Jolene's Recipe Journal

I've mentioned it a few times, but in 2015, I was chosen to be a Community Cook for Taste of Home magazine.   I've got binders full of the magazines, plus cookbooks, and I've tried over 150 recipes from their site and publications.  

Part of my duties as a Community Cook is to submit original recipes, and I admit, I originally found this daunting.   I've pecked away at it, remaking some family favorites, recreating restaurant dishes, etc.   Some things I hesitate to submit, are they too simple?  Too specific to our family?

Then I got the "Congratulations" email- one of my recipes had been chosen for publication!   I was so excited, even more so after my issue arrived.   The Test Kitchen and photography team took that simple salad and made it so elegant and beautiful.

Spring Pea and Radish Salad

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Author: Jolene's Recipe Journal

Ingredients

• 1/2 pound fresh wax or green beans
• 1/2 pound fresh sugar snap peas
• 2 cups water
• 6 large radishes, thinly sliced
• 2 tablespoons honey
• 1 teaspoon dried tarragon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon coarsely ground pepper

Instructions

1. Snip ends off beans and sugar snap peas; remove strings from snap peas.
2. In a large saucepan, bring water to a boil over high heat.
3. Add beans, reduce heat; simmer, covered, 4-5 minutes.
4. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain.
5. Toss beans and peas with radishes.
6. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.

Source: https://www.tasteofhome.com/recipes/spring-pea-radish-salad/

Other recipes you may enjoy:

Cool Beans Salad

Grilled Potatoes and Peppers

snap peas, radishes, salad

Salad, side dishes

American

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