Grandma's Gravy

Remember that time I told you the story about the silly little Irish girl who went to college and smothered her pasta in Prego? Well that same silly girl also thought gravy was what you put on a turkey at Thanksgiving (yes, she used to eat turkey—I told you she was silly). Turns out when you are Italian, gravy is way more than a condiment. It is a way of life. It runs through your veins, pores seeping with basil and garlic. It is stashed by the pound in your freezer, for impromptu family get-togethers, which most certainly call for trays of ravioli and red sauce. If you are not lucky enough to be born Italian, you will have to do the next best thing—marry the cutest Italian boy you can find. If you are lucky like me, you husband will have a sweet grandma who doesn’t know just how good her cooking is, but is always willing to share.

Part two of this story, goes something like this…About a month back, I made this gravy one Sunday afternoon. I didn’t look at the recipe card, as I knew it by heart—garlic, tomatoes, olive oil and basil. We enjoyed it that night and my husband proclaimed, “this might be better than grandma’s gravy”. Proud, that I could finally live up to the family name, I didn’t realize until later that I had left the can of water out of the original recipe. Now I am not saying one recipe is better than the other, I am much smarter than that, and wouldn’t want to lose my status as favorite daughter-in-law (yes, I am the only one). But I will say one thing—the Irish girl can whip up a mean batch of gravy.

Grandma’s Gravy
serves one big Italian family

3 T olive oil
5 garlic cloves, minced
2 28-oz cans Pastene Kitchen-Ready peeled tomatoes
1 can water (optional)
1 bunch basil, coarsely chopped
salt and pepper, to taste

In large sauce pan, heat olive oil over medium. Add garlic, and sauté 3-4 minutes, until garlic begins to brown. Add tomatoes, water (if using) and basil. Cover and simmer at least 2 hours. Season, to taste.

Pan-Roasted Cauliflower

December is one of my favorite times of the year. My birthday, a handful of friends birthdays, Christmas, vacation days, visiting with friends who are in town, snowboarding and a lot of shopping, will all be crammed into the next 3 weeks. Yes it is packed, and I feel a bit stressed, but instead of complaining about the jammed parking lots and inevitable snow, I have decided to take a different approach. I am smiling at the twinkling lights, cranking the holiday tunes, and planning gifts I know will bring smiles to my families faces. I am enjoying every minute.

And speaking of enjoyment, let’s talk cauliflower. Perhaps a few of you are thinking, ehh, cauliflower, but there is something special, magical even, that happens to this unassuming vegetable when it is roasted. Unlike most others, it holds its structure, while the edges brown into a magnificent color and caramelized flavor. It is barely breakfast right now, but I am day-dreaming about my lunch leftovers. I hope my excitement is contagious for cauliflower, and well, December. Because they both can be so wonderful—just give them a chance.

Pan-Roasted Cauliflower
serves 4 as a side dish

1/4 c pine nuts
1 large head cauliflower, cut into tiny florets
2 T olive oil
juice of 1/2 lemon
1 t ground mustard
1/2 t salt
pepper, to taste
2 T chopped chives

In a large sauté pan, add pine nuts over medium heat, and cook, stirring often, 5-7 minutes, until toasted. Transfer pine nuts to a serving bowl. Place pan back on heat and add cauliflower, olive oil, lemon juice, ground mustard and salt. Cook, 10-12 minutes, shaking or stirring every few minutes, until cauliflower is golden brown. Transfer cauliflower to the serving bowl with pine nuts. Season to taste with pepper, and top with chives.

Broccolini Salad with Cranberry Vinaigrette

I hope you all had a wonderful Thanksgiving—welcome to December! This weekend kicks off a super busy month for me, with my girlfriends are visiting Saturday night for an early holiday get-together. I am trying out a few new recipes, so there will be plenty of ideas to follow in the coming weeks, as well as holiday menus.

I wanted to start with this simple broccolini salad, which upon first glace may look unassuming. But look closer and you will see hot pink! That is the amazing color of the cranberry vinaigrette. I am thinking it would make a terrific holiday hostess gift. Perhaps in a pretty bottle, with recipe ideas attached? I know will be enjoying it many times in the winter months to come. For salad variations, I may leave out the gnocchi for a lighter fare or switch up the cheese (feta, would be nice). However, I find the almond flavor and crunch to be essential, so won’t be touching that!

