Spring Peas and New Potato Salad with Herbs with Watercress

1/2 lb. new potatoes cut into quarters

1 tsp salt

3  cups fresh spring peas or 2 10 ounce bag of frozen baby peas

2 tbsp butter

2 tbsp extra virgin olive oil

1 tsp red pepper flakes (optional)

2 small leeks chopped, white tender parts only

2 tbsp chopped mint

2 tbsp chopped chives

2 tsp fresh lemon juice

1/4 tsp fresh pepper

2 bunches of watercress, leaves only, roughly chopped


Place quartered potatoes and1 tsp salt into a large stockpot filled halfway with water.  Bring to a boil.  Cook potatoes for 12-15 minutes or until they are fork tender.

When potatoes are done, remove them from the water with a slotted spoon to a bowl or plate.  Add peas to the water and cook for 3 minutes.

Before draining peas, reserve 1/2 cup of the cooking water.  Drain peas.

Meanwhile in a large saucepan, melt butter into the extra virgin olive oil.  Add leeks and red pepper flakes and cook in the sauce until the leeks are tender.  This will take 3-5 minutes.

Add the reserve potato and pea liquid to the pan with the leeks.  Add peas to the pan and stir to combine. Add the potatoes and bring to a simmer.  Add mint, chives, lemon juice and pepper.  Stir gently to combine.  

Place the potato, pea and herb mixture into a bowl and add chopped watercress.  Serve warm.



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more