Spring Pea Toasts With Lemon Olive Oil And Fresh Pea Shoots Recipes
TOAST WITH LEMONY PEA MASH
Provided by Melissa Hamilton
Categories Easter Lemon Pea Spring Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 12
Steps:
- Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
- Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoons preserved lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
- Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoons preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
- DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.
SUGAR SNAP PEAS WITH LEMON AND OLIVE OIL
Fresh lemon juice and a drizzle of olive oil turn crisp, fresh sugar snap peas into a refreshing side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 4
Steps:
- Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.
SPRING PEA CROSTINI WITH LEMON CREME
Steps:
- Brush baguette slices with oil. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until toasted., Place peas in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain, reserving 3 tablespoons cooking liquid., Transfer peas to a food processor; add the sugar, mint, vinegar, garlic, lemon peel, salt, pepper and reserved cooking liquid. Cover and process until pureed., In a small bowl, combine creme fraiche and lemon juice. Spread 2 teaspoons pea puree over each baguette slice; top with 1/4 teaspoon lemon creme.,
Nutrition Facts : Calories 44 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 71mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SPRING PEA TOASTS WITH LEMON OLIVE OIL AND FRESH PEA SHOOTS
Fresh green peas and their curlicue shoots are one of the first signs of spring at my local farmer's markets, and I can never resist combining the two in these refreshing and delicately flavored toasts or Meyer Lemonade. Shake it up with a MEYER LEMONADE (see page 27)
Yield makes about 2 cups, enough for about 2 dozen crostini
Number Of Ingredients 11
Steps:
- Rinse and drain the peas, discarding any blemished peas or bits of pod. Place in a food processor along with the lemon zest and juice, garlic, mint, and chives and pulse four or five times to chop. With the motor running slowly, add the olive oil to puree and make a paste, stopping to scrape down the sides of the bowl several times. Add the Parmesan cheese and pulse several more times to mix. Season with salt and pepper to taste and pulse to mix.
- Spread a heaping teaspoon of the pea mixture on top of each crostini, drizzle with Lemon Olive Oil, top each with 1 pea shoot, and serve at room temperature.
- Combine 1 cup fruity green extra-virgin olive oil and the zest and juice of 1 lemon in a glass jar, screw on the lid, and shake to combine. Refrigerate until ready to use, or for up to 2 weeks.
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