In the recent zucchini donut post, I shared a few of Adam and my restaurant ideas. And, it may seem strange, but we really do talk about ideas we have for restaurant concepts often.
I think it’s fun.
It’s like trying on clothes. It doesn’t cost a thing, doesn’t hurt if you don’t like it and… it doesn’t take away from my Saturday night.
… All problems that I would likely encounter if I were to actually open a restaurant.
But, hypothetically, if I were to open restaurants, my first one would be the kind of place that serves lattes until it’s acceptable to drink wine… AKA noon. There would be a garden in the back and built in’s full of great cookbooks and novels all around. Food would be simple and the menu would constantly change. Seasonal quiches, runny yolk toasts and pastries in the morning. Cheese plates and other small bites featuring the garden’s bounty for later in the day.
Like this.
Mashed peas on warm bread.
It’s a little twist on Britain’s mushy peas that are found on most menus in England, but a little more fresh and a lot less work.
We grow peas in the garden every summer.
They are one of our favorite things to grow… and eat! I am known to snag a few on every visit to the garden and eat them straight off the plant. Adam is lucky to make it out of the garden without eating a heaping handful.
Peas are typically pretty easy to grow. They are resilient to disease or pests and don’t need much attention. Be aware that they are not the biggest fan of really hot temperatures, so planting should take place in the early spring or right about now for a fall garden as the first frost is just about a month away. >sigh…<
Pea plants produce a lot of pea pods so to save them from going to waste I often preserve them. Peas are great blanched and frozen to enjoy in winter stir fry.
Or, to whip up more mashed peas as snow falls and you are in need of something green.
- 2 pounds fresh peas (I keep the shells on; but, it they can be removed from the pod if you prefer)
- 1 ounce Parmesan cheese
- 1 1/2 teaspoons good, flaky sea salt
- 1 clove of garlic smashed and roughly chopped
- 10 fresh mint leaves
- 3 tablespoons good extra virgin olive oil
- 2 tablespoons of fresh lemon juice
- Place all ingredients in a food processor and pulse until a coarse puree forms.
- Spread puree over the top of warm toast and top with a pinch of Parmesan. Serve right away.
- The spread also can serve as a nice veggie dip.
- Good EVOO and flaky sea salt is worth the investment.