Garden Salad Snap Pea Crostini Recipe 465 Recipes

PEA CROSTINI

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, then arrange baguette slices on top in a single layer. Bake until the slices are toasted and golden around the edges, about 10 minutes. Remove from the pan and set aside.
• Bring a large pot of salted water to a boil. Add the peas and quickly blanch, 1 minute for fresh peas or 2 minutes for frozen. Drain peas and transfer to a bowl.
• Add the olive oil, lemon juice, salt, and red pepper flakes, then mash with the back of a fork. Stir in the dill, then the feta.
• Top each crostini with a few tablespoons of the pea mixture and serve.

PEA PESTO CROSTINI

Steps:

• For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
• For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
• Top with tomato halves and serve.
• *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
• Chill before serving.

CRUNCHY PARMESAN SUGAR SNAP PEAS RECIPE - (4.1/5)

Steps:

• Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper. In a medium bowl combine sugar snap peas and olive oil; toss to coat. In a small bowl combine panko, Parmesan cheese, salt and pepper. Add panko mixture to sugar snap peas; toss to combine. Spread in prepared pan. Bake, uncovered, 20 minutes or until crispy, turning mixture with a spatula twice. Serve while hot.

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.

SNAP PEA SALAD

Steps:

• Vinaigrette: In a blender, add mustard, vinegar, yogurt, ¼ cup water, a pinch of salt, and 8 grinds of black pepper. Turn on high, and immediately drizzle in the oil; the dressing is fully emulsified when it looks smooth, about 30 seconds. Turn blender off and add another pinch of salt, ¼ cup more water, and Parmesan. Close the lid and blend on high to incorporate the cheese, 10 seconds. The dressing should be thick and creamy, like a Caesar dressing. Makes 3 cups. (Store extra dressing in a lidded container or squeeze bottle in the refrigerator for 5-7 days.)
• Salad: Trim snap peas by pulling off the tough string that runs along the length of the pod. Julienne whole pods lengthwise and add to a large bowl. Trim and julienne snow peas and add 1½ to 2 cups to the bowl. Season with a pinch of salt and 2 grinds of black pepper. Add sunflower seeds and pea shoot tendrils. Trim green tops from radishes, cut in half, then thinly slice and add to the bowl.
• Assembly: With your hands, gently toss the salad with ¼ cup of dressing. Pile salad on a serving platter and garnish with additional pea shoot tendrils.

GARDEN SALAD & SNAP PEA CROSTINI RECIPE - (4.6/5)

Steps:

• Preheat a grill to medium heat. Combine the potatoes and a tablespoon of extra virgin olive oil in the bowl and toss to coat. Place potatoes in an aluminum foil packet and roast on the grill until potatoes are fork tender. In a large bowl, combine the carrots and a tablespoon of extra virgin olive oil. Season with salt and freshly ground pepper, and toss to coat. Arrange on the grill, and grill until carrots are slightly softened and charred in spots. In the same bowl, combine the radicchio and a tablespoon of extra virgin oil, season with salt and freshly ground pepper and then toss to coat and arrange on the grill. Cook for 3 to 5 minutes or until charred in spots and wilted. For the Crunchy Snap Pea Crostini: While the vegetables are grilling, brush the slices of baguette lightly with olive oil and grill until lightly charred and toasted In a bowl, whisk together the avocado, dijon mustard, and lemon juice. Whisk in the extra virgin olive oil until a mayonnaise-like consistency has been achieved. Whisk in the snap peas and shallot and then season with salt and freshly ground pepper. For the Dressing: In another bowl, whisk together the dijon mustard, orange juice, lemon juice and a pinch of salt and freshly ground pepper. Slowly whisk in extra virgin olive oil until emulsified. Mix in the mint and oregano. In a large bowl, combine the carrots, radicchio and potatoes. Add the beets, radishes, butter lettuces, mustard greens and tomatoes. Pour dressing over salad and toss. Spread the snap pea mixture over the grilled bread and serve with the salad.