Anywhere and Everywhere

easter feast part two: spring pea salad

This recipe is from Food Network Magazine.  I’ve adapted it slightly. I’m not sure how I stumbled upon it, probably at my friend Jamie’s house because she always has Food Network Magazine.  I’m surprised I even tried it because I’m not always wild about peas of any variety and my husband certainly is not.  It’s strange, Dirk is a pretty open guy when it comes to food.  He actually prides himself on it.  But he has this strange prejudice when it comes to springtime veggies.  That being said, we both love this recipe.  Can you believe it?  I will definitely admit that these ingredients sound a little suspect but the combination is really beautiful. Cook the peas to just tender. Don’t overcook!  The shallots are salty and sweet, the walnuts roasted and crunchy and the dates add even more sweetness to round the salad out perfectly.  What better addition to your Easter dinner than a recipe that is all about the renewing of the growing season? And dates? That’s totally a biblical food. Right?

One note: Unless you are a die-hard pea fan, only use the English peas if you can find fresh.  If you’re like me and you’re quite suspicious of peas you won’t want to use frozen. And I can’t even talk about canned.  Fresh peas that you shell yourself are an entirely different story.  If you find those at the store, definitely add them. I typically can’t find fresh peas, so I leave the English peas out.  I usually increase the amount of snow peas but 1/2-1 cup.

Kosher or coarse sea salt

2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)

2 cups sugar snap peas, trimmed and cut into 2-3 pieces 

1 cup snow peas, trimmed and thinly sliced 

2 tablespoon walnut oil

1 medium shallot, thinly sliced

1/4 cup chopped walnuts

1/4 cup chopped pitted dates

⅛- ¼ teaspoon of cayenne pepper

 

snap peas
Thinly sliced snow peas. I used more than a cup because I didn’t use any English Peas.

 

About the walnut oil…you can definitely sub extra virgin olive oil and it will taste great.  But really, it’s worth looking for the walnut oil. It adds amazing flavor and it an oil that can stand up to some heat so you can use the rest of the bottle for cooking or in salads, no problem.  I used this brand:

I found it at Marczyk’s Fine Foods in Denver and I’m sure they would have it at Whole Foods too. Or order it here.

method:

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.

Heat 1 tablespoon of the walnut oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes. Add the walnuts, dates, and cayenne and cook until the nuts are slightly toasted, about 1 more minute.

Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Add some salt and cook, stirring, until heated through, 3 to 5 minutes. Add the walnut oil and toss. Add more salt and some freshly cracked pepper to taste.

Anywhere and Everywhere, Mexico, North America

chill chihuahua


I recently had the most fantastic lavender greyhound cocktail at the Arvada Tavern in Arvada, CO. I’ve always been a fan of greyhounds. Both the dog and the cocktail. The cocktail of course is very simple and allows the grapefruit juice shine. Adding lavender adds this super mellow, relaxing quality. I went to recreate this cocktail at home but I didn’t have any vodka. I discovered that tequila was an easy alternative. I made a simple syrup with just one drop of lavender essential oil. Only use an essential oil that has been labeled safe for ingestion. I use Young Living’s Vitality line. I use a sugar rim to add to the easy going nature of this drink. It’s just a shot of lavender syrup, the juice of a red grapefruit, and a shot of tequila. And I’m pretty sure this combo produces its own shot of dopamine. I can’t can’t wait for you to try it and see what I mean! 

chill chihuahua

serves 1

ingredients:

1 1/2 oz. (1 shot) tequila blanco

1 red or pink grapefruit, juiced or 4-6 ounces grapefruit juice. 

1 1/2 oz. lavender simple syrup 

First make the lavender simple syrup. Combine 1 cup of sugar with 1 cup water in a sauce pan over medium-high heat. Stir until the sugar dissolves and the syrup starts to get a little bubbly. Remove from heat and let it cool for a few minutes. While the syrup is chilling, use a juicer to juice your grapefruit. You could certainly use store bought juice here but try to get the really fresh kind (not from concentrate). Transfer the syrup to a jar that uses a screw top lid. Add one drop of lavender essential oil. Be careful to just add one drop. If you add more, it may taste a little soapy. Screw the lid on the jar and shake it up. In a martinit shaker, combine the juice, 1 1/2 oz. syrup, 1 1/2 oz tequila, and ice cubes. After that, find a little plate to put some sugar on for you sugar rim. Take a short cocktail glass and spread some of the simple syrup on the rim and side of the glass with you finger. Carefully roll that part in the sugar for a sugar rim and side. Place a large whiskey ice cube in your glass. Shake up the contents in the martini shaker and pour it into your glass. Dont try to pour the cocktail in before the sugar rim. You’ll feel real dumb. Sip. Mmmm…isn’t it lovely? 

 Don’t have any lavender essential oil that is safe for ingestion? Send me your email or go to my essential oils page to buy some! 

Anywhere and Everywhere

breakfast avocado toast

 

Most days I use sprouted grain bread but on this day I was lucky enough to have oatmeal bread made by my mom.

This is my go-to breakfast: sprouted grain bread, toasted, smeared with smashed avocado, runny egg, salty bacon and fried tomato. It’s quick, healthy, and filling.  Every single time I cut into it and that yolk slowly oozes out, I’m forced to send a snapchat to all my closest friends. Because this is something that deserves their attention. I love to top this combo with good salt, pepper, and habanero sauce.  I like to use course sea salt. My favorite salt is fluer de sel .  The hot sauce I like is Trader Joe’s habanero sauce.

breakfast avocado toast

serves 1

ingredients:

1 slice sprouted grain bread such as Ezekiel bread, but I prefer Alvarado St bread because of it’s simple ingredient list

1/2 small, ripe avocado

1 plum tomato

1 slice of bacon (my favorite is Beeler’s bacon)

salt and pepper

hot sauce

In a small frying pan, fry the bacon over medium heat until crisp. Meanwhile, slice the tomatoes into 1/2 inch slices. Set the bacon aside on a paper towel-lined plate.   Leaving the bacon grease in the pan and the heat to medium, place the tomatoes in the frying pan and sprinkle with salt and pepper. Be sure to leave the tomato juice on the cutting board like this:

I heard on The Splendid Table podcast that most of a tomato’s flavor is in the seeds and membrain surrounding the seeds. 

You’ll use the juices to help break down and smash the avocado.  Rinse your avocado and slice it in half.  Scoop half the avocado onto the cutting board and sprinkle with salt.  Let set.  Turn your tomatoes over to fry on the other side. Now, you’ll crack your egg into the same pan while the tomatoes finish cooking.  Sprinkle your egg with salt and pepper. Place your slice of bread in the toaster but don’t push it down yet! Smash your avocado up with a fork. Then, flip your egg and put your bread down to be toasted. Turn OFF the heat on the frying pan.  You want your egg to be runny but not TOO runny.  Slow runny.  When the toast is toasted to your liking, put it on a plate, and spread on your smashed avocado.  Top with the bacon (cut in half), the tomato slices, and finally that perfectly cooked egg. Pour just a little habanero sauce over the top.  Cut into it, and take a picture. Enjoy!