Peas and Thank You

Dinner this past week was another spring-inspired menu. I found a lot of delicious veggies at the farmer's market, and of course, just had to base my menu around them. The meal consisted of Sweet Pea and Ramp Tartlets, Roasted Purple Potatoes and a Spring Salad with Pickled Radishes. The meal had a wonderful mix of sweet, salty, savory and tart flavors. Also, none of the items were too difficult to prepare or too time-consuming. I will say, after hearing about Pea Panna Cotta at a vegetarian restaurant here in NY, I found myself craving something showcasing spring peas. Hope you enjoy them!

Sweet Pea and Ramp Tartlets: Yields 4 Servings
1 sheet frozen puff pastry, thawed
1 egg, beaten
1 Tbsp butter (may need more if not using a non-stick pan)
1 small bunch (1/4 lb) ramps, stalks thinly sliced and top leaves chopped, divided
1/4 cup fresh ricotta cheese
2 Tbsp grated Parmesan cheese
zest of 1 lemon
2 tsp chopped chives
2 tsp chopped fresh mint
salt and pepper, to taste
1/2 cup frozen sweet peas, thawed

1. Preheat oven to 400.
2. Gently roll out pastry just to remove creases. Cut into 4 equal circles. Roll and crimp the edges (creating a shell) and prick all over the middle with a fork. Brush with egg wash and bake on a parchment-lined baking sheet for 12-15 minutes, or until golden. Cool.
3. Meanwhile, heat butter in a skillet over medium-high heat. Add sliced ramp stalks and cook until translucent and fragrant. Add ramp greens and a pinch of salt and cook until just wilted. Set aside to cool slightly.
4. Stir together ricotta, Parmesan, lemon zest, chives, mint, salt and pepper. Add ramps, stirring to combine. Readjust seasonings, if necessary.
5. When tart shells are cool, evenly divide the ramp and goat cheese mixture among them. Top with the thawed sweet peas.


Roasted Purple Potatoes: Yields 4 Servings
1 lb small purple potatoes, scrubbed and quartered into small wedges
2 Tbsp olive oil
5-6 sprigs of fresh thyme
salt and pepper, to taste

Heat oven to 400. Toss potato wedges with olive oil, thyme, salt and pepper. Roast, stirring occasionally, until tender and golden. This will take about 30 minutes.


Spring Salad with Pickled Radishes: Yields 4-6 Servings
Pickled Radishes:
1 bunch radishes, sliced very thin (1/16-inch)
1/2 cup warm water
1/2 cup white vinegar
1/4 cup red wine vinegar
1 clove garlic, smashed
1 spring fresh dill
2 Tbsp honey
1 tsp salt
3 peppercorns
Salad:
3 Tbsp olive oil
1 tsp Dijon mustard
5 oz mixed lettuce
1/2 cup alfalfa, or other, sprouts
1 pint heirloom cherry tomatoes, halved

1. Prepare radishes 1 day ahead of time: In a small air-tight container, combine all radish ingredients. If the liquid does not cover the radishes, top with additional red wine vinegar and a bit more honey. Let marinate overnight.
2. To prepare salad, combine 1 and 1/2 Tbsp of the pickling liquid with olive oil and mustard. Readjust seasonings with additional salt or pepper, if needed. Toss with lettuce, sprouts and cherry tomatoes. Plate the salad topped a large finger-full of the pickled radishes.


This was a very delicious meal that I hope you will enjoy! I am finishing a special dessert tonight and hope to have the recipes and photos for you tomorrow!