pasta with spring peas, mushrooms & greens

spring peas are in season and for sale all over town...at the farmers' market, the local organic and "health food" store, at roadside stands.  i have been buying them by the bushel and adding to just about everything i cook.

i love the whole process of shelling peas.  it is one of those tasks that just feels like summer.  sitting on the front porch, enjoying the breeze, imagining recipes for quick, easy and delicious dinners...one of my favorite pastimes.

happily it is "spring pea" week at food network's summerfest .  i look forward to all the amazing sounding recipes my blogger friends will submit.  i made a spicy pea, asparagus & pine nut with brown rice salad over at my other food blog red or green?  and today i made a very simple pasta dish with a mix of greens, baby bella mushrooms and sweet english peas.  just what i want on a warm summer day.   just remember...don't over cook the peas...you want that "fresh from the garden" taste.  they only need a minute. of course, i eat half of the bushel raw as soon as i shell.  the cooks treat and so very delicious.  happy summer everyone!

pasta with spring peas, mushrooms & greens
1 tbsp unsalted butter
2 tbsp extra virgin olive oil
1/2 white onion, quartered & sliced
8 oz baby bella mushrooms, cleaned and sliced
1 clove garlic, minced
8 oz mixed greens, chopped (kale, bok choy, spinach, chard, mizuna, tat soi...whatever you like)
1 cup white wine
sea salt
freshly cracked black pepper
pinch red pepper flakes
1/2 lb whole wheat pasta
1 lb spring peas in pod, shelled
extra virgin olive oil for drizzling
shaved parmigiano reggiano cheese( i use a vegetable peeler)

bring a large pot of water to a boil.  cook the pasta according to package directions.  remove pasta from water 1 minute before directed.

in a large skillet, warm the butter and olive oil over medium-high heat.  add the onion and mushrooms and saute for 4 minutes or until soft and mushrooms release their juices. add garlic and saute for 1 minute.  add wine, raise heat to high and bring to a boil for 2 minutes. reduce heat to medium and add greens. cook for 3-5 minutes or until greens are wilted and wine reduced a bit.  season with sea salt, pepper and red pepper flakes.  add pasta and cook for 1 minute.  add peas, stir and cook for an additional minute. (do not overcook peas)  taste and adjust seasonings if needed. serve with a drizzle of olive oil and a sprinkling of parmigiano reggiano cheese.

it is "spring peas" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite peas recipe?  share in the comments section and/or link to your blog if you have one:

Dishin & Dishes: Smashed Pea Bruschetta with Mint
Feed Me Phoebe: Sweet Pea and Green Onion Soup
Taste With the Eyes: Peas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
Weelicious: Peas and Pasta
Devour: Quick Salad with Peas
Napa Farmhouse 1885: Pasta with Spring Peas, Mushrooms and Greens
Red or Green?: Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
Blue Apron Blog: Sweet Corn & Pea Fritters with Pea Tendril Salad
Pinch My Salt: Homemade Tuna Noodle Casserole
Domesticate Me: Clean Out Fridge Frittata
Virtually Homemade: Summer Lasagna with Skinny Alfredo Sauce
The Sensitive Epicure: Pea Puree with Roasted Salmon and Chives
Daily*Dishin: Marinated Spring Pea Salad
The Heritage Cook: Pea, Potato and Bacon Salad with Lemon Vinaigrette
FN Dish: Favorite Shelled Pea Sides

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
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mixed berry tea cake

happy summer everyone!  my favorite season of all.  this week makes the start of food network's summerfest, and we are starting with berries.  when i think of summer fruit desserts, i want something easy to make with an emphasis on the fruit.  crisps, cobblers...that kind of ease.  i will save layered cakes and homemade pies for winter, spring and fall.  summer? i want to be outside.

so i was thrilled to find recipes for tea cake a few years ago.  a dough that comes together in minutes (with NO rolling), this is a cross between a cake, drop biscuits and cobbler.  (does that sound odd?).  my favorite  is from the book Rustic Fruit Desserts by cory schreiber and julie richardson.  their version is delicious, but made with white flour and sugar.  i experimented a lot and tweaked the original to create my recipe which follows their exact directions, but is made with white whole wheat flour**, cornmeal, coconut sugar and coconut.  you can use any type of fruit...they used stone fruit. today i am using strawberries and blueberries.

