Broccoli Peas salad

1/4 red onion, thinly sliced
1/4 t sugar
1/4 t salt1 T apple cider vinegar
1 1/2 inch ginger grated 
1 1/2 inch carrot, peeled, grated
2 T lime juice 
2 1/2 T olive oil
1 1/2 honey pinch of salt
1 head broccoli, stems chopped, and small florets, 
3/4 c frozen shelled edamame, thawed
1/4 c feta, crumbled
1 head bibb lettuce or other greens
1/2 c wasabi peas

In a medium bowl, combine red onion, sugar, salt and vinegar set aside to macerate.
In a small bowl make dressing: add carrots ginger, lime juice, honey, salt, and 2 1/2  T olive oil. Whisk to combine. set aside.

Steam stems 30 seconds, steam florets 1 minute. shock in cold water, drain and dry on paper towel.

Pour dressing into bowl, add broccoli items, edamame, feta cheesed pickle onions with vinegar toss to combine. Serve on bed of bibb lettuce. 
Top with wasabi peas before serving.

Farro Endive Pea Salad

1/4 c dried quinoa soaked, cooked and drain
1/4 c dried Farro, soaked, cooked and drained
3 T olive oil divided
2/3 c pumpkin seeds, toasted
pinch of salt
1 t chipotle
1/4 preserved lemon, seeded and finely chopped
1/4 c parsley, chopped
1/4 c mint, chopped
2 T white-wine vinegar
1 c snap peas, steamed
2 endive lettuce, cut into 1/2 inch rings
3 radishes, thinly sliced

Pound pumpkin seeds in mortar and pestle with salt and 
chipotle and crushed.

In a large bowl combine lemon preserved, parsley, mint,
and vinegar.
Drizzle in 2 T olive oil whisk to combine.

Add cooked grains and pumpkin seeds, and toss to incorporate

Add peas, endives, and radishes mix lightly.