Category Archives: spring

Spring Salad of Peas, Asparagus, Ricotta and Mint

peas pea shoots asparagus mint sugar snap peas Vegetables mark the cadence of a year. The tempo quickens in spring, with ramps, asparagus and baby greens brightening our plates. Things escalate in early summer, with peas, beets, herbs, and more. By September, the markets in New York City are bursting. It’s a screaming match of color and flavor, a fever pitch of produce, a cascade of foods to taste.

spring vegetables peas salad

Because I like to cook seasonally, I get impatient right about now. We had a bitterly cold winter. The growers are saying spring is 2-3 weeks late this year. Each Saturday morning, I go to the farmer’s market in my Fort Greene neighborhood to check the pulse. Still only apples in the first stall? Or has their first crop of raspberries come in?

spring lunch recipe peas asparagus mint ricotta

This recipe gets a jump on spring, in spite of the paltry supplies on offer. Only the pea shoots are local, not counting the ricotta that comes from Narragansett Creamery. But I couldn’t wait.

spring salad  of peas asparagus mint and ricotta

Blanche the peas and asparagus for a minute to brighten their color and soften the bite. You can smear the ricotta mixture on the plate and spoon the salad on top, for a more elegant presentation. Or just toss it all together like a pasta dish without the pasta, using veggies as a stand-in. This is a one-pot spring meal to raise the volume on spring.

spring tangle of pea shoots peas asparagus mint and ricotta

 

Spring Salad of Peas, Asparagus, Ricotta & Mint

Serves 4

½ pound asparagus, trimmed of woody ends
½ pound fresh peas in the shell, (about 1 cup, shelled)
¼ pound sugar snap peas, sliced into 1” pieces on the diagonal (about 1 cup)

1 cup ricotta
1/3 cup olive oil
salt and pepper
zest of 1 lemon

1 tablespoons lemon juice
1 teaspoon Champagne or white wine vinegar
4 tablespoons olive oil
salt and pepper

2 tablespoons chopped mint
Pea shoots, several handfuls
Chives snipped for garnish

Bring a medium pot of water to boil. Add one tablespoon of salt, and the asparagus. Cook for 2 minutes, skim out the asparagus and place in a bowl with cold water and ice. Do the same with the peas, cooking for just one minute, then adding to the cold bath. Drain the cooled vegetables. Cut the asparagus spears into 1” pieces, sliced on the diagonal.

Mix together the ricotta, olive oil, lemon zest, and salt and freshly ground pepper to taste. Whisk together the dressing ingredients in a separate bowl.

Toss the vegetables in a few spoonfuls of dressing. Add the mint and stir to combine. Reserve ¼ of the vegetable mixture. Gently mix the ricotta mixture into the remaining vegetables. Place in the center of wide serving platter. Surround with small bunches of pea shoots. Spoon a little more dressing on the shoots. Scatter reserved vegetables on top. Garnish with snipped chives. Sprinkle a pinch good, coarse sea salt on top.

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Filed under Appetizer, dinner, Lunch, Recipes, Salad, spring, vegetables, vegetarian

Ramp Pistou

In case you were feeling that spring has been dragging its feet this year, you’re not wrong. No less an authority than The New York Times declared spring officially late, as least insofar as crops are concerned. One thing we can reliably depend on, though, is the mighty ramp.

ramps

Ramps! Do you know them? Sometimes called wild leeks, these early-spring bulbs pack a wallop of spicy-garlicky flavor. Their season is a brief three weeks, but they grow in such profusion that it pays to buy them (or gather, if you’re lucky and know where to look) in a large bunch.

ramp pesto in food processor

Treat them as you would basil in August: throw the leaves in a food processor with olive oil and salt and you have a basic pistou that will keep in the freezer for months. Good additions are parsley and sorrel. Try it over pasta, on a sandwich, on fish, over asparagus, swirled into a fresh pea soup…. As for the blubs, chop them up and throw them in a stir-fry or in a frittata: anywhere scallions are called for.

ramp pesto

Ramp Pistou

1 cup ramp leaves, chopped and packed
½ cup sorrel or parsley, packed
¼ cup extra virgin olive oil
¼ teaspoon coarse sea salt

Mix all ingredients in a food processor until chopped to a fine purée. Taste and adjust seasoning if necessary.

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Filed under Recipes, sauces, spring, vegan, vegetables, vegetarian