-
Serving Size
4
Ingredients
1 cup Peas, frozen or fresh
Roasted or fresh garlic, about 4 cloves
1 tablespoon EVOO
1 tablespoon lemon juice
1 tablespoon chives, chopped
Zest of ½ a lemon (split for garnish and pea mixture)
4 slices seeded Sourdough (we used Cadoro)
Bristol Farms burrata
Snap peas, optional garnish
Dill, optional garnish
EVOO, drizzle
Salt, to taste
Directions
-
Boil water in a small pot then add peas and cook for about 4 minutes. Drain peas and run under cold water to cool.
-
In a food processor (or using a fork for a rustic texture), blend together peas, garlic, EVOO, lemon juice, chives, and half the lemon zest. Season with salt.
-
Lightly toast the sourdough slices. Spread pea mixture onto toast. Top with burrata. Garnish with snap peas, dill, lemon zest, drizzle of EVOO and flaky sea salt.
More Seasonal Recipes
browse all recipes
Matsui Nursery
Andy Matsui, an intuitive and innovative grower, decided to turn the floral industry on its head by trading short-lived cuts for potted longevity.
- Meet the Founders
Grilled Corn & Hatch Pepper Succotash
Roasted Hatch peppers and charred corn bring a smoky and spicy note to this hearty succotash. We swapped traditional lima beans for edamame, and added tons of flavor with spices like cumin and paprika, as well as fresh lime and herby mint. It’s a perfect bbq side and goes great with grilled proteins like salmon or chicken.
Kale Caesar & Chicken Pasta Salad
Kale Caesar and Chicken Pasta Salad