A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 1 pound frozen baby sweet peas 1 lemon 1 small shallot, minced 1 teaspoon salt 1 teaspoon sugar Freshly cracked pepper to taste 3 tablespoons extra-virgin olive

Madison County Championship Rodeo

Yield: 4 servings. 1 pound frozen baby sweet peas 1 lemon 1 small shallot, minced 1 teaspoon salt 1 teaspoon sugar Freshly cracked pepper to taste 3 tablespoons extra-virgin olive

Rosemary and Goat Cheese Strata

Yield: 4 servings. 1 pound frozen baby sweet peas 1 lemon 1 small shallot, minced 1 teaspoon salt 1 teaspoon sugar Freshly cracked pepper to taste 3 tablespoons extra-virgin olive

Lemony Pea and Mint Salad

Yield: 4 servings.

1 pound frozen baby sweet peas
1 lemon
1 small shallot, minced
1 teaspoon salt
1 teaspoon sugar
Freshly cracked pepper to taste
3 tablespoons extra-virgin olive oil
3 to 4 sprigs fresh mint
4 tablespoons slivered almonds, toasted

Place the peas in a colander and rinse with cold water. Let sit until peas have thawed.

Zest the lemon and set aside. Squeeze the juice from the lemon into a small mixing bowl.

Whisk shallot, salt, sugar, and pepper into the lemon juice until sugar has dissolved. Continue whisking while slowly pouring in the olive oil.

Place mint leaves on top of each other and roll tightly. Slice mint into thin strips.

Place the thawed peas into a serving bowl. Pour vinaigrette over peas and toss. Garnish with fresh mint, lemon zest, and slivered almonds. Note: If making this dish ahead, wait until serving time to slice the mint.

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This story was published on Mar 16, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.