Dilled Purple Hull Peas

Red bean pods in wicker basket over white background

What you Need :


  • 1 lb fresh purple hull peas
  • ¼ cup olive oil
  • 3 tablespoons flat leaf parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • 1 pint cherry tomatoes, halved
  • ½ teaspoon ground cumin
  • 3 cloves garlic, minced
  • Juice from 1 lemon
  • Salt and pepper to taste

How to Make It :

Place peas in a large saucepan and cover with water. Bring to a boil and reduce to a simmer. Cook until just tender. Drain. In a large bowl, combine cooked peas with remaining ingredients. Let stand for 30 minutes to allow flavors to combine. Serve chilled or at room temperature.

Recipe courtesy of Melissa Peterson

Lemon Dill Potato Salad

Dill

What you Need :


  • 1 lb small red potatoes (quartered) or fingerlings (halved lengthwise)
  • 1/2 lb green beans, trimmed
  • ¼ cup olive oil
  • Juice from 1 lemon
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2-3 tablespoons sour cream
  • Salt and pepper to taste
  • ½ red onion, thinly sliced
  • ¼ cup fresh dill, chopped

How to Make It :

  1.  Place potatoes in a saucepan and cover with cold water. Bring to a boil and reduce to a simmer. Cook until potatoes are tender when pierced with a fork. Drain and chill.
  2. In a small saucepan, bring 4 cups of water to a boil. Add green beans and blanch until bright green and just tender. Drain and place green beans in ice water. Drain. Cut beans into 1-inch pieces. Chill.
  3. In a small bowl, whisk olive oil, lemon juice, garlic and shallots. Stir in sour cream. Season with salt and pepper.
  4. In a large bowl combine chilled potatoes, green beans, red onion, and dill. Drizzle with lemon dressing and toss to coat, adding more dressing as needed. Chill, covered to let flavors combine, 15 minutes to overnight.
  5. Serve chilled or at room temperature.

Recipe adapted from Melissa Peterson