Sweet Pea Springtime Mimosa Recipes

MERLUZZO MIMOSA

Steps:

• Preheat oven to 300 degrees F.
• Prepare the broth, mixing it in a bowl with the clam juice, onions, thinly sliced potato, saffron and the water.
• In an 8-inch oven pan, set the codfish, lightly dusted with flour. Cover with the broth and cook for 10 minutes.
• Remove it from the oven and reduce the sauce on the stovetop to the desired consistency.
• In a separate bowl, mix the smashed garlic, the olive oil, parsley, dill, and red pepper. Use it to dress the fish before serving.
• Blanch the string beans separately and compliment the dish as a topping. Garnish with chives and dill.

PEACHY MIMOSAS

Steps:

• In 1 1/2-quart pitcher, mix orange juice and peach nectar.
• Pour champagne into glasses until half full. Fill glasses with juice mixture.

SPRING PEAS WITH MINT

Steps:

• Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add shelled peas to boiling water and cook for 3 to 4 minutes. Immediately transfer to ice-water bath until cooled; drain. Set aside.
• Add sugar snap peas to boiling water and cook until crisp-tender, 4 to 5 minutes. Drain and transfer to ice-water bath until cooled. Drain and set aside.
• Heat butter and oil in a medium skillet over medium heat. Add onions and cook, stirring, until softened. Add both peas and stir until heated through and well combined. Season with salt and pepper; stir in mint. Serve immediately.