Pea Salad with Radishes and Feta

I feel like it’s been quite a while since I posted (especially other than scheduled posts).  We’ve been busy in the yard (in between torrential rains), I spent most of one week in Austin at a training, and the in-laws were here for Easter.   Not a lot of time for blogging.

We have been cooking, though.  The rice bowls are still flying out of the kitchen and I have made one extraordinary fig/goat cheese flatbread that I hope to post later.

Today, however, has me traveling back in time to our Easter Dinner.   The Hubs’ parents are very low-key and that’s why we love for them to visit.  We don’t have to focus on “entertaining” them.  We are all content to walk around the yard, maybe visit a nursery or two, and of course catch up.

For our holiday dinner, I still focused on portion control and not putting out a huge spread.  Here was our menu:

Pea Salad with Radishes and Feta

Red Wine Maple Glazed Carrots

Herb-Smothered Roasted Pork Loin

Strawberries and Guatemalan Sweetcakes

The pea salad was perfect for a spring dinner.

Pea Salad with Radish and Feta

Based on a recipe from Bon Appetit, April 2007

A perfect spring side dish with just a touch of spice.


  • 2 t. cumin seeds
  • 2 T. fresh lime juice
  • 1/2 T. honey
  • 1/4 c. grape seed oil
  • 2 T. dill (I used a dill paste like Gourmet Garden.)
  • salt and pepper
  • 1 lb. frozen sweet peas
  • 1 bunch radishes, trimmed and sliced thin
  • 1 c. crumbled feta


  1. Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and ground cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. Pour into a small carafe or jar, cover and refrigerate.  The dressing can be made a day ahead.
  2. Removed dressing from refrigerator and let set to come to room temperature.
  3. Cook peas in microwave for 4-5 minutes or until just done.  Let cool.  Transfer to a large serving bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper.

Yield: 4

The original recipe called for pea tendrils as well.  Add if you like (and if you can find them).

The next time I make this, I will add a bit of mint.  I think that would complement the sweetness of the peas as well as the bite of the radish and spice of cumin.

The weather was beautiful here on Easter weekend.  Saturday the MiL and I ran to a funky and only seasonally opened greenhouse/nursery near our home.  The owner (who operates this business on her home property) is gregarious and eager to help.  She’s pretty dang funny as well.  I came away with some more succulents and cacti along with some vining Black-Eyed Susans. The MiL toted home a flat of plants she was having a difficult time finding in Houston.

She also helped me get some herbs (which I ironically had toted back from our February trip TO Houston and have kept alive in the greenhouse since) into our herb garden.

Other than that, we sat on the patio, chatted, drank hot tea, and watched the birds.

Perfect weekend.

Patio Cat

I will post up that delicious herbed pork soon.  I promise.  Missed you guys!



So sad…I missed Food ‘n Flix this month, too.  Culinary Adventures with Camilla was hosting.  I thought I had reserved the DVD from our library but my request was lost between the large library system.  I tried to find a subtitled version on line.  I even thought about cheating and watching trailers, reading about the film and posting this recipe just because of the Greek cheese and cumin spice.

That didn’t happen either.

You can check out the other dedicated member posts here.





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