when you make this recipe for the first time you will be surprised by the dough.  it will be very soft, almost cookie dough like.  that is the way it is supposed to be.  just wrap it in plastic, pat down to form a 1 inch thick disk and freeze for 1/2 hour.  here is a tip from me....double or triple the dough recipe and keep in the freezer.  you will want to make tea cakes all summer...nothing is easier than pulling the prepared dough out of the freezer...patting into the pan, piling in the fruit and baking.  served with ice cream, whipped cream or just as is, you will eat this often!  happy summer everyone.

mixed berry tea cake
adapted from "rustic fruit desserts"
(serves 10-12)

1 tbsp extra virgin olive oil
2 cups white whole wheat flour**
1/4 cup cornmeal, finely ground
1 tsp baking powder
1 tsp sea salt
1 cup coconut sugar
1/2 cup unsalted butter, at room temperature
1/4 cup extra virgin olive oil
3 eggs
1 tbsp pure vanilla extract
2 pints ripe strawberries, halved
1 pint blueberries
1/3 cup unsweetened coconut, shredded
1 tbsp coconut sugar

Whisk flour, cornmeal,baking powder, and salt together in a bowl. Using a handheld mixer with beater or a stand mixer with the paddle attachment, cream sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add eggs, one at a time, scraping down sides of bowl after each addition, then stir in vanilla. Add flour mixture and stir just until a smooth dough forms. Wrap dough in plastic wrap, flatten into a 1-inch-thick disk, and freeze for 30 minutes.

Preheat oven to 375 degrees. Butter a shallow 10-inch round baking pan, tart pan or fluted pie pan.

Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan. Spread fruit over the dough. Sprinkle coconut over fruit. Break remainder of the dough into tablespoon-size pieces and distribute atop the fruit, then sprinkle the tbsp coconut sugar over the dessert.

Bake for 30 to 40 minutes, or until lightly golden and firm. Cool for 30 minutes before serving.

Storage: Wrapped in plastic wrap, this tea cake will keep at room temperature for up to 3 days. (The top will soften a bit.) You can also freeze the unbaked dough; if wrapped well, it will keep for up to 3 months. You can freeze a whole, unbaked cake with fruit (again, wrapped well) for 1 month.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

it is "berries" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite berry recipe?  share in the comments section and/or link to your blog if you have one:

Feed Me Phoebe: Gluten-Free Blueberry-Almond Pancakes
The Lemon Bowl: Strawberry Mango Chia Smoothie
Dishin & Dishes: Crunchy Topped Blueberry White Chocolate Muffins
Jeanette's Healthy Living: Gingered Blueberry Shortcakes With Light Creamy Topping
Taste With The Eyes: Blueberry Limoncello Pavlova
Sweet Life Bake: Paletas de Fresca y Aguacate
Napa Farmhouse 1885: Mixed Berry Tea Cake 
Red or Green?: Strawberry & Blueberry Crisp (Red or Green-style)
Virtually Homemade: Blueberry Mint Margaritas
Haute Apple Pie: Triple Berry Ice Cream
Pinch My Salt: Strawberry Peach Cobbler With Almond Biscuit Topping
Cooking With Elise: Dehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
Devour: Four Healthy Berry Recipes
Domesticate Me: Summer Berry Crisp
Weelicious: Brainy Breakfast
The Sensitive Epicure: Strawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*Dishin: Fresh and Easy Blueberry Pie
From My Corner of Saratoga: Mixed Berry Freezer Pops
FN Dish: Wake Up With Berries

best,

diane
napa farmhouse 1885
red or green?
california girl in taos

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summerfest 2013

so happy to announce the return of "summerfest", a collaboration between food network and a group of food bloggers.  a specific summer fruit or vegetable is selected each week, and food network chefs and bloggers each contribute a recipe featuring the item.  the recipes are shared on foodnetwork.com and all of the blogs so readers have a plethora of options to use up all the delicious summer produce.

this year's schedule is as follows:
June:

19: Berries

26: Peas

July:

3: Corn

10: Tomatoes

17: Watermelon

24: Cucumbers

31: Peaches

August:

7: Eggplant

14: Avocados

21: Peppers

28: Figs

September:

4: Beets

11: Grapes

18: Potatoes

wanna participate?  share your favorite recipe in the comments section of my posts...or link to your blog if you have one.  you can do this on all the other participating blogs too.  c'mon, the more ideas the better.  this is the time to raid the farmers' market, or your csa, or your overflowing garden and overindulge in fresh, local organic or sustainably grown summer produce.  on second thought, is it possible to overindulge in this area?

happy summer everyone!

