Snap Pea and Feta Salad

You know those recipes that you become obsessed with and can't stop making? The ones you learn and then wonder where the heck they've been your whole life? That's how I feel about this snap pea salad from my friend/chef Brendan Pelley of Boston's Doretta Taverna. Doretta is a Greek restaurant and one that I've become quite a fan of over the last few months. Brendan's food is in line with how I like to eat: a vegetarian and seafood heavy menu featuring seasonal ingredients. His take on Greek food isn't necessarily traditional, but his recipes embody the overall sentiment of that cuisine, which comes through in recipes like this snap pea and feta salad. Many of the dishes are laden with olive oil and cheeses (all Greek, of course) and lemon. I had the pleasure of attending a demo he hosted last week and when we were presented with this dish, I turned to Eric and said "I'm going to prepare this all summer long." He didn't protest. It's a recipe that can be thrown together as a light lunch, or paired with a protein to serve for dinner. Whatever it is, I'd suggest a bright Greek white wine to sip on while you're dining. 

SNAP PEA + FETA SALAD

SOURCE
Mildly adapted from the recipe by Brendan Pelley of Doretta Taverna in Boston

SERVINGS
Serves 4

INGREDIENTS
1 pound snap peas
5 sprigs mint
Juice of 1 lemon
3 tablespoons Greek olive oil
6 radish, thinly sliced using a mandoline or sharp knife
8 oz crumbled Greek feta
1/8 cup chopped hazelnuts

DIRECTIONS
1. Bring a large pot of salted water to a boil.

2. Add snap peas and cook for 45 seconds to blanch them. Prepare a large bowl of ice water.Using a slotted spoon (or strain them in a colander), transfer the snap peas to ice water.

3. Strain and slice the snap peas on bias. Transfer to a large serving bowl.

4. Transfer most of the radish to the bowl with snap peas, reserving some for garnish.

5. Tear the mint leaves by hand over the salad. Add 3/4 of the crumbled feta and toss all the ingredients in the bowl.

6. Drizzle olive oil and lemon juice over the salad and toss until coated. Check seasoning and add more salt, to taste.

7. Garnish with remaining feta, radish slices, mint, and chopped hazelnuts. 

Silent Sunday: Deadhorse Hill (Worcester, MA)

Click here to view more Silent Sunday posts! And to see more of my food and beverage photography, head on over to my portfolio site. 

deadhorse hill restaurant and cafe
281 MAIN STREET, WORCESTER MA
WWW.DEADHORSEHILL.COM

Cilantro Jalapeno Margarita

I’m going to be up front and admit to you all that this was pulled out of my drafts folder. It’s been sitting in there for over a year, just waiting to be shared with the world. While I’ve been trying to monitor my alcohol consumption during this time (at least on weeknights), when the weather is warm enough and the sun is shining bright, Eric and I will pour a cocktail and sit outside and chat… or just listen at all the sounds of the world.

A perfect margarita, for me, is one that hasn’t been messed with. But, I do adore anything with a little kick and this I had my first cilantro drink the other week, and I realized it'd be the perfect addition to a spicy margarita. Now, I know a "perfect margarita" is just tequila, lime and Cointreau, but this is my idea of the perfect margarita: herbal, spicy, savory, tangy and just a little sweet.

Cilantro Jalapeno Margarita

SERVINGS
1 drink (but can easily be multiplied)

GLASSWARE
Rocks glass

INGREDIENTS
2 oz tequila
1 oz lime juice
1/2 oz Cointreau
1 slice jalapeno (with or without seeds, depending on how spicy you'd like it)
5 cilantro leaves

Lime wedge (a used one will do just fine, it just needs some juice in it)
Salt (I used Tajin Clasico with Lime, but Kosher salt works fine)

INSTRUCTIONS
1. Pour salt onto a plate. Rub the rim of the glass with the lime wedge and then dip the rim into the salt, spin slowly until rim is lightly coated in salt.

2. Pour tequila, lime juice, Cointreau into a mixing glass, along with the jalapeno and cilantro.

3. Using a muddler, mash the jalapeno and cilantro until it's thoroughly broken up. 

4. Fill rimmed glass with ice and strain drink into the glass.