Broadway Pea Salad

Do you have a favorite go-to salad that you turn to, one you rely on to complement any menu? a salad you can make ahead and hold for hours in the fridge? something to take to a potluck that everyone will enjoy? a side dish to whip up quickly for an impromptu gathering? Broadway Pea Salad tops my list of "old reliables" to fill these requirements. 

I link this salad with memories of long-ago dinners at Seattle's Broadway Restaurant, and I  know the old Clinkerdagger chain featured it on their menu as well, so this is no newcomer to the party. Oh no, this pea salad with its many variations has been a classic standard in northwest galleys for decades. I think it's the winning combination of a creamy dressing contrasting with salty nuts, the pop of the peas and the satisfying crunch of the other ingredients that make this salad so popular in any season.

This year's Memorial Day dinner with friends featured a fairly traditional menu of BBQ pork ribs, MexiCorn salad, cambozola smashed potatoes, pea salad, and grilled pineapple for dessert. Wet spring weather meant the ribs were oven-baked instead of grilled, but that did not spoil our fun. Can you guess which recipe a guest requested as I packed up a little take-home container? Easy guess, it was the Broadway Pea Salad.

Broadway Green Pea Salad

Serves 6 to 8
adapted from SeattleClassic Cookbook, Seattle Junior League

Salad
2 10-oz packages frozen tiny peas, thawed

1/2 cup chopped celery

1/2 cup water chestnuts, cut in thin slivers

4 green onions, chopped (red onions work well too)

6+ slices bacon, cooked, drained, and crumbled

1/3 cup salted cashews (or pepitas or sunflower seeds)

a generous handful of fresh Parmesan cheese shreds

Boston or Bibb lettuce leaves (optional)

Dressing

1/2 cup light sour cream (or plain Greek yogurt)

1/2 cup lite Best Foods mayonnaise (I s'pose Miracle Whip will work)

1 TB minced garlic or a generous sprinkling of garlic powder 

salt and white pepper to taste

a few shakes of hot sauce (Cajun Sunshine, chipotle tabasco, etc.)

Directions
Toss together peas, celery, water chestnuts, onion, bacon, and cashews. 
Combine dressing ingredients and blend.  
Add the dressing to the pea mixture, one quarter cup at a time, and toss. Add more dressing and keep tossing until you like the result - you may not want to use all of the dressing. 
Spoon onto lettuce leaves on individual plates, sprinkle with cheese and serve. 
Or, mound in an attractive bowl lined with lettuce leaves, sprinkle with cheese and serve. 

                                                                                                                      

Notes: 
1. Blanched broccoli stalks and raw broccoli heads are a tasty addition or can substitute for the peas. Then you have a terrific Broadway Broccoli Salad.
2. In a rush? Costco's bacon bits will do as a substitute for freshly cooked bacon. The result is OK, but not quite the same. 
3. Too  bland? Add some lemon zest to the topping for a tangy pop of citrus.

Shipyard Cruising Cookies

...hold the chocolate.

Do these cookies look familiar? They might since they are just one more variation of our favorite Cruising Cookies, aka Cowboy Cookies. When asked to choose, Mike (one of the O.P. shipyard crew working on the boat) requested an oatmeal cookie instead of a recipe featuring chocolate. Easy enough to accommodate, I substituted dried fruit for the usual chocolate chips, added a little coconut and ignored any healthy additions like flax or bran. This variation proved popular at the shipyard, or at least no one complained to the cook. I think the non-chocolate version might become the onboard standard from now on.

Shipyard Cruising Cookies

Makes 2 to 3 dozen, depending on size

Sift together:
3/4 cup flour
3/4 tsp baking powder
3/4 tsp cinnamon
1/4 tsp salt

In a mixer or food processor, cream until smooth:
6 TBS room temperature butter
6 TBS white sugar
6 TBS brown sugar

Add and beat until fluffy:
1 egg
3/4 tsp vanilla extract

Add the flour mixture to the butter mixture and mix well.

Add and mix well by hand:
3/4 cup rolled oats (not instant or steel cut)
1/2 cup nuts, chopped (your choice but I like pecans)
1/4 cup sweetened, shredded coconut
3/4 cup dried fruits  (I used equal portions of sour cherries, cranberries and golden raisins)*

Form small balls, about the size of unshelled walnuts, and pack firmly or roll around until the dough is firm. Or roll the dough into several logs, wrap in plastic wrap, refrigerate and then slice off small coins when you're ready to bake.

Place the dough balls on parchment-lined cookie sheets (or use silpats). Bake at 350 F for roughly 12-15 minutes, rotating the pans halfway through baking. Be sure not to overcook or they will get pretty crispy... unless you prefer crisp cookies to soft cookies.

*One taste tester swore he could taste apples in the blend. Nope, not in this latest batch, but dried apple chunks do sound like a delicious addition to the mix.