July 10, 2013 • Nancy Wolfson-Moche

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On a hot summer morning crunchy green and pink vegetables are a refreshing, eye-opening, strengthening way to start the day.

Serves 3-4

INgredients

1 pound snap peas

1 bunch pink radishes

1/3 cup white bean hummus

fresh organic chèvre (goat cheese), optional

a few sprigs fresh dill

pinch of coarse sea salt

Process

Wash the snap peas and radishes well.

Take the “threads” off the snap peas by tearing them at one end and removing the tendril that runs along the seam.

Clean and trim the radishes, removing the greens and tiny “hairs.”

Bring a medium sized pot of water to a roiling boil by adding a pinch of coarse sea salt to the water and then placing it on a medium to high flame.

Drop the cleaned pink radishes into the pot of boiling water. When they float to the top, remove them with a mesh skimmer. Depending on the size of the radishes, this should take about 1-2 minutes.

Bring the water to a boil again.

Drop the snap peas into the water and remove them when they float to the water’s surface. This should take about 30 seconds.

Arrange the snap peas and radishes on a plate. Add white bean hummus (or another bean dip), garnished with dill.

Here is another serving option that my children like for a special treat. No, it is not a scoop of vanilla ice cream, but locally produced, handmade chèvre.