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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Cannellini Beans & spinach with garlic & basil on toast
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Here is an easy to make vegetarian lunch or light dinner that tastes great!



1 Tbsp. Extra Virgin Olive oil

1 onion, chopped fine

1 med. can of Cannellini beans, rinsed and drained

1 med. can of crushed tomatoes

6 cups baby spinach, washed

3 cloves of garlic, pressed

1/2 cup fresh basil, chopped fine

sea salt- to taste

fresh ground black pepper, to taste

mozzarella cheese, grated

whole grain toast (mine was GF muti-grain from Bigstar bakehouse)



1. Heat the oil in a medium saucepan on medium and cook the onions for 5 minutes until golden and softened.

2. Add the beans and the crushed tomatoes, simmer over low/medium heat for 10 minutes.

3. Add the spinach in handfuls, stirring in between handfuls, until wilted, then add the basil and garlic. Stir and heat through, season with salt and pepper to taste.

4. Pile a large spoonful of the Cannellini bean mixture onto a piece of lightly toasted bread, top with mozzarella and grill under broiler until the cheese has melted.

(you can always add bacon if your household demands it)




Leek Tarragon & Pea Soup
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Tastes more like leeks than peas for those of you who that matters :)


1 Tbsp Virgin Olive oil

2 Med. leeks, washed and sliced thin (just the white and light green please)

2 cloves garlic, minced

2 cups GF vegetable broth (mine was homemade)

3 cups fresh or thawed frozen peas

1 Tbsp tarragon leaves

salt and fresh ground black pepper to taste



1. Heat the olive oil in a saucepan on medium heat. Add leeks, and saute for 5 minutes or until soft.

2. Add the garlic and stir for 1 minute. Add the vegetable broth and 1 cup water. Bring to simmer and then let simmer for 15 minutes.

3. Add the peas, cook for just a minute.

4. Remove from heat and allow to cool completely.

5. Use a blender to puree the soup along with the Tarragon leaves.

6. Liberally salt and pepper to taste.

7. Serve hot or cold!



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