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

shrimp stew, a la martha

long time readers know i usually write about recipes that i have created.  or i post family recipes.  once in awhile i talk about recipes that i have "tweaked" from another source, giving proper credit to the original of course.  today i am sharing a recipe straight from martha stewart living...no edits or tweaks.  it was just that good.  so, just in case you don't get the magazine....or hesitated to try this dish...make it this week.  you will not be disappointed.

i have made the shrimp stew three times so far. the first was during a visit to my parents' home.  i spent two weeks with them and cooked most nights.  i purchased all the ingredients and started preparing only to discover they were out of white wine. i improvised with vodka and the result was delicious.  i have made the stew two additional times, once with white wine and another with the vodka.  both work so use what you have.  also, if you have never peeled/ deveined shrimp, please do not be intimidated.  and whatever you do...do not skip this step.  the shells add tons of flavor to the dish.  this process is not hard, but it does take some time so plan accordingly. here is a "how to" video from serious eats.  enjoy!

shrimp stew, a la martha
from martha stewart living magazine, may 2013
(serves 6)
1/4 cup extra-virgin olive oil

• 2 pounds large shrimp, peeled, shells reserved, and deveined
• 6 sprigs thyme
• 1 cup dry white wine (i used vodka one time when we were out of white wine)
• 16 ounces clam juice
• 2 cups water
• 1/2 stick unsalted butter
• 2 large leeks (white and pale green parts only), thinly sliced crosswise (about 2 1/2 cups) and washed well
• 1 large fennel bulb, thinly sliced (about 3 1/3 cups), fronds reserved for garnish
• 1 teaspoon whole fennel seeds, finely ground
• Coarse salt and freshly ground pepper
• 1 cup heavy cream (i used half and half to lighten up just a touch)
• 1/2 lemon

Directions

1. Heat oil in a large pot over medium-high heat. Add shrimp shells and cook, stirring occasionally, until well browned, about 10 minutes. Add thyme sprigs and cook 1 minute. Add wine, scraping up browned bits with a wooden spoon. Add clam juice and water and simmer 15 minutes. Pour broth through a fine sieve into a bowl, pressing on solids; discard solids.
2. Melt butter in pot over medium-high heat and add leeks, fennel, and fennel seeds. Add 1/2 teaspoon salt; cook, stirring, until vegetables just start to brown, about 10 minutes. Add shrimp broth and cream; cook until warmed through.
3. Stir in shrimp and cook until just cooked through, about 2 minutes. Season with salt, pepper, and a squeeze of lemon juice. Divide stew among 6 shallow bowls and garnish with fennel fronds.
   
   
   

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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roasted asparagus with balsamic and parmigiano reggiano cheese

aah! fresh asparagus.  one of my favorite things about spring.  i love them raw in salads, poached, pureed in soups,tossed in stir-fries...but my absolutely favorite way is roasted...with balsamic vinegar and luscious parmigiano reggiano cheese.

my trick is to drizzle the raw asparagus with extra virgin olive oil and balsamic vinegar, then sprinkle with coarse sea salt and black pepper.  while it roasts the vinegar caramelizes and thickens which sweetens the dish.  i personally like to roast the asparagus until they are a bit crispy...i throw parmigiano reggiano cheese over the finished dish and either use to top bruschetta...or just eat with my fingers.  honestly, i could eat the whole bunch by myself, but if i have to share, i sometimes serve as a side dish with salmon.

you may want yours a little less "done".  experiment to find the perfect cooking time for "your" bunch.  and eat asparagus often right now....springtime asparagus are delicious!

roasted asparagus

2 bunches fresh asparagus

extra virgin olive oil

balsamic vinegar

coarse grey salt

freshly ground black pepper

shaved parmigiano reggiano cheese

preheat oven to 400 degrees. drizzle olive oil over bottom of baking sheet (with sides)...approx 3 tbsp. prepare asparagus by snapping off ends and peeling stalks. roll the asparagus in the oil to coat. drizzle with balsamic vinegar (about 2 tbsp per bunch)  sprinkle with grey salt and pepper. roast in oven 25-35 minutes (depends on how thick your stalks are) until asparagus  begin to caramelize.  remove from oven, sprinkle with cheese and serve immediately.

