Ren Hutchinson passed along this month’s recipe that came from her great-grandmother, who she explains grew up on a windswept farm in Oklahoma where she homesteaded with her parents in the late 1800s. She says the recipe has been a family favorite for years: “My Grandmom marked “Delish-ous!” on the recipe card, and that’s how good it is.” She served it for lunch and brunch every spring.

Serves: 4-6


·       4 slices of cured bacon

·       10 ounces of freshly picked spring peas

·       ¼ small red onion, chopped or sliced

·       1 cup cheddar cheese, grated or cut in small cubes

·       2 hard-boiled eggs, cooked and chopped

·       3 Tablespoons mayonnaise

·       2 teaspoons freshly squeezed lemon juice

·       Watkins freshly ground pepper

·       Salt to taste


  Cook the bacon in a large cast-iron skillet over medium heat until crisp. Drain on paper or kitchen towel until cool.

  In a medium-sized bowl, combine the bacon, peas, onion, cheese, and eggs. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Serve immediately on fresh, washed greens.