fresh peas from the garden have fond memories for me. on a hot summer's afternoon, i wish i could sit on the porch once again with my dear grandmother and shell freshly picked peas together.
this is the first summer we've planted peas and i can no longer share this tasty task with my grandmother but i did share it with my daughter and her sweet friend, caroline. they had fun this afternoon shelling peas, their first time ever.
for lunch, we decided to use these little garden jewels to make fresh pea and ricotta tartines with summer vegetables, including parsley from the garden.
the tartines were not only healthy and delicious but absolutely beautiful. thanks for lunch girls!
Fresh Pea and Ricotta
Tartines with Summer Vegetables
4 slices wholewheat bread, cut 1/2 inch thick and toasted
1/2 cup fresh peas
1/2 cup skim ricotta
2 teaspoons fresh lemon juice
salt and freshly ground black pepper
6 thin asparagus stalks
2 green onions, white parts sliced thinly
handful of fresh parsley
In a food processor, combine 1/4 cup peas, ricotta and lemon juice until coarsely blended. Season with salt and pepper. Blanch asparagus stalks and pat dry. Cut tender stalks into 3-inch strips. Spread ricotta mixture onto toasted bread and top with remaining peas, asparagus, onion and parsley. Serve immediately.
have a lovely weekend
and enjoy the rio olympic games opening ceremony tonight!!
two peas in a pod
photo by caroline simonson
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