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WTF Do I Do With
4Earth Farms™ Organic Green Beans and Organic Sugar Snap Peas ?!


12 oz 4Earth Organic Green Beans, trimmed

8 oz 4Earth Organic Suger Snap Peas

¼ cup fresh English peas

1 cup 4Earth Organic Cherry Tomatoes

4 oz Baby Spring Mix Lettuce mix, (about 2 handfuls)

¼ cup pickled red beets, sliced in thin strips

¼ cup red onion, coarsely chopped

⅛ cup pine nuts

⅛ cup chives, for garnish

Burrata cheese, for garnish

Lemon wedge, for garnish

Olive oil

Kosher salt and freshly ground pepper


Green Sauce Dressing

3 tbsp white miso

3 tbsp fresh lemon juice

3 tbsp fresh lime juice

2 tbsp olive oil

4 tsp tahini

1 tbsp apple cider vinegar

2 tbsp honey

1 cup 4Earth Organic Cilantro Leaves with tender stems

1 cup fresh basil

⅓ cup chopped chives

1½ tsp peeled ginger

1 tsp ground coriander

Kosher salt and freshly ground pepper


Prep Time: 30 min

Servings: 4

1In a large pot, fill with water and bring to boil.

2Prepare an ice bath by filling a large bowl with ice and water.

3Blanch green beans, Sugar Snap peas and English peas separately for 3 minutes or until tender, then immediately stop the cooking process by cooling them in the ice bath. When chilled, drain, pat dry with a paper towel, season with a dash of salt, and set aside.

4In a nonstick frying pan, coat the bottom with olive oil, heat pan on a medium flame. Cut cherry tomatoes in half and place face-down in pan. Cook tomatoes until soft and the faces begin to brown. Carefully remove from pan and set aside.

5Wipe oil from frying pan with paper towel and reheat pan over a medium flame. Add pine nuts and toast, tossing them often.

6Remove when pine nuts start turning a light caramel brown. Prepare dressing by pulsing miso, lemon and lime juices, oil, tahini, vinegar, and honey in a food processor. Add cilantro, basil, chives, ginger, and corriander, and pulse until the herbs are finely chopped. Season with salt and pepper.

7Compine all salad ingredients in large bowl. Slowly add dressing and toss until lightly coated.

8Dress plate with some green sauce dressing, burrata cheese, chives, and a light grind of fresh pepper. Garnish with a lemon wedge.

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