gmhTODAY 19 gmhToday April May 2018 - Page 105

Pea Pesto Crostini 8 servings If you were at the cook off stage at last year’s Garlic Festival, you may have heard Giada De Laurentis talk about one of her favorite appetizers – Pea Pesto Crostini. Here is my version of her recipe that’s a uses a bit more garlic (of course), some red pepper flakes and roasted cherry tomatoes. Pesto: 5 cups fresh peas, blanched, or 2 10 oz. bags frozen peas, thawed 2 cloves garlic ½ cup grated Parmesan cheese 1 tsp. lemon juice ¼ to ½ tsp red pepper flakes 1 tsp salt ½ tsp black pepper 1/3 cup olive oil Pea Pesto Crostini Puree the peas, garlic, Parmesan, lemon juice, red pepper flakes, salt and pepper, in a food processor. With the ma- chine running, slowly add the olive oil until well combined. Transfer to a bowl and season with additional salt and pepper if desired. Chilled Spring Pea Soup Roasted Cherry Tomatoes: 2 pints cherry tomatoes, halved 3 garlic cloves, minced ¼ cup olive oil 1 tsp salt 1 tsp black pepper Mix together the halved cherry tomatoes, minced garlic, olive oil, salt and pepper in a bowl. Spread in a single layer of baking sheet. Roast at 375 degrees about 20 minutes, shaking the pan half way through. Cool and transfer to bowl. Fresh Pea Vinaigrette Crostini: 1 French or sourdough baguette, sliced ½” thick 1/3 cup olive oil Preheat stove top griddle or grill pan on medium high heat. Brush both sides of the bread slices with olive oil. Grill until golden, about 1 minute per side. Transfer to a platter. Top crostini with 1 to 2 Tbsp pesto and several roasted tomatoes and serve. Roasted Cherry Tomatoes Other Ideas Pasta con Pesto with Peas Add pureed sweet peas to your favorite pesto for a different springtime pasta. Make sure to add lots of garlic and finish with tart, creamy goat cheese. Egg Tagliatelle with Peas, Ham, and Tarragon One of my favorites from Rachel Ray’s kitchen Fresh Pea Vinaigrette Blanch fresh peas for about a minute in boiling water, then shock in cold water. Add to your favorite vinaigrette and serve over any type of grilled fish – I particularly like it with salmon or scallops. Green Pea Smoothie Frozen green peas are a great source of protein, naturally sweet, and extremely high in fiber. Add in about 1/4 cup to your smoothie for a creamy, sweet taste, plus fiber and protein to help you feel full longer. GILROY • MORGAN HILL • SAN MARTIN APRIL/MAY 2018 Chilled Spring Pea Soup with Lobster and Orzo 6 servings Soup: 2 Tbsp butter 1 cup onion, coarsely chopped 2 cups leeks, white and light green parts, coarsely chopped 4 cups chicken stock 5 cups fresh shelled peas, or 2 10 oz. packs frozen peas, preferably without salt. Reserve 1 cup peas for orzo salad. 2/3 cup coarsely chopped fresh mint ½ cup fresh chives, chopped ¼ cup sour cream ¼ cup cream 1 to 2 tsp salt, or to taste ½ to 1 tsp freshly ground black pepper, or to taste ' Heat the butter in a large saucepan. Add the onion and leeks and cook over medium low heat until the onion is very soft, about 10 minutes. Add the stock, bring to a boil and add the peas. After 3 minutes, remove from heat and stir in the mint and chives. Cool slightly. Puree the soup, either with an immersion blender, or by transferring small amounts at a time in a blender. Pour the soup into a large bowl, stir in sour cream and cream, and adjust seasonings, and chill thoroughly. Salad: 1 cup orzo, or other very small, pasta 1 cup reserved peas 1 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh mint 1 Tablespoon chopped fresh chives 3 T. olive oil 2 Tbsp fresh lemon juice 1 Tablespoon preserved lemon, rind only, finely chopped* 1 to 2 small cooked lobster tails, meat removed from tails, and sliced into bite size pieces. Set aside a few pieces as garnish. Shrimp or other seafood can also be used. Salt and pepper to taste Cook the orzo according to package directions, adding the peas for the last 2 minutes of cooking time. Drain, rinse in cold water and drain again. Place in a bowl and add all remaining ingredients except lobster garnish. Adjust seasonings and chill thoroughly. Place a mound of salad into each of 6 large soup bowls. Pour chilled soup around each salad and top with reserved lobster. *Preserved lemon adds a tart, salty, pickled flavor. If you can’t find preserved lemon, grated lemon peel can be used. You can make your own preserved lemon, but if you don’t have time for the 2 plus weeks of brining, you can use a short cut that works great in this recipe! Thinly slice 1 lemon. Sprinkle with about ¼ tsp salt and ½ tsp sugar. Saute over low heat in about 1 Tbsp olive oil until soft. Refrigerate unt [XYH\KZ^KBL