1 lbs. - $ 3.95
3 lbs. - $ 10.95
5 lbs. - $ 15.95
10 lbs. - $ 29.90

Raisin Peas and Grilled Corn Salad

1 lb dried Monk Peas
2 bay leaves
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cumin
1 tsp salt
1/2 cup virgin olive oil
2 Tbsp balsamic vinegar
1 large lemon, juice and zest
6-8 ears of fresh corn on the cob, grilled
2 medium red onions, roasted
1/2 cup chopped chives
1 cup fresh basil, chopped
Mixed greens, lightly dressed with olive oil and lemon

Cook peas in two gallons of water with bay leaves, ground spices and salt. Drain, rinse and set aside. Warm peas up in a frying pan over low heat. Combine oil, vinegar, lemon juice and zest. Pour over peas and mix well. Cut corn of the cob and add to peas with the chopped herbs. Mix well with rubber spatula. Let sit at room temperature for one hour before serving. Divide dressed greens among your plates and put a large spoonful of the monk pea mixture in the center.
Serves 8 to 10.