it is "something cheesy" week at food network's "sensational sides mixed with spring produce". check out the recipes from the other participating bloggers:
Jeanette's Healthy Living: Fresh Tomato Burrata Cheese Pesto Dip
Napa Farmhouse 1885: Roasted Asparagus With Balsamic Vinegar and Parmigiano-Reggiano Cheese
Red or Green: Grilled Vegetable and Cheese Quesadillas
Feed Me Phoebe: Skillet Lasagna With Zucchini, Arugula and Fontina Cheese
Cooking With Elise: Cheesy Chicken Quesadillas
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Seared Scallops With Spring Vegetables
Devour: Cheese-Filled Summer Side Dishes
Made by Michelle: Broccoli Cheese "Meatballs"
The Heritage Cook: Creamy and Cheesy Potato Casserole (Gluten-Free)
Dishin & Dishes: Baked Squash Casserole
FN Dish: Cheesy Spring Sides
The Sensitive Epicure: Frico: Parmesan Cheese Crackers
Virtually Homemade: Easy Cheesy Enchilada (Gluten-Free)

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

mixed greens salad with shrimp & oranges

i remember when "salad greens" meant lettuce or spinach.  growing up, we always had a salad with dinner.  the salad consisted of iceberg lettuce, cucumbers and tomatoes with italian dressing. then ranch dressing became all the rage and, for some reason, carrots were added to the mix.  these days there are countless greens available at supermarkets, an even greater variety at farmers' markets or from our gardens and we eat them raw, sauteed, pureed into smoothies, juiced, even grilled!  greens are having their "moment" which i hope becomes a permanent staple of our diets.

i love greens and try to incorporate them into at least two meals each day.  this salad is a perfect example. packed with a mixture of whatever looks good at the market that day, the greens and shrimp become a nice first course or main dish salad.  protein from the shrimp, vitamin a, c and b from the oranges and minerals such as iron, calcium, potassium, and magnesium from the greens ensure this salad is an antioxident's dream.  greens also include the vitamins k, c, e, and many of the b vitamins. they also provide thiamine, beta carotene, folate, calcium, iron, potassium, magnesium and small amounts of omega fatty acids. don't you love it when something that tastes so good is actually good for you?

Red Willow Farm grows food with sustainable and traditional agricultural practices. Located on the fertile grounds of Taos Pueblo, we use organic seed and soil amendments to grow nutritious food in greenhouses and irrigated field. Red Willow Farm Provides Taos pueblo youth and all volunteers valuable agricultural experience. 

i have been visiting the red willows farmers' market located at the pueblo on wednesdays.  the cool thing is that they are open year-round except during jan and february when the taos pueblo is closed. they specialize in greens grown in their greenhouses.  i especially like their tat soi, a green i discovered at their market.  tat soi is an asian green that tastes like a milder version of mustard greens. it is delicious and perfect in this salad.  if you cannot find it in your area, substitute bok choy or use 1/2 cup of mustard greens.  or come up with your own combination...this salad is very forgiving.  whatever you use, i encourage you to keep the cabbage.  the taste and crunch really make the dish.  also, for vegetarians, substitute the shrimp for toasted walnut halves.

mixed green salad with shrimp and oranges
2 main dish servings
12 large shrimp in the shell, uncooked
kosher salt
1 large orange, peeled, white pith removed, sectioned with slices cut in half
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp sesame oil
1/2 tsp fresh garlic, minced
1 tbsp fresh italian parsley, chopped
pinch dried red pepper flakes
pinch sea salt
pinch freshly ground black pepper
1 cup baby kale, washed and torn into bite sized pieces
1 cup baby spinach, washed 
1 cup arugula, washed and torn into bite sized pieces
1 cup tat soi or bok choy, washed
1 cup cabbage, washed and shredded

fill a large bowl 1/2 full of ice and cold water.  set aside. bring a large saucepan t of water to a boil.  add a handful of  kosher salt.  add shrimp and boil for 2-3 minutes, just until the shrimp turns pink.  remove from water with slotted spoon and place in prepared ice bath.  allow to cool, then peel and devein.  set aside.

in large bowl, combine the orange pieces, olive oil, vinegar, sesame oil, garlic, parsley, red pepper flakes, salt and pepper.  whisk together to combine.  add shrimp, stir and allow to marinate 30 minutes to 1 hour. (refrigerate during marinating process).  remove from fridge, add greens and stir to mix.  taste and adjust seasonings if necessary.  divide between 2 large plates and serve.

