Spring Pea Hummus Spread

This spring hummus is bright in color and flavor! It’s made from a few simple ingredients and all you need to do is blend them together. Spread it on toast for an easy lunch — maybe top it with some crumbled goat cheese or crispy prosciutto too :) You can also serve this with veggies and crackers for a tasty appetizer!

Ingredients:

• 1 cup frozen peas, thawed

• 1 15 oz. can chickpeas, rinsed and drained

• 1/4 cup olive oil

• 2 tbsp lemon juice

• 1 clove of garlic, minced

• 1-2 tbsp water

• 1/4 tsp salt

Directions:

• Combine all ingredients in a blender or food processor and blend until smooth. If needed, add a few splashes of water to help create a smoother consistency.

Spaghetti Squash with Pesto, Leeks, and Peas

This is a perfect weeknight meal full of tasty vegetables and herbs. It’s bright, colorful, and flavorful! If you’re looking to bulk it up, you can opt to add in some sliced chicken breast, shrimp, or even bake some mozzarella on top. 

Ingredients:

• 1 medium spaghetti squash, sliced in half lengthwise with seeds removed

• 3 tbsp olive oil

• 1 cup frozen peas, thawed

• 3 large leeks, with the dark green ends removed, and thinly sliced (make sure to clean well)

• 2 cloves of garlic, minced

• Zest from one lemon

• Salt and pepper to taste

• Optional - parmesan to sprinkle on top

For the pesto:

• 2 cups fresh basil, packed

• ¼ cup olive oil

• 3 tbsp pine nuts

• Juice from one lemon (about 2 tbsp)

• 1 large clove of garlic, peeled and smashed

• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F.

• Drizzle insides of each squash half with olive oil (about 1 tbsp total) and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for 45-55 minutes, or until the flesh of the squash is easily pierced with a fork. Let cool.

• While the squash roasts, prepare your pesto by adding all ingredients to a food processor and blend until smooth.

• Once squash has cooked and cooled, remove the insides with a fork into a large bowl.

• In a large saucepan over medium heat, add the remaining 2 tbsp of olive oil and leeks. Sprinkle with salt and pepper and cook until soft, about 5 minutes. Add in the garlic, the peas, and lemon zest, and continue cooking for 2 minutes. Remove from heat.

• Combine the squash with the leeks/peas mixture. Add in ½ the pesto and toss to combine. Keep adding pesto until the squash is coated. Then serve.

• Optional - top with grated parmesan cheese

Pea and Cilantro Puree

We’ve been getting a fair amount of cilantro in our farm boxes lately and I’m sometimes unsure of how to use a whole bunch. This pea cilantro puree has been the perfect solution! It adds a beautiful green burst to your plate and looks elegant when served with fish or meats. This puree takes almost no time to make, yet it adds so much incredible flavor and brightens up any dish!

I love to use fresh herbs as a garnish, but I also know that herbs are nutritional powerhouses and so I try to get creative and let them have the spotlight when I can.

Ingredients:

(serves 2-4)

• 1 cup of cooked peas

• 1 bunch cilantro 

• 1 garlic clove, roughly chopped

• Juice from 1 lemon (about 2 tbsp)

• 2 tbsp olive oil

• Salt and pepper to taste

Directions:

• Place all ingredients in a food processor and blend until the consistency of your preference (I like mine a little textured).

Health Benefits of Cilantro:

• Cilantro helps our body to detox. It contains compounds that bind together heavy metals, which we then eliminate.

• The high levels of antioxidants in cilantro help to reduce inflammation and oxidative stress in our bodies.

• This herb has been shown to reduce anxiety levels and improve sleep quality.

• Cilantro aids in digestion by producing digestive enzymes, and it can also be used to settle upset stomachs and reduce bloating.

Sources and Additional Information:

• https://aspenintegrativemedicine.com/12-cilantro-benefits-nutrition-recipes/

• https://www.totalhealthinstitute.com/health-benefits-of-cilantro/

• https://draxe.com/nutrition/cilantro-benefits/

Veggie Pad Thai

I love Pad Thai so much! It’s an incredibly flavorful and comforting dish, perfect for a lazy night at home. By making your own Pad Thai at home, you know exactly what ingredients are being added to your dish and can be assured it’s not loaded with hydrogenated oils and sugars (typical of take-out). Also, while under “shelter in place,” were not eating out much/at all, so this is the perfect way to satisfy some of our take-out cravings!