Broccolini Salad with Cranberry Vinaigrette
serves 4 as a side dish

dressing
1/2 c fresh cranberries
2 T red wine vinegar
1/4 c olive oil
2 T water
1 T Dijon mustard
1 garlic clove, peeled
1/2 t salt
1/4 t black pepper

salad
1bunch broccolini, long stems trimmed
2 c cooked gnocchi
1 c thinly sliced fresh spinach
1/2 c crumbled ricotta salata
1 c toasted, sliced almonds

In a blender, combine all dressing ingredients. Puree until smooth, and set aside.

Bring a medium pot of water to a boil. Add broccolini, and cook 3-4 minutes, until just tender. Transfer to a colander and rinse with cold water to stop cooking. Shake well, to remove all water, and transfer to a bowl. Add gnocchi, spinach, ricotta salata and almonds. Toss to combine and divide among serving plates. Top with cranberry vinaigrette and salt and pepper, to taste.

Harvest Hummus

I made this hummus a few weeks ago with the end (sniff, sniff) of my CSA goodies. I received a huge bunch of carrots and was looking for a unique way to enjoy them. Carrot hummus it was! While the carrot flavor is mild, I love the fact that this hummus is jam-packed with nutrients. And the color is just amazing—perfect for fall. A Thanksgiving appetizer perhaps?

I am so looking forward to next week’s holiday. We will be celebrating with my family and it is sure to be a relaxing day with a lot of laughs. Truthfully, I am most looking forward to mashed potatoes and stuffing smothered in mushroom gravy. I will share my favorite gravy recipe with you early next week, but if you are planning your feast this weekend, these Asiago Sweet Potatoes are a sure to please menu addition.

Harvest Hummus
serves 6-8 as an appetizer

4 large carrots, scrubbed and coarsely chopped
2 14-oz cans chickpeas, drained and rinsed
2 large garlic cloves, peeled
1/2 c extra-virgin olive oil, plus additional for garnish
2 T tahini
juice of 1/2 a lemon
1 1/2 t salt
1/2 t crushed red pepper flakes
1 small bunch cilantro, chopped

Bring a medium pot of water to a boil. Add carrots, and boil 4-6 minutes, until tender. Transfer carrots to food processor, reserving 1 c boiling liquid. Add chickpeas (holding a handful aside for garnish), garlic, olive oil, tahini, lemon juice, salt, red pepper flakes and 1/2 c boiling liquid. Puree until smooth, adding additional liquid as needed to reach desired consistency (I am usually generous, since hummus tends to dry out). Add cilantro (holding a bit aside for garnish), and pulse for three seconds. Season to taste, with additional salt or red pepper flakes. Transfer hummus to a serving platter and garnish with a drizzle of olive oil, chickpeas, and cilantro.

Mexican Tortilla Salad

I feel like I’ve gone a bit off track in the past few months with my eating habits. Usually, I eat quite healthy during the week and stay away from sugars and flours. However, I have gone through more sugar and flour in the past few months than I have in the past few years. Ugh. In part it is due to the change of seasons and my craving for comfort food, and in part it is due to my wanting to add variety to the recipes posted here and work on my kitchen skills. But, I can confidently say that I am no longer afraid of dough! So let’s just consider it is success.

I do feel the need to veer myself back on track, especially as the holidays approach and I will confronted with amazingly delicious, but probably not so healthy foods at every turn. I believe in indulgence. But I also believe in balance. Twice a week, I liked to prepare a healthy, but hearty, salad. This tortilla salad is the kind of meal that leaves you full and satisfied. But in a good kind of way. I can see it coming into heavy rotation in the coming months.

