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Recipe: Spring Pea Nourish Bowl

Spring salad recipe

Every spring, Andrea Bemis patiently waits for the day when she can cook up the storm of produce that explodes with the season. And in her case, it’s all just about as farm fresh as it gets.

Super-cool Bemis lives on a farm in Oregon, with her husband Taylor, and heads up the awesome blog Dishing Up the Dirt, where she shares her creative take on seasonal dishes, like this pesto and mint spring salad she created just for you.

“This is a great recipe because it celebrates the bright and fresh flavors of spring,” says Bemis. “Peas, turnips and radishes are some of the first vegetables ready for harvest on our farm this time of year.”

Whether you’re getting your hands a little dirty in your own garden—or at the farmers market—this salad bowl is a delicious way to reap spring’s fresh flavors for your plate. —Molly Gallagher

Spring Pea Nourish Bowl with Mint and Pea Pesto
Serves 4


1 cup uncooked quinoa, rinsed
2 Tbsp olive oil
3 medium turnips, cut into 1/4 inch chunks
2 cups sugar snap peas
1 cup English peas (if fresh blanched; if frozen thawed)
1 cup cooked navy beans, if from the can, rinsed and drained
3 radishes, cut into thin rounds
Large handful of tender greens, such as pea shoots, turnip greens, arugula or spinach


2 cups fresh English peas, blanched OR 1 1/2 cups frozen peas thawed
1/4 cup fresh mint leaves, tough stems removed
2 cloves of garlic, finely chopped
1/4 cup raw almonds
1/4 cup organic Parmesan cheese
1/3 cup extra virgin olive oil + more to thin if necessary
1 Tbsp fresh lemon juice
Generous pinch of fine sea salt

Preheat the oven to 400F.

Combine the quinoa with two cups of water in a saucepan. Bring to a boil. Reduce heat to low, cover and simmer until quinoa has absorbed all the liquid and can easily be fluffed with a fork, about 15 minutes.

In a bowl, toss the turnips and sugar snap peas with the olive oil. Place on a prepared baking sheet and roast in the oven about 18-20 minutes, tossing the veggies halfway through. They’re done when they’re light brown and tender.

Prepare the pesto by combining all the ingredients in a food processor or high speed blender. Blend until smooth. (This is a thicker pesto but feel free to add more oil or a few tablespoons of water to thin if necessary.) Taste test and adjust seasonings.

In a large bowl toss the quinoa and the pesto together. Divide between plates and top with roasted vegetables, peas, navy beans, radish and tender greens. Top with additional cheese and salt and pepper to taste.


For more information, visit

(Photo: Andrea Bemis)