FYI - I used Forbidden Rice noodles, which is why they are black in color. Any rice noodle will work for this dish!

Ingredients:

(Serves 2)

Sauce:

• ¼ cup coconut milk

• 2 tbsp peanut butter

• 2 tbsp fish sauce

• 2 tbsp coconut aminos (or soy sauce)

• 1 tbsp rice wine vinegar

• 1 tbsp honey

Noodles:

• 6 ounces of pad thai rice noodles

• ½ onion diced

• 3 cloves of garlic, minced

• ½ cup frozen peas

• 1 head of broccoli, cut into florets

• 2 eggs, beaten

• 2 tbsp coconut oil

• Juice from 1 lime

Garnish (optional):

• ¼ cup of chopped peanuts

• Lime wedges

• Bean sprouts

Instructions:

• Bring a pot of water to a boil and cook rice noodles according to their directions. Rise with cool water and drain. Set aside.

• In a bowl, whisk together the sauce ingredients and set off to the side.

• In a large skillet, heat the coconut oil over medium heat. Add the onions (and a pinch of salt) and cook for about 5-8 minutes, or until softened. 

• Add garlic and broccoli and cook for another 5 minutes, or until soft. (Optional: add a splash of water to help cook and steam the broccoli)

• Push vegetables to one side of the pan and add the beaten eggs. Scramble eggs until cooked, approximately 2 minutes.

• Add the peas and sauce mixture, stirring constantly for about 2 minutes, or until it’s bubbling and thickens. Add the lime juice and give it all a good stir.

• Turn off the heat. Add the cooked noodles into the pan and toss to combine. Serve.

• Garnish however you’d like!

Optional: Choose whichever veggies you want to use in your pad thai!

Spring Vegetable Pho

I was feeling a little under the weather yesterday, yet I wanted to take advantage of the spring vegetables I had gotten at the Farmer’s Market, which led me to making this soup. Pho, with the ginger and spices is always something I crave when sick. While the greens (asparagus and snap peas) quickly lose their green vibrancy, they certainly don’t lose their flavor. I’ve also made a version of this pho with mushrooms and mushroom broth in the winter, and it’s incredible. Just add sautéed mushrooms at the end in place of the peas and asparagus.

Also, this looks like a lot of ingredients, but I promise this is a simple recipe!

Ingredients (serves 2):

• 2 star anise

• 2 cinnamon sticks

• 1 tsp peppercorns

• 5 whole cloves

• 4 cups veggie (or chicken) broth

• 2 cups water

• 1 yellow onion, quartered

• 3 garlic cloves, smashed but whole

• 1 two inch piece of fresh ginger, quartered

• 2 tablespoons tamari

• Rice noodles for two

• 1 cup snap peas, chopped into 1 inch pieces

• ½ bunch of asparagus, chopped into 1 inch pieces

Topping Ideas:

• Lime wedges

• Jalapeños

• Scallions

• Bean sprouts

• Fresh basil, mint leaves, and/or lime leaves

• Chile sauce

Directions:

• In a medium pot over medium heat, combine the star anise, cinnamon sticks, peppercorns, and cloves and stir until fragrant, about 3 minutes

• Add onion, garlic, ginger, tamari, broth, and water. Bring to a boil, then simmer for 30 minutes. Strain and return the liquid back to the pot.

• Taste and adjust seasonings if needed (add salt, tamari, pepper)

• Add the snap peas and asparagus and simmer until tender, about 5-8 minutes.

• Meanwhile, in a pot of salted boiling water, prepare the noodles according to the package directions. Drain and rinse.

• Split noodles between two bowls. Cover with pho and serve with toppings of your choice.

Not the most beautiful photo (plus I was missing some essential toppings), but it tastes delicious!

Mushroom pho. SO SO flavorful. I highly recommend making this when feeling under the weather.

Other favorite spring pea recipes to check out!

• Thai Pea Soup

• Quinoa Fried Rice

• Pea, Mint, and Goat Cheese Crostini

• Brown Rice Pea Risotto