smashed peas with edamame beans and bocconcini
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I happen to like peas. This is a way to dress em up for folks who don’t think they do.


1 cup shelled peas (fresh when you can!)

1 cup shelled edamame beans (fresh if possible!) (if using frozen, be sure to blanch them quickly and run under cold water after)

sea salt and fresh ground black pepper to taste (use liberally!)

Extra Virgin olive oil, about 2 or three tablespoons

1 lemon, juice of

1/4 cup finely grated Parmesan cheese

3 slices of nice artisan bread (sourdough if you are not GF. I got my GF bread from Bigstar Bakery in Calgary)

1 large clove of garlic, sliced in half

4 or 5 rounds of bocconcini mozzarella

handful of pea shoots (washed)

handful of sprouts (washed)



1. Use a mortar & pestle to smash up your peas in small batches, do the same with your edamame beans (reserve a few beans for the salad).  Mash together well, season with some salt, then add a few tablespoons of olive oil and grated parm. You want to make a nice glistening spreadable paste. Add about half of lemon worth of juice, taste everything and season/ add more cheese or olive oil to correct.

2. Toast your bread slices and rub one side with garlic. Make a salad out of your pea shoots and sprouts and reserved edamame beans with olive oil, lemon, salt and pepper.

3. Spread some of the smashed peas and beans mixture on to toasts, top with torn up bocconcini , then salad.  Grate a bit more parm on top of the whole thing and drizzle with olive oil.





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