Currently 61 degrees, sunny and WARM here in Boston.
SPRING is here!
& the best part about spring is the shift in local and seasonal ingredients.
I love looking at a spring dish and seeing all the different shades of green in a dish. Personally, I think all spring dishes should include some type of pea or asparagus.
Those two ingredients just SCREAM spring to me.
J and I have been entertaining quite a bit over the last month or so and I wanted to do a fun and colorful horderve.
It’s super hard to get fresh, un-shelled peas by me, (if you are in Boson, specifically Somerville and you know where I can get them, let me know) so I settled for the un-shelled kind in a sealed bag and they worked fine.
I combined fresh peas with thinly sliced pieces of radish, a little lemon and chaat Masālā to make an easy peasy (pun intended) spring appetizer.
+ it’s V easy to make. The peas take like 5 seconds to blanch, then you mush them ever so slightly with a little lemon, salt and chaat Masālā.
The chaat Masālā gives it a tangy, salty zing & is one of my favorite seasonings.
Top off with a spicy radish and place on a crostini.
What are some veggies you like to use in the spring?
EVERYTHING tastes better on toast, don’t you think?