Mexican Tortilla Salad
serves 4

salad
8 c red lettuce
15.5-oz can black beans, drained and rinsed
1 1/2 c frozen corn kernels, thawed to room temperature
1 red bell pepper, sliced thin
1/4 small red onion, finely chopped
1 avocado, peeled, pit removed and sliced
2 tortillas, cut into thin slices and toasted (or tortilla chips)
1/4 c fresh cilantro leaves
prepared salsa, to taste

dressing
3 T extra virgin olive oil
3 T red wine vinegar
juice of 1 lime
1 T honey or agave nectar
1/2 t Dijon mustard
1 t salt
1 small garlic clove, minced
1 small jalapeno pepper, seeds discarded, minced

Arrange lettuce, divided among four serving plates. Top each plate with black beans, corn, red pepper, onion, avocado, tortillas, cilantro and salsa. In a small bowl, combine all dressing ingredients. Whisk until well combined. Drizzle dressing over plated salad, to taste. Serve immediately.

Fall Panzanella with Pomegranate Dressing

I have decided it is imperative that I have a panzanella for every season. Traditionally a tomato and bread salad, I am not patient enough to wait for summer to roll around each year. How many dishes do you know that are versatile enough for both a quick dinner and impressing guests? Good thing I like messing with tradition.

Spring brought this one with leeks and asparagus, summer I kept it (somewhat) traditional with tomatoes, and I am currently plotting away for winter. But this month, I urge you to try a fall version, celebrating the harvest with an amazing crunch. I will do my best to curtail this love affair and not turn this into a panzanella blog.

But I can’t make any promises.

Fall Panzanella
serves 4

salad
1/2 loaf wheat ciabatta bread, cut into 1" cubes
3 T olive oil
salt and pepper, to taste
2 apples, cored and cut into cubes
3 celery sticks, chopped
2 T fresh herbs (I used sage & rosemary)
1/2 c pomegranate seeds

dressing
1/4 c pomegranate juice
1/4 c olive oil
1/2 t salt
2 t honey
1 t apple cider vinegar

Arrange bread cubes on a baking sheet, in a single layer. Drizzle with olive oil, salt and pepper, to taste. Broil 3-5 minutes, until golden brown. Transfer to a large serving bowl. Add apple cubes, celery, herbs and pomegranate seeds.

In a small bowl, whisk together all dressing ingredients. Add to salad, tossing to combine. Season to taste, and serve immediately.

Baked Tofu

I sometimes overlook the simplest meals when I come to share my recipes here. I often want to present something so enticing, that you will think oh-my-god-I-must-make-this-now. And that’s all well and good, but often not reality. I know I am personally struck with at least a few nights each week where I am so thoroughly exhausted and need to make something healthy yet mindless. So, if this baked tofu helps at least one of you today, I consider my work here a success.

Feel free to add this to rice, salads, soups or just munch on it as a snack. It stays reasonably crunchy in the fridge for a few days also. Last night I added it to this delicious Asian Coconut Noodle Soup from Dana. So good!

Baked Tofu
serves 2-4

14 oz firm tofu, cut into 1/2" cubes (no need to press out water)
2 T soy sauce
1 t sesame oil

Preheat oven to 500F. Arrange tofu cubes on a baking sheet, in a single layer. In a small bowl, combine soy sauce and sesame oil. With a pastry brush, generously coat tofu with sauce. Bake 30 minutes, flipping tofu every 10 minutes, with a spatula, to ensure an even crunch. Remove from oven and allow to cool.

Asiago Sweet Potatoes

I came across the most fabulous kitchen gadget a few months back. It’s called a mandoline. What, you've heard of it? Huh. Then I really wished you had told me about it sooner. This little $5 tool has transformed my life. That, and the citrus squeezer (what was I trying to do juicing lemons and limes with my bare hands?).

First, I went on a bit of a mandoline-slicing-caramelized-onion-kick. Then I was on to potatoes. Now, its onions AND potatoes. I know, things are getting crazy around here.

I’m gearing up for Halloween.

If you are sitting there mandolin-less, this dish is certainly doable with a sharp knife and a steady hand. After that, it’s some quick layering, and the oven finishes the work.

I don’t often make a dish over and over, but this is one of my Fall favorites and one that will be awarded a place at the Thanksgiving table this year. I think Tommy agrees, he’s on his third helping.

Asiago Sweet Potatoes
serves 4

4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese

Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.

Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.

