Having returned from my local farmer’s market with a bag each of sugar snap peas and cherry tomatoes, I decided to whip up a plate of bruschetta, riffing on a recipe from bon appétit magazine. The original recipe calls for 2 cups/pounds of peas. I started shelling the fresh sugar snaps and realized very quickly that I’d never end up with 2 cups.
Instead, I used a 10 ounce bag of Sno Pac frozen peas I had stashed in the freezer. I also blanched a handful of the fresh sugar snaps thinking I needed to make up some of the 2 pounds called for in the original recipe. In the end they weren’t needed, but were totally delicious. Even so, I basically cut the original recipe in half. I’m glad I did or I’d still be eating the “mashed” pea spread.
Mashed Pea Spread
1 garlic clove
2 sprigs fresh flat or curly parsley
1 sprig fresh basil
10 ounces fresh or frozen green peas
Kosher salt
1 cup fresh spring pea pods*
2 – 3 tablespoons extra-virgin olive oil, or to taste
1 tablespoon minced fresh chives
Rind of 1/4 preserved lemon, diced, you can add more or less as you like
1 teaspoon fresh lemon juice, or to taste
¼ teaspoon piment d’Espelette, or to taste
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
Marinated Tomatoes
1 pint cherry tomatoes, cut in quarters
2 teaspoons basil, chopped (chiffonade)
2 teaspoons parsley, chopped
1 tablespoon extra-virgin olive oil, or to taste
Kosher Salt and freshly ground black pepper to taste
Grilled Bruschetta
1 or 2 baguettes, as you wish
½-1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Other Toppings
4 ounces fresh goat (chèvre) or sheeps milk cheese
Fresh thyme leaves, chopped for garnish
Fresh parsley leaves, chopped for garnish
Aged Italian Balsamic to taste
In a medium saucepan add garlic, parsley and basil stems, peas, pinch of salt and ½ cup of water. Cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas and 2 -3 minutes for frozen. Drain, reserving cooking liquid.
*If adding whole fresh sugar snap peas, return the reserved water to the saucepan and cook them for about 5 minutes or until tender, adding an additional 1/4 cup or so of water if needed. Drain the pea pods and reserve cooking liquid.
If using the whole pea pods, transfer them first to the bowl of a food processor. Using the metal “S” blade, pulse until finely chopped. (Note; you will need to scrape down the bowl more than once.) Add the remaining peas, garlic, parsley and basil stems and pulse until a coarse paste forms.
Transfer to a medium bowl, mixing in chives, chopped preserved lemon rind, lemon juice, piment d’Espelette and olive oil to taste. Stir in reserved cooking liquid a bit at a time until mixture is spreadable but still thick. Season the pea spread with salt and black pepper to taste. Set aside.
In another medium bowl, add the quartered cherry tomatoes, basil, parsley, olive oil, salt and pepper. Stir to combine and set aside.
Fire up the grill. While the grill is heating, slice the baguette(s) on the bias in ½ inch slices. Drizzle both sides with olive oil and sprinkle with kosher salt and freshly ground black pepper. Grill the bread slices on both sides until lightly browned. Remove from the grill.
When ready to serve, spread the goat cheese on the toasts. Top with the pea spread, cherry tomatoes, and fresh thyme leaves. Drizzle with balsamic and serve with a chilled rosé.
Vichyssoise with a Twist
Makes about 12 cups (3 quarts)
This recipe is a variation of one from Food & Wine magazine and can easily be cut in half depending on how many folks you are serving and the portion for each person. I made it ahead of time and took it to enjoy at a friend’s cabin as a first course. It was easy to transport in a small cooler along side the frozen shrimp, cocktail sauce, and bloody mary mixer we also enjoyed that weekend.
2 large (10-ounces) leeks
2 -3 garlic cloves, or to taste, chopped
2 teaspoons kosher salt, plus more to taste
¼ cup unsalted butter (2 ounces)
4 cups lower-sodium vegetable broth or chicken broth, preferably homemade
1 cup water, or as needed
1 pound Yukon Gold potatoes, peeled and chopped (about 2 1/2 cups)
1 medium zucchini, ends removed and chopped
1 ripe avocado
1/8 teaspoon freshly grated nutmeg (optional)
1 cup heavy cream
Freshly ground black pepper, to taste
Garnishes – you’ve got options
Minced fresh chives
Chopped fresh parsley
Chopped fresh dill fronds
Garlic croutons
Shaved pecorino Romano cheese
Trim and discard root ends and the dark green tops, reserving the white and light green parts of the leeks. Cut leeks in half lengthwise, then cut into ¼-inch slices. Add them to a large bowl of cold water swishing them around to dislodge any dirt that may be lurking inside the leaves. Carefully lift the leek slices out of the water, leaving the grit behind. (You should have about 7 cups sliced leeks.)
Melt butter in a large saucepan over medium heat. Add leeks and a pinch of salt, cook, stirring often, until leeks are softened but have not caramelized, about 7 minutes. Add the chopped garlic and continue to cook until softened, about another minute.
Add broth, potatoes, and water to cover. Bring to a simmer over medium heat. Reduce heat to low and simmer, uncovered, until potatoes are almost tender, about 25 minutes. Add chopped zucchini and continue to cook. Peel and chop avocado, add to leek mixture. Continue to cook for another 5 minutes or until potatoes and zucchini are tender. Remove from heat and add grated nutmeg (if using) and allow to cool about 10 – 15 minutes.
Working in batches, ladle the leek mixture into a blender. Place lid on blender leaving a bit of a gap to allow steam to escape. Place a clean towel over the lid and process each batch until completely smooth.
Transfer puréed soup to a heatproof bowl and add the cream. Refrigerate, uncovered, until completely cold, then transfer to lidded containers and continue refrigerating at least 4 hours or up to 3 days.
When ready to serve, remove soup from refrigerator. Add additional salt and pepper to taste. Ladle desired amount evenly among bowls. Garnish with any of the suggestions.
Make Ahead
Any remaining soup can be frozen for a month. The day prior to serving, thaw in the refrigerator overnight. Add a bit of cream or cold water to the desired consistency and serve.