Posts Tagged ‘goat cheese’

Fresh Field Pea and Heirloom Tomato Salad

Kids small hands are helpful for shelling peas!

Adapted from a Southern Living (August 2009) recipe.  We are getting fresh, still light green, black-eyed peas at our Farmers’ Market right now (as opposed to the dried ones you’ll get in the autumn).   This was a very satisfying, light summery way to use Southern Field Peas, with lovely textures and little cooking.

These peas have a range of color, the greener the fresher.


In the order below, place ingredients in a jar and shake well.

1 teaspoon lemon zest

¼ cup lemon juice

1 tablespoon honey mustard

1/3 cup chopped fresh basil (plus another few tablespoons for serving)

¾ teaspoon salt

several pinches chili powder

pepper to taste

1/3 cup good olive oil


2 cups fresh field peas

4 medium or 6 small heirloom tomatoes

several handfuls of micro greens

4 oz. goat cheese, crumbled

2 slices cooked bacon, crumbled (optional)

Bring a medium pot of water to boil.  Add a generous amount of salt.  Add peas and boil for 8 – 10 minutes, until tender.  Drain and rinse with cold water to stop cooking.  Toss with about 1/3 cup of dressing, to coat.

Cut ¼ inch tomato slices and arrange on salad plates.  Top with a small bunch of micro greens, then a dollop of peas.  Sprinkle goat cheese, bacon (if using), additional basil.  Drizzle with a bit more dressing and serve.

Printable version here:  Fresh Field Pea and Heirloom Tomato Salad



Adapted from  I made this pretty much as directed, but my vegetables took much longer to roast than she suggested.  This was my first time cooking with farro, and it was easy enough and I love the chewy texture and earthy flavor of it.

2 cups farro, rinsed and drained

2 teaspoons sea salt

5 cups water or stock

3 cups butternut squash, cut into ½” dice

1 large red onion, roughly chopped

1 tablespoon fresh thyme, minced

3 tablespoons EVOO

1 tablespoon balsamic vinegar

1 cup walnuts, deeply toasted

3 tablespoons toasted walnut oil or more EVOO

¼ cup goat cheese, crumbled

Preheat oven to 375.

Combine farro, salt and water or stock in a large, heavy saucepan and bring to a boil.  Cover and simmer, stirring occasionally, until farro is tender, 45 minutes to an hour (or half that amount if you are using a pearled version – check your package directions as well).  Check its doneness often; you want it nicely al dente, to retain its shape.  Remove from heat, drain excess water, and set aside.

Once farro is cooking, toss squash, onion and thyme with olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet.  Arrange in a single layer and roast in the oven for about 40 minutes.  Toss every 5 – 7 minutes to get browning on multiple sides.  Once squash is cooked through, remove from the oven.

In a large bowl gently toss farro with vegetables.  This can be made several hours ahead and left at room temperature (or refrigerate and then let come back to room temp before serving).  Just before serving, fold in nuts and goat cheese with walnut oil, or additional olive oil, adding salt and pepper as needed.