it is "salad" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:
Jeanette's Healthy Living: Mexican Chopped Salad With Lime Cilantro Dressing 
Feed Me Phoebe: Grilled Chicken Paillard With Chopped Nicoise Salad
Cooking With Elise: Garden Spring Rolls
The Cultural Dish: Arugula Salad With Beets and Goat Cheese
Napa Farmhouse 1885: Mixed Greens Salad With Shrimp and Oranges
Red or Green?: Spring Salad Greens With Spicy Chiocciole Pasta and Pine Nuts
The Sensitive Epicure: Green on Green Chopped Salad
Weelicious: Southwestern Salad
Made by Michelle: Mixed Greens With Grapeseed Oil and Balsamic
FN Dish: Vivacious Pasta Salad Sides

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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healthy carrot cake cupcakes with maple-cream cheese frosting

i like taking traditional recipes and making them a bit healthier but still delicious.  i confess that i have lost my taste for overly sweet desserts...i just don't feel good after eating them.  so today i decided to tackle one of my favorites...carrot cake.

the concept of carrot cake sounds like it must be healthy right?  after all there are carrots in the dessert. CARROTS ARE HEALTHY!! sadly, the good from the carrots is a bit outweighed by all the white flour, white sugar, butter, oil and powdered sugar (in the frosting).  what if we used some whole wheat flour, reduced the amount of sugar and substituted coconut sugar for the granulated, used a vegetable spread instead of butter, and sweetened the frosting with 3 tablespoons of pure maple syrup instead of 4 cups of confectioner's sugar?  maybe lowered the fat content a bit with neufchâtel instead of regular cream cheese?(tastes the same but 33% lower fat content).  

the result would be a light, airy, less sweet version of carrot cake. skip the frosting and the cupcakes make  wonderful breakfast muffins.  i really like this frosting.  without the usual confectioner's sugar, the cream cheese is is tangy, light and only slightly sweet.  the maple syrup adds delicious taste but does not overwhelm the cake.

this is "kid-friendly" week at food network.  i love the idea of providing less sweet desserts for children so their taste buds are not developed to expect super sweet, sugary foods.  how wonderful it would be if we did not raise our kids with soda, fast foods and an abundance of white flour & sugar.  maybe we could tackle the obesity issue in this country once and for all.  an ambitious goal?  you bet...but small steps (like these cupcakes) may help.  what do you think?

healthy carrot cake cupcakes with maple-cream cheese frosting
(makes 12 cupcakes)
1 cup organic white all purpose flour
1 cup organic white-whole wheat flour*
1/2 tsp salt
1 tbsp baking powder
1 tsp cinnamon
1/ 2 tsp ground nutmeg
1/ 2 cup vegetable spread (i use earth balance brand)
3/4 cup coconut sugar
2 eggs
1/2 tsp organic tahitian vanilla extract
3/4 cup coconut milk
2 cups shredded organic carrots
3/4 cup flaked coconut (unsweetened)

frosting
8 oz neufchatel cream cheese
1/4 cup vegetable spread (i use earth balance brand)
1 tsp  organic tahitian vanilla extract
2-3 tbsp pure maple syrup
1/2 cup toasted walnuts, chopped

preheat oven to 350 degrees. grease a cupcake muffin tin.  place a paper cupcake liner in each space and coat with cooking spray.  set aside.

combine flours, salt, baking powder and spices in medium bowl. set aside.  using a stand mixer at medium speed, cream vegetable spread until light and fluffy. (about 1 minute)  add coconut sugar and one egg, beat for 3 minutes.  add second egg and vanilla,  beat until well mixed.  lower mixer speed to low and  add half the flour mixture and half the coconut milk, beat until just combined.  add remaining flour and milk and beat until combined, do not over mix.  add carrots and coconut and mix for just a second or two...just until combined.

fill each cupcake liner with 1/4 cup of batter.  (i use a 1/4 cup measuring cup to scoop up the batter and pour into each liner).  bake in middle of oven until a tester comes out clean, about 20-25 minutes.  turn cupcakes onto a rack and cool 10 minutes. spread frosting onto cupcakes and sprinkle with nuts.  

frosting directions
using a clean mixing bowl, beat together the cream cheese, vegetable spread and vanilla until light and fluffy. beat in 2 tbsp maple syrup.  taste and add an additional tbsp syrup if you want it a bit sweeter.

