- 12 ounces orzo Kosher salt 2 cups fresh shelled (or frozen) peas
- 8 ounces sugar snap peas, trimmed and halved crosswise (about 1 ½ cups)
- Freshly ground black pepper
- 1/4 cup buttermilk
- ¼ cup mayonnaise Juice and zest of 1 lemon
- ¼ cup extra virgin olive oil
- 1/2 cup chopped fresh chives
- ¼ cup chopped fresh Italian parsley
- ¼ cup chopped fresh dill
- Bring a large pot of salted water to a boil. Add the orzo and boil for 5 minutes. Add the peas and boil for 3 minutes more. Finally, add the sugar snap peas and cook until the sugar snap peas and the orzo are just tender, about 2 to 3 minutes more. Drain and rinse the orzo and vegetables under cold water to stop the cooking. Drain well and pat dry. Pour the orzo and vegetables into a large bowl.
- In a small bowl, stir together the buttermilk, mayonnaise, lemon juice and zest. Whisk in the olive oil to make a smooth dressing and stir in the herbs.
- Drizzle the dressing over the orzo and toss well. Season with salt and pepper and serve. The salad can also be made earlier in the day and refrigerated, though you may need to loosen it up with a bit of buttermilk before serving.
- 2 bone in, skin on chicken breasts (about 1 1/2 pounds)
- 3 garlic cloves, smashed
- ¼ cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 1 teaspoon curry powder
- ½ teaspoon cumin Kosher salt and freshly ground black pepper
- ¼ cup chopped fresh chives
- 10 cups mixed baby greens (arugula, baby spinach, baby kale, baby romaine, etc…)
- ½ English cucumber, diced 1 ripe avocado, diced
- ½ cup thinly sliced radishes
- ½ cup slivered almonds, toasted
- ½ cup chopped dried apricots
- Put the chicken breasts, skin side up, in a pot just large enough to hold them. Add enough water so that the chicken is covered by 2 inches and drop in the garlic cloves. Bring the water to a gentle simmer and cook until the chicken is just cooked through, about 25 minutes.
- Turn off the heat and let the chicken cool in the poaching liquid. Remove the skin and bones and chop or tear the chicken into small chunks. (You can save the poaching liquid for a soup stock.)
- In a small bowl, whisk together the buttermilk, mayonnaise, vinegar, olive oil, honey, curry and cumin. Season with salt and pepper and stir in the chives. Refrigerate while you assemble the rest of the salad.
- Place the greens on a large platter and top with the chicken, cucumber, avocado, radishes, almonds and apricots. Drizzle the dressing over the salad and season with salt and pepper.
- 12 slices baguette or walnut bread
- 6 tablespoons extra virgin olive oil, plus more for brushing the baguette
- Kosher salt and freshly ground black pepper
- 2 cups sugar snap peas, trimmed and halved crosswise
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh chives
- 2 cups quartered strawberries
- 12 cups fresh baby spring greens, spinach, arugula and romaine
- 1 (5 ounce) log fresh goat cheese
- ¼ cup toasted salted sunflower seeds
- Preheat the oven to 400 degrees. Bring a medium saucepan of salted water to a boil. Add the baguette slices to a baking sheet and toast them in the oven at 400 degrees until crisp, about 5 to 7 minutes. Brush the bread lightly with olive oil while still warm and season with salt and pepper. Set aside.
- Add the snap peas to the boiling water and cook until crisp tender, about 2 to 3 minutes. Drain and rinse them under cold water. Pat dry.
- In a large bowl, whisk together the olive oil, vinegar, chives and some salt and pepper. Add the quartered strawberries and let sit a minute while you get the rest of the salad together.
- Spread a chunk of goat cheese on each baguette slice.
- Add the greens and snap peas to the strawberries. Season with salt and pepper and place on individual serving plates. Add 2 goat cheese toasts to each plate and serve.