Instructions: FOR DINNER: serve 2 platters of little open-faced vegetable sandwiches arranged around mounds of sugar snap peas.

SANDWICH ONE. "A slice of good rustic bread slathered with sweet butter and topped with thinly sliced radishes and a sprinkling of coarse salt;

SANDWICH TWO: "bread spread with fresh goat cheese and topped with a garnish of minced onion, parsley and lemon juice (about 1 cup onion and 1 tablespoon each parsley and lemon; if the onions are too harsh, you can soak them in ice water for 30 minutes; just dry them well before mixing).

PEAS: SEE the recipe "English Snap Peas (Thompson).

VARIATION: Blanched sugar snaps for less than a minute in a big pot of boiling water, then immediately chilled them in cold water. I patted them dry and dressed them with a bit of melted butter and Champagne vinegar.

SERVING IDEAS: For dessert, I sliced the strawberries in half and mixed them with a little sugar, fresh mint leaves torn to small pieces and just enough unflavored yogurt to hold them together.

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