* i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand*

it is "kid friendly" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:

Feed Me Phoebe: Radish and Basil Thai Fried Rice 

Jeanette's Healthy Living: Easy Stir-Fry Green Beans
The Cultural Dish: Authentically Homemade Guacamole
Devour: Kid-Friendly Baked Ziti
Domesticate Me: Skillet Cornbread
Napa Farmhouse 1885: Healthy Carrot Cake Cupcakes With Maple Cream Cheese Frosting
Red or Green? Spicy Chickpea Burgers With Cabbage Slaw
The Heritage Cook: Duck Fat Fries, a Kid's Favorite Snack! Virtually Homemade: Mini Banana Chocolate Chip Muffins
FN Dish: Kid-Friendly Veggie Sides

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

mashed english pea spread on garlic rubbed bruschetta with roasted salmon

spring is such a tease.  one day it is warm and sunny and i begin to believe winter weather is over.  the next day brings cold temperatures and rain (in napa) or snow (in taos).  either way, while i appreciate the moisture and realize how much we need the water, i fall into a bit of a funk. my saving grace?  spring produce....peas, asparagus, greens, strawberries, leeks, spring garlic...you get the picture.  today i am focusing on a perfect spring pairing....spring peas, mint and freshly caught salmon.

i love spring peas...all kinds.  snow, sugar snap and english are my favorites.  i decided to play with a classic preparation, mashed peas with mint, and use as a topping for garlic rubbed grilled bread (bruschetta).

most mashed pea recipes call for butter...and cream...and cheese.  and, while these dishes are delicious, i wanted to keep the clean, light, fresh taste of the fresh peas.  my version uses leeks, mint (of course) and olive oil with just a touch of red pepper flakes for a tiny hint of heat.  this is wonderful with the garlic on the bruschetta and the roasted salmon.  i served this at a recent dinner party and, happily, received rave reviews.

you can serve the pea spread as a side dish without the bread. when i serve it this way i add a sliced clove of garlic to the leaks in the first step so it is pureed into the peas.  either way the garlic adds wonderful flavor to the peas, leeks and mint.

mashed english pea spread on garlic rubbed bruschetta with roasted salmon
(serves 6)
extra virgin olive oil
1 leek, white and pale green part, sliced
4 cups fresh english peas (or 2 10 oz bags frozen
2 tbsp mint leaves, chopped
1/2 cup water
pinch dried red pepper flakes
sea salt
freshly ground black pepper
coarse grey salt

1 loaf french or sourdough bread (loaf, boule or baguette) sliced into pieces about 1 inch thick
2-3 garlic cloves, peeled

6 salmon fillets, 6 oz each

warm 2 tbsp olive oil in large skillet.  add leeks and cook over medium heat for 5 minutes or until softened. add peas, mint, water, red pepper flakes and a pinch each salt and pepper to skillet.  saute for 3-5 minutes or until hot.  (if using frozen peas, cover pan until peas are defrosted and then remove cover and cook for a couple of additional minutes).  add all ingredients to food processor and 1 tbsp olive oil.  pulse until smooth with a bit of texture.  taste and adjust seasonings to taste. add back to pan, cover to keep warm.

meanwhile, grill or broil bread on each side until lightly toasted.  remove from oven and immediately rub each slice of bread with a garlic clove.  mound pea spread over bread and drizzle with excellent quality olive oil and a sprinkling of coarse sea salt.  serve with salmon.

roasted salmon.
preheat oven to 425 degrees.  line a rimmed baking sheet with parchment paper.  place salmon fillets, skin side down, on prepared baking sheet. drizzle with olive oil and season with sea salt and pepper.  roast until just cooked through 14-18 minutes.  this will depend on thickness of fillets so start checking after 14 minutes. remove from oven.

it is "something mashed" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:
Weelicious: Mascarpone Mashed Potatoes 
Jeanette's Healthy Living: Creamy Garlic Mashed Cauliflower and Potatoes 
Cooking With Elise: Savory Banana Corn Cakes 
Virtually Homemade: Three-Onion Brown Butter Mashed Potatoes 
Napa Farmhouse 1885: Mashed English Pea Spread on Garlic-Rubbed Bruschetta With Roasted Salmon 
Red or Green? Smashed Potato Tacos With Guacamole & Tomato Salsa 
Devour: Easy Mashed Plantains Recipe 
Domesticate Me: Mashed Sweet Potatoes With Goat Cheese 
The Sensitive Epicure: Italian Style Smashed Potatoes 
The Heritage Cook: Whipped Ginger-Cardamom Sweet Potatoes 
Dishin & Dishes: Truffled Mashed Potatoes With Prosciutto and Rosemary 
FN Dish: Mashed Spring Sides

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.