All-Things-Green Salad Drizzled with Red Wine-Honey Vinaigrette

IMG_8920Light olive-green Baby Lima Beans, grass Green (English) Peas, the palest yellow-green Lady Peas tossed together with emerald mint leaves, brownish-green pistachios and  lime-green pea shoots lightly coated with an easy honey vinaigrette dressing.

Third Thursday Community Potluck was once again upon us and I had to make something good and fast. Digging through my freezer I found a bag each of fresh frozen baby limas, lady peas and green peas. All from the Nashville Downtown Farmer’s Market this past summer and all grown right here in middle Tennessee at local farms.

Which brings me to fundraisers and good deeds and all kinds of things like that. My friend and neighbor, Harriet Warner, sent me some information about a gathering that addresses all of the above. It is the Cumberland River Compact’s 4th Annual “Farm to Fork” dinner which brings top chefs together to celebrate local food, drink and clean water. If you would like to attend this fabulous evening of cool people who are interested in good food and keeping our beautiful Cumberland River clean and fresh go here for lots more information including menu, chefs…who, what, when and where. Or just go right here to buy tickets to be part of this great dinner party.

Now, back to my own little farm to fork dish,….peas and beans thawed, rinsed and drained…blanched in boiling water for a few minutes and again drained.


Ah ha! A jar of salt preserved lemons hiding in the back of my pantry! I know they are yellow, but might add just the right saltiness to the salad…slivered and chopped.


Mint from the backyard.


Red wine honey vinaigrette drizzled on top.


Tender pea shoots waiting to top off the salad along with some dusty green pistachios to add a bit of crunch.



All-Things-Green Salad with a Simple Red Wine-Honey Vinaigrette

  • Servings: 12
  • Print



  • 3 cups each fresh or frozen Baby Lima Beans, Lady Peas, and Green(English) Peas
  • 1 bunch of fresh mint
  • 2 TBSP’s thin slivers of preserved lemon
  • 1/2 cup shelled pistachios
  • 2 cups loosely packed green pea shoots
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 TBSP honey
  • 2 tsps Dijon mustard
  • sea or kosher salt and freshly ground black pepper to taste


  1. Bring a large pot of water to a boil. Add a bit of salt.  Toss in the baby lime beans, lady peas & green peas. Cook for about 5 minutes. Pour peas and beans into a colander to drain. Rinse with cool running water. Leave to drain and cool down for 20 minutes. Place in a large serving bowl.
  2. Pour the olive oil, vinegar, honey and mustard in a glass jar with a tight-fitting lid and shake to emulsify. Season with a bit of salt and black pepper to suit your taste. Set aside.
  3. Roughly chop the mint leaves and add to the bowl of beans and peas along with the preserved lemon slivers. Cover and chill until ready to serve.
  4. When ready to serve drizzle the vinaigrette over all and toss gently. Top with the tender pea shoots and pistachios.

Note: This is a perfect salad for a crowd. I made it for the September Third Thursday Community Potluck dinner. You could also cut it in half for a family dinner. There was a little bit left so I ate it the next day for lunch and it was even better!

You can use edamame if you cannot find lady peas. I used summer beans and peas that I had frozen, but store-bought frozen product works great too.

Teresa Blackburn


“Blackberry-Mango Spring Libations”

It’s a Soup! No, No….wait…..

It’s a Cocktail!

It is not often that I concoct a recipe that is a “soup” for one event and a “cocktail” for another. In fact this is the first time ever and  I must confess it gave me a little culinary thrill. It was a coup without intention..a “culinary coup” if you will.

We received an invitation to a neighborhood “Soup Supper” party a few weeks ago. It is usually cold or cool when this yearly event happens. Not this year. The day of the supper party (a pot luck soup supper) it was around 80 degrees here in Nashville. Not exactly hot soup weather. I was hot, I was thirsty, perhaps I would make a cold, thick,  drinkable soup with a splash of rum…I rummaged around in the freezer and found a lovely packet of frozen blackberries from last summer that I had put away and some frozen mango chunks from a few weeks ago. A good base for a cold soup.

Ingredients needed for 2 quarts of  Blackberry-Mango Soup & Cocktail Base:

1 quart of whole frozen Blackberries

1 pint of fresh or frozen Mango chunks

2 cups of Corsair Spiced Rum, Nashville, TN  (or any good Spiced Rum)

2 cups Hibiscus-Orange Flower Ginger Syrup from “The Bang Candy Company”, Nashville, TN (or any other dark fruity syrup)

1 cup simple syrup – homemade or bottled (found at most liquor stores)

Juice of one whole lime & one whole orange

To  Make the Base:

1. Process Blackberries in a food processor until pureed. Strain out seeds over a large bowl. Use a rubber spatula to press and separate pulp from seeds. Discard seeds.

2. Puree Mango chunks until smooth. Do not strain & add to  blackberries in bowl. Stir together until well mixed.

3. To the bowl of Blackberry-Mango puree, add Corsair Spiced Rum, Fruity Syrup, Simple Syrup, lime & orange juices. Mix together. Taste & adjust if necessary.

4. Pour half of the mixture into a glass quart jar, leaving a bit of headroom and freeze until ready to use.

5. Decant the other half into a bottle. This half will be thick but drinkable…a perfect appetizer soup on a hot day.  Serve cold soup with small glasses and berries to garnish.

“Historic Germantown Soup Supper”

As you who follow my blog probably have already figured out, every 3rd Thursday of each month for the past 3 years two friends of mine have hosted “Third Thursday Pot Luck” dinner parties here in Nashville. Nancy Vienneau & Gigi Gaskins have generously opened their homes for this gathering of friends to share & enjoy good food, conversation, drink and lots of laughs. The food is alway plentiful, beautiful, seasonal so I usually make a cocktail for before dinner…time to put the frozen quart of Blackberry-Mango Soup to work!

To create a cocktail from one quart of thawed blackberry-mango mixture:

1. To thawed puree add 1 additional cup of Corsair Spiced Rum & 1/2 cup simple syrup. Stir to combine. Taste & adjust flavors to suit…more rum, more syrups, more lime juice? Decant into a decorative bottle or pitcher. Chill until ready to serve.

To Serve:

1. Serve poured over ice filling glass half full. Top with Ginger Ale and a freshly squeezed orange or mandarin slice.

“April 2012 Third Thursday”

Lil and with my 1st born, Whitney
Sweet Catherine & Wouter
Leah, Wouter & lots of other guests enjoying the beautiful evening.
Blackberry-Mango Cocktail seems to be a hit!
Bill always makes the ladies laugh!
Nancy busily makes sure there is room for every dish.
There are always fresh flowers.
Dusk arrives as we gather around to fill our plates.

It was a “soup”, it was a “cocktail”…..both lovely libations for whatever ails you!