Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make peas and mushroom salad.

Ingredients:
1 lb frozen peas
3 oz cremini mushroom quartered
3 medium cloves of sliced garlic
8 oz marinated cippolini onions quartered
1/2 cup cippolini onion brine
10 sprigs of thyme
1/8 cup olive oil
1 tbs lemon juice
Pinch of salt

Directions:
Blanch peas and set aside.

Drain cippolini reserving the liquid.

Toss mushroom, garlic and oil in a bowl to coat and place on a sheet pan.

Sprinkle with salt, add thyme and roast at 400 degrees for 10-12 min.

Once the mushrooms are roasted, toss with the peas, 4 oz of cippolini onions and the dressing.

Cippolini dressing:
Place 4 oz cippolini, lemon juice and 1/2 cup of cippolini brine in a food processor. Blend until it emulsifies.