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Freshly ground pepper

Fresh tarragon and tarragon flowers, for garnish (optional)

1. Cover the potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add 3 tablespoons salt. Reduce heat to medium-high; simmer the potatoes until tender, about 8 minutes. Transfer to paper towels to drain.

2. Bring another medium saucepan of water to a boil; add 2 tablespoons salt. Blanch the snap peas until just tender, 1 to 2 minutes. Let cool in an ice-water bath. Drain, and pat dry.

3. Toss the potatoes, snap peas, onion, and vinaigrette in a bowl. Season with salt and pepper. Garnish with the split snap peas, tarragon, and tarragon flowers, if desired.

creamy tarragon vinaigrette

MAKES ABOUT 1 CUP

2 teaspoons tarragon vinegar

¾ teaspoon Dijon mustard coarse salt and freshly ground pepper

½ cup extra-virgin olive oil

½ cup sour cream

2 tablespoons finely chopped fresh tarragon

Stir together vinegar and mustard; season with salt and pepper. Pour in olive oil in a slow, steady stream, whisking until emulsified. Stir in sour cream and tarragon.

wheatberry salad

SERVES 8

Wheatberries are a nutty grain often used in salads and breads. Look for hard red winter wheatberries—summer wheatberries become too soft after they’re cooked.

2 cups hard red winter wheatberries (about 13 ounces)

2 tablespoons plus ½ cup extra-virgin olive oil

1 cup diced red onion (1 small onion)

½ cup balsamic vinegar

½ cup sliced scallions, cut diagonally into ¼-inch slices (about 6 scallions)

1 small red bell pepper, seeded and cut into ¼-inch dice (1 cup)

1 small yellow bell pepper, seeded and cut into ¼-inch dice (1 cup)

1 cup diced carrots (2 carrots)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1. Bring a medium saucepan of water to a boil. Add the wheatberries; cook until tender, 30 to 40 minutes. Drain; set aside.

2. Heat 2 tablespoons olive oil in a large sauté pan over low heat. Cook the onion until translucent, stirring occasionally, about 10 minutes. Remove the pan from heat; add remaining ½ cup olive oil and balsamic vinegar.

3. In a large bowl, combine the wheatberries, onion mixture, scallions, peppers, carrots, salt, and pepper. Allow to sit for at least 1 hour at room temperature so the wheatberries absorb the flavors. Serve at room temperature.

black-eyed pea and jalapeño salad

SERVES 4

Piquant jalapeño chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out

2 fresh jalapeño peppers, seeds and ribs discarded, flesh cut into ¼-inch dice

1 small red onion, cut into ¼-inch dice

¾ cup sprouts, such as sunflower or alfalfa

¼ cup extra-virgin olive oil

2 tablespoons red-wine vinegar

Coarse salt and freshly ground black pepper

Put the black-eyed peas, jalapeños, onion, and sprouts in a large bowl. Add the oil and vinegar, and toss well. Season with salt and pepper.

vidalia onion slaw

SERVES 10 TO 12

2 tablespoons plus 1½ teaspoons coarse salt

4 Vidalia or other sweet onions, cut into ¼-inch dice

1½ cups mayonnaise

¼ cup apple cider vinegar

1 tablespoon sugar

1 teaspoon ground celery seed

½ teaspoon freshly ground pepper

1. Prepare a large ice-water bath; set aside. Bring a stockpot of water to a boil; add 2 tablespoons salt and the onions; simmer until the onions are translucent but still crisp, about 4 minutes. Transfer to the ice bath to cool. Drain; pat dry with paper towels.

2. Transfer to a large bowl, and mix with the mayonnaise, vinegar, sugar, celery seed, remaining 1½ teaspoons salt, and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 2 days.

crunchy jícama, apple, and carrot slaw with creamy orange dressing

SERVES 8

1 cup mayonnaise

½ cup sour cream

¼ cup fresh orange juice

2 tablespoons cider vinegar

1 tablespoon minced fresh basil

Coarse salt and freshly ground pepper

2 Granny Smith apples

1 jícama (about