“A starter of minted sugar snap peas with olive oil and sea salt makes for delightfully crisp snacking; washed down with a glass of basil lemonade it’s the perfect late-afternoon refreshment. Those who prefer to lay real groundwork before dinner can dig through dips of roasted carrot, ground almond, and yellow split pea with miniature baguette slices” -via The New Yorker

“For virtue as well as flavor, try the shaved raw sugar snap peas and julienned watermelon radishes; the bitterness of the vegetables is pleasingly muted by the acidity of a pink-grapefruit vinaigrette.”