I've mentioned it a few times, but in 2015, I was chosen to be a Volunteer Field Editor for Taste of Home magazine. I've got binders full of the magazines, plus cookbooks, and I've tried over 150 recipes from their site and publications.
Part of my duties as a VFE is to submit original recipes, and I admit, I originally found this daunting. I've pecked away at it, remaking some family favorites, recreating restaurant dishes, etc. Some things I hesitate to submit.. are they too simple? Too specific to our family?
Then I got the "Congratulations" email- one of my recipes had been chosen for publication! I was so excited, even more so after my issue arrived. The Test Kitchen and photography team took that simple salad and made it so elegant and beautiful.
You can get the April/May issue of Taste of Home in stores now, or you can visit www.TasteofHome.com for subscription deals.
Would you like to become a Volunteer Field Editor? Do you have amazing original recipes to share? Submit a recipe here! On Tuesdays, I like to share what other Volunteer Field Editors are making, and this week it's Family Around the Table's Parmesan Roasted Asparagus. I can't wait to give that a try!
Spring Pea and Radish Salad
- 1/2 pound fresh wax or green beans
- 1/2 pound fresh sugar snap peas
- 2 cups water
- 6 large radishes, thinly sliced
- 2 tablespoons honey
- 1 teaspoon dried tarragon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
- Snip ends off beans and sugar snap peas; remove strings from snap peas.
- In a large saucepan, bring water to a boil over high heat.
- Add beans, reduce heat; simmer, covered, 4-5 minutes.
- Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain.
- Toss beans and peas with radishes.
- Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.