#springtreat

Fresh peas, sweet mango, and fragrant mint make a wonderful spring salad that is full of color and flavor. When you mix soft peas, juicy mango, and a hint of mint, you get the perfect balance of sweet and savory. With its tangy olive oil and lemon dressing, this salad is a real treat for spring.

Ingredients: 2 cups fresh peas. 1 ripe mango, diced. 1/4 cup fresh mint leaves, chopped. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Blanch the fresh peas for two to three minutes in boiling water, then put them right into an ice bath to cool down. Remove the water and set it aside. Blanch the peas and put them in a large salad bowl. Add the diced mango, chopped mint leaves, finely chopped red onion, and crumbled feta cheese. Mix the lemon juice and olive oil in a small bowl with a whisk. Add pepper and salt to taste. Pour the dressing over the salad and toss it gently to mix everything together. If you want, you can add more mint leaves to the pea salad before serving it cold. Enjoy your cool Pea Salad with Mint, Fresh Peas, and Mango!

Prep Time: 15 minutes

Cook Time: 3 minutes

Indulge in this delightful Gluten-Free Chocolate Covered Matzo Spring Bark, perfect for a sweet treat during the spring season. The combination of rich dark and creamy white chocolate, crunchy matzo, and colorful toppings make it a festive and delicious dessert.

Ingredients: 4 sheets gluten-free matzo. 1 cup gluten-free semisweet chocolate chips. 1/2 cup gluten-free white chocolate chips. 1/4 cup gluten-free pastel-colored sprinkles. 1/4 cup gluten-free crushed pistachios. 1/4 cup gluten-free dried cranberries.

Instructions: Line a baking sheet with parchment paper and place the matzo sheets on it. In a microwave-safe bowl, melt the gluten-free semisweet chocolate chips in 30-second intervals, stirring until smooth. Be careful not to overheat. Pour the melted chocolate over the matzo sheets, spreading it evenly with a spatula. In another microwave-safe bowl, melt the gluten-free white chocolate chips in 30-second intervals, stirring until smooth. Drizzle the melted white chocolate over the dark chocolate-covered matzo. While the chocolate is still soft, sprinkle the gluten-free pastel-colored sprinkles, crushed pistachios, and dried cranberries over the top, pressing them gently into the chocolate to adhere. Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate has set. Once the bark is set, break it into pieces and enjoy! Store any leftovers in an airtight container.

Prep Time: 15 minutes

Cook Time: 30 minutes