Pureed Peas with Mint, Burrata and Kale Microgreens (so precious!).
This is such a pretty mouthful. And a quickie to make .. all the faster if you live near a Trader Joes which had all the goods necessary for coming up with this bite.
2 packages of shelled English Peas (about 4 cups). Good for you if you’re going to shell them yourself from the Farmers Market! Not me, too time consuming pre-party.
1 Jalapeno - seeded
2 containers of Burrata Cheese
4 big cloves of garlic
1 container of micro greens. These aren’t necessary but they sure are pretty and they’re particularly affordable at TJ’s.
Thick bread (pugliese works well) that you can easily slice and make into bruschetta. Slice the bread, brush olive oil on it and either BBQ (great app for bbqs!) or toast in the oven.
olive oil
salt and pepper
Throw the peas, a healthy glop of olive oil, the garlic and the jalapeno into a food processor and blend into a smooth puree of gob-smacking greenness. Yum.
Put a big spoonful, a slightly excessive mound (not a thin layer) of the veggie puree onto a slice of bread.
Next slice a piece of oozy burrata and lay that onto the mound of green puree.
Sprinkle some microgreens on top (fancy!) and then add a dribble of olive oil to the top. Finish with some salt and pepper.
Heaven for the spring and summer.
This makes about 15 appetizers give or take your generosity.
Fresh veggies with agave aioli. Agave because I added too much lemon to the aioli and needed a quick save. Tastes yummy and rich.
Looking at my notes, I haven’t made this recipe my mother passed along to me in 1996. “Delicious but *so* rich” is what I scrawled down.
Gosh!
This time around I added some apple, Thai noodles and chard. Still rich but rich and interesting.
1/2 cup of finely chopped onion
1 bay leaf
1/4 cup of butter
1/4 cup of flour
2 cups of chicken broth
1 1/2 cup of half and half
1 1/2 cup crumbled Stilton
1 apple, cored and peeled
2 cups of packed chopped chard
4 oz of Thai rice noodles
salt and pepper
Saute the onion, bay leaf and apple in butter in a soup pot until the onion is tender and beginning to go glassy (about 5 minutes). Stir in the chicken broth and whisk enthusiastically the flour in. Definitely do use a whisk for this and make sure the flour doesn’t get lumpy, yuck! Add the half and half and bring it all to a boil. Now turn down the burner to low heat. Stir in the Stilton and chard. Once the cheese is melted remove from heat. Don’t forget to remove the bay leaf.
Feeds 4 people.
