cream Sauce

Chicken Guacamole in Flour Tortillas

Chicken Dumplings in Ginger Broth

Edamame With Dipping Sauce

Garlic Knots With Olive Tapenade

Coconut Chicken Strips With Two Dipping Sauces

Roasted Pepper, Artichoke, and Caramelized Onion Frittata

Lamb Kabobs on Eggplant Puree

Peking Duck Wontons With Sweet Soy Sauce

Cajun Sweet Potato Latkes

Broccoli and Almond Bisque

Yellow Split Pea Vegetable Soup

Sweet and Sour Cabbage Soup

Yukon Gold And Caramelized Leek Soup

Roasted Tomato Bread Soup

Cream of Sweet Potato Soup With Maple Roasted Pecans

Carrot Coconut Vichyssoise

Yellow Tomato Basil Bisque

Orange Fennel Salad With Warm Tomato Vinaigrette

Stacked Jicama and Avocado Salad with Thai Vinaigrette

Watermelon and Heirloom Tomato Salad

Mexican Turkey and Portobello Salad

Mizuna, Fig and Honey Salad

Chicken Salad with Cherry Balsamic Vinaigrette

Chopped Salad with Honey Mustard Dressing

Seared Duck Salad with Port Dressing

Mediterranean Fatoush Salad

Mango-Tuna Salad With Goat Cheese, Oven-Roasted Tomatoes and Honeyed Walnuts


Gourmet Food Shops of Today

A few years ago, I came across a cookbook called “Carry-Out Cuisine: Recipes from America’s Finest Gourmet Food Shops,” first published in 1982. The forward begins, “Followers of what’s new in food fashions are familiar with names like Dean & DeLuca of New York, San Francisco’s Oakville Grocery, Jamail’s in Houston. These gourmet food shops . . . represent an important trend in convenience food preparation.”

According to the New York Times obituary for Sheila Lukins, a co-founder of the Silver Palate—an archetype of the gourmet food shop, which opened in 1977, on the Upper West Side—that trend arose to accommodate city-dwelling professional women (plus some hapless bachelors) “who were interested in good food but lacked the time to produce it.” At a gourmet food shop, you could buy curried squash soup or lemon chicken to reheat and plate as you wished, and feel almost as if you’d made it yourself.

It may be a stretch to say that “Carry-Out Cuisine” or “The Silver Palate Cookbook,” which was also published in 1982 and has since sold millions of copies, rendered these shops largely obsolete by giving away trade secrets—the recipes, which tend to emphasize Mediterranean rather than French techniques, are not particularly complicated—but they did help usher in a new era of home cooking. They also popularized a style of prepared food and a standard for ingredients that many less specialized supermarkets adopted.

Still, the fantasy of Barefoot Contessa—the shop that launched Ina Garten’s culinary career when she bought it, in 1978—dies hard. During the pandemic, many city-dwelling professionals interested in good food have had too much time to produce it, and have grown weary of shopping and cooking, not to mention takeout. Now there are restaurants to get back to, but who could resist the promise of Harvest Moon Supplies? “NYC’s boutique grocery & prepared foods service,” as the company’s Web site describes it, offers, for weekly delivery, “a curated selection of foods you’ll never find at the store, from the best farmers, artisans and purveyors across the country” ($175-$410).

A “curated box” from another delivery business, Fresh Catskills ($129-$160), supplied me with enough locally sourced produce, meat, eggs, dairy, and pantry items for a week or so. Through its service Stocked (“A New Way to Fill Your Fridge”), Three Owls Market, in the West Village, will drop off three days’ worth of a dealer’s-pick assortment of prepared foods ($220). The ultimate luxury now is not only convenience but also being freed from the tyranny of choice.

If nothing from Stocked left me craving more, it was a relief to see its neatly stacked pints in my refrigerator: maple-banana overnight oats and coconut chia pudding for breakfast cold salads, including kale massaged in tahini and marinated zucchini, for lunch. Dinner-oriented “mains” included golden-crusted cauliflower Parmesan, layered with jammy tomato sauce, mozzarella, and fresh basil, and roast chicken with salsa verde. My Fresh Catskills box required more work, though the quality of the ingredients was so high that preparation was best kept simple: a gorgeous rib eye, grilled Swiss chard sautéed and tossed with smoked ricotta and rigatoni.

Pools of fruity olive oil rose to the surface of Harvest Moon’s green-chickpea hummus, which came with a crisp, almost paper-thin “lemony cracker,” crusted in flaky salt the combination could be eaten no way but lustily. A “Niçoise” spuntino (Italian for “snack”) featured tiny steamed potatoes nestled among slick baby-artichoke hearts, crunchy string beans, and Castelvetrano olives, strewn with flowering chive and delicate shavings of breakfast radish, no tuna necessary there were swordfish steaks, too, to be pan-seared and finished with gremolata. For a spring salad, pea shoots were tangled with both English and sugar-snap peas, plus blanched asparagus, segments of blood orange, ricotta salata, and capers. It was so beautiful I would have painted it, had I artistic inclination. It was so delicious I forgot to even take a picture. ♦


Watch the video: 8 Healthy Salad Dressings REALLY QUICK


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