Lemon & Dill Macaroni Salad

I just made this up and it was delicious and fresh and summery.

1 box macaroni salad noodles (cooked al dente)
2 lemons (zested)
1 lb fresh or frozen peas (raw)
1 lb sugar snap peas (chopped on the bias)
1 bunch of scallions (finely chopped)
1 bunch of fresh dill (chopped)
1/2 a bunch of mint (julienned)
red pepper flakes (to taste)
salt & pepper (to taste)
Olive Oil
White Wine Vinegar

Toss the al dente noodles immediately with some olive oil salt & pepper and white wine vinegar.  Add the peas, herbs, lemon juice and zest, and season to taste.  Noodles absorb the flavors the longer you let it sit.

Salty Milk Chocolate Cookies

This is from my friend, Abby (Instagram @brentwood.made).  I changed it very slightly.

1/2 lb unsalted butter
1 1/4 cup brown sugar
3/4 cup sugar
1 T. vanilla
2 eggs
3 cups flour
1 1/2 tsp salt
1 tsp. baking soda
1 cup Heath toffee pieces
2 XL Symphony bars (chopped)
Flaked sea salt (Maldon)

Preheat oven to 350 degrees.

Cream butter and sugars until light and fluffy, add vanilla and eggs and mix.

In a separate bowl, combine flour, salt, and baking soda.

With the mixer on low, add dry ingredients and mix until just combined, mix in toffee and chocolate until combined (do not over-mix!)  Using a small ice cream scoop, scoop 12 cookies onto a sheet pan and top with Maldon salt.  Place in freezer for 30 minutes, then bake for 15-18 minutes until edges are light brown.