i raided my parents garden and threw together some of my favorite summer harvest vegetables to make an amazing mid summer dinner for two: vegan corn chowder and a fresh pea and spread on toasted artisan bread. delicious!
fresh peas and mint spread:
(new favorite recipe from jamie oliver's "jamie at home" cookbook...
kind of like a fresh pea and mint pesto!)
1 pound fresh peas, in shell
1 pound fava beans, in shell
1/4 cup fresh mint leaves
juice of 1 lemon
1/4 cup olive oil, or to right consistency
1/2 cup grated parmesan
salt and pepper
shell your peas and fava beans. in a food processor, blend the peas with the mint, lemon juice and olive oil. add in as as many fava beans as it takes to make a thick pesto texture. once everything is smoothly combined, scrape the mixture into a bowl and fold in the grated parmesan. salt and pepper to taste. serve on toasted bread with an extra pinch of parmesan!
this recipe is one more reason i love jamie
one of my favorite flavor combos in soup form:
corn, cherry tomatoes, and fresh basil.
4 cloves garlic, chopped
1 onion, diced
1 large carrot, diced
1 large green pepper, chopped
1 pound white potatoes, peeled and diced diced
6 ears of fresh sweet corn
1 teaspoon fresh thyme
4 cups vegetable stock
2 cups cherry tomatoes, halved
1/2 cup fresh basil, sliced thinly
salt and pepper
start by slicing the corn kernels off the cob. break the cobs in half and reserve for the soup (throwing the cobs into the soup as it simmers helps thicken the broth!). heat oil in a large soup pot. sautee the garlic and onion for a few minutes, the mix in the carrots, pepper, and potatoes, cover and let simmer for about 5 minutes. add in the thyme, sliced corn kernels, stock and 3 or 4 of the corn cobs). let the soup come to a boil, and then reduce heat to let simmer for 45 minutes. the soup should be fairly thick, but you can add more liquid if you like. salt and pepper to taste. take the soup off the heat, and add in your cherry tomatoes and sliced basil. the heat from the soup will perfectly soften the tomatoes, but they will maintain their great popping texture! let the soup cool for about 10 minutes and then serve with extra tomatoes and basil on top to garnish!