Cook the peas in boiling water for 5 minutes.
Thinly dice the onion and set aside in warm water with salt for 10 minutes.
Put the peas with the pomegranate arils and drained onion and season with oil, lemon and salt.
CHARLOTTE ROYAL
MIXED SHELLFISH WITH PIL PIL SAUCE AND BERRIES
Peach, mixed greens and blackberry salad
KIWI, CUCUMBER AND STRAWBERRY SMOOTHIE
Wild rice salad with lemon and physalis dressing
Fruit leather
SUGAR-FREE / GLUTEN-FREE SOUTHERN CHILEAN BLUEBERRY AND STRAWBERRY KUCHEN
Cookies & cream cold brownie
KETO STRAWBERRY AND CUSTARD PIE
SMOKED SALMON WITH AVOCADO DRESSING
