Spring in a Bite: A Peasto Post
- March 17, 2011 |
- by Kirstin Uhrenholdt
As you may already know from reading Laurie’s post earlier this week, she threw a dinner party in the honor of Dr. Marisa Weiss, President of Breastcancer.org. The theme of the evening was how eating healthfully and organically can help prevent breast cancer (and do a whole host of other good things for your body too). So coming up with Saturday’s menu was not hard — we would serve our quinoa cakes of course! And a huge beautiful spring salad with lots of seasonal vegetables like radishes, fennel, sugar snaps and pea sprouts. And the first artichokes of the year with our tahini sauce would be grilled and garnished with onion flowers from the garden.
However, on Saturday morning as I stood in the kitchen, I was a little worried that the three hors d’oeuvres we had might not be enough. Normally three would be enough, but Laurie had invented one of them, a teensy tiny little thing with a smidgen of cheese and a microscopic flag of basil waving atop. Sweet, but I was afraid they might flutter away while we weren’t watching.
The sun was shining through the windows, the house was decorated with yellow daffodils, tulips and shamrock in pots, a perfect spring day. And I had an epiphany — spring brings peas! In this case, organic ones straight from the freezer. Peasto to the rescue!
It took less than 10 minutes to make, and once dolloped on a little rice cracker with a sugar snap pea cut lengthwise (stolen from the salad) and a little purple sprout it tasted and looked like spring in a bite.
1 10-ounce bag of frozen organic peas, thawed
¼ cup cold water
½ cup parmesan cheese
¼ cup pine nuts or almonds
1 clove garlic
A few fresh leaves of mint or basil
The zest of ½ a lemon
Salt and pepper to taste
TO MAKE ABOUT 2 CUPS
Pour the water first then the remaining ingredients into a blender, blend until it is as smooth as you would like it to be. Taste for seasonings.
Put on a cracker or pita chip for a last minute hors d’oeuvre, toss with pasta, wheat berries or quinoa instead of pesto, or smear on sandwiches instead of mayo.
APRICOTS A FLUTTER
And for good measure, here’s how to make Laurie’s adorable “apricots a flutter” appetizers as well: take a dried apricot, top with a smidgen of Saint-André cheese, sprinkle with toasted sesame seeds, and put a tiny sliver of fresh basil atop.