bright food: snow pea "spaghetti", corn and creamy lemon dressing

This whole vegetable odyssey is filling the refrigerator with so many good things for meals at home or on the go.  I love the glass containers with the snap on plastic lids.  So easy to find what I need in the refrigerator and they get so clean.  So aesthetically appealing.  Costco sells a big set of them for under $25, interesting assortments are always on the shelves at Homegoods (a place I shop maybe quarterly, but I they are reliably available at discount prices).  Another little obsession is Weck canning glass jars with the clip-on flat lids.  I have lots of little single-serve sizes and a few little jars.  Love them.  They are available at Crate and Barrel and West Elm.  I have kind of a thing against plastic containers.  Wet plastic containers out of the dishwasher, specifically.  I have no idea why, but they irritate me.  I pack my lunch or dinner for work almost always and my bag is ridiculously heavy from glass containers and a shift's worth of liquids (big fan of the Love bottles for water because they stay cold, maybe my Sigg thermos with tea, maybe a Vitaminwater Zero, maybe a Zevia Ginger Ale - our water at the store is warm and tastes like poison to me, again I will admit to quirkiness).  There are a lot of little shopping links in there.  Enjoy.

Anyway, this recipe is not in the Lemonade cookbook, but they make a version with cojita cheese (not easy to find in Indy) and I was pretty sure I could make a satisfactory version with the lemon vinaigrette I made for the Israeli Couscous with Exotic Mushrooms and Lemon TruffleVinaigrette.  The truffle oil is not necessary here, so if you don't have that bottle of liquid gold you're fine.  This is another very bright tasting dish.  We had a thaw the other day and finally cleared off the grill to make burgers.  We had oven salt and pepper fries and this yummy dish instead of a salad.  Good trade.  It's kept nicely for 3 days in the refrigerator.  You could easily double it for a party or picnic (might need to warm up a bit for real first).

Snow Pea "Spaghetti", Corn, and Creamy Lemon Dressing

2 C snow pea pods, sliced lengthwise into thin "spaghetti-like" strips
1 C frozen sweet corn, thawed (summer sweet corn, cooked and cut from the cob will be awesome too)
1/4 C lemon truffle vinaigrette
1/4 C plain Greek yogurt (nonfat was fine)
1/4 C feta cheese, crumbled
Kosher salt, freshly ground pepper to taste

Slice the snow pea pods into spaghetti-like strips (use a nice sharp knife and cut into the thinnest strips you can).  Thaw the sweet corn (or if it's in-season, cook your sweet corn however you like and cut it off the cob (2 ears).  Make the lemon vinaigrette.  Stir the yogurt into the vinaigrette until well blended.  Toss the snow pea strips, corn, dressing and cheese together.  Taste for seasoning.

slicing snow pea pods

nice blurry picture of the vinaigrette  and yogurt

ready to toss

almost done

feta tossed in


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