Halloumi Kabobs

I’m back from vacation and catching up on laundry, work and the incredible amount of rss feeds I missed (you guys have been busy!). I did want to share a quick idea for those who are still craving grilled food this Fall. I whipped this up one night before I left and it was the perfect quick meal. By broiling, you can replicate the delicious charred edges that grilling produces—without standing in the cold. If you have never grilled lemon, I highly recommend it. It mellows the flavor, and creates a super juicy dressing to squeeze over your cheese, bread or vegis.

Halloumi Kabobs
serves 2 as a main dish

1 lemon, cut in eight wedges
1/2 loaf wheat Ciabatta bread, cut into 1” cubes (about 4 c)
6-8 oz halloumi cheese, cut into 1” cubes
4 T olive oil
2 T chopped fresh herbs (I used basil and thyme)
salt and pepper, to taste

To create kabobs, thread a skewer with a bread cube, a halloumi cube, a bread cube, a halloumi cube, and a lemon wedge. Repeat with remaining ingredients on remaining skewers. Place skewers on a non-stick baking sheet. Drizzle with olive oil and sprinkle with herbs, salt and pepper. Broil on high, 5-7 minutes, until edges begin to brown. To serve, squeeze cooled lemon wedges over kabobs.

Print Recipe >

Market Basket: Spanish Tortilla with Kale

Saturday is the sixth week of the Harvard Farmers’ Market and although I am out of town (Alaska!), I can assure you the market is loaded with greens right now. Kale, Swiss chard and mustard greens are all in season, and although they don’t look like much fun, I beg you to add them to your list this week. They are packed with nutrients and can be thrown into so many delicious dishes (Think: soups, stir fry, pasta, risotto...). This tortilla is one of my favorites and is a great weeknight or brunch meal. Just a few simple ingredients and you have yourself a healthy dinner.

Have a great weekend, I’ll be back next week. And If I know myself, there will be no lack of Alaska photos to share!

If you are in the Boston-area stop by the Harvard Farmers’ Market, Saturday from 9-1, for local produce, breads, cheese, meats and handmade goodies. Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.



Spanish Tortilla with Kale
serves 4

4 T olive oil
1 large onion, chopped
1 1/2 lbs small red potatoes, sliced very thin
6-8 stems kale, stalk discarded and leaves chopped
2 t salt
1 t pepper
6 large eggs

Preheat oven to 400F. In a large sauce pan, heat 3 T olive oil over medium heat. Add onion and potatoes, and cook 10 minutes, stirring occasionally. Add kale, salt and pepper, and cook 7-10 minutes, until potatoes are tender. Remove from heat.

In a large bowl, beat eggs with a fork. Add potato mixture, scraping the sauce pan clean, and stir to coat.

Add 1 T olive oil to the sauce pan, swirling to coat. Pour in potato-egg mixture, and transfer to the oven. Bake 20-25 minutes, until tortilla has puffed, and a knife inserted comes out clean. Allow to cool, and cut into slices to serve.

Market Basket: Corn, Edamame & Black Bean Salad

Can you believe it is September? I still have plenty of summer recipes to try, and this weekend, Labor Day, is the un-official end of summer. Although, since I am in total denial I may try to stick in a few more summer recipes this next week. Growing season in New England is behind because of the crazy weather we had in early summer. Think rain. Lots and lots of rain. So I think I may be justified in another tomato recipe (or two).

If you know me outside of this blog, you know that I am a total summer person through-and-through. And while I like fall on principal, I don’t like what follows it. Please don’t make me say it. It’s much too early for the w word. That’s where corn comes in. While evoking memories of summer barbeques, it easily makes the transition to fall with heartier dishes. If I must make the transition, corn is the perfect way to do it. This Saturday is the third week of the Harvard Farmers’ Market, and rest assured, corn will be available! If you are in the Boston-area definitely stop by from 9-1 for local produce, breads, cheese, meats and handmade goodies. If not, get your hands on some corn, as this simple salad is perfect for your Labor Day barbeque.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.



