Recipe: Peas on Rye Toast

Makes 12 toasts

Note: Spring's sweet garden peas, sugar snap peas and pea shoots, tossed with a light lemon vinaigrette and mint, are fresh as a new summer's day. We added sliced white radish for a little heat and more crunch. Served on toasted rye bread spread with tangy goat cheese, this makes a light lunch or casual party appetizer. From Beth Dooley.

• 12 slices rye bread

• 1 garlic clove, cut in half

• 6 oz. fresh chèvre

• 1/2 c. sliced snow or snap peas

• 1/2 c. shelled garden peas

• 2 tbsp. extra-virgin olive oil

• 2 tsp. fresh lemon juice

• Salt and freshly ground black pepper to taste

• Pea vines, for garnish

• Fresh chopped mint, for garnish

Grill or toast the rye bread and rub with the garlic cloves. Spread evenly with the fresh chèvre.

Fill a skillet with about 1/4-inch water and bring to a boil. Cook the snow or snap peas, shaking the pan, until they're bright green, then drain in a colander and run under cold water. Repeat with the garden peas. Pat the peas dry with paper towels or a clean dish towel.

Place the peas and radish slices into a medium bowl and toss with the olive oil, then the lemon juice. Season with salt and freshly ground pepper. Pile the peas onto the rye toasts and garnish with the pea vines and fresh mint.

Nutrition information per each of 12:

Calories150

Sodium260 mg

Carbohydrates17 g

Saturated fat3 g

Total sugars2 g

Protein6 g

Dietary fiber2 g