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Spring Recipe: Pea Blossom Salad w/ Spiced Cashew Dressing

We never make a trip to the Hamptons without stopping by our favorite, Bhumi Farms, the only certified organic farm in the Hamptons. Bhumi is a roadside produce stand that sits as a doorway to owner Farmer Franks ___ acre farm. Finance guy turned farmer, Frank has cultivated a donor-based enterprise where 100% of its profits go toward fighting hunger (more on him coming soon...). 

During our most recent trip, Farmer Frank gave us a tour of the land (and as you might imagine, a BTS tour of a farm for us is the equivalent of sneaking a glimpse inside Anna Wintour's closet). From baby Bok Choy to purple kale to mugwart, we got up close and personal with a majority the spring's produce. Our favorite find? The flower blossom of pea pod plants which have the taste and essence of a pea with beauty and color of a gorgeous flower, which in turn inspired the salad below.

 

SALAD:
handful of edible pea blossom flowers + chamomile flowers, for topping
sage leaves
tomatoes
spring mix

DRESSING:
Spiced Cashew-Herb Dressing
  • ¼ cup cashews
  • ½ cup hot water
  • 1 clove garlic
  • ¼ teaspoon red pepper flakes (depending on how spicy you like it)
  • handful of fresh spring herbs (we like basil, parsley, sage)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  1. To make the Spiced Cashew-Herb Dressing:
  2. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.
  3. Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and herbs. Puree on high until smooth and season with salt and pepper.
  4. Assemble salad by mixing the greens, sage leaves and tomatoes, garnish and top with pea pod blossoms and chamoile flowers, drizzle with the Spiced Cashew-Herb Dressing and enjoy!

 

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