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Posts Tagged ‘peas’

by Sarah Steimer

Simple vegetable curry

This recipe is the result of wanting a very comforting meal without almost any hassle and definitely without having to dirty more than one pot. The result was just that, and was even better when I reheated it for lunch the following day.

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by Caitlin Saniga

Spring ricotta gnocchi

There are lots of Providence restaurants on my to-try list, and Cook & Brown Public House, suggested by a co-worker, is one of them. Chef Nemo Bolin, who hails from the Providence restaurant, created this dish. I’ve modified it slightly, based mainly on the fact that I didn’t have immediate access to morels.

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by Sarah Steimer

Pea and fava bean pasta with ricotta and mint

The ricotta and Parmesan mixture was really spectacular, and it was light enough to keep this dish’s fresh spring appeal. I know it’s almost June, but I’m still riding happily along with spring flavors and produce.

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by Caitlin Saniga / photos by Kristina Deckert

Samosa hand pies

There’s something so cozy and sweet about hand pies. Another perk: Hand pies travel well. I made these when my dear friend Kristina came to visit, and we ended up taking them along on a picnic in nearby Floyd, Va.

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by Caitlin Saniga

Curried potato salad with peas and cauliflower

This potato salad reminded me a bit of traditional potato and pea samosa filling. Bring it to your family picnic for a nice change of pace from the typical mayo-and-celery potato salad.


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by Caitlin Saniga

Crostini with roasted garlic-pea puree, asparagus and pine nuts

These pretty little crostini bites were bursting with spring flavor, and they were a snap to whip up.

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by Sarah Steimer

I paired this risotto with an asparagus-Gruyere tart. The mint in this dish may seem odd for a risotto, but it's balanced very nicely with the salty pork chorizo. And one last thing - this picture doesn't do it justice. It looks dry here only because it's the leftover batch. Straight from the pan it was perfectly creamy.

  • 2 1/2  cups chopped leeks (about three leeks using mainly the white and light green parts)
  • 1 cup  aborio rice
  • 1/2 cup white wine
  • 4-5 cups  hot stock (chicken or vegetable)
  • 1/4 cup finely diced chorizo, if you can find the cured version. If not, use one chorizo sausage and remove from its casing. Cook as you would ground beef
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/3 cup grated Pecorino Romano cheese
  • 1  lemon (zest and juice)
  • 2 cups  blanched fresh OR frozen peas
  • 1/4 cup fresh mint
  • 1/4 cup fresh Italian parsley
  • salt and pepper, to taste

Begin heating the stock on the stove.

In the meantime, puree 1 cup of peas (ONLY ONE), lemon juice and zest, mint, parsley, and salt and pepper. Pulse in a food processor until it resembles a pesto. Set aside.

Add the oil and butter to a large pan with high sides. Allow the butter to melt before adding the leeks. Sauté, stirring frequently, until the leeks have wilted and the white parts are translucent. Add the rice and stir for about one minute, so the butter and oil coats the rice. Add the white wine and simmer for until the liquid is absorbed.

Add the hot stock to the pan one cup at a time, waiting to add the next cup once the first is absorbed. Repeat either until all the stock is used or the rice reaches your desired consistency. I used a little less than four cups.

Turn off the heat and add the pea-mint puree, cheese, chorizo and additional salt and pepper, if desired. Stir until fully combined. Serve warm with additional shredded cheese.

Makes four to six servings.

Recipe adapted from: Feasting at Home

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