Lemon Y Smashed Pea Toasts Food

LEMON-Y SMASHED PEA TOASTS

Steps:

• Steam the frozen green peas on the stovetop by adding them to boiling water in a covered pot for 2-3 minutes, until they're vibrant green and tender. Be careful not to overcook them!
• Drain the peas and add them to a high-speed blender or food processor along with the tahini, lemon juice, garlic powder, lemon zest, Himalayan sea salt, and black pepper.
• Taste the mixture and add more lemon for brightness, tahini for creaminess, and sea salt and black pepper to reach desired combo.
• Pulse the mixture until it's combined but not puréed. Some pea chunks are welcome here!
• Smash the pea spread onto the toasted bread and top them with green onion, white sesame seeds, and freeze-dried peas.
• Store leftover pea smash in the fridge for up to one week and reassemble with fresh toasted bread before serving!

MASHED PEA AND RICOTTA TOAST

Steps:

• Preheat a grill to medium-high heat. Bring a medium pot of water to a boil.
• Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl.
• Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint.
• Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste.
• Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes.
• Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well.
• Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan.