Sugar Snap Pea Salad With Orange Soy Vinaigrette and Toasted Almonds


Spring is finally here and the sun has started to show it’s face again. Thank goodness! I don’t know how much more of this “wettest year on record in 90 years” that I can take.

With sunnier days and warmer temperatures comes lighter meals with fresh veggies. I love seeing the mounds of fresh spring produce in the grocery stores. And the farmers markets have come back to life again after a long and very wet winter.

Sugar snap peas are one of my favorite spring vegetables. Not only are they great for snacking on and dunking into mounds of hummus, they are also yummy in salads and stir fry.

I decided to make an Asian inspired salad to go with the teriyaki spring salmon that I was making for dinner. It turned out to be the perfect accompaniment to the dish. I will be posting the salmon recipe as well. Stay tuned.

But for now, here is the sugar snap pea salad that I created. It’s a light and fresh dish that tastes like spring. Hope you enjoy!


Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds

  • 1/2 pound sugar snap peas, bias cut into pieces
  • 6 radishes, cut in half and then thinly sliced
  • 1 cup shredded carrots
  • 1/4 of a medium red onion, thinly sliced
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup seasoned rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce or Tamari
  • 1 tablespoon sweet chili sauce (found in the Asian section of the grocery store)
  • 1/2 cup canola or vegetable oil
  • 1/4 cup sliced almonds, toasted

Place cut up vegetables in a mixing bowl. In another bowl whisk together remaining ingredients, except almonds, and pour over veggies. Toss to coat and season to taste with a bit of kosher salt and freshly ground black pepper. Cover and refrigerate for about 30 minutes or so to allow flavors to marry. Add toasted sliced almonds. Toss again and serve.



Chili Lime Shrimp Street Tacos With Orange Pico De Gallo And Avocado Crema


Have I mentioned how much I love tacos?? I do believe that tacos are one of my most favorite foods.
They are so versatile, you can use so many different fillings, different meats, fish, veggies, different tortillas or even use a lettuce leaf in place of the tortillas. The options are endless as well as the flavors.

You could probably make a different taco for every day of the year. Hmmm, I may be on to something there. I might have to make that my pet project.

But for now, here is a recipe that I cooked up just in time to share for Cinco de Mayo. The shrimp are super flavorful but not spicy hot. The salsa is a cool and citrusy sweet and the avocado crema is creamy and so yummy. The crema would make an excellent party dip for veggies, pretzels or chips.

Happy Cinco de Mayo and Happy Eating!



For the Shrimp Tacos:

  • 1 pound medium raw shrimp, peeled and deveined and tails removed( I used 21/30 size)
  • 1/8 cup olive oil
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Place cleaned/thawed shrimp in a ziploc bag. In a bowl whisk together remaining ingredients and pour over shrimp. Seal bag and massage to coat shrimp. marinate 30 minutes to an hour. In a non-stick pan over medium heat cook shrimp in marinade until just cooked through. Do not overcook or shrimp will become rubbery. remove shrimp from pan and place in a bowl. Bring marinade in pan to a boil and then pour over shrimp. Serve in warm tortillas with Pico de Gallo and Avocado Crema.

For the Pico de Gallo:


  • 1/2 cup plum tomatoes, small diced
  • 1/4 cup yellow onion, small diced
  • 1 orange segmented, diced and reserve juices
  • 2 tablespoons chopped fresh cilantro
  • 1 serrano chili, minced with stem and seeds removed
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon kosher salt

In a bowl add all ingredients and mix together. Place in refrigerator and let stand about an hour so flavors can marry. Enjoy!

For the Avocado Crema:

  • 1 8-ounce container sour cream
  • 1 hass avocado, cut into chunks
  • 1 clove garlic, minced
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


In the bowl of a food processor or blender add all ingredients and blend until smooth and creamy. Scraping sides of bowl occasionally. Serve


Roasted Corn And Black Bean Salad


Cinco De Mayo is only a couple of days away. That means yummy Mexican food and Margaritas to celebrate!

I created this salad as a side dish to go along with tacos and other Mexican favorites but it can easily be served as a light meal.

The salad, itself, looks like a fiesta in a bowl. And is a light and refreshing change from the more traditional beans and rice.

I roasted the peppers and onions in this dish to give them a little sweetness and to mellow the onion so that it does not overpower the dish.


Roasted Corn and Black Bean Salad

  • 1 package frozen fire roasted corn, thawed (I used trader joes brand)
  • 1 can black beans, drained and rinsed
  • 1/2 medium red onion, julienne
  • 6 mini sweet peppers or 1 large red bell pepper, julienne
  • 1 clove garlic, minced
  • 1 cup grape tomatoes, halved
  • 1/4 cup chopped cilantro
  • 1/4 cup olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper

Place julienne peppers, onion and minced garlic in a bowl and toss with about 1/2 teaspoon of olive oil and a pinch of salt and pepper. Spread out on a sheet pan in a single layer and roast in a 425 degree oven 8-10 minutes and then let cool. meanwhile place thawed corn, black beans, tomatoes and cilantro in a bowl. in another bowl whisk together oil, lime juice vinegar, cumin, salt and pepper. Add cooled peppers and onions to corn mixture. Pour dressing over all and toss to coat. adjust salt and pepper to desired taste.