Pea & Couscous Salad: INGREDIENTS: 1 Cup Cooked Couscous 1 Cup Peas 1/2 Cup Chopped Walnuts 2 Small Tomatoes diced 1/2 Cup Feta Honey Dijon Balsamic: 1 Tablespoon Honey 1 Tablespoon Dijon 1 Tablespoon fresh Chopped Parsley Salt & Pepper to taste UTENSILS: Pot Wooden Spoon Knife Cutting Board Bowl & Whisk (for dressing) Radish Toast: INGREDIENTS: 1/2 Package Cream Cheese 1/2 Tablespoon Fresh Chopped Thyme 1/2 Tablespoon Fresh Chopped Rosemary 3 or 4 Radishes Farm to Market Sliced Bread INGREDIENTS: 1/4 Cup Oil
Step By Step Instructions: 1. Cook the Couscous according to package instructions. 2. While couscous is cooking, rinse and dice tomatoes. 3. Once Couscous has cooled, place in bowls. 4. For a pretty presentation lie the peas, walnuts, diced tomatoes, and feta in vertical lines, next to each other, on top of the couscous. 5. In a separate bowl combine ingredients for dressing. Whisk until all ingredients come together. Add salt and pepper to taste. 6. Drizzle dressing on top of the couscous salad and enjoy!
2. Rinse radishes and slice thinly. 3. Slice fresh farm to market bread and toast in toaster oven until golden brown. 4. Spread cream cheese mixture on toast and place the thinly sliced radishes on top. 5. Garnish with additional Rosemary and enjoy!
UTENSILS NEEDED: Toaster/Toaster Oven Knife Cutting Board Jar Spoon
Step By Step Instructions: 1. In a jar combine cream
cheese, chopped thyme, and chopped rosemary.
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