Nishnaview Farm

Seasonal Recipes

Radishes and Red Onion Salad

1 small red onion

2 bunches radishes

15 oz can mandarin ornages, drained and reserve the liquid

2 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

Halve and thinly slice the red onion.  Rinse the radishes and thinly slice them.  In a bowl, gently toss the onions, radishes, and oranges together with the olive oil and vinegar.  Add 2 Tbsp orange syrup and toss again.  Pour into a serving platter and serve at room temperature.  Makes 4 servings.


Sugar Snap Peas with Thyme

1/2 pound sugar snap peas

1 Tbsp olive oil

1 Tbsp chopped shallots

1 tsp chopped fresh thyme

salt to taste

Preheat oven to 450 degrees.  Spread the peas in a single layer on a medium baking sheet, and bresh with the olive oil.  Sprinkle with shallots, thyme and salt.  Bake 6 to 8 minutes, until tender but firm.  Serves 4.