Our formulaic approach to cooking whenever we’re at a loss for culinary (we use this term loosely) inspiration:

  1. visit our local farmer’s market
  2. choose the most in-season produce (for both taste and nutrition)
  3. add lemon, olive oil and sea salt
  4. top with fresh goat cheese

This is fool-proof, we promise. Right now, the farmer’s market is overflowing with fresh pea pods. Coming off a long winter season of frozen peas, we can’t get enough of the real thing. Another in-season gem we’re ready to over-consume while it’s available? Mint. Good for more than (spiked) summer lemonade, adding mint to farmer’s market salads drives home the feeling that we just might be eating from our (imaginary) backyard. In more sophisticated words, it’s fresh to death.

Farmer’s Market Pea, Potato and Mint Salad

Recipe slightly adapted from gourmette nyc

Ingredients:

-1 cup fresh peas, shelled

-10 purple new potatoes, scrubbed clean

-2 handfuls of pea shoots, washed

-2 tbsp. fresh mint, minced

-fresh goat cheese

-1 tbsp. dijon mustard

-juice of half of a lemon

-2 tbsp. good quality olive oil

-sea salt

Directions:

-Place the potatoes in a small pot, cover with water, and bring to a boil. Cook for approximately 15 minutes or until tender and easily pierced with a fork. Drain the water and allow the potatoes to cool for a few minutes. Slice into rounds about 1/2-inch thick.

-Combine dijon, lemon juice and olive oil. Toss peas, potatoes and pea shoots in the dressing, and add salt to taste.

-Sprinkle with goat cheese and mint.