The post Edamame & Arugula Spread appeared first on The Peony Life.
]]>
Edamame & Arugula Spread is a great alternative to the popular Bruschetta
Crostini has always been one of my favorite go to appetizers. They’re easy & quick to make and are a heartier cocktail hour food. If you’re coming over to my house odds are there will be some cocktails or wine involved. I always want to have some appetizers on hand to soak up the alcohol. Don’t judge! I confess that normally I make my heirloom tomato bruschetta but I felt like switching things up. This Edamame & Arugula Spread was the perfect option!
Your edamame should look like this before adding to the food processor. Remember to remove the beans from the shells!
Arugula is in season right now and I love it’s peppery, bold taste. It’s part of the cabbage family and contains a HUGE amount of lutein, an antioxidant that helps maintain healthy eyes, skin and heart. Arugula doesn’t keep very well so try to buy it and use it up within 2 days, 3 max
I use arugula on its own in salads or in addition to another greens. I love it in soups, on homemade pizza or in my pasta. My absolute favorite is subbing it for basil to make a spicier pesto! When cooked, arugula wilts like spinach so keep that mind when experimenting in your kitchen.
Try this spread over baked parmesan crisps instead of baguette for a different approach.
Enjoy this for breakfast and switch up your routine!
- 1 cup shelled fresh or frozen edamame
- ¼ cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
- 1 cup packed baby arugula, divided in 2 piles
- ¼ cup Parmigiano-Reggiano
- 1 teaspoon grated lemon zest
- ½ teaspoon fresh lemon juice
- ½ tsp kosher salt
- ⅛ tsp pepper
- ¼ cup mint to garnish
- olive oil for drizzling
- sliced baguette
- Preheat oven to 375°F with rack in middle.
- If edamame is still in the pod make sure you take the beans out of the pods before using. Very important!!
- Cook edamame beans in salted boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
- Pulse edamame beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
- Add ¼ cup olive oil, ½ cup arugula, parmigiano reggiano, lemon zest & juice, ⅛ teaspoon salt, and ½ teaspoon pepper to edamame in processor and purée until smooth.
- Add smooth mixture into the bowl with chunky edamame..
- Coarsely chop remaining ½ cup arugula and gently fold into edamame mixture.
- Cut bread 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes.
- Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.
I buy the pre-shelled edamame from Trader Joes. You can find both fresh or frozen edamame beans and they are inexpensive.
Don't skip out on the mint as garnish!! This is not a garnish you want to miss out on. It really brings the recipe all together for me.
The post Edamame & Arugula Spread appeared first on The Peony Life.
]]>The post Lazy Pea Soup with Fresh Mint & Crème Fraîche appeared first on The Peony Life.
]]>
SERVE IN A WHITE DISH TO MAXIMIZE THE POP OF COLOR
This recipe is a freaking all-star in my eyes for a variety of reasons. It’s insanely quick and simple to make and the combination of flavors is on point. I’ve never made this for someone and not had them ask for seconds and/or the recipe. That’s always a promising sign!
FROZEN PEAS ONLY TAKE 3 MINUTES TO BOIL
I’m a big ‘soup for dinner’ kind of lady and this Lazy Pea Soup with Mint & Crème Fraîche is a regular on the rotation. I usually serve this soup warm but I’ve had it chilled during a heat wave and it was a life saver! My fiancé insists this tastes better chilled so you’ll have to let me know what you think!
I would absolutely recommend making this recipe if you’re having people over and want a low stress meal. I always try to make this recipe a day or two beforehand because it tastes SO much better after the flavors have married. I’m all about low maintenance recipes when I’m entertaining.
Serve this alongside Heirloom Tomato Salad with Burrata & Balsamic Glaze, Chickpea & Avocado Salad with Herb Quartet or Lemony Orzo Salad With Asparagus & Shrimp and you’re set! A soup and salad combo has never tasted so good!
This soup doesn’t normally last long in my house. When I make soup I tend to eat it all day, everyday, until its gone. For those of you who don’t have a unnatural love for soup, this recipe freezes incredibly well.
This vegetarian recipe is my ‘little black dress’ of soup. It can be served casual or dressed up and is always consistent!
FOR A PLAYFUL TAKE ON THE CLASSIC CUP OF SOUP, SERVE IN A TEA CUP.
For a playful take on the classic cup of soup, try serving in vintage tea cups. If you would like to make this vegan, simply omit the crème fraîche or sub for unsweetened coconut cream. I’ve made this recipe vegan style before and I enjoyed it just as much.
Enjoy! xx
MAKE THIS VEGAN BY SKIPPING THE CRÈME FRAÎCHE
- 2 tablespoons unsalted butter
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped yellow onion
- 4 cups vegetable stock
- 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
- 1 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup crème fraîche (or sub unsweetened coconut cream to make vegan)
- ½ cup freshly chopped chives
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
- Add the vegetable stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender(frozen peas will take only 3 minutes).
- Remove the pot from heat, add the mint, salt, and pepper.
- Using an immersion blender, blend soup by hand until you reach your desired consistency.
- Whisk in the crème fraîche and chives.
- Taste for seasoning
The post Lazy Pea Soup with Fresh Mint & Crème Fraîche appeared first on The Peony Life.
]]>The post Lemony Orzo Salad With Asparagus & Shrimp appeared first on The Peony Life.
]]>
Bring this to a BBQ or Potluck this summer!
This flavorful cold salad is a perfect option for dinner on a hot summer evening or to pack along with you on a picnic. Its filling enough to stand alone as a main or can be served as a side dish. This is a great salad to bring with you to a potluck or BBQ. It will definitely be stand out among the usual macaroni, bean and potato salads.
I must disclose that I have a love/hate relationship with asparagus. Sometimes I crave it like nobody’s business; other times it makes my stomach cringe. This week I’m riding the asparagus train and love how this low calorie veg adds a nice pop of color to the salad.
Asparagus is largely produced in China, followed by Peru and Mexico. Here in the US, production is mostly concentrated in California, Washington and Michigan.
This spring vegetable is mostly made up of water, low in sodium and can be found in a variety of colors; white, green and purple. The stalks vary in thickness; indicative of the age of the plant. Asparagus is also a great source of dietary fibre, iron, and vitamin K.
To pick the best bunch of asparagus, look at the tips and the bottom the stalk. Ideally, you want the tip to be closed tightly and the bottom to look fresh. If the bottom looks dry and the top is starting to flower, it’s past its prime.
change up your weekday routine with a different salad
- 1 cup orzo
- 1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
- 1 lb. shrimp, peeled & deveined
- 3 cloves garlic
- 2 tbsp lemon zest
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp coconut oil
- 3 green onions(white and light green parts only), chopped
- ¼ cup dill, minced
- ¼ cup basil, minced
- ¼ cup kalamata olives, chopped
- ⅛ cup feta cheese, crumbled
- salt & pepper, to taste
- Bring a large pot of water to a boil over high heat.
- In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
- Season shrimp with kosher salt & freshly ground black pepper.
- When shrimp are almost cooked through, remove from heat and cool.
- Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
- Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
- Transfer well drained orzo & asparagus to large serving bowl.
- Add the cooked lemon & garlic shrimp.
- Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
- Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
- Serve topped with a sprinkle of feta cheese & kalmata olives.
- Season with salt & freshly ground pepper
The post Lemony Orzo Salad With Asparagus & Shrimp appeared first on The Peony Life.
]]>