SWEET PEA PESTO CROSTINI
I made a healthier spin on my favorite celebrity chef's recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 pieces.
Number Of Ingredients 10
Steps:
- Preheat broiler. Place peas, garlic, vinegar, salt and lemon pepper in a blender or food processor; pulse until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency., Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool., To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.
Nutrition Facts : Calories 77 calories, Fat 2g fat (trace saturated fat), Cholesterol 1mg cholesterol, Sodium 190mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SNAP PEA SALAD
Go beyond lettuce with this seasonal salad of sugar snap peas and snow peas tossed in a flavorful Parmesan vinaigrette. Minneapolis chef Gavin Kaysen created this recipe for his family, but it was such a hit, he put it on the menu at his restaurant Spoon and Stable.
Provided by Gavin Kaysen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Vinaigrette: In a blender, add mustard, vinegar, yogurt, ¼ cup water, a pinch of salt, and 8 grinds of black pepper. Turn on high, and immediately drizzle in the oil; the dressing is fully emulsified when it looks smooth, about 30 seconds. Turn blender off and add another pinch of salt, ¼ cup more water, and Parmesan. Close the lid and blend on high to incorporate the cheese, 10 seconds. The dressing should be thick and creamy, like a Caesar dressing. Makes 3 cups. (Store extra dressing in a lidded container or squeeze bottle in the refrigerator for 5-7 days.)
- Salad: Trim snap peas by pulling off the tough string that runs along the length of the pod. Julienne whole pods lengthwise and add to a large bowl. Trim and julienne snow peas and add 1½ to 2 cups to the bowl. Season with a pinch of salt and 2 grinds of black pepper. Add sunflower seeds and pea shoot tendrils. Trim green tops from radishes, cut in half, then thinly slice and add to the bowl.
- Assembly: With your hands, gently toss the salad with ¼ cup of dressing. Pile salad on a serving platter and garnish with additional pea shoot tendrils.
GARDEN SALAD & SNAP PEA CROSTINI RECIPE - (4.6/5)
Provided by á-4939
Number Of Ingredients 25
Steps:
- Preheat a grill to medium heat. Combine the potatoes and a tablespoon of extra virgin olive oil in the bowl and toss to coat. Place potatoes in an aluminum foil packet and roast on the grill until potatoes are fork tender. In a large bowl, combine the carrots and a tablespoon of extra virgin olive oil. Season with salt and freshly ground pepper, and toss to coat. Arrange on the grill, and grill until carrots are slightly softened and charred in spots. In the same bowl, combine the radicchio and a tablespoon of extra virgin oil, season with salt and freshly ground pepper and then toss to coat and arrange on the grill. Cook for 3 to 5 minutes or until charred in spots and wilted. For the Crunchy Snap Pea Crostini: While the vegetables are grilling, brush the slices of baguette lightly with olive oil and grill until lightly charred and toasted In a bowl, whisk together the avocado, dijon mustard, and lemon juice. Whisk in the extra virgin olive oil until a mayonnaise-like consistency has been achieved. Whisk in the snap peas and shallot and then season with salt and freshly ground pepper. For the Dressing: In another bowl, whisk together the dijon mustard, orange juice, lemon juice and a pinch of salt and freshly ground pepper. Slowly whisk in extra virgin olive oil until emulsified. Mix in the mint and oregano. In a large bowl, combine the carrots, radicchio and potatoes. Add the beets, radishes, butter lettuces, mustard greens and tomatoes. Pour dressing over salad and toss. Spread the snap pea mixture over the grilled bread and serve with the salad.
SWEET PEA SALAD AND RICOTTA CHEESE CROSTINI
Provided by Aaron McCargo Jr.
Categories appetizer
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat grill to medium.
- In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
- Brush focaccia squares with remaining oil. Grill on each side for 2 to 3 minutes until well marked. Remove from the grill to a serving platter. Spread ricotta cheese on each square and top with sweet pea salad.
SUGAR SNAP PEA SALAD
In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it's ripe enough to be spread on a plate. If you can't find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can't get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don't combine the salad ingredients until just before serving. In this dish, freshness is key.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 appetizer servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
- In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
- Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 607 milligrams, Sugar 3 grams
TROPICAL SNAP PEA & MANGO SALAD
We toss romaine with chunks of mango, avocado, sugar snap peas, red onion and a homemade honey-lime dressing. A little toasted coconut sprinkled on top adds extra texture. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk honey, lime zest, lime juice and oil until blended. Drizzle over salad and toss to coat. Sprinkle with coconut. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 10g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 5g fiber), Protein 3g protein.
PEAS, MINT & PARMESAN CROSTINI
Provided by Bon Appétit Test Kitchen
Categories Appetizer Fourth of July Vegetarian Quick & Easy Backyard BBQ Buffet Parmesan Mint Spring Summer Shower Grill Grill/Barbecue Healthy Engagement Party Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Grill 12 slices bread and rub with garlic clove.
- Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.
- Drain peas; transfer to a bowl. Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.
- Spread about 1 tablespoon mixture over each toast. Garnish with shaved Parmesan, torn mint, and a few drops of balsamic vinegar.
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99 PEA RECIPES FOR EVERY TABLE | EPICURIOUS
From epicurious.com
Estimated Reading Time 7 mins
- Cold Pea Soup With Herbed Oil Swirl. Creamy, cold, and refreshing, this pretty green soup is the perfect way to start an outdoor dinner party. It feels perfect for spring—but like many of our favorite recipes, it actually starts with sweet frozen peas.
- Spring Pea Butter with Shallot and Lemon. Capture the flavor of peas at peak season freshness with compound butter. Slather it on a baguette right away, or freeze it so you can casually toss it into pasta or spread it onto lamb chops whenever your heart desires.
- One-Pot Spring Pasta With Smoked Salmon. Toss asparagus and frozen peas into boiling linguine just before the pasta has finished cooking for this 30-minute, one-pot meal.
- Charred Sugar Snap Peas with Buttermilk Aioli. Thinly sliced Calabrian chiles add a fiery note to these grilled sugar snap peas. There's definitely something nice about sweet and spice—you may want to add these Italian peppers to all your favorite pea recipes.
- Spring Risotto. Risotto is the perfect canvas for all the spring pea varieties. Get This Recipe.
- Spring Salad With Crispy Chicken and Bacony Croutons. The rich flavors of crispy, tender chicken and smoky bacon balance the slightly bitter notes of frisée and shaved fennel in this hearty dinner salad.
- Fish Packets With Snap Peas, Tomatoes, and Herb Butter. An easy herbed butter infuses fish and vegetables with rich flavor in this family-friendly dinner.
- Snap Pea Salad with Coconut Gremolata. A Thai-inspired gremolata of toasted coconut, fried shallots, fresh herbs, and lime zest tops this refreshing snap pea salad.
- Braised Leeks, Peas, and Lettuce. When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to sweet peas. Serve it alongside slow-scrambled eggs or quiche at brunch.
- Spring Green Bowls. Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.
PEA CROSTINI - WELL PLATED BY ERIN
From wellplated.com
Reviews 4Category AppetizerCuisine ItalianTotal Time 20 mins
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, then arrange baguette slices on top in a single layer. Bake until the slices are toasted and golden around the edges, about 10 minutes. Remove from the pan and set aside.
- Bring a large pot of salted water to a boil. Add the peas and quickly blanch, 1 minute for fresh peas or 2 minutes for frozen. Drain peas and transfer to a bowl. Add the olive oil, lemon juice, salt, and red pepper flakes, then mash with the back of a fork. Stir in the dill, then the feta. Top each crostini with a few tablespoons of the pea mixture and serve.
22 SPRING PEA RECIPES TO MAKE THIS SEASON – PUREWOW
From purewow.com
Author Taryn Pire
- Double Pea, Prosciutto And Burrata Platter. Aka the greenest charcuterie plate you’ll ever assemble. The peas are tossed in a mix of lemon juice, olive oil, Pecorino Romano and spices.
- Spring Pea Soup With Mint. In case you haven’t heard, mint and peas are basically soulmates. Mint’s bright herbal flavor brings out the best in the peas’ delicate sweetness.
- Seared Scallops With Green Peas, Mint And Shallots. After the peas are blanched, they’re blended with herbs and seasonings until they become a creamy purée.
- Spring Panzanella Salad. Bread salad, where have you been all our life? Not only is this dish loaded with whole-wheat sourdough and tangy mustard dressing, but it’s also got a ton of seasonal produce, like asparagus, peas, scallions and watercress.
- Instant Pot Spaghetti With Goat Cheese, Mint And Peas. Cooking pasta in your pressure cooker is life changing. The key is dropping the dry noodles with the aromatics first for flavor, then quick-releasing the pressure once they’re cooked, so they stay al dente.
- Sugar Snap Pea Salad With Chèvre Ranch. Goat’s milk cheese can do so much more than sit on a cheese board and look pretty. The proof is in the pudding dressing, made with mayonnaise, lemon juice, Dijon mustard and all the fresh herbs.
- Asparagus, Pea And Ricotta Tarts. These pretty appetizers are destined for Easter brunch. They’re made with store-bought puff pastry dough, so you’ll only need to assemble and bake the tarts to flaky perfection.
- Sweet Pea And Leek Curry. Bring on the anti-inflammatories (looking at you, turmeric). Serve the curry over brown rice to make it a meal.
- 20-minute Burrata Salad With Stone Fruit And Asparagus. BRB, picking all the fresh peaches, plums and cherries we can get our hands on.
- Chicken And Snap Pea Stir-fry. You can never have too many 20-minute weeknight dinners up your sleeve, especially those that keep you from ordering takeout (again…).
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