Ah made yew a pea salad.
We recently had the pleasure of visiting a dairy goat farm, Blue Heron Farm, you dewds, and I tell you it was pretty GD fantastic. Goats are so much like dogs! They come up and nuzzle you and want to be petted and they have soft fur and no shyness about pooping in front of anyone. As co-owner Lisa put it, they are “little bombs of Zen”. It’s true. It was so relaxing to be out there on a clear, cool day surrounded by a tranquil sea of goats and dry grass. Watch the video to see some footage of cuddling sister-goats! And stay tuned for the full episode on the goat farm that will be out in a couple months 
It’s part of a new project we’re working on. Very exciting stuff, I tell you.
They make fresh cheese, or chevre, out of their goat milk there (along with an awesome cajeta caramel that’s usually available in Austin at Antonelli’s Cheese Shop!) and we got to take some home with us. I’ve been incorporating it into just about everything possible since. Goat cheese added to my scrambled eggs, omelets, any eggs thing goes with goat cheese I think; also salads and just on crackers or celery sticks for a quick snack. This little green pea salad is one of my favorite inventions! It’s so delicate, bright, pretty, fresh, and clean-tasting. I used mint and parsley because I had them and because mint and peas is a classic, but if you were so lucky as to have fresh tarragon around, USE THAT. I think it would be the bomb. The Zen bomb. Of pea salads.
- ½ pound (about 2 cups) frozen or fresh shelled peas
- 1 stalk celery, finely diced
- 1 teaspoon fresh minced mint
- 2 tablespoons fresh minced parsley
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- ½ cup crumbled goat cheese
- Put peas in a colander and pour over about a cup of boiling water. This will thaw frozen peas and quickly blanch fresh. Allow to drain until cooled.
- Add remaining ingredients to a large bowl and combine gently with peas.
- Serve right away or refrigerate up to 12 hours.
The LEARN TO COOK Book is Here!
By popular demand, Learn to Cook is now available in print! Over 300 pages of knowledge between two soft covers.
Learn To Cook is designed to get you cooking for yourself like a civilized human being! Drawing from a lifetime of cooking and over two years experience making instructional cooking videos, author Hilah Johnson has produced a beginners’ cookbook for today’s young adults. The casual, straightforward style will appeal to anyone with a sense of humor and the focus on fresh, simple recipes will appeal to anyone who loves to eat. The book includes chapters on menu planning, knife skills, grocery shopping and more, plus a comprehensive spice chart and over 150 recipes from breakfast to dinner to snacks in between.
I create short-form, educational, and occasionally hilarious cooking videos geared towards beginner and intermediate cooks, as well as people who are just looking for simple, low-cost recipes. Everything is made from scratch, people!
{ 17 comments… read them below or add one }
Love peas. Love goat cheese. Love fresh mint. Love you. This is going to be my lunch tomorrow, because I just realized I have everything I need to make it. Yay!!!
Yay! I knew you’d be into this one, Diane. xo
Hilah where’s the chocolate? But anyway your recipe is yummy. I try it at home. Love it!
Chocolate coming up tomorrow, Yana!
I wish you had a app in apple Hilah!
Hi Hilah! I attended the Longhouse Revival in ATX last Friday and loved your presentation. And …. Christian Seger of Blue Heron Farm is my brother! Small world. I wish I had introduced myself at the event, sorry to miss the opportunity to say hello! I love the pea salad idea … definitely going to try it.
Wow! What a wonderful coincidence, Katherine! That is so cool! Hope you like the salad. I also made quesadillas yesterday with fresh chard and the chipotle seasoned goat cheese from them. Yum.
Maybe we’ll meet someday!
GET out. Actually just get it in my mouth. That sounds bad. I don’t even care.
Done!
I am going to make this just to be cool at a side-dish potluck next week. I’d never heard of pea salad and I’m guessing many of my co-workers haven’t either. When they ask what it is I’ll preface my answer with “what the hell do ya think it is, ya mo-ron”. My question; what is the weight of the “half-cup” of cheese? I want to break it up into the bowl like you did and not half (get it?) to do the extra handling to measure volume. Does half a cup=4oz? It looked like it might have been more.
Ooh, alright, Bob!
I think they will be impressed. And yes, a half cup = 4 ounces. My 8 oz container had a little eaten out of it already. 
I love Valentines’s Hilah. How ’bout you?
I love any excuse to tell my loved ones I love them.
xoxo
This looks so refreshing and springy!
It is!
Thanks, Jessica. Hope you like it.
I watched this on Youtube the day it came out and this recipe has been on my mind ever since! I am a new Subscriber and its funny how one of the first recipes I seen you create sticks to my mind! Your talented!!! So, Im making this for my Valentine tomorrow on Valentines day as a side dish salad to some baked Chicken and Seafood Gumbo. Sounds like a weird combination but whatever blows your skirt up, right? lolol. Your great!!
Thanks, Serea!
I hope you have a great Valentine’s with your sweetie!