Tonight one of my oldest and dearest friends, Thea, came over to celebrate our reunion with a meal. We have known each other since we were five and have made lots of art and food creations over the years so cooking in the kitchen is easy with one another. But I still found myself surprised and delighted at how we glided past each other tonight and were really able to support one another in the kitchen. It was so enjoyable that we decided to do it weekly for the rest of the summer, so look for more recipe collaborations with Thea.
We were both set on lots of veggies, so after checking out what produce was already in the fridge we decided on having a “big salad” and an entree with peas. Neither Thea nor I are really fond of peas but it seemed like a waste to just not use the local fresh peas from the farmers market down the hill from my house.
Inspired by Edible: The Green Mountains Edition’s spring 2012 front cover recipe we decided on a mixed green salad with avocado, a mustard seed vinaigrette, and a poached egg on top.
Ingredients (serves 4):
Aprx. 10 Cups of Mixed Greens
2 Ripe Avocados
4 Fresh Eggs
1/4 Olive Oil
2 Tbs Balsamic Vinegar
2 Garlic Cloves Crushed
1 Tbs Mustard with Seeds
Wash mixed greens and let dry. In a separate container, I like to use a jar so I can shake the oil and vinegar together, mix oil, vinegar, garlic, and mustard. Grind in pepper to taste.
Cut avocado and toss together with mixed greens, add in in dressing tossing until leaves are evenly coated.
Poach egg and serve on the bed of salad.
As for using peas we adapted a Cannelle et Vanille recipe. At the last minute we realized we didn’t have enough peas so we decided to wing it and add broccoli.
I hadn’t realized how wonderfully delicious nor healthy peas are. Turns out they are super packed with nutrients and are even featured as one of Dr. Perricone’s Summer Bauty Foods. Peas are full of vitamin C, vitamin A, vitamin K,vitamin B6, vitamin B2 zinc, manganese, copper, magnesium, iron, phosphorus, niacin, protein. Peas are also a good source of omega-3 fats.
Ingredients (serves 4):
Aprx. 4 ounces of Peas with husks
Aprx. 4 ounces of Peas without husks
Aprx. 8 ounces of Broccoli
6 Tbs Coconut Milk
6 Tbs Brown Rice Flour
2 Tbs Almond Flour
1 Tsp Baking Soda
Boil water with a generous amount of salt. Once water has reached a rolling boil and peas and broccoli and let cook undisturbed for 3 minutes. Immediately drain vegetables and submerge in ice water to stop the cooking process.
Combine the peas with husks and broccoli in a food processor and add coconut milk. In a bowl mash the remaining peas without husks.
Whisk the eggs into the pureed mixture and add flours and baking soda. Once mixed, fold in mashed peas.
In a skillet on medium-high heat drop a tablespoon of batter for each pancake. Flip when bubbles appear.
Serve garnished with smoked salmon, lemon, and goat cheese.
“Eet smakelijk,” from my home to yours!