Corn, Edamame & Black Bean Salad
serves 4

kernels from 2 ears cooked fresh corn
2 c cooked edamame, pods discarded
15.5-oz can black beans, drained and rinsed
2 roasted red peppers, chopped
1/2 c dried cranberries
1/2 small red onion, finely chopped
1/4 c cilantro, chopped
3 T olive oil
1 T white wine vinegar
1 t salt
1/2 t pepper
pinch cayenne pepper

In a large bowl, combine corn, black beans, edamame, roasted red pepper, cranberries, onion and cilantro. Add olive oil, vinegar, salt, pepper and cayenne. Toss to combine.

Blueberry Sauce

Speaking of blueberries...The lovely Zoe of ZOMTBAKES put me up to the challenge of creating a healthy sweet. I’ve had blueberries on the brain recently, so I decided on a delicious naturally sweetened blueberry sauce.

The recipe and additional photos can be viewed here. And don’t forget to check out Zoe’s other delicious treats—this Pear & Ricotta Tart is one of my favorites.

Market Basket: End-of-Summer Peach Soup

This Saturday is week two of the Harvard Farmers’ Market, and I am certain there is no better way to usher out summer than with a recipe featuring sweet, juicy peaches. While fall may be beckoning with its brisk mornings, the afternoon heat is still calling for simple, no-cook food. This chilled peach soup is not only refreshing, but better yet, it can be whipped together in 10 minutes with NO cooking time. Which gives me just enough time to enjoy sunset on the porch.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav. If you are in the Boston-area, stop by the Harvard Farmers Market this Saturday, for peaches and plenty other delicious produce, produce, breads, cheese, meats and handmade goodies.

End-of-Summer Peach Soup
serves 4

6 large peaches, peeled and pitted
1/2 c fat-free plain yogurt
1 T honey, plus more for garnish
juice and zest of 1 lemon
1/8 t cloves

In a blender, combine all ingredients, and blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, about 2 hours. Pour soup into bowls and garnish with a drizzle of honey.

Berry-Almond Crumble

Three years ago today, Tommy and I were married.

Like many brides, I was wrapped up in the planning process leading up to the wedding. Swept away by invitations and gorgeous gowns. Overwhelmed by color options. I was getting married in the Cape, by the beach, so blue was a natural choice. But blue was so ordinary. And expected. And that, I did not want. The idea of seashell cakes and blue hydrangeas completely turned me off. However, in perusing flower ideas, I was completely drawn to cranberries in the bouquet. Yet cranberries screamed fall, not August. But blueberries screamed August! After finding a florist who could make my wacky request a reality, I became dubbed the blueberry bride. And then became a tad obsessed. Blueberries in the champagne! Blueberries in the cake! Blueberries as favors! Blueberries EVERYWHERE!

Now, as August rolls around and fresh blueberries are here once again, I smile, remembering how even months after the wedding celebration we would find leftover blueberries hiding in a bag or under a table. August 26 holds a special place in my heart. But so do blueberries. On the eve of our anniversary I could think of no better treat than to savor the sweet taste of blueberries, and remember the day, three year ago, that we became husband and wife.

Berry-Almond Crumble
serves 4-6

filling
2 1/2 c berries (I used blueberries & raspberries)
2 T sugar
1 T flour
1 t cornstarch

topping
1/2 c slivered almonds, chopped
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1 t cinnamon
1/4 t salt
1/2 c butter, melted (1 stick)
1/4 t vanilla extract

Preheat oven to 350F. In a bowl, combine filling ingredients, mixing well. Set aside.

In a large bowl, mix together almonds, flour, brown sugar, sugar, cinnamon and salt. Stir in butter and vanilla, mixing well, until it mixture becomes crumbly.

Spread filling evenly in a 8" square baking dish. Spoon topping over filling, and place in oven. Bake 30 minutes, until topping is golden brown and fruit is bubbling.

Zucchini Enchiladas

We are at the end of the zucchini season in New England, but I couldn’t resist posting one last dish. Yes, I realize it has been zucchini and tomatoes and zucchini and tomatoes this last month. I promise some variety shortly—perhaps it will be the fall of pumpkins and spinach? No, no, I assure you I am looking forward to much more than that this fall.

