Here's another make-ahead, chilled side that we just tried...also inspired by Susan Branch. (I love her cookbooks; they're just so fun to look at!) The kids liked this which was nice since green peas are so easy to find here. I used frozen, but I plan on trying fresh peas once they're in season this summer.
2-4 carrots
10 oz. frozen green peas
1/2 c. plain yogurt
1 T. lemon juice
2 t. fresh chives or green onions, minced
salt and pepper to taste
Cut the carrots into sticks and steam (or put them in a pressure cooker) till just tender. Rinse in cold water. Cook peas and rinse as well. Cut carrots into pea-sized pieces. Mix peas, carrots, and all other ingredients together. Salt and pepper to taste. Chill well before serving.
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Scratch and converted recipes for life overseas
