Jolene Lamb, LLCC Community Education culinary coordinator, provided a cooking demonstration on how to make sugar snap pea salad with radishes, mint and ricotta salata on WICS Tuesday and discussed the LLCC cooking demonstrations that are taking place at the Illinois Products Farmers Market.

Sugar snap pea salad with radishes, mint and ricotta salata

¾ cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
½ bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste

In a large bowl, toss together the radishes, peas, ricotta and mint.

Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl, and add the lemon juice and balsamic vinegar. Stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.

Pour dressing over salad, and toss well to combine. Taste, and add more salt and pepper if necessary.

LLCC was mentioned in the Sunday, May 8 New York Times in an advertising supplement called “Chicago Life.” An article on Illinois road trips recommends stops along historic Route 66, including the Springfield Lincoln sites. It mentions a collaboration between LLCC and the “History Comes Alive” program, called “History Cooks.” On Fridays, June 3-Aug. 5 at 1 p.m., the Lincoln Home National Historic Site will host cooking demonstrations featuring recipes from Lincoln’s time. History Cooks is being coordinated through LLCC Community Education Culinary by Jay Kitterman, consultant. Jolene Lamb, coordinator, will demonstrate Mrs. Lincoln’s White Cake on June 24.