However, if you are looking for a simple dish to use up the last of your summer squash, this is perfect. It is spicy and filling, yet you can control the cheese if you desire. But bathing suit season is pretty much over, so I really don’t see the point.

Zucchini Enchiladas
serves 4

sauce
1 T olive oil
4 small jalapenos peppers, chopped
1/2 small onion, chopped
1 large garlic clove, minced
1 c whole cherry tomatoes (or coarsely chopped tomatoes)
1 t salt
2 T flour
1 roasted red pepper

enchiladas
1 T olive oil
1 small zucchini, chopped
1 green bell pepper, chopped
1/2 small onion, chopped
8 wheat tortillas
1/2 c feta cheese
1 c jack cheese

Preheat oven to 400F. To prepare sauce, heat oil in a saucepan, over medium-high heat. Add jalapenos, onion, garlic and tomatoes and sauté 5-7 minutes, until onion is translucent and tomatoes have broken down. Transfer to a blender, setting pan aside for enchiladas. Add salt, flour and roasted red pepper. Blend until smooth. Set aside.

To prepare enchiladas, heat oil in the same saucepan, over medium-high heat. Add zucchini, pepper and onion, and sauté 5-7 minutes, until the vegetables are tender. Remove from heat.

Spread 1/2 c sauce in the bottom of a 9”x12” casserole dish. On a flat surface, place one tortilla. Fill center with zucchini mixture and feta cheese, leaving enough for the remaining 7 tortillas. Roll up sides, and place in casserole dish. Repeat with the remaining 7 tortillas. Pour the remaining sauce over the enchiladas, and top with jack cheese. Bake 20-25 minutes, until cheese is golden brown and bubbling.

Fattoush Salad with Za'atar Pitas

Once a year I make it a point to catch the ferry to the Vineyard for the day. Martha’s Vineyard, that is.

The island where President Obama and his family were vacationing the same day I was there. But, for some reason I did not see him. He was not hanging around the ferry dock at Oak Bluffs, on the bus to Edgartown, or enjoying a margarita on the top deck at Nancy’s.

I know, I couldn’t believe it either. But I can be certain that he enjoyed every blissful minute on the idyllic island. It’s impossible not to. The second you step off the ferry you are transported to vacation-mode, with no worries. It’s like being in Jamaica. Except with khakis. And Range Rovers.

But I don’t go for the shopping. I don’t go for the beach. I don’t go for the margaritas. Well maybe, the margaritas... But, really, I go for the beauty. With the sun shining, Edgartown is incredibly inspiring and one of my favorite places to photograph. This year I had the hidden agenda of trying out my new lens for an upcoming trip. I spent the day in full tourist mode snapping photos left and right, high and low. This embarrassed my father, who has been coming to the island for 60 years. But if I racked up 350 photos of the Vineyard in one day, well, he’s in for a real treat when the family heads to Alaska next month.

And really, it’s too bad I didn’t see the President, because darnit, I had my camera ready.

Nancy’s is always our last and favorite stop of the day. My mother likes it because her name is Nancy, the guys love ogling the boats in the harbor and I enjoy working on my tan. In staying with tradition, I always order the Fattoush salad. It’s delicious.

And it compliments my margarita very nicely.

Fattoush salad with Za'atar Pitas
serves 4

dressing
2 garlic cloves, minced
juice of 2 lemons
2 T tahini
1/8 c olive oil

salad
2 pita bread rounds, cut into wedges
3 T olive oil
salt, to taste
2 T za'atar
4 c packed mixed greens
3 T chopped fresh mint
2 T chopped fresh parsley (or cilantro)
1/2 small cucumber, roughly chopped
10 cherry tomatoes, halved
1/2 small red onion, chopped
14-oz can chickpeas, drained and rinsed
1/c c crumbled feta cheese

In a small bowl, whisk together dressing ingredients. Set aside.

Place pita wedges on a baking sheet. Drizzle with olive oil and sprinkle with salt and Za’atar. Broil 2-3 minutes until golden brown and crunchy. In a large bowl, combine mixed greens, mint, parsley, cucumber, tomatoes and red onion. Top with pita wedges, chickpeas and feta cheese. Just before serving, toss with dressing.