spring recipes

Pea Greens and Sugar Snaps with Preserved Lemon Cream

6 ounces soft goat cheese
1/2 cup crème fraîche
2 tablespoons finely chopped preserved lemon, seeds removed
3 tablespoons Meyer lemon juice (or substitute regular lemon juice and add 1/2 teaspoon of honey)
6 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1 pound sugar snap peas, rinsed
4 cups densely packed pea greens
2 cups densely packed pea shoots
1/3 cup loosely packed basil leaves
1 tablespoon snipped chives
Using an electric mixer, whip the goat cheese for 2 minutes at medium speed. Fold in the crème fraîche and preserved lemon and set aside (you can cover and refrigerate this for up to a week). Whisk together the Meyer lemon juice and olive oil and season with salt and pepper to taste.
In a large saucepan of boiling, salted water, blanch the sugar snaps for 30 seconds, remove with a slotted spoon and immerse in ice water. Drain well and set aside.
Gently rinse and dry all of the greens, including the basil.
When you are ready to assemble the salad, gently toss the pea greens, pea shoots, and sugar snaps with the dressing and season with salt and pepper to taste. Cut the basil leaves into thin ribbons and add to the salad with the chives, tossing gently. Run a thick smear of the goat cheese mixture along the center of each plate and arrange some of the salad on top. Serve immediately. Ask a question about this step.

Thai-Inspired Asparagus Salad:

1 bunch asparagus
1/4 cup lime juice
1/4 cup fresh mint, chopped
1/4 cup cilantro, chopped
1/4 cup basil, chopped
2 teaspoons chili-garlic paste or sauce
1/2 jalapeño, minced, seeds removed
1/2 teaspoon ginger, finely minced
2 teaspoons prepared lemongrass, finely minced
1 teaspoon worcestershire sauce
1 teaspoon sugar
1 tablespoon olive oil (optional)
1 shallot, thinly sliced
Prepare asparagus by trimming off the woody ends and peeling off the pointed from the bottom half of the stalks. Blanch asparagus in salted water until al dente.
In a bowl or jar, combine all other ingredients and stir or shake until sugar dissolves and oil and lime juice are well combined. Prepared lemongrass is sold in Asian markets and in Whole Foods -- if using fresh lemongrass, peel the outer stalks and use only the softer inner portion, soaking in warm water or very briefly boiling to soften.
Shock asparagus in ice water, drain, and place in salad bowl. Pour dressing over asparagus.

SERVES 8

Horseradish Vodka :

1 piece fresh horseradish root (enough for 1 cup coarsely grated)
1/4 cup whole peppercorns
1-3 whole dried chiles
Bloody Mary Mix:

1 32 ounce bottle of low sodium V8
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1-3 tablespoon prepared horseradish
salt and pepper
lemon
celery seed
Old Bay
garnishes of choice: celery, pickled green beans, and lemon wedges
Grate 1 cup fresh horseradish on large holes of a box grater. This will be very fragrant. Add grated horseradish to 1 liter of vodka with the peppercorns and whole chiles. Let steep overnight (not longer!).
Strain vodka and put back in bottle. Taste the vodka for heat before adding horseradish to the Bloody Mary mix.
Pour 1/4 cup of V8 juice out of bottle into a cup. Mix Worcestershire, Tabasco, horseradish, salt, and pepper into the bottle of V8 and shake vigorously. If using immediately distribute the non-mixed V8 between the drinks.
Add ice to glasses, add vodka, add Bloody Mary mix, add a squeeze of lemon, sprinkle of celery seeds, sprinkle of Old Bay and stir. Add celery, pickled green bean, and lemon wedge as garnish.
Drink and enjoy the holidays with your friends and family!

Adapted from food52.com