Blistered Peas with Garlic Aioli
adapted from “Blistered Sugar Snap Peas and Garlic Aioli” in 6 Seasons by Joshua McFaddenOur big pea season seams to have passed, so I am going to try this recipe with beans this week. Don’t forget our beans are string beans, so you will want to de-string them before cooking. (I learned that the hard way.)
FOR THE ROASTED GARLIC AIOLI
1 head of garlic
1 tablespoon olive oil or melted butter
2 egg yolks
1½ tablespoons red wine vinegar
1 teaspoon Dijon mustard
cup light olive oil
FOR THE SUGAR SNAP PEAS
2 tablespoons lard
1½ pound peas (or green beans)
Flaky sea salt
Make the aioli:
- Preheat the oven to 425°F. Slice about ¼ inch off the top of the garlic head, exposing the tips of the individual cloves. Use your fingers to remove most of the papery outer layers of garlic skin.
- Drizzle the top of the garlic head with olive oil or melted butter and wrap it in aluminum foil.
- Place the garlic on a baking sheet and roast until it is golden brown and tender, 45 minutes to 1 hour.
- Remove the garlic from the oven and when it is cool enough to handle, squeeze out the individual cloves and mash them into a paste. Set aside.
- In a food processor, pulse the egg yolks, vinegar, mustard, roasted garlic paste, and a hefty pinch of salt until combined. With the machine running, slowly drizzle in the olive oil a little bit at a time until the mixture is emulsified. Taste for seasonings and adjust as needed.
- Transfer the aioli to a bowl and set it aside. (Extra sauce can be refrigerated in an airtight container for up to 3 days.)
Make the peas:
- Heat the cooking fat in a large cast-iron skillet over medium-high.
- Once it is hot, add the peas. Cook, stirring occasionally until they are lightly charred and blistered on all sides, 3 to 5 minutes total (it might be a bit more if using beans).
- Remove the peas from the heat and place them on a platter or bowl for serving. Sprinkle them with flaky sea salt and serve the roasted garlic aioli on the side.
- The zucchini tsunami is showing signs of growth, so here are a few zucchini recipes for inspiration.
Grilled Summer Squash With Lots of Herbs and Parmesan
adapted from 2 recipes in Ruffage by Abra Berens
2-4 summer squash sliced long-wise about 1/4 inch thick
1 cup assorted herb leaves, chopped (I used basil, oregano, and tarragon)
Parmesan, grated, (as much as you can stand!)
freshly ground black pepper
drizzle olive oil
drizzle balsamic vinegar or balsamic vinegar reduction
- Heat your grill to high. Liberally salt and pepper your summer squash slices.
- When the grill is warm, reduce heat to medium and lay the summer squash across the grill so that they won’t fall down. Grill for a few minutes on each side until cooked, but not slimy and over cooked. You want good grill marks, but not dried out and burn squash.
- Remove from the heat and toss warm zucchini with the herbs, olive oil, and balsamic vinegar. Spread out on a platter or shallow bowl and cover with grated parmesan.
- Serve while warm! (I used the leftovers in eggs a couple mornings after and it remained delicious!)
Summer Zucchini and Chickpea Soup
adapted from a recipe in Vegetarian Cooking for Everyone, by Deborah Madison and Local Dirt by Andrea Bemis
This is a very simple, light soup. I served it with fresh biscuits that I baked in the Dutch Oven outside so I didn’t have to heat my house up with the oven. Great for a warm, summer evening.
2 tablespoons butter
1 cup chopped ham
1 medium yellow onion, finely chopped
3 cloves of garlic, minced
1/2 cup chopped parsley
5 small green zucchini, quartered about ½ inch thick (or about 2 cups chopped zucchini)
2 cups cooked chickpeas
½ cup dry white wine
4-5 cups vegetable, chicken, or beef stock (great place to use your bone broth from earlier!)
liberal amounts Salt and freshly ground black pepper
1/4 cup lemon juice
freshly chopped herbs (your choice)
- Melt butter and sauté the ham until warmed through and the fat starts to add its flavor into the butter.
- Add the onions and garlic and cook until starting to soften.
- Add the parsley, zucchini, chickpeas, and 2 large pinches of salt and several grinds of pepper. Stir and sauté until the zucchini starts to change texture, 5-10 minutes.
- Add the broth and white wine and bring to a boil. When the zucchini is done, but not gloopy, taste for seasonings and add more salt and pepper to taste.
- When done, turn off heat, stir in lemon juice, taste again, and serve with sprinkled freshly chopped herbs.
My plan is to serve this grilled steak recipe with pickled bean salad this weekend!
Grilled Steak with Herb Butter
4 rib-eye steaks, 1 1/2 inches thick (or any steak will do but bone in steaks are better on the grill!)
Salt and freshly ground black pepper
½ cup herb butter (page 34)
- Preheat a grill to high heat.
- Place the rib-eye steaks on a large platter and season them with salt and pepper.
- Transfer the steaks to the hot grill and cook for 4 to 6 minutes on each side for medium-rare, longer if desired.
- Let the steaks rest for 5 to 10 minutes before serving.
- Plate the steaks and add 1 tablespoon of herb butter to each.
Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème Fraîche
adapted from 6 Season by Joshua McFadden
This is a super refreshing and flavorful salad. I paired it with grilled chicken recipe below and it was a great summer evening dinner!
1 pound kohlrabi, peeled and any gnarly bits cut away
3 TBS crème fraîche (you could use sour cream for this too, but the flavor would be a bit stronger)
2 tablespoons poppy seeds
Kosher salt and freshly ground black pepper
4 large handfuls arugula
3 oranges, tangerines, or other sweet citrus, peeled and cut into chunks
2 to 3 tablespoons Citrus Vinaigrette (page 39)
- Cut the kohlrabi into little wedges about the same size as the blood orange segments.
- Toss with 3 tablespoons of the crème fraîche and the poppy seeds. Season generously with salt and pepper.
- Quickly toss the arugula with the blood orange segments and juices and the citrus vinaigrette.
- Arrange the arugula and oranges on each plate and top with the kohlrabi.