Creamy Cilantro Salad Dressing
June is what we call "mandatory salad season" - we eat a salad with or for at least two out of three meals a day. Usually a pile of mixed salad green and pea shoots with a dash of olive oil and balsamic vinegar is plenty, but sometimes one craves a bit more. This dressing is a great use for big bunch of cilantro, especially before the tomatoes come in and you can't make salsa yet.
Chickpea Radish Salad
This is our new go-to for evenings when it's suddenly six o'clock (which happens to us pretty regularly once the season gets into swing). It's quick, light but filling, yummy, and packs a lot of vegetables.
This is a nice way to use radishes if you find them too strong on their own, because the dressing and the creaminess of the chickpeas tames their bite.
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